Marinara Meat Sauce (Spaghetti Sauce) Recipe #365129
This is my WONDERFUL Marinara Sauce turned into a DELICIOUS and thick meat sauce. If you have any questions e-mail me: AlanLeonetti@q.com
2¾ hours | 20 min prep
SERVES 2
- 2 (14 1/2 ounce) cans hunts chunky crushed tomatoes
- 2 (6 ounce) cans hunts tomato paste
- 1/2 cup Italian stewed tomatoes
- 1/4 cup extra-virgin olive oil
- 6 garlic cloves (cut in halves)
- 1 teaspoon chopped garlic, in juice (from jar)
- 1 shallot (diced) or 1/2 small onion (diced)
- 2 tablespoons dried oregano
- 4 tablespoons dried Italian seasoning
- 1 teaspoon dried basil
- 1 tablespoon Splenda sugar substitute or sugar
- 1/2 teaspoon salt
- 1/2 teaspoon black pepper
- 1 lb lean ground beef
- 1 onion (finely chopped)
- Empty Hunts chunky crushed tomatoes, stewed tomatoes, and Hunts tomato paste into the pot. Add the extra-virgin olive oil to the pot.
- Slice the cloves of garlic crosswise into either halves or thirds or pieces, and dump them into the pot.
- Dice the shallot, and dump that into the pot. Add the rest of the ingredients, except the ground beef and finely chopped onion, and stir to mix well with a large long handled wooden spoon.
- Do not strain, as the pulp adds to make this a thick and wonderful sauce.
- Cover and cook on medium heat, stirring every 10 minutes for about an hour or until it bubbles and is completely heated throughout.
- Reduce heat to simmer, and continue to simmer, stirring every 10 or 15 minutes to keep from burning or sticking to the bottom of the pot for 1 or 2 hours.
- While the sauce is simmering, brown the ground beef and the finely chopped onion in a skillet. When the beef is browned, add the beef and finely chopped onion into the sauce.
- If the sauce is too thick for your liking, add a little red wine or water. Remove from heat and give it one last stir.
- NOTE: Use only Hunts Chunky Crushed Tomatoes and Hunts Tomato Paste.
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5 stars