Add this great tasting meat and tomato sauce to your dinnertime repertoire. Toss it with spaghetti or other pasta, use it in lasagna, or as a base for other dishes such as Shepherd’s Pie, Sloppy Joes or Chili. The cream smoothes out the flavour and creates a luscious sauce.
- Prep: 5 min
- Cooking: 20 min
- 1 lb (450 g) lean ground beef or lean ground pork
- 1 onion chopped
- 3 garlic cloves minced
- 2 tsp (10 mL) dried Italian herb seasoning
- 1/4 tsp (1 mL) hot pepper flakes
- Salt and pepper to taste
- 1 cup (250 mL) 10 % cream or 18 % cream
- 2 cups (500 mL) canned crushed tomatoes
In a deep pot over high heat, brown ground beef, onion, garlic, Italian seasoning, hot pepper flakes, breaking up beef with a spoon, for about 8 min or until beef is no longer pink. Add salt and pepper to taste.
Pour in cream and boil, stirring, for 3 min or until about half is absorbed. Add tomatoes and bring to a boil; reduce heat and boil gently, stirring often, for about 5 min until flavours are blended and sauce is thickened. Addsalt and pepper to taste.
Double or triple this recipe to have on hand for quick meals. Spoon sauce into smaller containers, let cool and refrigerate for up to 3 days or freeze for up to 3 months.
If you have any extra canned crushed tomatoes, measure the amount and transfer to an airtight container. Mark the amount on the lid and freeze for another use.
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Nutritional informationPer serving
Top 5 Nutrients
|Calcium:||9 % / 94 mg|
|Vitamin B12:||99 %|