Heirloom Tomato Meat Sauce
Heirloom tomatoes, pork, and beef come together to form this sauce of the gods. Serve it tossed with fresh penne pasta for a delicious weeknight dinner or dish it up with creamy, cheesy polenta for an easy meal that feels luxurious.
- Serves: 4-6 servings
- Prep Time: 10 minutes
- Cook Time: 45 minutes
Ingredients
- 4-5 large Fresh Heirloom Tomatoes, peeled
- 2 tbsp. Tomato Paste
- 1 c. Dry White Wine
- 1 1/2 c. Basil Leaves, packed & roughly chopped
- 1 c. Fresh Parlsey, packed & roughly chopped
- 2 Bay Leaves
- 1 tsp. Dried Oregano
- 1 Yellow Onion, finely diced
- 6 cloves Garlic, minced
- 1 lb. Ground Beef
- 1/2 lb. Ground Pork
- 1 tbsp. Butter
- 3 tbsp. Olive Oil
- 1 tbsp. Fresh Lemon Juice
- Salt & Black Pepper
Instructions
Place peeled tomatoes into a blender or food processor and puree on high until uniform; strain through a fine mesh sieve to remove seeds and set aside. Heat 1 tbsp. olive oil in a large frying pan until hot but not smoking; add beef and pork to pan. Season liberally with salt and pepper and allow to continue browning, then break apart roughly with a spoon. Continue cooking until meat is browned. Transfer meat to a plate lined with paper towels to drain.
Add 1 tsp. olive oil to pan. On medium heat, saute onions and garlic until translucent and fragrant; return meat to pan and mix with veggies. Add white wine, increasing heat slightly and scraping the bottom of the pan to release any fond that may have built up. Add tomato puree, basil, bay leaves, and oregano and cook for about 20 minutes or until sauce has thickened. Stir in tomato paste, parsley, butter, lemon juice, and remaining olive oil; cover and allow sauce to continue cooking for an additional 10 to 15 minutes.
To finish, season with salt and pepper to taste.
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