Real Italian Pasta sauce Recipe
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Category: |
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Ingredients: |
Ingredients: 1 lb 80/20 ground beef OR 90/10 ground beef
1: 6- oz can tomato paste
6 oz water
1: 24- oz jar tomato puree
5-6 cloves garlic, minced
2 tbsp granulated sugar
Pinch of dried oregano
Pinch of onion powder
Pinch of garlic powder
Handful of fresh basil, chopped
Salt and pepper, to taste
INSTRUCTIONS
In a large stockpot, saute garlic until soft and fragrant in 2 tbsp. of olive oil, about 2 minutes.
Throw your meat in with the garlic and brown until meat has been thoroughly cooked through, about 5 minutes. Season with salt and pepper.
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.
Let mixture simmer, uncovered, for 2 or more hours (the longer the better, but minimum 2 hours), stirring occasionally.
Serve hot over fresh pasta.
RECIPE NOTES
A lot of people have asked about freezing this. I have not personally done this myself but I believe if you freeze this in an airtight container or a jar, it will be ok for up to 2 months. Do not freeze it immediately after making it. You'll want it to cool to room temperature before putting the jar or container in the freezer to prevent cracking.
On making this in the slow cooker: I've never made this in the slow cooker before, however, I believe it's pretty doable. This is what I would do: brown your meat, put it in the insert of the crock pot, then add all the other ingredients, stir, cover and cook on low for 3-4 hours or high for 1-2 hours.
Recipe from Pinterest
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Directions: |
Directions:PREP TIME
10 MINS
COOK TIME
2 HRS
TOTAL TIME
2 HRS 10 MINS
If you want to taste what the Italians are so blessed with over in Italy, I suggest you give this pasta sauce a try. You won’t ever go back to your plain ‘ol marinara that you thought was good. This sauce here is beyond genuine and you will love it!
In a large stockpot, saute garlic until soft and fragrant in 2 tbsp. of olive oil, about 2 minutes.
Throw your meat in with the garlic and brown until meat has been thoroughly cooked through, about 5 minutes. Season with salt and pepper.
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.
Let mixture simmer, uncovered, for 2 or more hours (the longer the better, but minimum 2 hours), stirring occasionally.
Serve hot over fresh pasta. |
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Personal
Notes: |
Personal
Notes: A lot of people have asked about freezing this. I have not personally done this myself but I believe if you freeze this in an airtight container or a jar, it will be ok for up to 2 months. Do not freeze it immediately after making it. You'll want it to cool to room temperature before putting the jar or container in the freezer to prevent cracking.
On making this in the slow cooker: I've never made this in the slow cooker before, however, I believe it's pretty doable. This is what I would do: brown your meat, put it in the insert of the crock pot, then add all the other ingredients, stir, cover and cook on low for 3-4 hours or high for 1-2 hours.
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