I think everyone can agree that no matter what your level of expertise in the kitchen, not everything always goes as planned, right?  Well that’s what happened at my house a few nights ago.  For Christmas, Steve had given me this cool tool to make ravioli, so I thought it would be great to give that a try and also make homemade meat sauce.  Everyone but Nicole was going to be home for dinner and Kelly and Steve said they would give me a hand.  Sounds like fun, right?  Well, it was fun, but it took us about 2 1/2 hours or so to make dinner and the ravioli was less than perfect.  It tasted just fine, but my technique left something to be desired!

I had originally thought that I would write a post on how to make the ravioli…..well not yet…..I need some more practice.  BUT….the meat sauce was delicious and so that is what I can share with you today.  I have to give Kelly credit for the execution of the sauce, she did  a fabulous job.  The recipe is easy to make and doesn’t take too many ingredients.  We used a combination of ground beef, crushed tomatoes, shallot, garlic, red wine, basil and parsley.  It is a nice hearty sauce.   It was great with the ravioli, but it would taste great with any kind of pasta.

Tomato Meat Sauce

  • 1 lb ground beef (I used 93% lean)
  • 1 shallot, chopped
  • 3 cloves garlic, minced
  • 1/2 cup red wine
  • 2 cans crushed tomatoes
  • salt and pepper
  • 1/4 cup fresh basil, chopped
  • 1/4 cup fresh parsley, chopped
Chop your veggies


Heat 1 tbsp of olive oil in a large skillet.  Add hamburger and break up with a spoon.

Once meat is broken up, add shallots and cook until meat is no longer pink.  Add garlic and continue cooking until garlic is fragrant.

Add wine and let reduce for a couple of minutes.  Then add tomatoes and combine.  Add salt and pepper to taste.  Allow to simmer for at least 15 minutes and then add basil and parsley.

Serve over your favorite pasta.


Shared at Miz Helen’s Country Cottage on 1/5/12.
Shared at It’s a Keeper on 1/5/12.
Shared at Baking Bad on 1/6/12.
Shared at Six Sisters’ Stuff on 1/7/12.

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