Tomato sauce with ground beef
2 large, thinly sliced
4 medium clove(s), minced, or to taste
70 oz, plum variety with basil, partially mashed into big chunks
Canned tomato paste
5 leaf/leaves, or to taste, plus extra for garnish
1 tsp, or to taste
Red pepper flakes
½ tsp, or to taste
Uncooked lean ground beef
- Coat a large heavy pot with cooking spray and warm over medium heat; add oil. When oil is hot, add onions; cook, stirring occasionally, until lightly browned, about 10 to 12 minutes. Add garlic; cook, stirring a few times, about 1 minute. Add tomatoes, tomato paste, basil, salt, red pepper flakes and sugar; stir and bring to a boil, scraping down sides and bottom of pot.
- Reduce heat to low, partially cover pot and cook for one hour, scraping bottom and sides of pot halfway through cooking.
- Meanwhile, in a large nonstick skillet, brown beef over medium-high heat, breaking up clumps with a spatula or wooden spoon as it cooks, about 7 to 10 minutes; set aside.
- After sauce cooks for 1 hour, stir beef into pot, lifting it out of skillet with a slotted spoon so any excess fat stays in skillet. Cook sauce for 1 hour more, scraping down sides and bottom of pot occasionally. Yields about 1/2 cup per serving.