Chunky Beef Marinara

I bought ground beef earlier in the week, from Wild Turkey Farms, to make burgers and had about a half a pound leftover - not to mention a whole bunch of tomatoes - so I thought I would make some homemade meat sauce. Wild Turkey Farms beef is grass fed, what a difference in flavor!

As usual the measurements below are an estimate. I went with what I had in the house. Do not get bogged down by numbers.

CHUNKY BEEF MARINARA

Olive Oil

4garlic cloves, minced

1 onion, diced

1/2 red pepper diced

20 small button mushrooms

1/2 lb ground beef

Dried herbs: rosemary, basil, oregano, thyme, red pepper flakes

8 large tomatoes

1 cup red wine

salt

pepper

1lb penne pasta

Heat olive oil on med heat. Add garlic, then peppers and onions.

I like to add my herbs in stages. So, once the first batch of veggies have sauteed for 5 minutes or so add some herbs. Let the onions, peppers and garlic cook with herbs for 10 minutes.

Add the mushrooms, more herbs, and ground pepper. Cook for another 10 minutes.

I made the mistake of adding the tomatoes before adding the mushrooms and beef. If you do this the mushrooms and meat do not have a chance to brown which enhances the flavor. That is why I did my mushrooms and the meat separately and then added them later.

Add in ground beef breaking up with the back your spoon. Stir and cook till still slightly pink, 10 minutes.

Add diced tomatoes and saute for 15 minutes.

Add salt, pepper and more herbs. Cover the pot with a lid and cook for another 15 minutes.

Add wine cook for 10 minutes with lid off and another 10 with lid on.Don't forget to pour a glass for yourself. Cheers!

Cook your pasta in salted water. Drain and top with sauce.

I found the sauce to be a little watery. I was a little nervous but the flavor was delicious and it was very chunky. Although I love that there were no processed ingredients in this dish and everything but the garlic, olive oil, and pasta were local, I think next time I will try adding a small can of tomato paste to thicken up the sauce.

Bon appetit!