Hisgirl
DIS Veteran
- Joined
- Apr 8, 2011
I had a horrible disgusting jar of sauce last night, and it was one of the more expensive varieties. I was being lazy and didn't want to cook my sauce all day.
We have a very old recipe that I have tweaked that I wanted to share here. Please also share any good old sauce recipes you might have so we can tweak and add to our own! Or if you have an ingredient I haven't thought of I can add to this recipe! This is seriously insanely good! I usually double the recipe and it makes plenty to freeze. This is good for about 4 big servings.
1 pound ground sirloin or ground beef
1 medium sweet onion finely chopped
1 Tbsp. olive oil
2 Tbsp extra olive oil for adding while cooking
3 minced cloves of garlic (add more if you want!)
2 15oz cans of tomato sauce or one 30 oz container of crushed tomatoes - (crushed is my preference)
1 small can tomato paste
½ cup dry red wine (or more) (I use one small bottle of red wine - the kind in a 4 pack from grocery)
1 cup of beef stock low salt version and add water as needed
1 Tbsp Worcestershire sauce
Several good shakes of grated parmesan cheese - probably 1/3 cup
1 Tbsp oregano, 1 Tbsp basil, 2 teaspoons rosemary, 1-2 Tbsp parsley,
Several leaves of fresh basil if you have it -added at the last 20 minutes of cooking or so
1 Tbsp sugar
2 tsp pepper
1/2 tsp salt or more as needed (taste)
2 shakes tabasco sauce
2 bay leaf -bay leaf is important! don't skip this
Brown ground beef with the onion in the olive oil. Add the minced garlic. Stir, brown beef.
Remove excess grease. Add the rest of ingredients EXCEPT PARM CHEESE, FRESH BASIL LEAVES AND EXTRA OLIVE OIL, cover and cook on low for at least two hours. Stir and add water or wine to keep a rich thick consistency. I cook mine all day.
Toward the end of cooking, add the parmesan cheese shakes, the basil leaves and a good splash of olive oil Stir occasionally. The longer this cooks the better. Cover it the first half of cooking, then uncover to allow more moisture to escape and thicken it up.
We have a very old recipe that I have tweaked that I wanted to share here. Please also share any good old sauce recipes you might have so we can tweak and add to our own! Or if you have an ingredient I haven't thought of I can add to this recipe! This is seriously insanely good! I usually double the recipe and it makes plenty to freeze. This is good for about 4 big servings.
1 pound ground sirloin or ground beef
1 medium sweet onion finely chopped
1 Tbsp. olive oil
2 Tbsp extra olive oil for adding while cooking
3 minced cloves of garlic (add more if you want!)
2 15oz cans of tomato sauce or one 30 oz container of crushed tomatoes - (crushed is my preference)
1 small can tomato paste
½ cup dry red wine (or more) (I use one small bottle of red wine - the kind in a 4 pack from grocery)
1 cup of beef stock low salt version and add water as needed
1 Tbsp Worcestershire sauce
Several good shakes of grated parmesan cheese - probably 1/3 cup
1 Tbsp oregano, 1 Tbsp basil, 2 teaspoons rosemary, 1-2 Tbsp parsley,
Several leaves of fresh basil if you have it -added at the last 20 minutes of cooking or so
1 Tbsp sugar
2 tsp pepper
1/2 tsp salt or more as needed (taste)
2 shakes tabasco sauce
2 bay leaf -bay leaf is important! don't skip this
Brown ground beef with the onion in the olive oil. Add the minced garlic. Stir, brown beef.
Remove excess grease. Add the rest of ingredients EXCEPT PARM CHEESE, FRESH BASIL LEAVES AND EXTRA OLIVE OIL, cover and cook on low for at least two hours. Stir and add water or wine to keep a rich thick consistency. I cook mine all day.
Toward the end of cooking, add the parmesan cheese shakes, the basil leaves and a good splash of olive oil Stir occasionally. The longer this cooks the better. Cover it the first half of cooking, then uncover to allow more moisture to escape and thicken it up.
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