Everybody loves their mama’s sauce, right? Well like you, I think MY mom’s sauce is the best and today, I’m sharing her recipe with the masses … well, anybody that reads this blog anyway. I didn’t need to make too many tweaks to the original recipe but as usual, I’ve provided her version as well as a slightly healthier version below so that you can enjoy either one – or compare the two!
Hopefully you were entertained! Here are the written recipes:
Original:
- 2 pounds ground beef, pork and veal mix
- 2 tbsp olive oil
- 1 medium onion, finely chopped
- 1 carrot, grated
- 4-5 cloves garlic, finely chopped or grated
- 2 bay leaves
- Black pepper
- 1 pinch ground cinnamon
- 3 tbsp tomato paste
- 2 cups red wine
- 2 cups beef broth
- 1 (28 oz) can of tomatoes
- Handful of torn basil leaves
Heat the olive oil in a heavy bottomed pot over medium heat. Add the meat, press it into an even layer and brown it for 3-4 minutes before moving. Turn the meat and add onions and grated carrot. Stir and cook a few minutes to soften, then add the garlic, bay leaves, salt and pepper to taste and the cinnamon. Cook for a couple of minutes, then stir in tomato paste. Wait 1 minute, then add the wine. Reduce for 2 more minutes, then add beef broth and reduce another 2 minutes. Then add the tomaots, breaking them up as you stir. Reduce the heat to a simmer and ad the basil. Cook for 2 hours. *If this is too thick, you can add another can of tomatoes and cook uncovered until desired thickness is reached.
Healthified:
- 1-2 pounds ground turkey
- 2 tbsp olive oil
- 1 medium onion, finely chopped
- 1 bag shredded carrots
- 4-5 cloves garlic, finely chopped or grated
- 2 bay leaves
- Black pepper
- 1 pinch ground cinnamon
- 3 tbsp tomato paste (all natural)
- 1 cups red wine
- 3 cups vegetable broth
- 1 (28 oz) can of tomatoes (all natural)
- Handful of torn basil leaves
Heat the olive oil in a heavy bottomed pot over medium heat. Add the meat, press it into an even layer and brown it for 3-4 minutes before moving. Turn the meat and add onions and grated carrot. Stir and cook a few minutes to soften, then add the garlic, bay leaves, salt and pepper to taste and the cinnamon. Cook for a couple of minutes, then stir in tomato paste. Wait 1 minute, then add the wine. Reduce for 2 more minutes, then add broth and reduce another 2 minutes. Then add the tomaots, breaking them up as you stir. Reduce the heat to a simmer and ad the basil. Cook for 2 hours. *If this is too thick, you can add another can of tomatoes and cook uncovered until desired thickness is reached.
The main health thing with sauce (in case you skipped over my video) isn’t the actual sauce – it’s what you serve it over. Aim for a whole wheat pasta, a vegetable noodle or veggie based pasta, quinoa, half noodles/half veggie spirals, lentil pasta, or something like that rather than a white pasta. If you try this recipe out – or any of the others in this series – please don’t hesitate to reach out to me!
If you’re looking for specific help with your own weight loss goals, contact me at coachbeckymckinney@gmail.com
Rebecca McKinney
I wanted to create this blog for a few reasons. First and foremost, to share tips, tricks, and knowledge about the food and beverage industry in general but also to help people see a different side of the restaurant world. Every restaurant has a totally unique culture and world within it. I want to help open people’s eyes to more than how fast the service is or how easy or hard it is to secure a reservation.
So, thanks for stopping by! I welcome your ideas, input, and feedback and hope you enjoy!
Eat well & travel often,
Becky McKinney
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