This Italian tomato sauce recipe simmers for a long time, allowing some of the liquid to evaporate, concentrating the flavor. This easy recipe is perfect for meal prep--it makes a large batch, so serve some over pasta for dinner and freeze the rest for a quick meal in the future.

Betsy Andrews
Source: EatingWell Magazine, March 2019

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Recipe Summary

active:
30 mins
total:
2 hrs 30 mins
Servings:
18
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • Combine mushrooms and water in a medium heatproof bowl. Set aside.

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  • Heat oil in a large pot over medium-high heat. Add pork and cook, breaking up the meat with a wooden spoon, until no longer pink, 4 to 5 minutes. Add beef and veal; cook, breaking up the meat, until no longer pink, 5 to 7 minutes. Add celery, carrot, onion, garlic and parsley; cook, stirring often, until the vegetables are soft, about 10 minutes more.

  • Strain the mushrooms, reserving the soaking liquid. Mince them and add to the pot along with the soaking liquid. Add tomatoes and their juices. Bring to a boil. Reduce heat to maintain a simmer, partially cover and cook, stirring occasionally, until thickened, 2 to 2 1/2 hours.

  • Remove the sauce from the heat and stir in butter and salt.

Tips

To make ahead: Refrigerate for up to 3 days or freeze for up to 3 months.

Nutrition Facts

209 calories; protein 15g; carbohydrates 8.1g; dietary fiber 3g; sugars 4g; fat 13.4g; saturated fat 5.3g; cholesterol 50.4mg; vitamin a iu 1425.4IU; vitamin c 24.4mg; folate 21.5mcg; calcium 77.2mg; iron 2.2mg; magnesium 34.2mg; potassium 566.2mg; sodium 449.9mg.
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Reviews (1)

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1 Ratings
  • 5 star values: 1
  • 4 star values: 0
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Rating: 5 stars
06/30/2020
This was good! I cook Italian a lot and love to try new things. This was probably the best I've ever made! My husband REALLY loved it. Read More
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