How’s this for a Monday project? A nice, tasty basic tomato sauce that will satisfy most anyone.
And if it doesn’t, just swap out ingredients and seasonings until it does!
I used ground beef for this batch, but you could go with ground pork, one of those “meatloaf mixes” from the market, ground turkey, or, even go meatless and mebbe add more veggies and ‘shrooms and stuff. Extra peppers and black olives could be nice.
•1 tbsp olive oil
•1 pound ground beef
•2 cups diced sweet onion
•1 green pepper, diced
•2 tsp garlic powder
•29 oz canned diced tomatoes
•15 oz can tomato sauce
•1 (6 oz) can tomato paste
•1/2 cup water
•1 bay leaf
•2 tsp dried oregano
•2 tsp dried basil
•2 tsp dried parsley
•2 tsp sugar
•1 tsp Seasoned Salt
•1/2 tsp black pepper
•1/2 tsp Allepo pepper
•1/8 tsp crushed red pepper
•2 tbsp unsalted butter
•1 tbsp good sherry
•1 tbsp shredded Parmesan/Romano cheese
•2 tbsp Sherry Peppers Sauce*
•1 tsp Cajun Power Spicy Garlic Pepper Sauce – or your fave hot sauce, to taste
*No Sherry Peppers Sauce? No Problem! Simply add a bit more good sherry and a dash or three of your fave hot sauce, to taste.
Warm the oil in a large pot over medium high heat, then add the ground beef and cook for five minutes, breaking up the beef as you go.
Add the onion and green pepper (and other veggies, if you go that route), and cook for another eight to ten minutes, until the veggies are tender.
Drain well, then return to the pot.
Add the tomatoes and the remaining ingredients, then bring to a boil, reduce the heat to low, and simmer for one hour.
Note: at first, I only added one tablespoon of Sherry Peppers Sauce, but, after simmering and tasting, I added a second because, well, why not?
Much more better!
Nothing really funky in the way of ingredients, not too, too much sugar, and, really, not too much salt; what more could you ask for?