There is NO substitute for real, old-fashioned spaghetti sauce!! No short cuts here. And there is also no substitution for genuine, time-tested ingredients. Yes...just the way my Italian mother and grandmother taught me!!
Time to prepare: 20 min
Allow to (simmer) cook on low: 6 hours
1C REAL Olive Oil (Use the cold-pressed, virgin olive oil) Yum!
1-1/2 lbs. Ground Round (doesn't have to be the leanest cut, as the "fat" does really add flavor to your sauce). You can also substitute pork or meatballs here. See method for notes.
1 Large onion (I prefer red, but you can use white or yellow)
6 -10 Large Cloves of Garlic (Follow your own preference, but more is better in this case)
4 Lg cans Hunts Tomato Sauce (Must use this brand for success! Can substitute 1 can of Hunts whole tomatoes. I don't work for Hunt's either
)
1t. Salt (Remember, use your own judgement here)
2t Oregano (dried is good here)
2t fresh Italian parsley (minced)
Method:
Brown the meat in olive oil. Keep your meat in larger chunks. When the meat is turning brown, add the diced onion.
When the onion is just turning a transparent color, add the sliced garllic. Allow to cook for 1-2 min.
Then begin adding the Hunt's tomato sauce. If you are using any whole tomatoes, be sure to pull them apart with your fingers as you add them.
Special Note: Use the empty Hunt's tomato cans to add some water.
Fill each can about 1/4 full of water and as you add to your pan of sauce, rinse the sauce out of the can too. (Good to the last drop!) Add the salt.
Almost done...don't give up here.
At this point, you should stir up the ingredients.
Add the oregano and parsley. Note: DO NOT STIR AFTER YOU ADD THEM! This is part of our family's sauce secret.
Now you just simmer the sauce...make sure it simmers only. Leave cook for the 4-6 hours. You will smell the delicious aroma of the sauce filling your house. Am I making you hungry?