Ingredients:
- 1 lb lean ground beef
- 1 large onion, chopped
- 1 clove of garlic, minced
- 2 (1 lb) can of tomatoes, cut up
- 1 (8 oz) can of tomato sauce
- 1 (12 oz) can tomato paste
- 1 cup beef bouillon
- 2 tbs minced parsley
- 1 tbs brown sugar
- 1 tsp dried oregano leaves
- 1 tsp dried basil leaves
- 1 tsp salt
- 1/4 tsp pepper
Directions:
- In a large skillet, crumble meat with onion and garlic. Break up pieces of meat with a fork and cook until it loses its red color.
- Drain off excess fat.
- In a pot, combine browned meat, onions, and garlic with the remaining ingredients.
- Cover and cook on low for about an hour
- Serve over hot spaghetti.
You can make this ahead of time and freeze it. Makes 6 to 8 servings.
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Very similar to my mothers recipe. She cooked a couple of pounds of marrow ones for a few hours first in place of beef broth and she used a spoon of white sugar to cut the acidity of the tomatoes. But since this all goes back to the depression, WW II and after I can also say that during good times she would include more meat; Italian sausage and sometimes pork or beef. I loved the meatier version of her “tomato gravy”.