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My Tomato Sauce

Ingredients

  • 1/2 Cup Olive Oil
  • 2 Medium White Onions
  • 7 Cloves Garlic
  • 18 Ounces Tomato Paste
  • 1/2 Pound Ground Beef
  • 5 28 Ounce cans Whole Peeled Tomatoes
  • 3 Cups Water
  • 1/2 Bunch Basil
  • 1/4 Cup Oregano less if dried
  • 1/2 Cup Parm
  • 1/2 Teaspoon Sugar
  • Splash Balsamic
  • Salt Pepper, Crushed Pepper Flake

Instructions

  • Dice onions, Mince garlic, Chiffonade basil and oregano (small thin strips), Grate Parm
  • Open cans of paste from both ends. Open all cans of tomatoes and crush the tomatoes with your hands removing any tough pieces. You can do this in a larger bowl or in the individual cans
  • Brown ground beef with some salt
  • Get some olive oil in a pot and get it hot. Add the onions. Add salt, pepper, and crushed pepper flakes. Cook for 7 minutes. It should be sizzling the whole time but if the onions are browning, the heat is too high
  • Add garlic and cook for 1 minute only. Add tomato paste with a pinch of salt. Cook this mixture while stirring for 5 minutes. Again- the cooking should be audible.
  • Next add the crushed tomatoes and basil and stir to combine everything. Add the water. If you like the sauce thicker, add less, thinner, add more. When the sauce has heated through and is almost at a simmer, add the parm, oregano, sugar, and balsamic vinegar.
  • Stir everything together and cover. Simmer on low covered for at least an hour. 2 hours or more is best.
  • Freeze what you don't use in batches for use with 1 pound of pasta. It is perfect to take out of the freezer and cook with pasta for an easy weeknight meal.