This flavorful sauce gets it's meatiness, in part, from ground beef, but also from an equal amount of fresh mushrooms. To save time, chop the mushrooms in a food processor or buy pre-sliced ones. Whatever sauce you don't use, pack into a freezer-friendly container where it will keep for several months.
Course
Dinner
Cuisine
Italian
Prep Time15minutes
Cook Time45minutes
Total Time1hour
AuthorKatie Morford
Ingredients
2teaspoonsextra-virgin olive oil
1large yellow onion,chopped
4clovesgarlic,thinly sliced
3/4poundwhite or cremini mushrooms,sliced or chopped
1teaspoonfennel seeds
3/4poundground beef or turkey
Two 28-ounce cans(or 26-ounce boxes) diced tomatoes
1/3cupred wine
1/2teaspooncrushed red pepper flakes(more if you want a kick)
1teaspoonkosher salt
Black pepper
1/2cuproughly chopped fresh basil
Cooked pasta or vegetables(or a combination) for serving
Instructions
In a large skillet or dutch oven, heat the olive oil over medium. Add the onion and saute until transluscent and tender, about 5 minutes.
Add the garlic, fennel seeds, and mushrooms, turn the heat to medium-high, and saute for 3 to 4 minutes until the mushrooms begin to soften and shrink a bit.
Add the beef and cook, breaking it up in the pan, until it is no longer pink.
Add the tomatoes, wine, and red pepper flakes, stir, and adjust the heat so that the sauce is at a lively simmer. Cook for about 30 minutes until the sauce thickens and the tomatoes are cooked.
Add the salt, several cracks of black pepper, and the basil. Stir well, taste, and adjust seasoning if needed.