Ingredients
Meat Sauce Only
- 2 lb ground beef for meat sauce
Both Sauces
- 2 tbsp olive oil
- 2 yellow onion large
- 1 tbsp garlic minced
- 1 pinch hot pepper flakes
- 1 cup red wine
- 2 can tomatoes 796mL cans, pureed or crushed
- 2 can tomatoes 796mL cans, chopped or diced
- 2 tbsp fresh parsley chopped
- 3 tsp kosher salt
- 1 tsp black pepper freshly ground
Servings: servings
Instructions
- In 1st pan, heat the olive oil
- Add beef and cook it through
- In 2nd pan, prep veggies for the vegetarian sauce
- In 3rd pan, heat olive oil.
- Add onion and saute over medium heat until translucent, 5 to 10 minutes
- Add garlic and pepper flakes and cook for 1 more minute
- Add wine and cook on high heat, scraping up all the brown bits in the pan until almost all liquid evaporates, about 3 minutes
- Stir in tomatoes, parsley, salt, and pepper
- Divide sauce into beef pot and vegetarian pot
- Cover each pot and simmer on lowest heat for 25-30 minutes.
Recipe Notes
http://smittenkitchen.com/2008/10/meatballs-and-spaghetti/