Italian Meat Sauce

Simple Italian-Style Meat Sauce
Makes about 6 cups. Published March 1, 2008. From Cook's Illustrated.
Except for ground round (which tasters found spongy and bland), this recipe will work with most types of ground beef, as long as it is 85 percent lean. (Eighty percent lean beef will turn the sauce greasy; 90 percent will make it fibrous.) Use high-quality crushed tomatoes; our favorite brands are Tuttorosso, Muir Glen Organic, and Hunt’s Organic. If using dried oregano, add the entire amount with the canned tomato liquid in step 2. The sauce makes enough for nearly 2 pounds of pasta. Leftover sauce can be refrigerated in an airtight container for 3 days or frozen for 1 month.
Ingredients
4 ounces white mushrooms , cleaned, stems trimmed, and broken into rough pieces
1 large slice high-quality white sandwich bread , torn into quarters Mom removes crust

2 tablespoons whole milk Mom uses half and half

Table salt and ground black pepper
1 pound 85 percent lean ground beef (see note and related content)Mom buys the 5lbs of Ground Beef at Costco and doubles this recipe for that much meat
1 tablespoon olive oil
1 large onion , chopped fine (about 1 1/2 cups)
1 Cup Finely chopped Celery
6 medium garlic cloves , minced or pressed through garlic press (about 2 tablespoons)
1/4 teaspoon red pepper flakes
1 tablespoon tomato paste
1 (14.5-ounce) can diced tomatoes , drained, 1/4 cup liquid reserved
1 tablespoon minced fresh oregano leaves or 1 teaspoon dried oregano (see note)
1 (28-ounce) can crushed tomatoes
1/2 ounce grated Parmesan cheese (about 1/4 cup)

Instructions
1. Process mushrooms in food processor until finely chopped, about eight 1-second pulses, scraping down side of bowl as needed; transfer to medium bowl. Mom processes 2-3 stalks of celery in the processor. 
Add bread, milk, 1/2 teaspoon salt, and 1/2 teaspoon pepper to now-empty food processor and process until paste forms, about eight 1-second pulses. Add beef and pulse until mixture is well combined, about six 1-second pulses. For this step, when you are doing a large batch (like 5 lbs of meat, you can only fit about 1.5 lbs in the processor at a time, so divvy out the bread, half&half, and s/p into the various batches.
2. Heat oil in large saucepan over medium-high heat until just smoking.
This is the order Mom uses: Sauté onions first, and celery, then garlic, then mushrooms. Sauté all until brown. During cooking, add red pepper flakes. When everything is light brown, add the tomato paste and mix. 
Add onion and mushrooms; cook, stirring frequently, until vegetables are browned and dark bits form on pan bottom, 6 to 12 minutes. Stir in garlic, pepper flakes, and tomato paste; cook until fragrant and tomato paste starts to brown, about 1 minute. If you are making sloppy joes or taco meat, this is when you add the meat mixture and cook until just a little pink remains. At that point, you can add the sloppy joe ingredients and finish the cooking/simmering. For taco meat, just keep cooking until nice and brown. 

These next steps are for if you are making the spaghetti sauce:Add 1/4 cup reserved tomato liquid and 2 teaspoons fresh oregano (if using dried, add full amount), scraping bottom of pan with wooden spoon to loosen browned bits. Add meat mixture and cook, breaking meat into small pieces with wooden spoon, until beef loses its raw color, 2 to 4 minutes, making sure that meat does not brown.
3. Stir in crushed and drained diced tomatoes and bring to simmer; reduce heat to low and gently simmer until sauce has thickened and flavors have blended, about 30 minutes. Stir in cheese and remaining teaspoon fresh oregano; season with salt and pepper to taste.
Technique:
Keys to Great Flavor: Minced mushrooms browned in oil boost the sauce's meaty taste. A spoonful of tomato paste and a sprinkle of Parmesan cheese add complexity.

Use Tube of Amore Tomato Paste