This is another one of Chef Kate’s recipes – a local chef who teaches at the library. It is a great hearty meat ragu that will not leave you feeling hungry! We used the plum crushed tomatoes, but I could not find the coveted San Marzano tomatoes she mentioned. I usually use extra lean sirloin but since the meat is the only real fat of this recipe, I decided to go with 85%. This is so yummy. She advised not to use ground turkey as it doesn’t turn out right. The only change I made was subbing green peppers for the mushrooms, but we both agree it was missing something without the mushrooms (and this comes from hardcore anti-mushroom people!) LOL No one will ever change my mind about olives, though. Anyway….
**This is the first time in 2 years since my allium intolerance/sickness, that I cooked with real onion and garlic in small doses! I will only cook with raw onion/garlic maybe once a month now. Small steps…
- 1 T. olive oil
- 4 oz. white mushrooms, cleaned and diced (or green pepper)
- 1 large onion, finely diced (I used about 1/4 cup)
- 6 garlic cloves (I used 1 clove)
- 1 pound ground beef (or a combination of beef and pork).
- 1/4 tsp red pepper flakes
- 2 T. tomato paste
- 14.5 oz. can diced tomatoes
- 1 T. fresh oregano or 1 tsp. dried
- 28 oz. can crushed tomatoes (Plum, San Marzano is the best)
- Salt and pepper, to taste
- In a large saucepan, heat the oil over medium-high heat. Saute the mushrooms, onions, and garlic until the edges start to brown.
- Stir in the red pepper flakes, tomato paste, diced tomatoes, and oregano.
- Use the juice from the diced tomatoes to deglaze the pan and release anything sticking to the bottom of the pan.
- Break apart any large pieces of meat and sprinkle it over the vegetables to cook.
- Once the meat is in the pan, pour the crushed tomatoes over everything.
- Reduce heat and let the sauce simmer for at least 30 minutes.
- Season with salt and pepper.