Meaty Tomato Sauce For Your Favorite Pasta!

My husband and kids really enjoy this recipe and so does my mom! can you believe that? My mom actually got a recipe from me instead of the other way around? I feel really proud of that fact. Mom said that this tomato sauce with lots of meat was one of the best she had ever tried. I have to say, I wholeheartedly agree with her. I like to serve this sauce with pasta, salad, and garlic breadsticks. Yummo!

This recipe has been a great hit over at my mom’s house! It has received plenty of wonderful feedback from her friends – let’s take a look at what they’ve had to say about it:

I made this delicious sauce today for my husband and he loved it!

Sounds delicious, doesn’t it? Well, it really is! I love this recipe because it’s so versatile; just like the comment said, you could substitute Italian sausage, or even ground turkey if you’d like to make this cleaner.

 

Ingredients

2 ounces pancetta, chopped

1 pound ground sirloin (90% lean)

12 ounces lean ground pork

1 (4-ounce) hot turkey Italian sausage link, casing removed

1 tablespoon canola oil

1 1/3 cups diced onion

2/3 cup diced carrot

2/3 cup diced celery

2/3 cup green and yellow bell peppers, diced

1/4 cup Hunt’s unsalted tomato paste

2 tablespoons minced fresh garlic

1/2 cup dry white wine

2 cups Swanson unsalted chicken stock

1 (15 oz.) can unsalted crushed tomatoes

1 teaspoon Morton salt, divided

1 teaspoon freshly ground black pepper

1 bay leaf

 

Instructions:

Place pancetta in a large skillet over medium-high heat; cook 4 minutes or until beginning to brown, stirring occasionally. Add sirloin; cook 3 minutes or until browned, stirring to crumble. Place sirloin mixture in a 6-quart electric slow cooker. Return skillet to medium-high heat. Add ground pork and sausage; cook 5 minutes or until browned, stirring to crumble. Add pork mixture to slow cooker.

Return skillet to medium-high heat. Add oil; swirl to coat. Add onion, carrot, bell peppers, and celery; sauté 4 minutes. Add tomato paste and garlic; cook 2 minutes, stirring frequently. Add wine; bring to a boil. Cook 2 minutes or until wine mostly evaporates, scraping pan to loosen browned bits. Add stock, tomatoes, 3/4 teaspoon salt, pepper, and bay leaf; bring to a boil. Carefully pour stock mixture into slow cooker; cover and cook on LOW for 6 hours. Discard bay leaf. Stir in remaining 1/4 teaspoon salt.

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Quick Tip: Freeze the leftovers for another pasta night!

 

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