I’m going to post the small batch recipe which will work for one meal, and also the large batch that I normally make. I figure it takes just as much time to make the large batch as it does the small one, and it saves time later.
The sauce cans and freezes beautifully, and I use it for spaghetti or any other pasta dish, as pizza sauce, a dipping sauce for breadsticks, etc. I don’t add hamburger meat until I’m ready to serve. If you decide to go ahead and add the meat and you’re making the large batch, just be sure to pressure can unless you freeze it.
This is so good, you won’t ever go back to Ragu.
2 – 15oz cans tomato sauce
1 – 6oz can tomato paste
1 tablespoon parsley
1 heaping tablespoon minced garlic
1/8 cup olive oil (I don’t measure – just use enough to saute the onions)
1/2 cup chopped onion (or more)
1 teaspoon salt (more or less – cook for a while and then adjust to your taste)
1 1/2 teaspoon basil
1/4 teaspoon black pepper
1/4 teaspoon ground oregano
1/2 to 1 cup water (more or less – depends on the thickness you prefer)
2 – 16oz cans whole tomatoes
2 tablespoons sugar
2 pounds ground hamburger, cooked and drained
Simmer onions in olive oil until translucent, add other ingredients and let simmer until you’re ready to serve. (Simmer at least 2 to 4 hours – crockpot works great for this!)
Now – if you love pasta as much as I do, this next batch is for you:
You’ll need a BIG pot – I use my 6 quart stainless.
1 – large #10 can (105 oz) tomato sauce
4 – 6oz cans tomato paste
4 tablespoons parsley
4 heaping tablespoons minced garlic
1/4 cup olive oil (I don’t measure – just use enough to saute the onions)
2 cups chopped onion (or more)
1/2 to 1 tablespoon salt (more or less – cook for a while and then adjust to your taste)
4 1/2 teaspoons basil
3/4 teaspoon black pepper
1 teaspoon ground oregano
3 cups water
3 to 6 tablespoons sugar – some cans of tomato sauce are a little sweeter and require less sugar – every batch is different (you can even leave the sugar out completely if you want – we like just a touch of sugar to cut the acidity of the tomato)
Simmer onions in olive oil until translucent, add other ingredients and let simmer until you’re ready to serve. (Simmer at least 2 to 4 hours. If your crockpot is big enough, you might get all of this in there!)
Kiddo doesn’t like pieces of onion in anything, but loves the flavor, so I puree the onions after sauteing.
I also normally add a few dashes of Cavender’s Greek Seasoning and some garlic powder to this as well (we love garlic!). It’s cheaper to make a big batch, and it tastes so much better than the commercial stuff!
Note: To feed 100 people, we multiply the large batch by 5 and use 15-20 pounds or so of spaghetti. Course, that takes into consideration they’ll eat a salad and garlic bread along with it.