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Herbed Italian Meat Sauce

 Herbed Italian Meat Sauce
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
4-6 ServingsPrep: 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.

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Herbed Italian Meat Sauce (continued)

Wine: Full-Bodied Red Wine: Enjoy this recipe with a full-bodied red wine such as Cabernet Sauvignon, Merlot or Syrah.