A colleague of mine gave me this recipe years ago, we love it so much we have never bought a jar of pasta sauce since. We make in several times a year and almost always have a jar or two in the freezer…which is perfect for a quick, no fuss dinner!
After cooking I usually make a lasagna or two and freeze the rest in freezer containers.
- 2 pounds lean ground beef
- 4 large onions - chopped
- 6 large cloves garlic - finely chopped
- 1 green pepper - seeded and chopped
- 3 - (796ml) cans diced tomatoes (If the tomatoes are in a thick sauce, don't drain. However, if the tomatoes are in a watery liquid, drain at least one can.)
- 1 - (680ml) can tomato sauce
- 1 - (369 ml) can tomato paste
- 3 tsp. garlic powder
- 2 tsp. onion powder
- 2 tsp. dried oregano
- 1 tsp. crushed red pepper flakes (you can adjust to suit your "heat" preference)
- 4 - bay leaves
- Partially brown ground beef, draining any fat.
- Add onions, garlic and green pepper. Continue cooking until meat is browned and vegetables have softened.
- Add canned tomatoes, tomato sauce and tomato paste. Stir well.
- Add remaining ingredients. Stir. Simmer, uncovered, on low heat for 3 -4 hours. Stirring occasionally.
- Divide into containers and freeze, or use part now and freeze the rest for later.
This recipe made almost two litres of sauce for the freezer, one lasagna for dinner and one lasagna for the freezer.
Do you make your own pasta sauce?
What is you favourite type of sauce to put on hot pasta?