I always add some to my homemade spaghetti sauce.
2 cans roma tomatoes (crushed by hand
2 cans diced tomatoes
1 can tomato sauce
1 can tomato paste
1/3 cup apple cider vinegar
1/4 cup splenda sugar (to balance the acidity)
1 dices sweet onion
5 cloves garlic
2 lbs ground beef/turkey
2 cups sliced crimini mushrooms
Steps:
- crush roma tomatoes in an extra large sauce pan
- add diced tomatoes, sauce and paste
- turn on high until it starts to bubble and reduce to low
- sautee mushrooms and onions in 2Tbsp EVOO until soft and onions are translucent
- add garlic and cook for 30 seconds to release flavor
- place this mix into the sauce
- cook 2 lbs of ground meat in pre-seasoned veggie skillet
- drain excess grease if any
- place in sauce pan
-add fresh basil, thyme, rosemary
- cover w/ just a little crack and cook for 3-4 hours
- stir every 20-30 minutes to avoid the bottom from burning
Serve with noodles of choice and top w/ freshly grated parm/pecorino
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