|1 lb||ground beef|
|1/2 cup||onion, finely chopped|
|2 tsp||Pastene Minced Garlic|
|1 (14 oz) Can||Italian Peeled Tomatoes|
|1/4 cup||red wine or beef broth|
|3-4 Tbsp||Pastene Tomato Paste|
|1 tsp||Pastene Apple Cider Vinegar|
|3/4 tsp||dried basil|
|1 tsp||crushed red pepper flakes|
|1/4 tsp||dried oregano|
|1/4 tsp||dried thyme|
|Freshly ground black pepper|
- In a large saucepan, cook and crumble beef with onion and garlic over medium-high heat until no longer pink, 5-7 minutes. Stir in tomatoes with juice (do not drain), wine, tomato paste, honey, vinegar and seasonings; bring to a boil.
- Reduce heat; simmer, uncovered, until flavors are blended, about 25 minutes, stirring occasionally. Serve over desired pasta.