I've moved!! Come visit me at www.thesaltykitchen.com!!!
I got this recipe from Weight Watcher's New Complete Cookbook, but I adjusted this sauce to add some bulk. I also have an issue with whole, warm tomatoes. Isn't that strange? I won't eat them in queso, I won't eat them in chili, and I can't stand them in Italian sauces.
I love canned tomato sauce, though. I know, I'm a class act. What's classier is that for my final meal, if I was in prison, would be traditional Ragu jarred spaghetti sauce, white noodles, and a big glass of skim milk.
This, however, may have changed my mind.
The best part is that my daughter loves it. I mean, love, love, loves it. We only serve it to her on bath night, but she scarfs it down with reckless abandon. I do that also when no one is looking.
Classic Tomato Meat Sauce
Adapted from: Weight Watchers New Complete Cookbook
1 lb lean ground beef
1 onion, chopped
4 garlic cloves, minced
1 T. olive oil
2 28-oz cans tomato sauce
1/4 cup tomato paste
1 t. dried oregano
1 t. salt
1/2 t. black pepper
In a large stockpot, heat oil over medium heat.
Add onions and cook, stirring, until onions soften. Add the garlic, cooking for about 2 minutes, stirring.
Add the beef to the onions and garlic, and cook until beef is no longer pink.
You can drain the beef at this point, but I don't. There is not a lot of grease in this if you use lean or extra lean beef, but feel free to drain anyway if you want. I won't tell if you won't.
Add the sauce, paste, oregano, salt and pepper.
Bring the sauce to a boil, then turn down to a simmer, cover, and let cook until sauce is thick - about 25 minutes or so.
** Linked to Chef In Training's Tuesday Talent Show, Mom's Test Kitchen's Test Meal Mondays, The Country Cook's Weekend Potluck, and Miz Helen's Country Cottage's Full Plate Thursday.