Description
Sharing this recipe from Stacie’s first cookbook, Make It Easy, was inspired by our episode Traveling with Kids. If you want to enjoy this the way Oliver does while on vacation, eat a whole bowl tossed with spaghetti or penne with some bread on the side. If you want to eat it the way we serve it at home, add a big green salad or roasted broccoli on the side.
Ingredients
Scale
1 (28-ounce) can whole peeled tomatoes
2 tablespoons olive oil, plus more to finish
1 cup chopped onion (from about 1 medium-size onion)
1 tablespoon chopped garlic (from about 3 cloves)
1 1/2 pounds ground beef
1 teaspoon salt, plus more to taste
1/4 teaspoon garlic powder
1/2 cup red wine (optional)
1 (15-ounce) can tomato sauce
Instructions
- Place the whole peeled tomatoes and their juices in a bowl and use your hands to break up the tomatoes, removing the tough bits; set aside.
- Pour the 2 tablespoons of olive oil into a large pot set over medium-high heat. Add the onion and garlic and saute until fragrant and translucent, 2 to 3 minutes.
- Add the ground beef, the teaspoon of salt, and garlic powder and cook, breaking the meat up with a silicone spatula or wooden spoon, until browned, 4 minutes. Add the wine, if using, and cook until evaporated, 2 minutes; otherwise skip to step 4.
- Add the prepped tomatoes, tomato sauce, and 1 1/2 cups water (either pasta cooking water or tap water that’s been used to clean out the tomato can) to the pot. Bring the sauce to a boil, then lower the heat to medium-low and simmer until the sauce reaches your desired consistency, about 30 minutes. Remove from the heat and stir in a hearty glug of olive oil. Season with more salt to taste, if desired. Serve immediately or allow to cool before storing in a sealed container or resealable plastic bag in the refrigerator for up to 5 days and in the freezer for up to 3 months.
- Prep Time: 10
- Cook Time: 45