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.
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.
