A hearty and flavourful sauce perfect for pasta, as a sauce for lasagne, or even on toast with a few slices of avocado! This sauce can be made vegan by omitting the meat, replacing it with a plant-based alternative, or adding an additional zucchini and a few mushrooms. Looking for an extra kick of spice? Try replacing a Tbsp of the Garlic Olive Oil with our Cayenne Olive Oil!
- 1/4C Olive Us Garlic Olive Oil (or Tuscan Herb, Basil, or Single Varietal EVOO)
- 1 medium onion, diced
- 4 cloves garlic, minced or crushed
- 2 medium carrots, grated
- 1lb ground beef or turkey
- 1 small can tomato paste
- 2 Tbsp Olive Us Neapolitan Herb Dark Balsamic
- ½ tsp dried chili flakes
- 1 tsp smoked paprika
- 3 tsp fresh oregano, minced (or 1 1/2tsp dried)
- 3 sprigs fresh thyme (or 1 tsp dried)
- 2 tsp dried fennel
- 2 tsp Olive Us Garlic Sea Salt (or Garlic Scape Salt)
- 1 tsp Olive Us Applewood Smoked Cracked Pepper
- 1/2C red wine
- 1 large can (28oz) whole or chopped tomatoes (we used San Marzano style tomatoes)
In a large saucepan over medium-high heat, heat the olive oil and add the onion, garlic, and carrot. Saute for about 5-6 minutes until the onions are cooked through, but not browned. Add the tomato paste, spices, and herbs and stir to combine thoroughly. Add the ground beef and stir to break it up so it cooks more evenly. Cook for 5-8 minutes until mostly cooked through. Deglaze the pan with the wine and balsamic and then stir in the tomatoes. Continue cooking the sauce for 10-15 minutes at low to medium heat until the sauce has thickened and the meat is well cooked through. Remove from heat and enjoy over pasta, as a sauce for lasagna, or on avo toast!
Serves 7-8.