Is one of your new year resolutions to eat more healthy? El Gaucho Bellevue Executive Chef Sarah Scott shares one of her favorite healthy recipes, a rustic tomato sauce.
- 3 TB olive oil
- 1 medium onion, medium dice
- 4-6 cloves of garlic
- 2 28 ounce cans San Marzano Tomatoes, whole and peeled
- 1/2 TB Sugar (optional)
- 2 Sprigs of Basil, stems remove
- 3 Sprigs of Parsley, stems removed
- 1-2 Pounds of ground meat. Either turkey, beef, Italian sausage or a mix
- 2 medium zucchini, chopped into 1-inch pieces
- 1 cup red wine
- Over high heat, add your ground meat to a sauté pan with 1TB olive oil. Let the meat get a nice, golden brown crust before you stir.
- Cook through and add the meat to the tomato sauce.
- Deglaze the pan with 1 cup of red wine, reduce it by half and add that to the sauce as well.
- In a large pot, sweat onion over medium heat until it is translucent. Add garlic and constantly stir until it becomes light in color (do not let it darken!).
- Add the two cans of tomatoes, sugar, 1 teaspoon salt and ¼ teaspoon of pepper. Bring to a boil and immediately lower to a simmer. Simmer for 15 minutes.
- Add basil and parsley. Simmer for an additional 20 minutes.
- Remove from heat and add to a food processor. Pulse about 6 times or until the whole tomatoes are no bigger than a large dice. You want this to be a chunky sauce.
- Return to the stove and add the zucchini. Simmer for 15 minutes while you do the next step.
- Serve over spaghetti squash