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Easy Pasta Sauce Recipe

Full of vim and vigor!
serves 8-10

This is a family recipe that we have made over and over. It's meant to be fun and easy to make.

Time and practice has allowed the formula to evolve into a not so classic Italian tomato-based sauce.

Anyone can make this with great success. Be sure to make enough and plan on at least 3 hours of simmering. Even better all day or 2 days to be just right to meld and thicken the flavors.

This is a "sharing" recipe, meaning great to make enough to share with everyone. Or eat all week over with different shapes of pasta, over rice (jasmine or brown rice), or just plain like a thick soup or stew topped with parmigiana-reggiano. 

And remember modify this recipe as you want, don't like mushrooms, cut them down or don't include them! Add more or less it all works out and make it "yours".

2 Tablspoons of Rice Bran Oil

1 1/2 pounds of ground meat - the more fat the better for flavor

2 Sweet Walla Walla onions (or other onion types) - roughly diced

1/2 a head of garlic - diced or a healthy shaking of garlic powder

5 pound can of San Marzano Tomatoes. (or 56 ounces roughly 2 medium sized cans of tomatoes) Real San Marzanos cook up the best.

2 Red, 2 Yellow bell peppers - sliced and diced

20 cremini mushrooms - cut randomly

1 tablespoon of sugar (dark muscovado sugar is a nice twist)

a sprinkle of hot pepper flakes

1/4 cup maple syrup

Your favorite Sea Salt and Tellicherry Blackpepper to taste


#1: In a big pot, to minimize cooking splatter, add a small amount of rice bran oil to a hot pan and brown hamburger/ground beef. Salt and pepper to taste. Cook enough to create a few crispy bits, as well as to develop the fond on the bottom of the pot.

#2: Add onions and stir/saute - for 2 minutes.

#3: Add garlic and sauté with onions for additional 2 minutes.

#4: Add bell peppers and mushrooms - another 2 minutes.

#5: Add the tomatoes and stir gently (to minimize splatter). 

#6: Reduce heat to medium and add a teaspoon of sugar and pepper flakes.

#8: Keep heat high enough to bubble the sauce for 30 minutes, stirring often, bringing the bottom of the pan to the top. 

#9: Partially cover and reduce heat and continue to simmer for as long as you can before eating. 

#10: Cool overnight and heat again for the day ideally. Add Maple syrup if you want if the flavor is not to sweet. Add salt and pepper to taste.

#11: Serve over any pasta shape, rice or just eat plain in a bowl.

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