Ingredients:
3 Tbsp olive oil
2 cups onion, chopped and divided
1 red pepper, coarsely chopped
2 pounds hamburger (at least 90% lean)
5 cloves garlic, finely chopped
1 12 oz. can tomato paste
1 teaspoon kosher salt
1 teaspoon black pepper
3 teaspoons dried oregano
3 teaspoons dried basil
1 1/2 teaspoons dried thyme
2 14-oz. can Italian-style diced tomatoes
2 28-oz. can crushed tomatoes
1 carton fresh mushrooms (optional)
1 1/2 cups beef stock or beef broth
2 tablespoons brown sugar
2 bay leaves (optional)
2 tablespoons balsamic vinegar
DIRECTIONS:
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.
From: Mels Kitchen Cafe
