Irisa Raina 9


This was just one of those impromptu meals that I made.

A little of this and that, stuff from the freezer, fridge, and pantry “but” the wine put it over the top!

If you are starting out with unseasoned ground sirloin be sure to add the necessary seasonings { oregano, basil, garlic, etc } all the usual suspects!

I like to add the liquid elements one at a time, reducing them as I go along. This really intensifies all the different flavors.

pinch tips: How to Freeze Fish, Meat & Poultry




Stove Top


1 & ¼ pounds frozen left over ground meat { i used my pretty darn good meat~zaa balls recipe on jap }
¾ of a red onion { chopped fine }
2 & ½ tablespoons of tomato marmalade { recipe on jap }
1 & ½ cups chianti wine { or any red wine you have }
1 – 10.5 ounce can beef consomme’
1 - 24.5 ounce jar of marinara sauce
2 tablespoons turbinad sugar
1 tablespoon fine sea salt
3 tablespoons fresh ground pepper
3 tablespoons fresh ground pepper

Directions Step-By-Step

Brown the meat, with the red onion. Cook for about 20 minutes.
Add the tomato marmalade and continue to cook, on low for about 10 minutes. Then add the wine and cook on low till it has almost reduced to barely a tablespoon.
Add the beef consume’ and cook again till it is reduce this as well. Season with the sugar, salt and pepper and cook for 5 minutes.
Add the marinara sauce and cook this for at least 3 hours on low and uncovered. It will start to take on a deep dark rich color. When it gets as thick as you like it turn it off.
Just before the sauce is done, cook the pasta according to package directions.

About this Recipe

Course/Dish: Beef, Other Drinks
Main Ingredient: Beef
Regional Style: Italian
Hashtags: #wine, #pasta