Many people reminisce about their mother or grandmother’s pasta sauce recipe. If you’re one of these people, you might already have a recipe you love, handed down through your family. Or perhaps you’ve developed your own method through practice and taste testing. But if your family wasn’t known for their spaghetti dinners, you might find yourself resorting to jarred sauce from the grocery store. It’s convenient, but can be disappointingly bland and unremarkable – even when you choose the expensive varieties. Although it takes considerably more time to make homemade sauce, the results are worth it.
Also Read: Recipe: Grass Fed & Finished Chinese Takeout Mongolian Beef
Personally, my mother would usually use one of these and dress it up to her liking with additional herbs and spices. But there’s nothing like an incredible pasta sauce made from scratch. The store bought version just can’t compare, and the good news is that it’s easy to make in bulk and freeze for later. If you’d like a stockpile of delicious pasta sauce in your freezer, just double this recipe and freeze the extra. Serve with your favorite pasta and some buttery garlic bread for a dinner that everyone will love.
There’s something so comforting about a homemade pasta dinner. It’s a great way to come together with family or friends and enjoy spending time together over a delicious meal.The flavor of this sauce is really enhanced by the use of our bison or grass fed beef bone broth. It gives rich flavor and adds substance to the sauce that is truly scrumptious. If you’ve ever wished you had a pasta sauce recipe with a secret ingredient, this could be what you’ve been looking for. The cremini mushrooms are my personal favorite, but you can substitute whatever is on hand or in stock at the store – or leave them out completely. Feel free to leave out the allspice if you prefer, and adding in fresh herbs like thyme, oregano or basil will yield delectable results.
Also Read: Traditional Cabbage Rolls With Elk And Wild Boar Bacon
Our grass fed & finished ground beef has incredible flavor and tenderness. We hear from customers all the time that it’s the best beef they’ve ever had. We suggest making extra, because everyone you serve this to will be coming back for second helpings. This beef comes from a 100,000 acre ranch here in Northern New Mexico. The cattle graze lush grassland thanks to ice melt from the Sangre De Cristo mountains. They roam free and are minimally handled, living as close to wild as possible.
You can also try making this sauce with any of our other ground meats. Lamb, bison, elk or wild boar would all be mouthwatering in this sauce. This is also a great opportunity to utilize our bison or beef Primal Blends. These unique ground meats have 20% heart, liver and kidney meat mixed in. We’ve carefully designed it so that there is minimal organ flavor but maximum nutritional value. Especially in recipes that include a lot of other spices and flavor, it’s impossible to tell it apart from our best selling regular ground beef or bison.
Also Read: Recipe: Hearty New Mexican Posole With Lamb Shoulder
- 2.5 pounds grass fed ground beef
- ½ large onion, chopped finely
- 3 cloves of garlic, minced
- 1-2 tablespoons bison tallow or oil of choice
- 1.5 cans of organic crushed tomatoes (28 oz each)
- 1.5 cans of organic tomato paste (6 oz each)
- 1.5 cups bison or beef bone broth
- ½ pound cremini mushrooms, sliced
- ¼ cup minced fresh parsley
- ½ tablespoon coconut sugar or sugar/sweetener of choice
- 1 ½ teaspoons sea salt
- ¼ teaspoon freshly ground black pepper
- ¼ teaspoon ground allspice
- Cooked pasta of choice
Also Read: Easy Southern Barbecue Pulled Wild Boar Tenderloin Recipe
- First, cook the pasta according to the instructions on the package. Set aside.
- In a large cast iron skillet, heat the bison tallow or other oil over medium high heat. When it’s hot, cook the ground beef. You may have to do this in two batches, depending on the size of your skillet. Cook until it’s no longer pink, but be careful not to overcook. Set aside.
- Add more oil to the skillet if necessary and saute the onions and garlic until they’re fragrant and softened.
- Combine the cooked vegetables and beef in a large pot. Add the crushed tomatoes, tomato paste, bone broth, mushrooms, parsley, sugar, salt, pepper and allspice. Bring everything to a boil.
- Reduce the heat and bring to a simmer. Cover and cook for approximately two hours, until the sauce is thickened to your preference.
- Serve with your favorite pasta. Alternatively, this sauce can be frozen and stored for later.