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Spaghetti Meat Sauce by

1. In order to separate the ground beef from its grease, I prefer to use the empty diced tomato can and a fine mesh strainer. I set the strainer over the can in the sink and scoop all of the broken up ground beef into the strainer. While the sauce is simmering, you can put the can of grease into the refrigerator to solidify so you can easily throw it away.


1 large onion, diced
1 green bell pepper, diced
3 cloves garlic, diced or grated
1 lb ground beef
28 oz can diced tomatoes
14.5 oz can tomato sauce
6 oz can tomato paste
3 oz red wine
olive oil
kosher salt
Italian seasoning
ground black pepper


1. Add 2 Tbsp olive oil to a large saute pan over medium heat. Saute onions and garlic. Add one pinch of salt and one small pinch black pepper. Once translucent, transfer to Dutch oven on stove top (not on heat)
2. If necessary, add more olive oil to saute pan. Saute green bell pepper, seasoning the same as the onion. Once slightly browned, transfer to Dutch oven
3. Add diced tomatoes, tomato sauce, and tomato paste to Dutch oven. Set over medium-low heat.
4. Add additional olive oil to saute pan, heat until it just starts to smoke.
5. Add ground beef (be careful, oil will splatter). Press down with a spatula to ensure good contact with the pan. Season with 2 large pinches of salt and 1 large pinch ground black pepper.
6. Once one side of ground beef is well browned (2 minutes), flip the beef over, and season again.
7. Break up the ground beef, sauteing so all meat is browned.
8. Once all has been browned, add the beef to the Dutch oven (without the grease - see note about possible separation methods)
9. Add 1/2 Tbsp of Italian seasoning and all of the red wine. Mix together, and taste. Season additionally to taste.
10. Lower heat under Dutch oven to low. Let simmer for at least 30 minutes.

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