Pasta with Homemade sauce is something I could LITERALLY eat every day, forever. Especially meaty tomato sauce. There’s something so comforting about that big bowl of delicious meaty, tomatoey carbs sitting in front of you at dinner time. SOOO good.
But anyways, It’s a deceivingly simple sauce to make! So yeah, it may take half a day to make, but only about a 1/2 hour of actual prep and cooking. It’s a perfect recipe for a lazy Sunday when you might be chilling out at home all day, or maybe a laundry day. Or maybe you just wanna make some super delicious pasta sauce to stick in the freezer for quick dinners!
This recipe isn’t HUGE, but it does make quite a bit. If you had a big family dinner (let’s say 10 people), this is the perfect size recipe. But at home, I cook for Cutler and I, so there’s enough for both of us to eat dinner, and then freeze 4 more portions for the two of us in the freezer. And it’s so nice on busy weekdays to just throw a pot of pasta on and defrost some of that homemade meaty tomato sauce!
A couple of notes:
- Use as little or as much dried herbs as you like. Everyone likes it a little different, I like LOTS of herb flavour. This applies to the amount of garlic used as well. (I’d still use at least 4 cloves)
- Same with the fresh basil. Add as much or as little as you’d like. Again, I loooove lots of fresh basil. I add some at the beginning, and then In the last hour of simmering, but that’s totally optional.
- I don’t bother with salt and pepper. There’s enough flavour from the sauce simmering for so long. If you do feel the need to add some, make sure you do it at the very end. This is because the sauce will reduce over the day, and the flavours will be more concentrated at the end.
Dice up those onions!
And the red bell pepper.
Aaaaaaaand the green bell pepper.
Mince up the garlic.
On medium-high heat, start cooking up the ground pork.
Dump in the veggies and garlic, and drop heat to medium. Give it a good stir, and put the lid on for 5 minutes.
Add the dried thyme, oregano, basil, rosemary and chili flakes. Stir, and put the lid on for another 5 minutes.
Add the strained tomato! Drop heat to medium-low.
Add the tin of peeled tomatoes. Smush them a little with your spoon. Let the sauce simmer for about a half hour with the lid SLIGHTLY off, just a crack to let the steam out. Make sure the lid is still on as much as possible because the sauce will splatter and it’s really hot!
Drop heat to a low simmer. Chop up some fresh basil and toss it in the sauce. Stir, put the lid on, and find something to do for the next 5 hours! Remember, the longer you can let it simmer, the better. Stir occasionally (every 1/2 hour to and hour. If you forget it’s not a big deal, the heat is so low it won’t burn the bottom.)
And there you have it! Delicious Homemade Meaty Tomato Sauce! Eat with your favourite pasta, or maybe chicken parm! Mmmmm.
Do you like making pasta sauce at home? What do you like to use in YOUR meaty tomato sauce? Pork, beef? Share and Comment Below 🙂
- 1 lb Ground Pork (you can use beef, but I would suggest using ½ beef, ½
pork, because using all beef will drastically change the flavour.)
- 1 Green Bell Pepper (diced)
- 1 Red Bell Pepper (diced)
- 6 Cloves Of Garlic (minced)
- 2 Cooking Onions (diced)
- 1½ 24oz Jar (or 4.5 cups) Strained/Puree Tomato (I like San Marzano)
- 1 28oz Tin Whole Peeled Tomatoes (again, I really like San Marzano)
- Fresh Basil (to taste)
- Dried Oregano (1 TBSP or to taste)
- Dried Thyme (1 TBSP or to taste)
- Dried Basil (1 TBSP or to taste)
- 1 TSP Dried Rosemary
- Chili Flakes (1 TBSP or to taste)(Optional)
- Dice the onions, red pepper, and green pepper. Mince the garlic. Put them all into a bowl.
- On medium-high heat in a large stock pot, start cooking the pork.
- After about half-way done, dump in the bowl of veggies and garlic.
- Give the pot a good stir, drop the heat to medium, and put the lid on. Leave it for about 5 minutes.
- Give the pot another good stir. Add dried thyme, basil, oregano, rosemary and chili flakes. Put the lid back on for another 5 minutes.
- Veggies should be nice and soft. Add the strained tomato and stir well.
- Add in the tin of peeled tomatoes. Smush them with your spoon a little bit. Put the lid on (SLIGHTLY open to let some steam out) and let the sauce cook for about ½ hour (make sure the lid is on as much as possible, it will SPLATTER!)
- Chop some fresh basil (I like LOTS!) and toss into the sauce.
- Put the lid on, drop the heat to a low simmer, and leave for 5 hours, stirring occasionally.
- The longer you can leave the sauce to
simmer, the better! All of the ingredients will really meld together!
onsome fresh pasta, or use for so much more!