- 3 small cans of tomato paste (6oz)
- 3 Tablespoons of sugar OR sugar substitute
- 2 small (short) cans of tomato sauce (15oz)
- 2 medium (regular) sized cans of stewed tomatoes (15oz)
- 1 small chopped onion
- 1 TBL garlic, minced
- 2-3 Tablespoons of Olive oil
- 1 bay leaf
Saute the onions & garlic in the olive oil until the onions are clear.
While onions sauté, in a separate bowl mix together the sugar and tomato paste until dissolved. Its quick!
Now – stir in the tomato paste mixture to the onions. Add cans of sauce and stewed tomatoes. Also add 1 bay leaf, and any other seasonings you like. (I don’t add anything else here – but you can.)
Once this is all well blended, simmer on low for an hour – stirring occasionally so it doesn’t stick. After about an hour – the base sauce is done. You CAN just use this on pasta or anything else, without meat. But we add meat.
- 1lb. ground chuck
- 1lb. ground pork
Cook this meat mixture down until it’s brown. You can drain the fat off – or add it to the sauce. Your call! I drain. (the woman who taught me this sauce recipe did NOT drain her meat fat off, it was part of the sauce. It adds flavor and fat) Again, your call!
Add the cooked meat to the red sauce and cook (on low) for another hour (or 2!) Stir often so it doesn’t stick to the bottom.
We use this sauce on lasagna, in baked spaghetti or just on regular pasta. It’s better the 2nd day. Enjoy!