- This deeply-flavored sauce gets its color and rich taste from caramelizing the tomato paste and then simmering for hours. Scrumptious!
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2 tablespoons good olive oil
2 cloves garlic, crushed
1 yellow onion, chopped
2 cans (12-ounce size) tomato paste (Contadina is best)
2½ pounds ground beef
3 teaspoons dried oregano
3 teaspoons dried parsley
1 tablespoon salt
Pepper to taste
2 cans (28-ounce size) tomato puree
2 to 3 cups water
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Equipment: Large heavy-bottomed stainless steel pot
Large skillet
Natural gas cooktop
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Servings: 12 plus
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Put the olive oil in the pot over medium heat, add the garlic and onion, and saute until the onion is translucent. Remove from the pot and set aside.
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Increase the heat to medium high. Put the tomato paste into the pot and brown; as the tomato paste browns, which will begin happening quickly, scrape the bottom of the pan with a good spatula and stir well. Keep scraping and stirring until the tomato paste is the color of very dark brick and no longer smells sweet. Take the pot off the heat.
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Brown the ground beef in the skillet, drain off the fat, and add the beef to the pot with the caramelized tomato paste. Add the garlic and onion and all remaining ingredients, and mix well.
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Simmer over low heat for six hours, stirring occasionally. If the sauce gets too thick, add more water as needed. This sauce can be made ahead of time, refrigerated, and reheated.
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Serve over your favorite pasta or use it to make a big pan of lasagna.
