Ingredients
Scale
- 1 medium yellow onion, peeled and chopped into medium-sized chunks
- 1–2 T olive oil (plain or herb flavored)
- ½ cup chopped fresh parsley, divided (If you don’t have fresh parsley, use 1 to 2 T dried)
- 2 t. minced garlic
- 2 t. dried Italian seasoning
- 1 lb ground meat – beef, pork, or a mixture of the two
- 1 t. salt
- 1 14.5 oz can diced tomatoes (preferably with garlic and oregano)
- 1 6oz can tomato paste
- ¾ cup red wine
- Salt and pepper to taste
Instructions
- Heat olive oil in large, heavy saucepan over medium-high heat. Add chopped onions and cook until soft and translucent, stirring often, about 4-5 minutes.
- Add chopped parsley (reserving a little for garnish) and Italian seasoning. Cook an additional 2 minutes. Add minced garlic. Cook an additional minute, stirring constantly.
- Add ground meat to pan. Break up into small pieces and cook thoroughly, until no pink is visible.
- Add canned tomatoes, tomato paste, and wine to pan. Stir to mix ingredients. Lower heat and simmer for 10-15 minutes.
- Taste and adjust salt and pepper as needed.
- Serve over your favorite pasta. (We love it over packaged ravioli.) Mangia!