Meat Sauce

1. 1

   Heat a Dutch oven over high heat.

2. 2

   Pat the meat dry with a paper towel, and season it with salt and pepper to taste.

3. 3

   When the pan is hot, spray it with cooking spray.

4. 4

   Add the meat to the pot and cook, stirring occasionally, until it is browned on all sides, 8 to 10 minutes.

5. 5

   Transfer the meat to a plate, and set it aside.

6. 6

   Raise the heat to medium-low.

7. 7

   Spray the pot with cooking spray, and add the carrot, celery, and onion.

8. 8

   Cook, stirring often, until the vegetables begin to soften, about 4 minutes.

9. 9

   Add the wine, and cook until it has reduced by about half, about 3 minutes.

10. 10

    Add the broth and marinara sauce.

11. 11

    Season with salt and pepper to taste, cover, and bring to a simmer.

12. 12

    Simmer the sauce over low heat, stirring it occasionally, until the meat is extremely tender, about 3 hours.

13. 13

    Stir the sauce to break up the meat.

14. 14

    Season with salt and pepper to taste, if desired.

15. 15

    Serve, or store in a covered container in the refrigerator for up to 3 days.

16. 16

    Fat: 3g (before), 2.3g (after)

17. 17

    Calories: 130 (before), 128 (after)

18. 18

    Protein: 14g

19. 19

    Carbohydrates: 9g

20. 20

    Cholesterol: 22mg

21. 21

    Fiber: 1g

22. 22

    Sodium: 255mg

* Per serving · 4 servings · Values may vary.

No additional tips available.