Some readers requested a good tomato sauce recipe*, and I couldn’t offer much help since I usually just open a jar of Ragu. My friend Susan cooked a wonderful pasta dinner months ago, and I remembered her great homemade sauce. She happily provided the recipe, and I finally got a chance to make it for myself. Wow – there IS a difference between homemade sauce and the kind from a jar. Of course I ‘knew’ that before, but I was reminded of just how much better it is. And now that my freezer is stocked, it will be quick and easy to defrost a container when I need it.
I enjoyed the sauce in a few different recipes this week, including a traditional bowl of pasta and English muffin pizzas. But my favorite was this baked Portobello mushroom topped with tomato sauce and shredded Parmesan.
*Vegetarian readers, please be patient and next time I make this, I am going to try a meatless version.
1/2 c. olive oil
3-4 cloves garlic, minced
3-4 onions, chopped
1 lb. ground beef
3 lbs. canned diced tomatoes with juice (I used 56 oz.)
1 (12 oz.) can tomato paste
1 (6 oz.) can tomato paste
1/4 c. water
2 t oregano
1 T salt
1 t pepper
1 t celery salt
1 T sugar
In a large pot, heat oil, and saute garlic and onions until softened. Add ground beef, and cook until meat is completely done. Add all other ingredients, and simmer for 2-3 hours on low heat, stirring regularly. Add more sugar if sauce is too tart. Add more water if sauce is too thick. (I added at least a half cup.)
Recipes that Fit 
RAGU? REALLY???? This sauce sounds more like Noni used to make…hope some makes it to my house! Mom
LikeLike
Kerry, and Susan, thanks for this recipe. I'm going to try it as soon as I kick everyone else out of the kitchen so I can play! -Lee
LikeLike
Make sure to have a crusty loaf of bread on hand when making this sauce. I use it instead of a spoon to 'test' the sauce as it's cooking. Oooh, so good!
LikeLike