Fresh Tomato-Pancetta Meat Sauce

By á-174535

Ingredients

• 1 pound lean ground beef or uncooked ground turkey
• 2 ounces pancetta, chopped
• 1/3 cup finely chopped onion (1 small)
• 4 cloves garlic, minced
• 2 pounds fresh roma tomatoes, peeled, seeded, and chopped (about 3 cups)
• 1/2 cup dry red wine
• 1 teaspoons balsamic vinegar
• 1/2 teaspoon salt
• 1/2 teaspoon ground black pepper
• 1/2 cup snipped fresh basil

Preparation

Step 1

In a large saucepan cook ground beef and pancetta over medium heat until meat is brown, using a wooden spoon to break up meat as it cooks. Drain off fat. Stir onion and garlic into meat mixture in saucepan; cook for 3 to 5 minutes more or until onion is tender, stirring occasionally.

Stir in tomatoes, wine, vinegar, salt, and pepper. Bring to boiling; reduce heat. Simmer, uncovered, for 20 to 25 minutes or until sauce is slightly thickened, stirring occasionally. Stir in basil. Cool slightly and transfer to freezer containers. Seal and freeze for up to 3 months.*

To serve, thaw sauce in the refrigerator overnight. Transfer to a medium saucepan. Cook over medium-low heat until simmering, stirring occasionally.