Prep 15 mins
Cook 2 hrs
This recipe was given to me by my friend Laura. It came from her mother. I love the thick, rich texture of the sauce. Easy, but not quick.
- 2 tablespoons vegetable oil
- 1⁄2 cup onion, chopped
- 2 minced garlic cloves
- 1 lb ground beef
- 2 (1 lb) cans whole tomatoes
- 16 ounces tomato sauce
- 1⁄4 cup fresh parsley, chopped
- 2 tablespoons oregano (or more)
- 1 pinch salt
- 1 bay leaf
- 1 cup water
- Brown ground beef, onion, and garlic in oil. Drain off grease.
- Put ground beef mixture into large stockpot. Add remainder of ingredients and bring to a boil. Use thyme to your personal taste. I probably use about 1/2-1 teaspoon. You may also use Italian seasoning mix instead of just oregano and omit the thyme.
- After sauce reaches boiling, turn down to simmer for 2-2 1/2 hours, and cook until sauce is thickened. Add more water during this cooking time if necessary.
- This sauce is not really good if you use wine instead of water. Also, use whole canned tomatoes instead of diced tomatoes, because they break down better in the sauce and make it thicker. Just keep mashing them with a wooden spoon as it cooks.