Are you looking for a delicious and satisfying recipe perfect for family dinners and leftovers? Look no further than this mouth-watering slow-cooked pasta sauce! This recipe is a favorite at my house, and even though it makes a large batch, the leftovers are always eaten within a couple of days.
What I love most about this recipe is how it brings my family together in the kitchen. While the sauce slowly simmers, we can all gather and chat, enjoying the aromas wafting from the stove. And when the sauce is finally ready, everyone eagerly digs in, savoring every delicious bite.
One thing to note about this recipe is that the pasta needs to be included in the nutrition information. I like making protein pasta for my son and traditional pappardelle pasta for my husband, but any pasta will work perfectly with this flavorful sauce.
So why not make this slow-cooked pasta sauce for your family this week? Not only will you have a delicious meal for dinner, but you’ll also have plenty of leftovers to enjoy over the weekend, giving you more time to relax and less time spent in the kitchen.
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Ingredients
- 2 tbsp irish butter
- 2 tbsp extra virgin olive oil
- 1 yellow onion chopped
- 1 carrot peeled and chopped
- 1 tsp salt
- 2 lbs lean ground beef
- 2 garlic cloves
- 2 tsp chile paste
- 1/4 cup tomato paste
- 2 cups half and half
- 1 cup dry white wine
- 1 28 oz can diced tomatoes in juice
- 1 bay leaf
- 1 3 inch piece Parmigiano Reggiano rind
- 1 package papparedelle pasta or pasta of choice
- 1 cup freshly grated Parmigiano (for garnish)
Instructions
- Use a deep frying pan or dutch oven. Heat butter and olive oil over medium heat until butter is melted. Add onion, carrot, and Salt. Saute, often stirring, until soft, not browned. Add ground beef and break it apart with a wooden spoon until meat is browned. Mince garlic cloves and add to meat with chili paste and tomato paste. Stir often for about 2 minutes to carmelize tomato paste. Stir in half and half. Bring to a simmer and let reduce for 20 minutes. Add wine, tomatoes, bay leaf, and cheese rind. Bring to a simmer and reduce to a low simmer, and cook the sauce for 2 hours. Stir occasionally.
- Skim oil from the surface of the sauce. Remove rind and bay leaf. You can save half your sauce for another time in the freezer. The leftovers all always eaten right away at my house.
- Boil pasta as directed. Remove cooked pasta from water and stir into sauce. Serve with freshly grated Parmigiano.
| Amount Per Serving: | ||
|---|---|---|
| Calories | 367.2 | |
| % Daily Value* | ||
|
Total Fat 26.9g |
40% | |
| Saturated Fat | 0 | |
| Trans Fat | ||
|
Cholesterol |
0 | |
|
Sodium 435.7mg |
18.1% | |
|
Total Carbohydrate 7.5g |
2.3% | |
| Dietary Fiber 1.2g | 4% | |
| Sugars 5.1g | ||
|
Protein 19.0g |
||
| Vitamin A 25.3% | Vitamin C 16.4% | |
| Calcium 18.5% | Iron 9.8% | |
* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
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