Italian Meat Sauce

Italian Meat Sauce

Makes 8 Cups 

1 pound lean ground beef sirloin or lean ground turkey meat
8 ounces Italian-style turkey sausage or sweet Italian-style sausage (casings removed)
3 large “chopped” garlic cloves
2 tablespoons extra virgin olive oil
1 medium “chopped” onion
6 fresh basil leaves (torn into small pieces)
One 28-ounce can of tomato puree
One 35-ounce can Italian “chopped” peeled tomatoes
Fresh ground pepper and salt to taste

Over medium heat, place a large saucepan to cook the oil, garlic, and onion. Stir this mixture often and until it softens. This process should take approximately 7 minutes.Now, add the sausage meat and be sure to break up any lumps with the back of a fork or spoon. Stir in the beef along with salt and pepper to taste. The goal is to cook (with occasional stirring) until the meat is crumbly and lightly browned. If much fat accumulates in the pan, tip the pan and spoon the excess out.

Stir in the tomato puree and tomatoes. Then add ½ cup of water to each can and swirl it around in the can before emptying each can into the pan. If desired, add more salt and pepper to taste. The pan should now be partially covered while the sauce is brought to a simmer. Once simmering, lower the heat to cook for approximately 1 ½ hours. The mixture should be stirred occasionally until the sauce thickens and the oil has separated from the tomatoes.

When the sauce is right, add the basil and cook for another 5 minutes or more.

The sauce may be served immediately or allow it to cool under cover (the sauce keeps for up to 3 days refrigerated or it stores well in the freezer).

Diva Tip:
• This Meat Sauce is required for the Basil Lasagna Extraordinaire recipe.

Print Friendly, PDF & Email