Pasta Meat Sauce

I was recently on a group text that was talking about cooking. My phone was not cooperating so I wasn’t getting all of the texts. The last one said “Deb may have another recipe”.  The problem is that I don’t know what dish they were talking about.  Anyway I wandered into the kitchen and took stock of my pantry. I had some hamburger that I’d thawed out and needed to use up. What to make? Meatloaf? No not in the mood. Meat balls? No I don’t have everything I need. I know. I’ll make a meat pasta sauce. I have one I like because it doesn’t separate. It stays nice and thick. I don’t make it often but it’s pretty easy.  So here it is.

Thick and Easy Pasta Sauce

INGREDIENTS

• 1 lb. 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 & Pepper to taste

INSTRUCTIONS

1. In a large Stockpot, sauté garlic until soft in 2 tbsp. of oil ( Recipe calls for olive oil but I use veg. oil just fine)
2.  Add meat to the garlic and brown until meat is cooked through crumbling the meat as it cooks. Season with salt & pepper to taste.
3.  Pour in tomato paste, tomato puree and seasonings, including fresh basil. Stir to mix well. Fill 6 oz. can from tomato paste with water and add to stockpot. 
4.  (This step is important- don’t skip!) Let mixture simmer, uncovered, for 2 or more hours. (longer is better, but minimum 2 hours!) Stir occasionally. 
5.  Ready to serve over your favorite pasta.

Notes

The long simmer mellows out the sauce flavors. Shorter than 2 hours and the sauce has a raw tomato taste

I almost never have fresh basil on hand so I don’t usually add that. 

If I don’t have a head of garlic I just increase the amount of garlic powder I use