Gallery

Recipe Summary

prep:
10 mins
cook:
1 hr 20 mins
Servings:
8
Yield:
6 cups (enough for 2 pounds of pasta or 8 servings)
Advertisement

Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • Heat oil in large Dutch oven over medium-low heat. Add onion and garlic; saute 12 minutes or until golden. Add meat; brown 5 minutes or until no longer pink, breaking up with a wooden spoon.

    Advertisement
Instructions Checklist
  • Add wine, tomatoes, tomato paste, basil, bay leaf, sugar, salt and pepper, scraping up any browned bits from bottom of pot with a wooden spoon. Bring to bare simmer; cook 1 hour or until thickened.

Instructions Checklist
Instructions Checklist
Instructions Checklist
  • Remove bay leaf and discard. The sauce can be made ahead and refrigerated, covered, for up to 3 days or frozen, tightly sealed, for up to 3 months. Makes about 6 cups (enough for 2 pounds of pasta or 8 servings).

Nutrition Facts

247 calories; total fat 16g; cholesterol 42mg; sodium 530mg; carbohydrates 13g; protein 12g.
Advertisement

Reviews

Advertisement