Slow-cooked spaghetti sauce

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PREP TIME

25 min

Makes

12 cups (3 L)

* PLUS Cooking time: 5 minutes

Ingredients

  • 2 tbsp olive or vegetable oil
  • 4 large onions , finely chopped
  • 4 garlic cloves , minced
  • 1 kg ground beef , chicken or turkey
  • 12 large tomatoes , coarsely chopped
  • 398-mL can tomato sauce
  • 156-mL can or 2/3 cup tomato paste
  • 2 green bell peppers , chopped
  • 2 bay leaves
  • 2 tsp brown sugar
  • 1 tbsp dried basil leaves
  • 1 tsp dried thyme leaves
  • 1 tsp dried oregano leaves
  • 1/2 tsp dried sage leaves
  • 1 tsp Tabasco sauce
  • 1 tsp salt

Instructions

  • Heat oil in a large saucepan. Add onions and garlic. Crumble in meat. Cover and cook, stirring often with a fork to keep meat separated, until onions begin to soften and meat loses its pink colour, 5 minutes. Meanwhile, coarsely chop unpeeled tomatoes. Then stir into softened onion mixture along with remaining ingredients.
  • Reduce heat to low. Partially cover and simmer, stirring frequently, until thickened, 1 hour. Taste and add more salt and sugar, if needed. Great over your favourite noodles. Sauce will keep well, covered and refrigerated, up to 5 days or freeze up to 3 months.

Nutrition (per serving)

  • Calories
  • 131,
  • Protein
  • 9.1 g,
  • Carbohydrates
  • 10.2 g,
  • Fat
  • 6.8 g,
  • Fibre
  • 2.3 g,
  • Sodium
  • 238 mg.

Use up the last of the garden tomatoes to make a big-batch sauce. It freezes well, so you can enjoy a spoonful of summer in the months to come.

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