Tomato Meat Sauce For Pasta - Low Fat!

1. 1

   Crumbled ground beef, and pre-cook in dutch oven (DO NOT brown, just render the fat/water).

2. 2

   Drain pre-cooked beef (I do this in a strainer lined with paper towels). Wipe extra grease/water from bottom of pan with a paper towel.

3. 3

   Chop onion and celery; finely dice carrot.

4. 4

   Saute onion and EVOO in dutch oven on low heat, until onion is translucent (be careful not to let onion get brown; this makes it bitter, which makes the sauce bitter. If it gets brown, throw it out & start again!).

5. 5

   Add carrot, celery, and salt, continuing to saute until all veggies soften, stirring often.

6. 6

   Add beef, tomato, herb/spice. Stir. Cover and raise heat until sauce is simmering.

7. 7

   Turn heat down to lowest possible. Continue to simmer, covered, for at least an hour, stirring every 15 minutes.

8. 8

   If heat is too high, or pot not well-insulated, water may need to be added.

9. 9

   Add chopped parsley when you turn off the heat -- FINISHED!

10. 10

    Note: Flat-edged wooden spatulas are best for lifting sugar-laden ingredients (i.e. veggies & tomato sauce) from the bottom of a pot.

11. 11

    Alt: If you're not picky about fat, skip the 'pre-cook beef' step, and add beef directly to cooked veggies.

* Per serving · 4 servings · Values may vary.

No additional tips available.