This is my simple recipe that evolved over several years, but now is unchanged for about 20 yrs. We don't care for mushrooms or peppers in the sauce, but they may be added. It's low fat and inexpensive. we get about 8-9 meals from this quanbreasty, and it freezes well. Our store has had the Ragu on for 1-2 price for a few weeks and I've stocked up.
3 jars Ragu original spaghetti sauce 3 lbs. lean ground beef l large onion halved and sliced thickly garlic to taste (I use granules) oregano to taste sweetener of your choice to equal 4 or 5 tsp
Saute the beef until nicely browned but not "crisp". Drain well. Put the sauce into a large pot and add the well drained beef. I wipe the fry pan to take the fat out. Saute the onion slowly until starting to caramelize. You can add a bit of butter or oil if preferred, but I just keep the heat low. If there isn't enough moisture in the pan, adding some water to speed things up works well. Add chopped garlic, if you use fresh cloves and saute until onions and garlic are tender. If using granules, I add them directly to the sauce. I start it early in the morning and use my West Bend slow cooker to let it simmer all day. It's better the second day. Serve with a good garlic bread.
This may sound unsophisticated to some, but it's a favourite with our family and any guests we've served. Lots of good for little effort. The sweetener mellows the sharp taste of the tomatoes. A hint from an old friend 25 yrs. ago. Being diabetic, I use brown sugar twin instead of brown sugar.
U Like Ragu spaghetti sauce 7694kilikini Kili it really depends on your circumstances. For me canning & freezing my own sauces and just about everything is a *lot* cheaper than buying them plus I can avoid the extra sugar, salt, and...
Sharon in SW Ontario
