Why go store-bought when you could go with this classic and delicious sauce? (Bonus: it freezes great!)
Heat oil in a large pot. Add 2 cups of onions, and sauté until slightly browned. Add garlic, and cook for 1 minute, stirring constantly.
Add beef, and cook, breaking into small pieces, until no longer pink. Drain excess grease.
Add bell pepper into pot with beef and onions.
Add the tomato paste, salt, pepper, oregano, basil, and thyme. Cook for 1 minute, stirring until combined.
Add diced and crushed tomatoes, mushrooms, beef broth, and sugar. Stir and add bay leaves.
Bring sauce to a boil, and then reduce to low and simmer for 1 hour, stirring occasionally.
Stir in balsamic vinegar, and let sauce rest for 10-15 minutes before serving.
Ingredients
Directions
Heat oil in a large pot. Add 2 cups of onions, and sauté until slightly browned. Add garlic, and cook for 1 minute, stirring constantly.
Add beef, and cook, breaking into small pieces, until no longer pink. Drain excess grease.
Add bell pepper into pot with beef and onions.
Add the tomato paste, salt, pepper, oregano, basil, and thyme. Cook for 1 minute, stirring until combined.
Add diced and crushed tomatoes, mushrooms, beef broth, and sugar. Stir and add bay leaves.
Bring sauce to a boil, and then reduce to low and simmer for 1 hour, stirring occasionally.
Stir in balsamic vinegar, and let sauce rest for 10-15 minutes before serving.
I don’t see garlic or basil in list of ingredients. How much of each?
Hi Linda — sorry about that! You’ll need 5 cloves of garlic and 3 tsp of dried basil. We have now updated the recipe to include this 🙂
Hey Guys, you forgot the garlic and the basil in this copy. You need to add the 5 cloves of garlic and 3 tsp of dried basil!
Thanks so much for catching that and bringing it to our attention, Wilma!
The cans of tomatoes & paste …what size cans are they(in ml)
Never seen it in grams before