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