Prep 5 mins
Cook 6 hrs
I have always hated tomato based sauces (even ketchup) until my neighbor had us over for dinner and served this. Makes a huge batch so I generally use half for spaghetti and then make lasagna's with the rest.
- 1 tablespoon olive oil
- 1 large yellow onion, fine dice
- 3 garlic cloves, minced
- 2 lbs ground beef (or a combination) or 2 lbs ground turkey (or a combination) or 2 lbs ground pork (or a combination) or 2 lbs ground veal (or a combination)
- 1 (12 ounce) can tomato paste
- 2 (28 ounce) cans tomato sauce
- 1 cup water
- 1 tablespoon chili powder
- 1 teaspoon red pepper
- 1 teaspoon black pepper
- 1 teaspoon salt
- 2 tablespoons Worcestershire sauce
- 1 teaspoon dried basil
- 1 teaspoon dried oregano
- 1⁄2 cup parmesan cheese, grated
- Heat olive oil over medium low heat and sauté onion until soft and just starting to caramelize. Add garlic and cook, stirring constantly, for 2 more minutes.
- Add meat and stir to break up slightly - no need to cook through.
- Add remaining ingredients and stir constantly for 5 minutes to break up the meat more thoroughly.
- Cook over low heat for 4-6 hours stirring every 15 minutes the first hour and then once or twice an hour after that.
- Add additional salt to taste - I have also added extra dried Italian herbs, garlic and onion powder to punch up those flavors.
This was a pretty good tasting and fairly easy sauce to make. It doesn't have the traditional taste that I am used to in a pasta sauce, but my family really did enjoy this in the lasagna I used it in. I used this recipe with Baking*Belle's recipe for Garfield's Lasagna which I just added the vegetables in that recipe to at the end. I followed the ingredient list precisely and then started to cook this on the stove-top as indicated and switched it to a crock pot for the 6 hour simmer time. I had enough sauce for two meals, so the second half of the batch is waiting in the freezer for a hectic night. Thank you for a great sauce Baking Barb! Made for PAC Spring 2014.