My aunty Becky once told me that there are some things you don’t mess with (ok, she put it a bit more colourfully), and for me, a meat sauce is one of them. I like it to taste like I just stepped into Italy and load it up with heaps of fresh basil from the garden and a healthy dose of Parmesan. The secret to this recipe lies in the Parmesan rind (sounds strange but it makes a huge difference)! I serve a small portion of this dish with nice pasta (use one with fibre in it to make it healthier) cooked al dente or ‘to the bite’ along with a heaping salad to round out the meal.
- 1 lb. lean ground beef
- 2 crushed garlic cloves
- 1 small yellow onion, diced
- ¾ c. good red wine
- 3 medium tomatoes, diced
- 1 large can of diced tomatoes
- 3 sprigs fresh oregano
- Parmesan rind (approx. 2×2” piece)
- ½ cup chopped fresh basil
- Salt & pepper to taste
- Grated Parmesan & fresh basil leaves to garnish
- In a large frying pan over medium-high heat, cook the meat for 2-3 minutes or until it starts to brown, breaking it up with a wooden spoon. If your meat is extra lean you may need to add a teaspoon or two of olive oil.
- Add the onions and garlic and cook for another 2 minutes until the meat is fully browned and the onions and garlic are transparent and fragrant.
- Add the red wine to the pan and stir well, scraping the bottom of the pan. Cook for an additional 2 minutes, then add the fresh tomatoes and cook for an additional 3 minutes.
- Turn the heat to medium-low and add the can of diced tomatoes, oregano and Parmesan rind. Cook for approximately 45 minutes, stirring occasionally, until the sauce has thickened and the tomatoes are cooked.
- Add the fresh basil, salt, pepper and stir until incorporated.
- Serve over freshly cooked pasta and garnish with fresh grated parmesan and a sprig of fresh basil.