5 from 51 votes
Quick Tomato Sauce
This Quick Tomato Sauce combines lean ground beef with aromatic vegetables and herbs in a rich tomato base. Its texture balances the meatiness with tender vegetables and a silky finish from butter and Parmesan cheese, creating a robust sauce. The inclusion of red wine and roasted diced tomatoes deepens the flavor, making it suitable for pasta dishes and other meals requiring a versatile tomato sauce.
Prep Time
15 mins
Cook Time
15 mins
Total Time
30 mins
Servings:
6
cups
Course:
Main Course
Ingredients
- 1 tablespoon olive oil
- 1 pound ground beef lean
- 1 onion diced, small
- 1 celery diced, rib
- 3 cloves garlic minced
- 1 teaspoon oregano dried
- 1 teaspoon basil dried
- ¼ cup tomato paste
- ¼ cup red wine dry
- 1 (28-ounce) can crushed tomatoes
- 1 (14.5-ounce) can tomato fire roasted petite diced
- ½ teaspoon sugar
- ¼ cup Parmesan Cheese freshly grated
- 2 tablespoons butter unsalted
- kosher salt to taste, freshly ground
- black pepper to taste, freshly ground
Instructions
- Heat olive oil in a large stockpot or Dutch oven over medium heat. Add ground beef, onion and celery, and cook until beef has browned, about 3-5 minutes, making sure to crumble the beef as it cooks; drain excess fat.
- Stir in garlic, oregano and basil until fragrant, about 1 minute. Stir in tomato paste.
- Stir in wine, scraping any browned bits from the bottom of the pot.
- Stir in tomatoes and sugar. Bring to a boil; reduce heat and simmer until flavors have blended, about 10-15 minutes.*
- Remove from heat; stir in Parmesan and butter until melted, about 1 minute; season with salt and pepper to taste.
- Serve with desired pasta.
Cup of Yum
Notes
- Allow the sauce to cool fully before portioning into flat plastic freezer bags to freeze individual servings efficiently.
- When reheating frozen sauce, thaw overnight in the refrigerator and warm gently over low heat, stirring intermittently to prevent sticking and ensure even heat.