3lbs beef
2-3 can "Italian Tomato Paste" (I use 3, 1 per pound of beef)
1 Can stewed tomatos
2 packages of Mushrooms,..adds all the flavor. Be sure to cut them up, and NOT add them whole.
Brown beef, then drain off fat and water. Put into A LARGE pot. Blend stewed tomatoes with the 3 cans of tom paste. add a little salt, and pepper. I have one of those pepper mills I use for steaks, and grind some fresh pepper in there. You may want to add a tsp or 2 of Italian seasoning.
put everything in the pot. Stir every 45 mins or so, cook for 5 hours, or more.
*****What I do is put it into a very large crock pot and cook on low for 8 hours. ie...go to work and let it cook, you can't overcook this sauce.
With the volume of meat I'd suggest freezing some of this sauce for later use, I do.
This recipe is great for bulking or cutting. I esp like eating stuffed Ricotta cheese shells with this sauce. Add it to egg white IN the pan while cooking them up. etc......
Sound like a lot of work, but when it all boils down to it, while cooking one sunday, you could have a months' worth of sauce made up, high prot and easy if you forget dinner.
2-3 can "Italian Tomato Paste" (I use 3, 1 per pound of beef)
1 Can stewed tomatos
2 packages of Mushrooms,..adds all the flavor. Be sure to cut them up, and NOT add them whole.
Brown beef, then drain off fat and water. Put into A LARGE pot. Blend stewed tomatoes with the 3 cans of tom paste. add a little salt, and pepper. I have one of those pepper mills I use for steaks, and grind some fresh pepper in there. You may want to add a tsp or 2 of Italian seasoning.
put everything in the pot. Stir every 45 mins or so, cook for 5 hours, or more.
*****What I do is put it into a very large crock pot and cook on low for 8 hours. ie...go to work and let it cook, you can't overcook this sauce.
With the volume of meat I'd suggest freezing some of this sauce for later use, I do.
This recipe is great for bulking or cutting. I esp like eating stuffed Ricotta cheese shells with this sauce. Add it to egg white IN the pan while cooking them up. etc......
Sound like a lot of work, but when it all boils down to it, while cooking one sunday, you could have a months' worth of sauce made up, high prot and easy if you forget dinner.
