Ingredients
- 1 lb. lean ground beef (or turkey if you like)
- 1 Tablespoon olive oil (I use a good quality extra virgin)
- 1 yellow onion, diced
- 4 garlic cloves, minced
- 1 + 1/2 Tablespoons Italian seasoning
- 1 teaspoon salt (more to taste if needed)
- 1/2 teaspoon pepper (more to taste if needed)
- 1 cup dry red wine (I opt for cabernet or a full-bodied merlot)
- 1 Tablespoon raw honey
- 64 oz. diced tomatoes
- 1 6 oz. can tomato paste
- 1 lb. pasta or zoodles of choice
- Heat a large saucepan over medium-high heat.
- Add the olive oil and allow the oil to heat as you dice the onion and mince the garlic.
- Add the onion to the saucepan and saute for about 7 minutes, or until the onion is nicely caramelized. Add the ground meat and cook for an additional 7 minutes, or until the meat is browned.
- Add the garlic, Italian seasoning, salt, and pepper and saute for 3 minutes before adding the wine to deglaze the pan.
- Let this cook down for 3-5 minutes before adding the honey, diced tomatoes and tomato paste.
- Mix everything together well and let the mixture boil.
- Reduce the heat to low and let this simmer, covered, for at least 20 minutes, but up to 2-3 hours. The longer it sits the better, but it’s ready after 20!
- Serve with your choice of noodle and enjoy!
- If you have leftover sauce, scoop it into a plastic freezer bag or freezer container, and freeze for up to 3 months.