We really enjoy this as an easy yet tasty pasta sauce. I like to make it the day before and let it cook down a little bit to enrich the flavor. For leftovers, try this on garlic french bread with mozzarella cheese, heated up and then placed under the broiler for a few minutes - a great lunch-time open face sandwich.
- Prep Time:
15 minutes - Cook Time:
90 minutes - Ready In:
1 hour, 45 min
Servings
Ingredients
Directions
Begin browning the meat in a skillet. Stir it only as much as you need to to cook it; don’t let it crumble into too small of pieces. Also, don’t worry about cooking it all the way through; it will finish when it is added to the sauce.
While the meat is browning, heat the olive oil in a large saucepan, add the onion and saute over low heat until golden and translucent, about 5 minutes.
Add the garlic, saute for 1 minute.
Add the meat to the onion/garlic mixture.
Add the tomatoes, tomato sauce, 15 oz of water (use the tomato sauce can), the tomato paste, parsley, oregano, bay leaf, and basil.
Add about 1 teaspoon of salt and pepper to taste.
Heat to a good simmer, then allow to simmer uncovered over low heat, stirring occasionally. Cook for about 1 hour and 15 minutes, until the sauce is thick and savory.
