If you are Italian or have Italian friends, you know they make everything in huge quantities. This recipe is no different. Unless you are feeding an army. I would suggest cutting the recipe in half or preserving the sauce in mason jars or something similar.
Rosie's Authentic Italian Pasta SaucePrint Pin Rate
- 4 Tbsp Olive Oil
- 1 Cup Yellow Onion, Diced
- 6 Garlic Cloves, Chopped
- 2 Tsp Basil
- 2 Tsp Dried Oregano
- 2 Tsp Parsley
- 2 Tsp Chili Flakes
- 80 oz Diced Tomatoes, Strained
- 4 Tbsp Tomato Paste
- 1 1/2 Tsp Salt
- 1/2 Tsp Black Pepper
- 1 Cup Water
- 1 Tbsp White Sugar
- 1 1/2 lbs Ground Beef
- 2 Tbsp Olive Oil
How to make this Recipe
- In a large sauce pan, heat oil over medium heat. Add the onions stirring until almost translucent.
- Add the garlic and keep stirring so the garlic does not burn.
- Add all the spices, stirring together with the onions and garlic. Once the spices are mixed into the onions and garlic, quickly add in the jars of tomatoes as well as the tomato paste and stir together.
- Add the cup of water, salt, pepper and sugar and stir together. If the sauce is still too thick, add a bit more water. Taste the sauce, and if it is still too acidic, add a bit more sugar to cut the acid of the tomatoes.
- Bring the covered pot to a boil, stir once again, then reduce heat to low and simmer, partially covered for a couple of hours.
- While sauce is simmering, fry 1 1/2 lbs lean ground beef or turkey in 2 Tbsp of olive oil.
- Season with parsley, salt and black pepper to taste. Drain meat in colander to remove fat, and add to pot of simmering sauce. Keep stirring until meat is incorporated into sauce. Keep stirring every so often so that the sauce does not stick to the bottom of the pot. Once the sauce has thickened to your liking, turn off the heat and enjoy with your favorite pasta.
Any nutritional information provided on this site is an estimate and will vary based on cooking methods and brands of ingredients used. If nutritional information is important to you and your diet, please verify this recipe with your nutritionist.