Meaty Slow Cooked Pasta Sauce

Prior to this week, I generally purchased pasta sauce, my favorite being Paul Newman's Sockarooni, and it has served me well for many years. The late Mr. O-P used to make a bang-up pasta sauce, but it took him all day long, he used every pot and pan in the house, and made a colossal mess that he left for me to clean up. (The rule in our household was: One cooks, the other cleans; I hated that rule.) Inasmuch as I do like homemade pasta sauce, I hate the time, the effort, and most of all the mess involved in doing so.

But today I found myself with meatballs and no pasta sauce, and had no choice but to make my own. Sure, I could have run out to get a jar, but I was in the midst of holiday decorating (truth be told washing dishes and filling my new hutch) and didn't feel like going anywhere. Did I mention I was also in my jammies? Yeah, there was that. So, I pulled various cans from the pantry, and spices from the spice rack, cooked up some ground chuck and diced onion, and tossed everything into the crockpot. I let it hang out all day, giving the house a real Italian restaurant vibe, and when it was finished, I tossed it all into the food processor to get the smooth texture that I desired. It was delicious!

This sauce would not have pleased the mister, because he didn't like pasta sauce that had any hint of sweetness. I do like a pasta sauce with a bit of sweetness, otherwise it's just too bitter for my tastes. If you feel the same, you're going to love this one. You're also going to love how easy it is, and how, with very little effort, you’ll get the taste of a sauce that has been labored over all day long. Consider giving a jar of this as a hostess gift during the holiday season. Who doesn't love a good pasta sauce?

Meaty Slow Cooked Pasta Sauce

1/2 pound ground chuck
1 small yellow onion, chopped
1 clove garlic, minced
1 14.5-ounce can diced fire roasted tomatoes
1 6-ounce can tomato paste
1 15-ounce can tomato sauce
1/2 cup water
1/4 cup red wine
2 tablespoons sugar
1 1/2 teaspoons dried basil
1/2 teaspoon fennel seed
1 teaspoon Italian seasoning
1/2 teaspoon kosher salt
1/4 teaspoon coarsely ground black pepper

In a large sauté pan over medium heat, brown the meat with the onion. Drain any accumulated grease on a paper towel-lined plate; set aside. Place remaining ingredients into a 4-quart crockpot, give it a stir, and add the beef and onion mixture, stirring once more. Cover and cook on low for 4 to 5 hours. When cooking is finished, remove the lid and allow it to cool for 30 minutes. Pour the sauce, in two batches, into a food processor, and process until smooth. Serve with meatballs, ravioli, or your favorite pasta. Poured into an attractive jar, labeled, and tied with a colorful ribbon, it makes a lovely and welcome hostess gift.

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