Top your favorite pasta with this hearty San Marzano meat sauce! Slow simmering is the key to making this rich flavorful sauce.
- 28 oz. can San Marzano whole peeled tomatoes
- 2 tbsp. brown sugar
- 1 tsp. salt free Italian seasoning
- 1 small onion
- 1/4 cup each green and red bell pepper
- 5 baby bella mushrooms, sliced
- 3 garlic cloves, sliced thin
- 6 oz. 93% lean ground beef
- 4 oz. 90% lean Italian sausage
- olive oil
- 2 tbsp. 1% milk
- 3 tbsp. tomato paste
- 1/4 cup baby carrots, sliced thin
- chopped fresh parsley
- grated parmigiano reggiano
Dice the onion and bell pepper, slice the garlic.
Heat a large heavy skillet on medium. Add a little olive oil and sauté the onions and peppers. When the onions are translucent, push the vegetables to the side of the pan and add the ground beef and the sausage, casing removed.
Use a spatula to break up the meat, browning on all sides. Add the 2 tbsp. of milk, and continue to cook and break down the meat allowing the milk to evaporate. Add the mushrooms and garlic to the skillet.
When the mushrooms have released their liquid, add the San Marzano tomatoes, tomato paste, brown sugar, Italian seasoning and the carrots.
Cover and simmer on low heat for 2 hours. Then use a stick blender to partially process the sauce, leaving some chunky bits as desired.
Serve over your favorite pasta, with chopped fresh parsley and parmigiano reggiano. This is the sauce we used to top our Homemade Wheat Pasta. Be sure to have some good Italian bread on hand to soak up the extra sauce!
The Extruded Noodle © 2013
If you are limiting salt like we are, salt free seasonings are a pantry staple!