What's For Dinner? Easy Never Fail Spaghetti & Meat Sauce

Dinner tonight was spaghetti and meat sauce.  The basis of this recipe was given to me by a co-worker over 30 years ago.  I have tweaked it, changed it, added to it and finally come up with what my husband and daughter think is a wonderful spaghetti sauce.

Never Fail Spaghetti Sauce

Ingredients:

1-1/2 to 2 lbs lean ground meat (I use ground chuck)

1  large onion, chopped

3-4  large cloves of garlic, chopped or minced (more to taste)

1  cup water

1  28 oz. can of crushed tomatoes

2  15 oz. cans tomato sauce

1  can cream of tomato soup

1  6 oz. can tomato paste

4-5  beef bouillon cubes or 2 T. beef base*

2  Bay leaves

1/2-1tsp crushed oregano

1/2-1tsp red pepper flakes (optional-I like mine with a little bite)

Salt & Pepper (to taste)

2 carrots finely chopped (optional)

1 T. sugar (optional)

Brown ground beef with onion and garlic.  Do not drain. 

When browned add remaining ingredients.

I used two smaller onions this time because I didn't have any large onions.  I use a garlic press to mince the garlic.

Added oregano and bay leaf.

Salt and pepper to taste (if using beef base don’t salt).  Bring to a low boil.  When sauce is hot throughout, lower heat and simmer at least an hour.  The longer it cooks the better it is.

Serves 10-12 depending on serving size.

Note:  May use garlic salt in place of fresh garlic...about 1/2 teaspoon.

* Beef Base is a concentrated paste and is salty.

Serve with buttery garlic bread and a salad or fruit cup.

Leftovers freeze well.

© Barbara Marko 07/21/09