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Prep Time: 15 Minutes Cook Time: 2 Minutes |
Ready In: 17 Minutes Servings: 6 |
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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!) 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!
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