Herbed Italian Meat Sauce Recipe

5 1 2
Herbed Italian Meat Sauce Recipe
Herbed Italian Meat Sauce Recipe photo by Taste of Home
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Herbed Italian Meat Sauce Recipe

Read Reviews
5 1 2
Publisher Photo
I got this recipe from a California cousin back in 1953, and it's just as popular with my family now as it was then. The slow simmering really blends the tastes.—LaVerne Creamer, Paducah, Texas
MAKES:
4-6 servings
TOTAL TIME:
Prep: 5 min. Cook: 1 hour 40 min.
MAKES:
4-6 servings
TOTAL TIME:
Prep: 5 min. Cook: 1 hour 40 min.

Ingredients

  • 1 pound ground beef
  • 1/2 cup chopped onion
  • 1 garlic clove, minced
  • 1 small green pepper, chopped
  • 1 can (28 ounces) stewed tomatoes
  • 2 cans (8 ounces each) tomato sauce
  • 1 can (8 ounces) sliced mushrooms, undrained
  • 1-1/2 teaspoons salt
  • 1/8 teaspoon pepper
  • 1 teaspoon ground sage
  • 1/4 teaspoon dried thyme
  • 1 teaspoon dried rosemary, crushed
  • 1 bay leaf
  • 1 cup water
  • Cooked pasta
  • Grated Parmesan cheese

Directions

In a large skillet, cook beef and onion over medium heat until meat is no longer pink; drain. Add garlic; cook 1 minute longer. Stir in the remaining ingredients except pasta and cheese.
Simmer, uncovered, for 1-1/2 hours or until the sauce is as thick as desired, stirring occasionally. Discard bay leaf. Serve with pasta; sprinkle with cheese. Yield: 4-6 servings.
Originally published as Herbed Italian Meat Sauce in Country Ground Beef 1993, p78

  • 1 pound ground beef
  • 1/2 cup chopped onion
  • 1 garlic clove, minced
  • 1 small green pepper, chopped
  • 1 can (28 ounces) stewed tomatoes
  • 2 cans (8 ounces each) tomato sauce
  • 1 can (8 ounces) sliced mushrooms, undrained
  • 1-1/2 teaspoons salt
  • 1/8 teaspoon pepper
  • 1 teaspoon ground sage
  • 1/4 teaspoon dried thyme
  • 1 teaspoon dried rosemary, crushed
  • 1 bay leaf
  • 1 cup water
  • Cooked pasta
  • Grated Parmesan cheese
  1. In a large skillet, cook beef and onion over medium heat until meat is no longer pink; drain. Add garlic; cook 1 minute longer. Stir in the remaining ingredients except pasta and cheese.
  2. Simmer, uncovered, for 1-1/2 hours or until the sauce is as thick as desired, stirring occasionally. Discard bay leaf. Serve with pasta; sprinkle with cheese. Yield: 4-6 servings.
Originally published as Herbed Italian Meat Sauce in Country Ground Beef 1993, p78

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Shoes58 User ID: 2519954 41656
Reviewed Dec. 9, 2009

"very simply delicious. solid base for improvisation/creativity!"

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