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


  1. In a large stockpot, saute garlic until soft and fragrant in 2 tbsp. 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 mixture simmer, uncovered, for 2 or more hours (the longer the better, but minimum 2 hours), stirring occasionally.
  5. 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.