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Shenanchie's Pasta Sauce
1 pkg. beef stew meat
1/4 to 1/2 C olive oil
1 onion, finely chopped
1 tsp. sweet basil
1/2 carrot, grated
1/2 celery stalk, grated
6 cloves garlic, minced
1 tsp. parsley
Salt & black pepper to taste
2 or 3 large cans plain tomato sauce
1 TBS Parmesan cheese
In a large pot, combine the olive oil, onion, basil, grated carrot and celery, minced garlic, parsley, and the salt and black pepper. Simmer for a few minutes, and then add the stew meat. Cook slowly until the meat is no longer pink inside. Pour in the tomato sauce; rinse insides of the cans with water and also add to the pot. Stir. Add the Parmesan cheese on top but do not stir. Adjust the heat to medium. Stir when Parmesan cheese starts to melt into the sauce. Leave the pot cover slightly ajar; cook on medium for about an hour, stirring frequently. Lower the heat to simmer and cook for another one or two hours, stirring frequently.
Serve on pasta dishes such as spaghetti, Stuffed Manicotti or use for Shenanchie's Lasagna.
*Shenanchie's Note: Meatballs can be added to the sauce if desired, but I also recommend keeping the stew meat in the sauce because it adds a richness in flavor that cannot be replaced by meatballs.
Recipe featured in the Food Fare Cookbook.
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