Tomato Sauce With Beef Recipe


MethodMain Ingredient


 Olive oil1 Tablespoon
 Carrot1 Small, chopped fine
 Onion1 Small, chopped fine
 Garlic1 Clove (5 gm), chopped fine
 Ground chuck1 Pound (Good Quality)
 Red wine1⁄2 Cup (8 tbs)
 Sugar1 Teaspoon
 Ripe plum tomatoes/Canned italian plum tomatoes, including pulp and liquid6 Cup (96 tbs), put through food mill to remove seeds
 Finely chopped fresh basil/1/2 teaspoon dried basil1 Tablespoon
 Tomato paste1 Tablespoon
 Salt1 1⁄2 Teaspoon
 Freshly ground black pepper To Taste

Nutrition Facts

Serving size: Complete recipe

Calories 1677 Calories from Fat 937

% Daily Value*

Total Fat 103 g159.2%

Saturated Fat 38.2 g190.9%

Trans Fat 0 g

Cholesterol 320 mg

Sodium 5487.3 mg228.6%

Total Carbohydrates 71 g23.7%

Dietary Fiber 12.9 g51.5%

Sugars 39 g

Protein 88 g175.2%

Vitamin A 310% Vitamin C 155.5%

Calcium 74.5% Iron 32.3%

*Based on a 2000 Calorie diet


1. In a heavy saucepan, heat the oil and saute the carrot for 2 minutes. Add the onion and garlic and cook over high heat for 3 minutes. Add the meat, and cook over high heat for about 5 minutes until the red color disappears
2. Add the wine, sugar, pureed tomatoes, basil, tomato paste, salt, and pepper to taste. Lower the heat to moderate, bring to boil, and simmer half covered for 1 1/2 hours. Stir frequently, every 10 minutes or so, then serve over hot cooked pasta.