Food Geek Friday: Tomato-free Spaghetti Sauce

I got this recipe from a client. It is so simple and easy and uses items you most likely already have in your pantry - fantastic for when you need to throw together dinner on the fly. Admittedly, as I tasted while I went along I was afraid I wouldn't like it. However, once I just let go and let it do its thing, it turned out to be a wonderful, savory sauce. Tomato-free Spaghetti Sauce

  • 1 lb ground beef
  • 1 onion, finely chopped
  • 1 1/2 cups beef stock
  • 1/2 cup red wine
  • 1/2 tbsp dried rosemary (a full tbsp if using fresh)
  • salt and pepper to taste
    1. Brown the hamburger meat in a large pan. Place on paper towel lined plate to drain.
    2. Toss onion into the pan and saute until translucent and juices start to release.
    3. Return beef into pan, along with other ingredients. Bring to a boil.
    4. Reduce heat and simmer until liquids thicken, about 15 to 30 minutes.


With some of the leftovers, I added some mushrooms and cream. I started by sauteing mushrooms, then I added in more beef stock, cream and then the leftovers to heat it all together. It was great over some polenta. The sauce is a great base to springboard all sorts of creative options!