My Very Own Pasta Sauce
Updated: Aug 22, 2020
6 Large Fresh Tomatoes or a pack of Small ones
2 Cloves Garlic
Salt and Pepper
2 tsp Italian seasoning
1 tsp crushed pepper
Red Bell Pepper and 1 green
1 pound minced meat
1/4 Cup Fresh Parsley chopped (or 2 Tablespoons Dried)
1 Teaspoon Fresh Rosemary chopped (or 1/2 Teaspoon Dried)
1 Tablespoon Fresh Basil chopped (or 1 1/2 Teaspoons Dried)
1 Teaspoon Fresh Oregano (or 1/2 Teaspoon Dried)
30 ounces Tomato Sauce (about 2 cans)
2 Tablespoons Tomato Paste
1 Teaspoon Kosher Salt plus more to taste
2 Teaspoons Balsamic Vinegar
1/2 of a Rind from a Parmesan Cheese Wedge
1 to 2 cups of water (optional) if you don't like your sauce thick
Heat an oven to 400 degrees F and drizzle a little oil on a pan
Slice the tomatoes in half and toss in the oil on the pan.
Add the garlic, and toss in the oil.
Sprinkle with a little salt and pepper. Then add the peppers, basil leaves , and oregano leaves.
Slice one onion to pieces and add to the pan. Then bake for 30 minutes
When all cooked and moist transfer them to the food processor and blend for 2 minutes.
Heat a dutch oven over medium heat and add a drizzle of oil.
Add the chopped onion
Add the Meat and break it up a little.
As the meat browns, occasionally go back to the pan every minute or so and continue to break up the meat.
Add the herbs and stir again to combine, allowing to cook for 30 seconds.
Add the sauce mixture,tomato sauce, and tomato paste.
Stir to combine and sprinkle with kosher salt evenly over the sauce.
Add balsamic vinegar and parmesan.
Stir to combine and allow to simmer for 1 to 2 hours.
You can add the sauce to cooked pasta or mixed in ! Enjoy
Note: If you don’t like your pasta sauce thick add a cup or 2 of water while it simmers.