This is the sauce we make almost every time we eat pasta; it uses ingredients that we tend to always have on hand and it's easy to make and so flavorful. It has a somewhat smoky, buttery smell and it's rich, spicy and filling. It's packed with healthy ingredients and different textures (ok, maybe butter isn't healthy but a little butter can't hurt, right?). We've tried it with numerous kinds of pasta - my favorite is maybe radiatori, I love how the sauce gets stuck in all of the little ridges.
Recipe after the jump.
Tomato-Based Pasta Sauce with Chipotle
- 1 680 mL can tomato sauce
- 2 teaspoons olive oil
- 1/3 pound ground beef
- 2 cloves garlic, minced
- 1/3 onion, diced
- 1 carrot, finely chopped
- 1/2 green pepper, finely chopped
- around 10 regular white mushrooms, sliced
- 1 chipotle pepper, minced
- 2 large fresh tomatoes, chopped
- 1 tablespoon butter
- 1 large pinch dry basil
- 1 pinch dry oregano
- salt and pepper (to taste)
- splash of chicken stock (optional)
(I don't measure the ingredients so the amounts listed are approximations - use as little or as much as you want! Feel free to add or omit ingredients and fine tune the recipe to suit your tastes.)
- Heat olive oil on medium heat in a deep pan.
- Saute beef until brown - stir constantly and break up pieces that stick together.
- Add butter, onion, garlic, carrot, green pepper mushrooms - stir for a minute or so or until the onion starts to look translucent.
- Add tomato sauce, fresh tomatoes, basil, oregano, salt, pepper, chipotle and chicken stock - bring to a boil and then lower heat.
- Add water if the sauce seems too thick - cover and cook for at least an hour.
- Serve with your choice of pasta and grated cheese.