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Registered: 01/24/05
Posts: 28,769
Loc: groin
    #11199061 - 10/07/09 10:14 AM (8 years, 10 months ago)

I have made hundreds of pots of tomato/beef pasta sauce in my life. This was one of the best. Especially for quick and easy.

This is the best quick(30 min) tomato meat sauce I have ever made for myself.

Obviously a simple, traditional sauce.  It just worked out ABSOLUTELY PERFECT this time.

Here is the best I recall.

All approximate.

Cup fresh sliced mushrooms
2 Stalks Celery
2 tomatoes
an onion
pound Lean Ground Beef
15 small fresh Greek Oregano leaves
tsp Sea Salt
2 tbls fresh ground White Pepper
1 Tbls cane sugar
1 Tbls Steak Spice
2 tsp Dried Garlic SOAKED in 1 oz Vinegar
1 Can Diced Tomato
1 small can Tomato Paste


High heat- Groundbeef 1 minute or so. Drained first bit of fat, added Onion, Celery, Mushrooms, Sea salt.  A minute or 2 stirring, allow onions to caramelize. 
It got a little dry and sticky, I let it stick a bit and.... 

Splashed the Vinegar/Garlic, pepper, SteakSpice, a couple stirs; added Tomatoes and Oregano.

MED/LOW heat Covered and simmered for 5 minutes.
Start: Boil another pot for Pasta
Sugar Added. 

-The liquids were already turning that bright orange color and I took a taste.  A Perfect extraction of flavors.. And the white pepper sat on top of it all coarse and still crunchy

I added the diced tomato and paste to round it out and thicken. 

Set to low simmer on the back burner. 

Start a pot to Cook yer Pasta.

Yer putting yer plate together. 

It is an entirely accessible type of GOOD right off the bat, the Celery remained crunchy, the onions were sweet, the mushrooms were plump all soaked with distinctions.

Big win was CRUSHED White pepper. It is amazing how much character the stuff has.  I crushed it coarse, pestle and mortar style...  it changes lives.  It's flavor cut through every time I crunched a bit in my teeth. 

*I would normally sub out the Montreal Steak Spice for other spices and blends most of the time, but it is DANG DANG anytime as somethin' to grab right off of the shelf. 

If you want a really cute switch from the regular; grind down a couple cloves and some Cinnamon.  Added to ANY sauce ...THAT itself changes lives.


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General Interest >> Culinary Arts, Gardening and Brewing

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