Mamma Mia Meat Sauce

My mother clipped this recipe out of USA Weekend back in 1993 - it was always the sauce she made while I was growing up (it's a recipe by Kathie Lee Gifford). Now that I cook myself, I've taken the recipe and adapted it to a few of my own 'likes' and now use this as my sauce for pasta, lasagna and ravioli! Can't be beat! (this recipe freezes very well!)

• Ready In: 2 hrs 45 mins
• Yields: 6 quarts

Ingredients

• 2  lbs ground beef
• 4 (28 ounce) cans tomato sauce
• 1 (18 ounce) can tomato paste
• 2  tablespoons olive oil
• 1  medium onion, chopped
• 1  cup dried parsley (yes, 1 cup!)
• 1⁄2 teaspoon dried oregano
• 2  teaspoons  crushed garlic
• 1  tablespoon parmesan cheese, grated
•  salt, to taste
•  pepper, to taste
• 1⁄2 tablespoon sugar (if needed)

Directions

1. In large saucepan or Dutch oven (at least 6 quarts), brown ground beef until no longer pink; drain.
2. Add remaining ingredients and bring to boil.
3. Reduce heat; simmer for 2-3 hours (the longer the better for my own tastes), stirring occasionally.
4. If sauce tastes a little on the acidic side (from tomato sauce/paste), add the sugar.
5. Serve over pasta!