1 lb. lean ground beef
1 6 oz. can tomato paste
1 28 oz. can of whole stewed tomatoes
5-6 cloves garlic, minced
1 medium onion diced
1 green pepper diced
1 tablespoon sugar
1/2 tsp of dried oregano
1 tsp of garlic powder*
Handful of fresh basil, chopped
1 cup water
Salt and pepper, to taste
Drain stewed tomatoes then place tomatoes in a blender and blend on low until they reach your desired level of chunkiness or smoothness, I prefer slightly chunky. Set aside.
In a large stockpot, saute onion until translucent in about 2 tablespoons of extra virgin olive oil.
Add garlic to onion and cook until soft and fragrant about 2 minutes.
Add ground beef and chopped green pepper; cook until meat has been thoroughly cooked through, making sure to mix garlic, green pepper and onion in with meat well.
Season with salt and pepper.
Add tomato paste, the whole tomatoes you prepared, sugar, oregano, and fresh basil. Mix well.
*You can also choose to add some garlic powder if you like a more potent garlic flavor.
Add water and mix again.
Turn heat to low and simmer, uncovered, for 2 or more hours stirring occasionally. The longer it simmers, the better it tastes. You will also need to add a little water during the cooking process but do not add too much at a time, you don’t want it to be runny.
Make sure to taste test halfway though the cooking process. Some people might want to add a little more sugar.
Serve over your favorite pasta, garnish with freshly grated Parmesan cheese and a little chopped parsley.
This image was found on google because I have not made this sauce since starting this blog so have no picture of my own. However this image looks remarkably like my home made sauce.