Recipe by FalaRedwing
This is based on a very simple family recipe, with my own twist - one even my mother prefers! It's cooked down to be extra thick, and excellent for cold winters.
Top Review by hobiecakes
I was looking for a sauce recipe that was thick since I HATE those store bought watery ones. This was wonderful!! I used fresh basil, the rest of the herbs were dry. Easy too this was the first time I have ever tasted or made homemade sauce.
- 453.59 g ground beef
- 2 (822.13 g) can stewed tomatoes
- 425.24 g can tomato sauce
- 170.09 g can tomato paste
- 2 (226.79 g) can mushroom pieces (or fresh ones to taste, if you prefer)
- parsley (dried or fresh)
- dried oregano
- dried sage
- sugar (if desired to cut acidity)
Directions See How It's Made
- In a large pot (I use cast iron), quickly and thoroughly brown the ground beef.
- Drain and add mushrooms, followed by garlic (I use at least a tablespoon in this step), parsley (a lot), oregano, sage, and basil.
- Add tomatoes, sauce, and paste; stir together.
- Cook on med-high for 5-10 minutes, then reduce heat to med-low.
- Allow to simmer covered about one hour, stirring occasionally.
- Add garlic, pepper, basil, oregano, sage, and parsley to taste (also sugar).
- Cook covered on med-low for 2 hours.
- Add more seasoning to taste.
- Cook covered on med-low for another 30 minutes-1 hour.
- At this point, the sauce should be thick, cooked down about halfway.
- Serve with your favorite pasta or on slices of bread with parmesan or cheddar.