This is a great way to do spaghetti sauce that my mom taught me. It is easy to make and everyone who has it seems to like it a lot. I live alone, so I usually freeze portions, and they reheat great.

Ingredients

4 serv.

onion↗1
garlic cloves↗4
olive oil↗2 tablespoons
lb ground beef↗1⁄2 - 1
(15 ounce) can whole tomatoes↗1
(8 ounce) cans tomato sauce↗2
(6 ounce) can tomato paste↗1
teaspoon red pepper flakes↗1⁄2 - 1 teaspoon
teaspoons dried oregano↗2 teaspoons
teaspoons dried basil↗2 teaspoons
bay leaf↗1
teaspoon sugar↗1 teaspoon

Step-by-step instructions

1
Chop the onion and mince the garlic. Saute in olive oil, be careful not to cook the garlic too long. I add the onion first, and the garlic for the last couple minutes of cooking.
2
Brown the ground beef, I drain and discard most of the fat.
3
In large pot add whole tomatoes (I chop each of these into smaller pieces in the pot.) Add the tomato sauce. Add the tomato paste. Add the beef and the onion/garlic mixture.
4
Add your red pepper flakes, 1/2 tsp to 1 tsp depending on how spicy you want it, oregano, basil, sugar, bay leaf, and salt and pepper to taste.
5
Mix well and simmer on low for 60-90 mins, stirring occasionally. Add 1/4 cup of water if it gets too thick while simmering. Remove bay leaf, and serve over pasta, top with freshly grated parmesan cheese.

Source: food.com

Original recipe ↗

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