Although this recipe takes over an hour, most of that time the sauce is just simmering requiring very little attention, just the occasional stir.
*recipe adapted from the runners world cookbook*
1 pound Graze The Prairie grass-fed ground beef
1 onion, chopped diced
1 red bell pepper, diced
3 cloves garlic, minced
1 can (28 ounces) diced fire-roasted tomatoes ( I use Organic Muir Glen)
1 can (5 ounces) tomato paste (I use Organic)
1 teaspoon dried oregano
1 teaspoon dried basil
½ teaspoon red-pepper flakes
½ teaspoon salt
½ teaspoon ground black pepper
½ cup red wine
Heat large saucepan over medium heat. Add the ground beef and cook for 4-5 minutes, or until no longer pink breaking up the beef. Add the onion, bell pepper, and garlic, and cook for 3 minutes or until the onions and peppers are slightly softened. Add the tomatoes, tomato paste, oregano, basil, pepper flakes, salt, black pepper and red wine Stir to combine. Once the sauce is bubbling, reduce the heat to low and simmer uncovered, for 1 hour.
I make this with fresh tomatoes from the garden when in season and fresh herbs and garlic from the Farmers' Market. I love to serve this over Spaghetti Squash, but you can certainly use any of your favorite types of pasta! Add a little shake of Parmesan Cheese if you like and you have a delicious dinner.
NOTE: When served over spaghetti squash, this is a Gluten Free Meal.
I often leave out the bell pepper, mostly because I don't have them around. I also add mushrooms on occasion, kale and/or spinach added at the and is pretty tasty too.