This is my go-to dish to make when I’m having lot of people over or someone stops by and I hope they will stay for dinner! Well, that happened today! One of our friends stopped by and we were catching up! Now, I have a tried and true spaghetti sauce recipe that I have been making for my husband for the twelve years but we needed a change! So recently I have “veered from the norm” and this is the recipe I tried tonight. It was so good – even my eight year old was “refreshed”!
This would be a great Valentine’s Day dinner too! And to top it off, check out our FREE Lunchbox Love® Valentine’s Day printable. These would be cute place settings. Sign up here:
Recipe and Image from Table for Two. I will be trying their Pumpkin Quinoa Parmesan Fritters next!
- 1 lb ground beef
- 1: 6- oz can tomato paste (I used two because I like thick sauce)
- 6 oz water
- 1: 24- oz jar tomato puree (I used a 15 oz. can of Tomato Sauce and a 15 oz. can of Diced Tomatoes)
- 5-6 cloves garlic, minced (I used only 1 clove)
- 2 tbsp granulated sugar (I used two teaspoons and it was plenty)
- Pinch of dried oregano
- Pinch of onion powder
- Pinch of garlic powder
- Handful of fresh basil, chopped
- Salt and pepper, to taste
In a large stockpot, saute garlic until soft and fragrant in 2 tbsp. of olive oil, about 2 minutes.
Throw your meat in with the garlic and brown until meat has been thoroughly cooked through, about 5 minutes. Season with salt and pepper.
Pour in the tomato paste, tomato puree, and seasoning, including the fresh basil. Stir to mix well. With the 6 oz. can from the tomato paste, fill that with water and pour it in the stockpot as well.
Let mixture simmer, uncovered, for 2 or more hours (the longer the better, but minimum 2 hours), stirring occasionally.
Serve hot over fresh pasta.
NOTE: I always freeze the leftovers and make another meal out of it later!