Pasta Sauce RE-RE-RE-RE-MiiiiiiiiiiiiiiiiiiiX!!!

It's been over 4 years since I started this blog and since then I've matured, and so have my recipes. Tonight I'll tackle the pasta sauce. I've definitely changes things around and updated ingredients. I hope you'll enjoy this new version as much I do!

Believe me once you realize how easy it is to make you own really good marinara sauce, you'll never eat it from a jar again.

This time, you'll need:

• 1 14 oz. can whole tomatoes peeled (with or without basil)
• 1 14 oz. can crushed tomatoes
• 1 tiny can tomato paste (you only need half the can)
• 1 whole tomato (diced)
• 1 giant onion or 2 medium sized onions (diced)
• 2 cloves garlic (diced)
• 2 fresh basil leaves or 1 TBSP or chopped basil
• 2 TSP oregano
• 1 hot pepper (diced) or 1 TBSP hot pepper flakes
• 1 lb. ground sirloin (browned and drained)
• 4 TBSP olive oil
• 2 TBSP salt
• 2 TBSP sugar
• 2 TSP black pepper 

Fist, heat up a medium sized frying pan, then add 2 TBSP oil. Once the oil is hot, sautee theonions until the are almost tender, then add garlic. When the garlic is golden brown, stir into the onions and remove from heat. While this is going on, pour the rest of the olive oil into a medium cooking pot and brown the ground sirloin.

Next, combine crushed and peeled tomatoes, diced tomato, onions, garlic, basically everything, into the pot with the browned sirloin. Bring to a boil and stir. Then, reduce heat and simmer, stir regularly. For hours. On end. Make sure you mush up those big chunks of tomatoes and onions once they tender. Unless you want it to be chunky, then leave it be and simmer for at least an hour.

The changes I've made, such as the quality of beef and extra herbs are definitely noticeable from my earlier attempts. Trust me, the ground sirloin apposed to beef is RIDICULOUSLY striking.

Love,

Liz