Tomato Sauce

By unabellarosa

Ingredients

• 1 tbsp extra virgin olive oil
• 1 tbsp butter
• 2 small red onions, finely chopped (about 1 cup)
• 1 garlic clove, minced
• 1 carrot, finely grated
• 1 lb ground meat (1/2 beef, 1/2 pork)
• 2 (28 oz) cans pureed tomato sauce (pomodoro passato)
• 4 basil leaves
• 3 sage leaves (optional)
• 1 bay leaf (optional)
• 1 tbsp tomato paste
• salt to taste (each layer is seasoned with salt)
• freshly ground black pepper
• 1-2 garlic cloves, minced (optional)
• 1/4 - 1/2 cup of milk (this helps to neutralize the acidity level from the tomatoes)

Preparation

Step 1

1. Heat olive oil and butter over medium-low heat, in a large saucepan. Add onion. Season with a small pinch of salt and cook for 5 minutes until the onion is translucent.

2. Add grated carrot and minced garlic. Cook for 2 minutes.

3. Add ground meat and cook till browned, about 6 minutes. You can either drain the fat at this point, or cook it a few more minutes till most of it has evaporated. (This adds more flavour). Season meat with a bit of salt and pepper. You can also add additional seasonings to the meat if you like, such as garlic powder, Italian seasoning, and/or paprika.

4. Add tomato sauce, basil, sage, bay leaf, and season the sauce with salt to taste. Cover saucepan and bring to a boil. Uncover, reduce heat to medium-low, and simmer for 20-25 minutes, occassionally stirring.

5. Stir in tomato paste and let it simmer for another 10 minutes.

6. Turn off heat. Add 1-2 minced garlic cloves and milk. Cover with lid and let stand 10 minutes before using in the lasagna.

A FEW NOTSs: This sauce can also be served over pasta, gnocchi ravioli, tortellini, or used in a parmesan dish. This sauce freezes well.