Italian Meat Sauce
Preparation Time: 35 minutes
Equipment: French chef knife, Filet knife, Cutting Board, Kitchen Machine food cutter, 6-quart Stockpot
- 2 pounds (1 kg) lean ground beef
- 1 onion, peeled and chopped #2 blade
- 2 cloves garlic, minced
- 1 28 ounce (800 g) can plum tomatoes, diced
- 1 12 ounce (350 g) can tomato sauce
- 3 tablespoons Italian seasoning
- 2 tablespoons sugar
Preheat 6-quart Stockpot over medium-high heat for 3-4 minutes. Sprinkle a few drops of water in the pan. If the water droplets dance, the pan is ready. If the water evaporates, the pan is not hot enough. Place the ground beef in the hot, dry pan, which will be about 400°F (200°C). Cover the pan, and open the vent and dry sauté until cooked, about 10 minutes, stir occasionally. Drain fat drippings.
Add onion and garlic to meat, and continue to sauté, stirring often. Add all other ingredients, reduce to low-heat, and simmer 15-20 minutes.
NUTRITIONAL BREAKDOWN PER SERVING: Calories 261; Fat Grams 15; Carbohydrate Grams 0; Protein Grams 21; Cholesterol mg 70; Sodium mg 154.
THE POINT SYSTEM: Calorie Points 3 ½; Protein Points 2 ½; Fat Grams 15; Sodium Points 6 ½; Fiber Points 1; Carbohydrate Points ½; Cholesterol Points 7.