Susan’s Tomato Sauce

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.)

3 thoughts on “Susan’s Tomato Sauce

  1. 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


  2. 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!


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