As others have said, this is an excellent basic recipe that can be customized to ones own taste. As a mother of 3 teenagers, I like to make this kind of sauce in bulk and freeze it for those days when I don't have the time or inclination to cook from scratch. I buy a pack of lean ground beef from Costco which is about 6lbs, brown that on its own, drain the fat. Then I saute the onions, bell peppers (anything but green - I find them bitter) and garlic, add that. Someone suggested adding red wine to the ground beef (after it's browned), tried a Cabernet today, that added a nice depth. I add the diced tomatoes but about half the recommended tomato sauce and paste, and no salt as all that canned tomato has lots of added salt. Today I used some crushed tomato as well. Totally depends on how chunky or smooth your family likes it. Also a good recipe to slip in some pureed veggies... More of an art than a science! When multiplying, definitely simmer for much longer - 2 to 3 hours. Dinner for five tonight, plus about 8 canning jars of sauce to freeze... just add noodles!
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As others have said, this is an excellent basic recipe that can be customized to ones own...