Mushroom and Meat Tomato Sauce

• Gluten free

• Meat

  • 1 lb Ground beef, lean

• Produce

  • 4 Garlic cloves
  • 1 pint Mushrooms
  • 1 Onion, medium
  • 28 1/2 can Tomatoes

• Canned Goods

  • 2 tbsp Tomato paste

• Condiments

  • 2 tbsp Balsamic vinegar
  • 28 1/2 can Tomato sauce

• Baking & Spices

  • 1/2 tsp Italian seasoning
  • 1 Salt

• Oils & Vinegars

  • 2 tbsp Olive oil

• Dairy

  • 1/3 cup Half and half
  • 1/3 cup Parmesan cheese

Found on oldhousetonewhome.net

Description

Ingredients

• 1 28.5 can of crushed tomatoes
• 1 28.5 can of tomato sauce
• 1 lb. lean ground beef
• 1 pint mushrooms, your choice of variety, diced into small pieces
• 1 medium onion, diced
• 4 garlic cloves, minced
• 1/3 cup parmesan cheese
• 1/3 cup half and half, milk, fat free is fine
• 2 tbsp. balsamic vinegar
• 2 tbsp. tomato paste
• 1/2 tsp. Italian seasoning
• salt, pepper to taste
• 2 tbsp. olive oil

Directions

• In a large stock pot, add your olive oil, then heat to medium high heat. When hot, add ground beef. Season with salt and pepper and cook until browned.
• Add mushrooms, onions, and tomato paste and cook until onions start to soften about 3-5 minutes. Add garlic cloves and cook until fragrant, about 30 seconds. Add balsamic vinegar and stir well to scrap the flavor bits off the bottom of the pot.
• Add tomatoes, parmesan cheese, Italian seasoning, salt and pepper. Stir well. Reduce heat to low. Cook uncovered for at least two hours, stirring occasionally to prevent sticking. The longer you cook, the better.
• Half an hour before serving, add milk or half and half and stir well. Continue to cook.
• Serve over pasta. Sauce tastes delicious the next day and stores well in the fridge for up to three days. Freeze any leftover.