TOMATO SAUCE WITH MEAT

Tomato Sauce with Meat image

Provided by Martha Stewart

Yield Makes about 7 cups

Number Of Ingredients 10

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1 medium onion, finely chopped
6 tablespoons olive oil
1 pound ground beef
2 small carrots, finely chopped
1 stalk celery, finely chopped
1/2 cup small peas, fresh or frozen
1 cup dry white wine
2 28-ounce cans plum tomatoes, drained and passed through the medium disc of a food mill
1 dried bay leaf
Coarse salt and freshly ground pepper

Steps:

In a medium saucepan, combine the onion and olive oil over medium heat. Cook, stirring occasionally, until translucent, about 5 minutes. Add beef, carrots, celery, and peas. Cook, stirring and breaking up meat with the back of a spoon, until meat is no longer pink, about 8 minutes
Add wine, bring to a simmer, and cook for 5 minutes. Stir in tomatoes, and bay leaf. Season with salt and pepper. Bring to a boil. Reduce to a simmer, and cook, partially covered, for 40 minutes. Taste and adjust for seasoning. Remove and discard bay leaf before using.