Meet the Cook: Experimenting with different herbs and spices led to this sauce...my husband does not like bland food! I now make it for him and our three children - 5, 3 and 22 months - at least once a week. Marc says it's even better the next day. -Sonja Fontaine, Winnipeg, Manitoba
- 1 pound ground beef
- 1 to 2 garlic cloves, minced
- 1 can (15 ounces) tomato sauce
- 1 can (10-3/4 ounces) condensed tomato soup, undiluted
- 1/4 cup grated Parmesan cheese
- 1 tablespoon Worcestershire sauce
- 1-1/2 teaspoons dried oregano
- 1 teaspoon dried basil
- 1/2 teaspoon sugar
- 1/2 teaspoon salt
- 1/2 teaspoon dried parsley flakes
- 1/4 teaspoon crushed red pepper flakes
- Pinch each dried thyme, tarragon and ground cinnamon
- Hot pepper sauce and cayenne pepper to taste
- In a large skillet or Dutch oven, cook the beef and garlic until beef is browned; drain. Stir in all remaining ingredients. Simmer, uncovered, for 30 minutes or until sauce is as thick as desired, stirring occasionally. Serve over pasta or rice, or use for making lasagna, pizza, chili dogs, tacos or sloppy joes. Yield: 4 cups.
Originally published as All-Purpose Meat Sauce in Country Woman September/October 1995, p33
Full-Bodied Red Wine
Enjoy this recipe with a full-bodied red wine such as Cabernet Sauvignon, Merlot or Syrah.
Reviews for All-Purpose Meat Sauce
Please Log In or Join to add a rating and review.
Click stars to rate
Any changes to your rating or review will appear where you originally posted your review