This homemade meat sauce is so thick, it needs to be served over ziti or rigatoni. Spaghetti is too flimsy.
1 medium onion, finely chopped (1/2 cup)
1 stalk celery, finely chopped (1/2 cup)
1 carrot, finely chopped (3/4 cup)
2 tablespoons olive oil
1 1/2 pounds combined ground beef and pork, or meat-loaf mix
1 cup milk
1 6-ounce can tomato paste
6 14-ounce cans diced tomatoes
4 teaspoons kosher salt
1/2 teaspoon ground nutmeg
How to Make It
In a large skillet, combine the onion, celery, carrot, and olive oil and cook over medium heat, stirring frequently, until tender, about 10 minutes. Add the meat and cook, stirring frequently, until it loses its pink color. Add the milk. Increase heat to high and cook until the milk has evaporated. Transfer the mixture to a 4- to 6-quart slow cooker. Return the skillet to the heat and add the tomato paste; cook over low heat to reduce its bitterness, about 5 minutes. Add the tomato paste to the cooker, along with the tomatoes, salt, and nutmeg. Cook on low for 8 hours, or on high for 4 hours.
This recipe does have potential. I added less than 1 cup of water and beef broth to accont for the dryness. I would not do that next time. It was too bland and the taste of the meat to overpowering. I added oregano, basil and more salt at the end. I will try again.
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