A pasta sauce that’s flavorful and far from boring!
For Ground Beef Sausage
- 1 pound ground beef
- 2 1/2 teaspoons garlic powder
- 2 teaspoons onion powder
- 1 teaspoon sage
- 1 teaspoon salt
- 1/2 teaspoon pepper
- 1/2 large onion, diced (approximately 1/2 cup)
- 1 garlic clove, pressed (optional)
- 1 pint stewed tomatoes, drained
- 1 cup half ‘n’ half
- 15 cherry tomatoes, halved
- 1/4 cup fresh sliced basil, or 2 teaspoons dried*
- Place the ground beef, garlic powder, onion powder, sage, salt and pepper in a large bowl. Mix with your hands until evenly combined.
- Heat a large skillet (I use my big daddy skillet) over medium-high heat. Once the skillet is hot, add the ground beef sausage, break up into small pieces, browning for about 10 minutes, or until the ground beef sausage is completely done, i.e. 160 degrees Fahrenheit. Turn the heat down to low and remove the sausage from the skillet using a slotted spoon. Place it in a clean bowl and set the sausage aside.
- Reserve one tablespoon of the beef fat in the skillet and return to medium-high heat. Add the onion to the skillet and saute until the onion becomes translucent. If you like it garlicky, add the garlic clove and continue to saute for around 30 seconds.
- Pour in the tomatoes and half ‘n’ half. If you are using dried basil add it now also. Bring the sauce to a boil. Reduce the heat and simmer uncovered for 10 minutes, stirring occasionally.
- At this point, if you aren’t quite ready to serve up the sauce, you can turn the heat to low and cover it, stirring occasionally until chow time. If you are ready, add the cherry tomatoes and (fresh) basil. Give the sauce a quick toss. Serve over the cooked pasta of your choice. Enjoy!
If you are using dried basil, you’ll want to add it in step 4 as noted. Whereas fresh basil should be added in the last step.
- Serving Size: 5