Lots of simmering (about 4 hours, minimum) to get rid of tomato's natural acids. Keeps well, can be used for all manner of saucy, Italian-esque things. My primary use is over spaghetti, accompanied by butter and a little bit of fresh parmesan cheese.

#recipe #food #spaghetti

Ingredients:

Olive oil
1 pound hamburger meat
1 large onion, diced
1 large green pepper, diced
4 rounded tsp minced garlic
2 teaspoon oregano
1 teaspoon basil
1 teaspoon salt
1 18-oz can of diced tomatoes
1 24-oz bottle of Rao's maranara
1 6-oz can of tomato paste
1 can sliced, cooked mushrooms
1 bay leaf

Directions:

1. Brown 1 lb hamburger in a base (pan bottom covered) of olive oil over medium heat in a large saucepan. Break it up and stir it to make sure all the bits are browned. Stir in 1 teaspoon salt. Drain the fat and set the browned hamburger aside in a bowl.
2. Add more olive oil to the pan sufficient to cover the bottom again (don't wash it) and saute minced onions until limp; 5-10 minutes.
3. Add minced green pepper, stir, saute another 5 minutes.
4. Add 4 teaspoons minced garlic, 2 teaspoons oregano, 1 teaspoon basil, 1 bay leaf. Saute and stir 1 minute.
5. Add hamburger back, and the contents of all the cans, plus 2/5ths of 24 oz jar of Rao's maranara; stir until combined.
6. Bring almost to a boil, then immediately reduce heat to low, partially cover (that is, put the lid on at a little bit of a tilt) and allow to simmer for 2-4 hours. Stir periodically; add water if it's getting dry. Don't let it burn.
7. Remove bay leaf.
8. Serve over pasta.

EXIF: