stovetop tomato pasta sauces

2015-02-03 a.o.

If tomato sauce has ground meat in it, I'll call it pasta sauce, no matter what it is served it with.

These are all variations of the Italian Sauce bolognaise. The basic method is the same, regardless of the source animal: Stew tomatoes, pan-fry the ground meat, combine, simmer down. Frying the meat is not required, but it does enhance the meat flavor a lot.

There's a shelf with pasta sauces in every grocery store these days. If you don't want to spend your time stewing down tomatoes, by all means get one you like. I do too occasionally.

Be careful with fresh rosemary. It has a powerful and very dominant flavor. I used 2 sprigs of fresh rosemary and removed them after barely 3 minutes. Yet that was enough to flavor 2+ quarts of sauce very strongly. I like those big flavors, but not everyone does. Use only to your personal taste.

Lamb's meat also has a very strong flavor. I like lamb a lot, but even I had to brace myself a bit for this one.


This is what you need for 6+ servings:

  • 6 lbs. (organic) tomatoes
  • 1 lb. ground meat
  • 1 onion
  • 1 bell pepper
  • 2 sprigs fresh rosemary, 5" each
  • celery, 2 stalks
  • S&P
Pic1: bison pasta sauce — 2019-08-15


Make tomato sauce:

Cook the meat:

Cook the pasta:

Serving suggestions:



Pic2: stir-fry ground meat
Pic3: add tomatoes
Pic4: simmer down


Pic5: tomatoes, rosemary
Pic6: add stir-fried ground meat
Pic7: simmer down


Pic8: rosemary tomato sauce — 2017-12-21
Pic9: beef sauce over bread — 2015-02-03
Pic10: lamb sauce — 2016-05-15