Heat olive oil over medium high heat. Add 1/2 of the onions and saute until translucent and slightly browned. Add garlic and stir constantly for 1 minute. Add beef and cook until no red is showing. Drain beef slightly. Blend up the remaining onions and red pepper in a blender or food processor until mostly smooth. Add mixture to the garlic, onions and beef and stir to combine, cooking for another minute. Add tomato paste and spices and cook for 1 minute, stirring until combined. Add tomatoes, beef broth and sugar (and mushrooms, if using). Stir until combined and add the bay leaves.
Bring to a boil and then reduce to low and simmer for 1 hour, stirring occasionally. Fifteen minutes before serving, stir in the balsamic vinegar.
NOTE: The sauce will seem watery at first but will reduce to perfection after simmering for an hour. I?ve let it simmer on the stove for up to three hours before with no problems.
Make Ahead Instructions: The sauce can be made 2-3 days in advance and stored in the refrigerator. It also freezes beautifully. My favorite way to thaw/cook the sauce is to throw the heaping frozen mass of sauce in the slow cooker and cook it on low for about 5-6 hours. It thaws and heats up wonderfully well.
melskitchencafe.com -- FREEZE FOR ANOTHER MEAL OF SPAGHETTI OR LASAGNA
View line-by-line Nutrition Insights™: Discover which ingredients contribute the calories/sodium/etc.
|Serving Size: 1 Serving (16369g)|
|Recipe Makes: 1|
|Calories from Fat: 11073 (50%)|
|Amt Per Serving||% DV|
|Total Fat 1230.4g||1640 %|
|Saturated Fat 742g||3710 %|
|Monounsaturated Fat 384g|
|Polyunsanturated Fat 40.9g|
|Cholesterol 4677.1mg||1439 %|
|Sodium 18337mg||632 %|
|Potassium 49424.8mg||1301 %|
|Total Carbohydrate 1695.4g||499 %|
|Dietary Fiber 5.5g||22 %|
|Sugars, other 1689.9g|
|Protein 1101.5g||1574 %|
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Calories per serving: 22018
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