This will probably be the only post this week (and a short one) because work is still super busy. I’m hoping to get back to a schedule that’s more fun soon, but I’m glad to at least share something with you this week! And that’s tasty meat sauce.
Growing up, my mom made spaghetti and meat sauce every other week or so. I love pasta of all kinds and in sauces of all kinds! These days though, I try to limit how many grains I eat, so whenever I make this meat sauce, I’ll either eat it over spaghetti squash or thin spaghetti (depending how well/poorly I’ve eaten that week).
This recipe is super easy. I find it’s best to make the night before to allow all the flavors to blend together nicely. Alternately, you can make some to freeze for emergency sauce! I’m a huge fan of having back-up foods in the freezer for easy defrosting.
This may possibly be my shortest post.
- 1 tablespoon olive oil
- 1 tablespoon unsalted grass-fed butter
- 1 cup chopped sweet or yellow onion
- 3-4 garlic cloves, minced
- 1 pound grass-fed ground beef or 93% lean ground beef
- 1 teaspoon kosher salt
- freshly ground black pepper
- ½ teaspoon dried basil
- 1 teaspoon Greek oregano
- 1 28oz can crushed tomatoes
- Heat oil and butter in a pot over medium-high heat (I used a 5qt).
- Once it's nice and hot, add in the chopped onions and cook for five minutes; stirring occasionally.
- Add in the garlic and let cook for one minute.
- Throw in the ground beef and cook until completely browned. Use a wooden spoon to chop up the meat finely.
- Add in the salt, a few cranks of black pepper, basil, and oregano and stir until combined.
- Add in crushed tomatoes, stir until well combined and let come to a boil.
- Once the sauce reaches its boiling point, cover with a lid and lower the heat to a simmer.
- Simmer for 30 minutes.