There are indeed some shortages in the stores due to this self-quarantine. Specifically, Purell and toilet paper. If you go to a supermarket, you will notice that the jarred sauces have all been removed!
But don’t worry, guys. This is the easiest, quickest tomato sauce using pantry staples. I also use dried herbs and ground beef. This recipe freezes beautifully.
Who needs jarred sauce for pasta? We don’t need it. In minutes, we can make a homemade sauce. Once everyone is ready to eat, cook your favorite pasta. EASY!
Olive oil one tablespoon
1 pound of lean ground beef
One small onion diced
Celery ribs, diced
Three cloves garlic, minced
Oregano dried, one teaspoon
One tablespoon of dried basil
1/4 cup tomato paste
1/4 cup dry red Wine
One 28-ounce can of crushed tomatoes
Fire-roasted diced tomatoes in a 14.5-ounce can
Half a teaspoon of sugar
Parmesan cheese, freshly grated, 1/4 cup
Two tablespoons of unsalted butter
To taste, add Kosher Salt and freshly ground Pepper
Over medium heat, heat olive oil in a large Dutch oven or stockpot. Add the ground beef, celery, and onion, and cook for 3-5 minutes until the meat is browned. Be sure to crumble it as you cook. Drain excess fat.
Stir in basil, oregano, and garlic until fragrant. This should take about 1 minute. Stir in tomato paste.
Pour in the wine and scrape any brown bits off the bottom of your pot.
Add tomatoes and sugar. Bring to a simmer, reduce heat, and cook until the flavors blend. This should take about 10-15 minutes. *
Remove from heat. Stir in Parmesan, butter, and salt for about 1 minute.
Choose your favorite pasta to serve with.