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Jacqueline's Meat Sauce

Categories: BeefSauces
Contributed by: Jacqueline&David


  • 1 to 1 1/2 pounds ground beef (I used 93% lean)
  • 1 onion, diced
  • 1 green pepper, diced
  • 1 large can crushed tomatoes
  • 1 large can tomato paste (not the smallest sized can, be sure to use the one that's a little bigger)
  • about 1 T sugar
  • kosher salt (probably 2-3 t; taste until it tastes right for you--I love salt)
  • plenty of fresh ground pepper
  • about 1/2 head garlic, cloves pressed in garlic press (about 6 large cloves or more! Probably equivalent of about 1 1/2 to 2 T of pressed garlic~~I love garlic)
  • a little water (about 1/4 to 1/3 cup--just pour some in to empty crushed tomato can and swirl around)
  • oregano and basil to taste, probably about 1 t oregano and 2-3 t basil, (both are dried)
  • about 2-3 T of dried parsley flakes (yes, this much)
  • two small dashes of hot red pepper flakes (about 1/2 teaspoon, no more or it will be spicy)
  • 1/4 cup olive oil
  • ~~~Optional: 1 can of tomato sauce (especially if using the larger quantity of meat.)


1. I brown the meat along w/ onions and green pepper all together until meat is browned. Set aside in a colander to drain.
2. Pour 1/4 cup olive oil in stockpot and heat a little then add the pressed garlic, parsley, oregano and basil. Let foam a little, not more than a minute or two--don't want garlic to burn as it will taste bitter.
3. Pour in crushed tomatoes and add paste. Add water until it seems like the consistency you want.
4. Add pepper, salt, sugar and put the meat/veg mixture back in. Stir and taste to see if any more sugar or salt needs to be added.
5. Cover and simmer on low for as long a time as you have--the longer the better as the flavors will blend really well. I usually try to let it simmer at least 2 hours or more. It's even better the second night. It freezes really well too. You can easily double the batch for more.