Ingredients Meat & Poultry Beef Recipes Ground Beef Recipes Tomato Sauce with Meat By Martha Stewart Editors Martha Stewart Editors Facebook Instagram Twitter Website An article attributed to "Martha Stewart Editors" indicates when several writers and editors have contributed to an article over the years. These collaborations allow us to provide you with the most accurate, up-to-date, and comprehensive information available.The Martha Stewart team aims to teach and inspire readers daily with tested-until-perfected recipes, creative DIY projects, and elevated home and entertaining ideas. They are experts in their fields who research, create, and test the best ways to help readers design the life they want. The joy is in the doing. Editorial Guidelines Updated on April 8, 2021 Print Share Share Tweet Pin Email Yield: 7 cups Tomato Sauce with Meat instantly turns plain pasta into a culinary dish. Note: These recipes have been adapted from 'The Flavors of Sicily' by Anna Tasca Lanza. Text copyright 2001 by Anna Tasca Lanza. Photography copyright 2001 by Alessandro Leone. Reprinted by permission of Ici La Press. Ingredients 1 medium onion, finely chopped 6 tablespoons olive oil 1 pound ground beef 2 small carrots, finely chopped 1 stalk celery, finely chopped ½ cup small peas, fresh or frozen 1 cup dry white wine 2 28-ounce cans plum tomatoes, drained and passed through the medium disc of a food mill 1 dried bay leaf Coarse salt and freshly ground pepper Directions In a medium saucepan, combine the onion and olive oil over medium heat. Cook, stirring occasionally, until translucent, about 5 minutes. Add beef, carrots, celery, and peas. Cook, stirring and breaking up meat with the back of a spoon, until meat is no longer pink, about 8 minutes Add wine, bring to a simmer, and cook for 5 minutes. Stir in tomatoes, and bay leaf. Season with salt and pepper. Bring to a boil. Reduce to a simmer, and cook, partially covered, for 40 minutes. Taste and adjust for seasoning. Remove and discard bay leaf before using. Print