Ingredients:

  • 1 lb ground beef
  • 1 can 6-oz can tomato paste
  • 6 oz water
  • 1 can 24 oz jar tomato puree
  • 5 - 6 cloves garlic, minced
  • 2 Tablespoons granulated sugar
  • 1/4 teaspoon dried oregano
  • 1/4 teaspoon onion powder
  • 1/4 teaspoon garlic powder
  • 1 teaspoon dried basil (or a handful of fresh basil, chopped)
  • salt and pepper, to taste

Directions:

  1. In a large stockpot, saute garlic until soft and fragrant in 2 Tablespoons of olive oil, about 2 minutes.
  2. Throw your meat in with the garlic and brown until meat has been thoroughly cooked through, about 5 minutes. Season with salt and pepper.
  3. Pour in the tomato paste, tomato puree and seasoning, including the fresh basil. Stir to mix well. With the 6 oz. can from the tomato paste, fill that with water and pour it in the stockpot as well.
  4. Let the mixture simmer, uncovered, for 2 or more hours (the longer the better, but minimum 2 hours), stirring occasionally.
  5. Serve hot over fresh pasta.

Notes:

  • Serves 4
  • If freezing, freeze in a ziploc bag. Let it cool to room temperature before (to prevent cracking).
  • If making this in the crockpot, cook on low for 3 - 4 hours or high for 1 - 2 hours.

Thank you, Table For Two! Original recipe found here :)