I’ve been making this sauce for years. I have wonderful friends, Tommy and Rose who are true Italians. They taught me a few things about making “gravy” way back when and I know that’s why my sauce tastes as good as it does today.
But I’ve never written the recipe down. It’s one of those recipes that you just keep tasting and adding as you go.
And hubby has been bugging me ever since the kids first came into the kitchen to help that I need to write it down. They’ll never remember it. I think Cassie will, and I think given a few more years, Grace will.
But ok, I’m writing it down.
- 1 pound ground beef
- 1/2 onion finely chopped (can use minced onion)
- salt and pepper
- 1 can (29 ounces) tomato sauce
- 1 can (29 ounces) whole tomatoes (can also use fresh tomatoes)
- 1 can (12 ounces) tomato paste
- 1/4 cup Parmigiana cheese
- 2 teaspoons Italian seasoning
- 1-2 teaspoons garlic powder or minced garlic
- 2-3 bay leaves
- 1 beef bouillon cube
- 3/4-1 cup water
- Brown ground beef with onions and salt and pepper. Once cooked, drain well, you don't want a greasy sauce.
- Drain whole tomatoes in to the large pot you will be cooking sauce in. Either chop or puree tomatoes and add to pot. (we don't like big chunks of tomato in our sauce)
- Add your can of sauce and tomato paste.
- Add drained ground beef. Stir, then add all your spices.
- Add your bouillon cube and water (you can substitute with beef stock)
- Let simmer a minimum of 2 hours before you taste. Make sure to stir every now and then. Let the flavors mingle, get to know each other, blend.
This sauce tastes better the longer it cooks.
This sauce freezes well
Note, be sure to pull out the bay leaves as you serve, they taste horrible. We've told the kids, it's lucky to get one but don't eat it.
recipe source ChocolateChocolateandmore.com
I start my sauce in the morning of the day we want to eat it and let it simmer all day, stirring and tasting as the day goes on.
And the kids loved it. When each one came home from school they immediately noticed the table, they asked what’s the occasion. When I explained Fine China Fridays, they walked off with smiles on their faces.