I had a spoiled childhood. I didn’t start eating jarred pasta sauce until college because I learned that 1) some jarred sauces are pretty good when modified and 2) when you want food NOW, there’s no time to make a sauce that takes nearly an hour to cook.
But Mama Pita taught me well and while jarred sauce might work for an I-have-an-essay-due-in-nine-hours-and-I’m-starving kind of occasion, it will never do for such things as lasagna and manicotti. Such food deserves the best sauce I can give it and this is that sauce.
What makes the sauce so savory and good is not only the meat but the vegetables that are snuck in. I ate this for years before realizing that it was good for me. I actually felt a little betrayed when I found that out.
I’ve made some slight modifications to my mother’s recipe and you’re welcome to make changes of your own. This sauce is very forgiving and VERY delicious.
Mama Pita’s Pasta Sauce
1lb lean ground beef
1 zucchini, grated
1 carrot, grated
2 cups sliced mushrooms
1 26oz can tomato sauce
1 cup sliced black olives
1 cup chicken stock
1 tablespoon basil
1/4 teaspoon red pepper flakes
1 tsp garlic powder
Salt and pepper to taste
In a large frying pan, brown ground beef over high heat. Drain the fat and lower the heat to medium-high. Add carrot, zucchini, mushrooms, and olives; cook for two minutes, stirring occasionally. At this point, add the rest of the ingredients and stir thoroughly. Turn the heat down to low and cover. Allow the sauce to simmer for 30-40 minutes, stirring occasionally. If the sauce begins to look too thick, add a little chicken stock to loosen it up.
Serve overtop of plain pasta, lasagna, manicotti, or stuffed shells.
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