Mini Trick when Making Meat Sauce

This is one I learned from my Teta (Aunt) Dragica, and she learned it from my Barba (Uncle) Mario.  When making a meat sauce, whether for pasta, rice, or what have you, put the meat and the onion on pan together at once.  Many people tend to add the onion to simmer on pan first, then add the meat, but putting the two together keeps the onion from burning and allows the two to cook together, getting the fullest potential of flavor.  Below is my red meat sauce recipe. 

My Red Meat Sauce Recipe:  2 people (for all you couples out there!)

·        ¼ - ½ pound of ground beef or turkey (depends on how meaty you like it)

·        ½ medium onion

·        1 carrot

·        2 cloves garlic

·        1 cube or 1 tbsp chicken bouillon (Trader Joes has a good one)

·        1/2 cup Extra Virgin olive oil

·        2 cup water

·        1 Large can Tomato Sauce or Puree

·        2 Tbs Cream Cheese

Finely chop carrot and onion. Add olive oil into deep pan or pot under medium/high heat. Add meat, chopped onion and carrot, stir to make sure each piece is coated in oil. Mince garlic then add to pot. Add 1 cup water after garlic. Stir, and let sit for ten minutes. Add chicken cube/bouillon to pot and stir. Reduce to low/med heat. Stir and let simmer for another ten minutes. Add tomato sauce/puree. Stir for a couple minutes. Add the other cup of water. Let it simmer uncovered for 15 minutes. Turn off heat, add cream cheese, and stir till it dissolves.

Sauce is ready to go, refrigerate for next day, or freeze for another time.

Enjoy all!!!!!