Classic Tomato Meat Sauce

 

 

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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


Ingredients:
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

Directions:
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.

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