The Author
Emily
My dad was a chef. Not by trade, but as long as he was alive, he was in the kitchen making amazing meals. His chili and meat sauces were the BEST! After he passed away, I inherited all of his recipes and my grandma’s. I’ve perfected the meat sauce and am ready to share it with all of you.
Recipe: Jack Straw’s Meat Marinara
Ingredients
- Generous pinch of:
Rosemary
Basil
Oregano
Thyme
Fresh ground black pepperRegular pinch of:
Marjoram
Garlic Powder
Dry Minced Onion flakes1 tsp+ of Chili Powder
1 cup, prepared beef bullion
3/4 cup red wine (I prefer sweet red in my sauce, but experiment and see what you like)
1 full size, whole bay leaf
1 med onion, chopped
3 large garlic gloves, chopped
1 – 28 oz can crushed tomatoes with puree (I prefer organic fire roasted)
1 – 8oz can of tomato sauce
1 lb ground beef, cooked and drained.
Instructions
- Combine all ingredients in a large pot or small stock pot. cook over medium heat for 1 hour, or until sauce is reduced 1 inch. Uncover and cook for 45min – 1 hour or until the sauce is reduced another half inch.
Serve over pasta and enjoy!
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