Marinara Sauce with Ground Beef

I’d forgotten how delicious this mariana sauce is that I concocted several years ago. This week I added an unusual ingredient that ups the flavor even more. The hub and I enjoyed this dish first on spaghetti squash and the next night on whole wheat pasta … both good ways to serve it.

Servings: 6   Serving size: 1 cup  Preparation time: 30 minutes  Cook time: 30 minutes

Ingredients 1 pound ground beef (90% lean) ​2 tablespoons olive oil 1 cup onion, finely chopped 2 or 3 garlic heads, pressed 1 cup green pepper, finely chopped 4 medium tomatoes, diced or 28 ounces of canned diced tomatoes 6 ounces tomato paste 1 tablespoon liquid amino 2 bay leaves ¼ cup fresh parsley, chopped 2 tablespoons fresh or dried basil leaves 1 teaspoon fresh or dried oregano 1 teaspoon dried thyme, ground

Directions ​1. In a heavy deep pan, sauté onion and garlic in oil over medium-high heat until soft. Stir in the ground beef and cook until it’s no longer pink. 2. Add all the other ingredients except fresh herbs. Bring to a low boil, cover and simmer for about 15 minutes, stirring once. 3. Remove the lid and simmer for about 30 minutes. 4. Remove bay leaves and add fresh herbs. Simmer for about 5 more minutes. Serve over hot pasta or vegetables and top with grated Parmesan cheese.

I hope you enjoy this dish. Let me know if you’ve tried it and how it turned out.

Good cooking to you,

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