Prep 30 mins
Cook 2 hrs
This recipe came from my grandmother. It has always been one of my favorite things she makes. It is a very delicious thick sauce and it freezes very well.
- 1 1⁄2 lbs ground beef
- 1 large onion, chopped
- 1 clove garlic, diced
- 1 tablespoon butter or 1 tablespoon margarine
- 1 (28 ounce) can diced tomatoes, undrained
- 2 (6 ounce) cans tomato paste
- 1 (8 ounce) can tomato sauce
- 1 can sliced mushrooms, drained
- 2 tablespoons sugar
- 1 tablespoon paprika
- 1 teaspoon salt
- 3 bay leaves
- Brown ground beef in a large sauce pan.
- Drain off fat.
- Saute onion and garlic in butter until soft.
- Add in drained ground beef and remaining ingredients.
- Simmer on low until flavors blend.
- Serve over noodles.
We all thought this was really good. I too used only one can of paste and added some chicken broth. I put a little oregano and basil and some meatballs. I think it is a keeper.
The bones of this recipe I think are fairly solid, however, I found that by itself the recipe is bland. I fried my moose meat with the onion and garlic as other have to skip a step. I also didn't want the added fat from the butter. I pureed fresh frozen tomatoes from the garden to make my own diced tomatoes and then used a can of store bought tomato sauce and a can of tomato paste. I added 3 times as much fresh mushroom as called for in the recipe and also some fresh spinach (family favorites). I used stevia instead of sugar for a healthier alternative. For spices I used paprika as called for in the recipe. I also added oregano and basil as many others had. Because I used fresh tomato puree I had to add a little extra salt. For that extra kick I was looking for I added chipotle pepper and cumin. As I said the foundation is good but the rest leaves little to be desired. Won't be making this recipe again.
Made this yesterday with baked shells and it came out delicous.Used more ground beef and left out mushrooms as no one in the family loves them.Thanks for posting will definetly make again.