Fresh Tomato-Rosemary Pasta Sauce

Fill a 5 qt. pot half-way with water and heat to a rolling boil.

Drop in tomatoes (seven 2-3” diameter tomatoes) for only 1-2 minutes. Remove with a slotted spoon and put in a big bowl or pan of chilled water. After a few minutes place tomatoes on paper towels. Remove skins and put tomatoes in a bowl – OR – use a large can of petite diced tomatoes :o)
 

In some peppered olive oil and a dab of butter, brown:

½ # very lean ground beef, venison or elk

Rough chop:

1 large onion

1 large green pepper

fresh garlic to equal about 1/3 c

Add to the browned meat. Stir and sauté’ 5-10 minutes until scents are released. Add a little water or ½ - 1 c red or white wine. Chop the tomatoes and mix into the pot, simmer about ½ hour.

Check flavors and add sea salt or beef bullion if needed and any Italian seasonings you like. I love the combination of 1t ground rosemary, ¼ t ground cayenne pepper. I also drizzle in 1t real Maple syrup to balance the acidity. Simmer a while for flavors to blend. Serve over regular thick spaghetti, linguine or fettuccine – or – quinoa pasta for gluten-free. Top with your favorite type of crumbled or shredded cheese.

If there are ‘leftovers,’ when heating the sauce nest time, just before serving, add 2-4 oz. Chevre’ goat cheese or Neufchatel cheese to change it up to a Tomato-Rosemary Cream Sauce. . .Lin