Directions

This is by far the most prepared recipe in our home over the last 40 years. It can be made without meat also. We love this sauce.

Heat olive oil in large Dutch oven. I prefer cast iron. Add onion and garlic and cook until soft.

Add beef and cook until brown.

The most important step comes next.

Add tomato paste and continue to cook with onion and meat mixture until tomato paste begins to brown slightly but be careful not to scorch. It should have a slight scorched smell to it and change from a red color to a rust color.

Add tomatoes, basil, salt and sugar. Stir well and cook over low heat at least one hour.

You may want to add a small amount of water if the sauce is too thick.

Add more dry basil at the end of cooking.

Taste also for salt.

Serve with your choice of pasta.

Makes 6 servings.