Great Grandma's Pasta Sauce
Recipe type: Main Entree, Beef, Pasta
Prep time: 10 mins
Cook time: 2 hours
Total time: 2 hours 10 mins
Serves: almost 2 16-ounce jars
- 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
- 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
I would use Angel hair pasta because it's using a tomato sauce and I feel it works best with that type of pasta.
Sauce originated in Italy
someone's great grandma brought the recipe, I want to say the 1900's possibly. It didn't say.
The pasta is made just as we did in class.
I would say low ND because there's lots of ground beef in it andI know that it's very greasy, however it's okay in moderation.