My Favourite Pasta Sauce (Oamc if You Want)

Submitted by -Sylvie-

"Well, at least it's my favourite ground meat and tomato based pasta sauce. I always just throw it together, so it's a little different every time, but this time I did take meassurements, so I could share. Feel free to experiment with extra herbs or using just beef or just pork. I always make extra with this because it freezes extremely well. The recipe can easily be halved or doubled!"

 

• Ready In: 1hr
• Ingredients: 16
• Serves: 6-8

ingredients

• 1 lb ground beef
• 1 lb ground pork
• 2 medium onions, chopped
• 2 bell peppers, chopped (any colours)
• 10 -15 button mushrooms or 10 -15 chestnut mushrooms, chopped
• 2 garlic cloves, minced
• 2 (14 ounce) cans chopped stewed tomatoes with herbs (you might want to use 3 cans)
• 1⁄2 cup tomato paste
• 3⁄4 cup tomato ketchup (Heinz)
• 1 cup water (I prefer milk, you can also use a bit of both) or 1 cup milk (I prefer milk, you can also use a bit of both)
• 2 1⁄2 teaspoons dried oregano
• 1 teaspoon dried basil
• 2 teaspoons sugar
• 1 1⁄2 teaspoons vegetable bouillon granules (optional)
• salt, to taste
• pepper, to taste

directions

1. Heat a little oil in a large pan over medium heat.
2. Add the onion and the ground meat, season with salt and pepper, fry until meat is no longer pink.
3. Add the garlic and stir well, fry for another minute or so.
4. Add the tomatoes (try 2 cans first, you can always add the third one if you feel you want it to be 'saucier' later, after you have added the veg).
5. Add the tomato paste, ketchup and water/milk.
6. Stir in the oregano, basil, sugar and stock granules (if using).
7. Add the chopped peppers and mushrooms, mix well and simmer for 25-30 minutes over a low heat, stirring occasionally.
8. If you feel it needs it, add the third can of chopped tomatoes.
9. Season to taste with salt and pepper.
10. Serve over your favourite pasta, with fresh parmesan or use as a layer when making a lasagna.
11. For OAMC: Divide into portions that suit your needs, allow to cool and freeze in zip lock bags.
12. Defrost overnight in the fridge and reheat in the microwave or on the stove top.
13. To reheat from frozen, place in an oven proof dish, cover with a lid or tin foil and reheat in a preheated oven, 180°C/350°F/Gas 4 for approx 35 minutes or until piping hot all the way through.

Reviews

[currybunny]

This is a lovely pasta sauce, we loved all the veggies in it! It was quick and easy to make too; I quartered the recipe and still got 3 serves out of it. Thanks for sharing Sylvie!

 

[Donna Luckadoo]

Sylvie, This recipe was just delicious! So Easy too! I made extra and froze it for later!Thanks for a great recipe!