Yield: 4 Servings
|1 tablespoon||Olive oil|
|1½ pounds||Ground beef|
|1 medium||Onion; chopped|
|2 \N||Cloves garlic; chopped|
|2 cans||Tomatoes; 14 1/2 oz.|
|1 can||Tomato sauce; 15 oz.|
|1 teaspoon||Sugar; (cuts tomato acid)|
|\N \N||Salt; to taste|
Put olive oil in large pot or saucepan. Fry ground beef, onion, and garlic together until completely cooked. Add the remaining ingredients and cook sauce to desired thickness. We like to cook it on low for a longer period of time so the flavors mingle.
Serve with spaghetti or fettuccini sauce.
The small amount of sugar is important so that the acid in the tomatoes is cut.
Recipe by: Linda Fletcher
Posted to MC-Recipe Digest V1 #1069 by "Russell J. Fletcher" <gimplimp@...> on Jan 31, 1998