I have been making homemade sauce since I was a little kid but it wasn’t until much older that I started eating and enjoying meat in sauce. This turns into more of a stew like consistency, so if you like you sauce to be a bit more thin, add a little water or broth.
You will need
- 1 whole yellow onion, diced
- as much garlic as you would like ( I used jarred because I didn’t have any fresh)
- olive oil
- 2 cans of crushed tomatoes
- 1 or 2 packages of stew meat depending on how much you would like, I usually freeze my meat as soon as I buy it
- 1/2 cup red wine, preferably not a sweet wine
- salt and pepper
- red pepper flakes
- sugar if needed
- In a large pot, brown the meat for about three minutes on either side and then remove from pot and put aside.You can drain the liquid from the beef or not, I usually leave it and use a little less oil.
- Coat the bottom of the pan in olive oil if you have decided to get rid of the juices from the meat, if you’ve left it just a little drop will do ya.
- Add your diced yellow onion and cook until almost becomes translucent.
- Once the onion is at that point, then add the garlic and cook together for a minute or two. It is very important to not let the garlic get darker than slightly tan. If garlic burns, it will ruin the flavor of whatever you are cooking.
- Add the meat back to the pot and add the wine. Cook all of this together for two minutes.
- Add the tomatoes and seasoning. If you prefer to not have a little spice, just skip the red pepper flakes. If you want it more garlicky, add some garlic powder.
- Start small with spices!!!
- Cover and cook on medium for 2 hours or until meat can be cut easily with a fork.
- **Add basil and oregano if you’d like**
- **Add sugar if too salty or bitter**
Don’t forget to check and stir the pot about every 20 minutes to make sure nothing is sticking to the bottom. There’s nothing worse than burning a really good pot or pan.
Serve over pasta, polenta, baked potatoes, or even eat it by itself!