Pasta Sauce

I’ve heard skiing has been awesome the last few days with the incredible snow base and the sunny days. I thought about the recent cold, blowing snowstorms and how after skiing it’s good to have a nice, hearty meal — a nice, chunky pasta sauce specifically.

After skiing it’s good to have a nice, hearty meal.

Pasta sauce is so easy to make and is much better than the stuff you buy in a jar. I make a good-sized batch and keep it in food-saver containers. It can also be frozen into smaller batches so if you want, use the bigger cans and double the meat and veggies. At any rate, while you are recovering from a perfect day of skiing, make a batch of chunky pasta sauce and enjoy some spaghetti to recoup some of the energy you lost on the slopes.

Pasta Sauce
1 small can whole tomatoes, rough chopped
1 small can tomato sauce
1 small can tomato paste
¾ lb. ground beef
½ lb. mushrooms, sliced
1 large onion, diced
½ C red wine
3 T garlic, finely chopped
3 T olive oil
5 bay leaves
2 T oregano
2 T basil
1 T sugar
1 t chili paste
Salt & pepper to taste

Heat the olive oil and garlic on medium high just until hot. Don’t brown the garlic; you just want to release the flavors. Add the tomato products, wine, herbs and half the sugar.

In another pan, sauté the onions just until they start to soften and add the mushrooms. As soon as cooked, add to the sauce and in the same pan brown the beef. Strain off the fat and add to the sauce.

Add the chili paste and let the sauce simmer on low for 20 minutes with the occasional stir before adding the salt and pepper and the rest of the sugar if needed. Remove the bay leaves before serving.

Feel free to add roasted or sautéed bell peppers or any other veggies you might like and drizzle a few drops of extra virgin olive oil over the top once plated.