INGREDIENTS
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- 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.
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 crockpot: I've never made this in the crockpot before, however, I believe it's pretty do-able. This is what I would do: brown your meat, put it in the insert of the crockpot, then add all the other ingredients, stir, cover and cook on low for 3-4 hours or high for 1-2 hours.
On making this in the crockpot: I've never made this in the crockpot before, however, I believe it's pretty do-able. This is what I would do: brown your meat, put it in the insert of the crockpot, 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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