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“A Rachael Ray recipe. Hearty and delicious! Like it is portrayed in her magazine, this sauce can be made into a soup by adding potatoes other veggies and beef broth, it can be used as a pizza topping with sauteed mushrooms, used in a quick pasta bake, or simply sandwiched between a hoagie bun. Turns 2 lbs of ground beef into seven cups to be fozen into small batches”
2hrs 35mins

Ingredients Nutrition


  1. In a large pot, heat the olive oil over medium-low.
  2. Add the bacon and cook until the fat is rendered; about 5 minute Increase the heat to medium, add the onion, carrot and celery and cook until softened; about 8 minute.
  3. Stir in the garlic and cook until fragrant; 1 minute.
  4. Increase the heat to medium-high, add the beef, and cook, breaking it up, until no longer pink.
  5. Add red pepper flakes.
  6. Stir in the wine, simmer until the liquid is cooked off, 5 minute.
  7. Stir in the tomato puree and 1 cup of water; bring to a simmer.
  8. Partially cover and cook over low heat, stirring occasionally until rich and thickened, about 2 hours.
  9. Season with pepper, and salt if necessary.

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