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Really you only need the meat, tomatoes and tomato paste, onion and seasoning to make this work if you are low on veggies.
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This is a very thick sauce and rivals any canned 'chunky' sauce I have ever used, plus sodium/additive content is more controlled vs. commercially prepared sauces.
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Prep:
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Chop all vegetables before hand, so it's easier to add in the final stages.
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I usually just add all of them into a large bowl as I chop just so I'm not keeping everything separate.
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(less dishes) Open canned tomatoes and paste for quick adding.
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Cook:
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Brown Ground beef or turkey on medium high heat until cooked in a large saucepan, Meat should be broken up and crumbly.
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Drain additional fat (if regular ground beef or pork is used instead)
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If no meat is being used, brown veggies in a tablespoon of olive oil, to sear in taste for 5 minutes before adding tomatoes.
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Add onions, and celery and brown with the meat for 3 to 4 min until onions are slightly translucent, and celery is bright green.
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Then add mushrooms, peppers and carrots (if you desire), cook over medium high heat for another few minutes.
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(Usually being the slacker that I am, I add all the chopped veggies in with the browned beef/turkey meat at the same time and just cook for 5 minutes before adding tomatoes)
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If crunchier vegetables are desired, add all ingredients except fresh vegetables until the last hour of cooking.
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Reduce heat to medium.
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Pour can of tomatoes (chopped or diced works best, whole is fine too), and mix well with meat and vegetables.
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Then add can of tomato paste and mix well.
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Fresh diced tomatoes can also be added if you have them available.
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Your sauce should be at a simmer/low boil.
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Finally add Worcestershire sauce, and Parmesan cheese (Romano works as well) and chopped green olives if desired.
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Take approximately 1 heaping tablespoon of dried Italian seasoning mix and rub between your hands briskly into sauce (this will release the dried oils in the herbs) Mix well into sauce.
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I'm not a big fan of garlic so I let the family add their own to taste (as well as salt and pepper.)
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Reduce to low heat.
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Cover and let simmer over low heat for at least one hour, 2 hours is optimal, 3 hours is max (before veggies turn into mush) This makes roughly 4 large portions of sauce or 6 lunch servings.
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Most times I have enough left to freeze at least one dinner (depending on the volume of vegetables added) Freezes very well and tastes better after a few days in the fridge or freezer for leftovers.
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Serve over pasta of your choice.
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Salt/pepper/garlic powder to personal taste.
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Top with additional grated cheese if desired and enjoy.
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Please rate and review.
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:)
