4 23 oz jars Strained Crushed Tomatoes (from Italy preferred)
1 1/2lbs lean ground beef
1large yellow onionminced
1 tbsp olive oil
3tbspfresh basilfinely chopped
1/4cupfresh parsleyfinely chopped
Add strained crushed tomatoes to a heavy bottomed stock pot
In a pan cook ground beef thoroughly breaking up into small pieces. When done drain the fat and add to stock pot
Add olive oil to the same pan and heat on medium. Add the onions and garlic and sautee until the onions become translucent. Add to stock pot.
Add parsley, basil, oregano and sugar to stock pot. Stir well. Cover slightly and simmer on low for 2-3 hours or until sauce reduces to the consistency you prefer.
Serve or store in fridge when completely cooked in sealed containers until a later date. Freeze for up to 3 months.
This recipe is for a large batch of sauce that I make to store for 2 additional family meals. I usually use 2-3 cups of sauce for 1 bag of spaghetti for the family which usually provides some leftovers for lunch. Then I split the remaining sauce about 6 cups between 2 containers and store in the freezer to make at another time.The serving size is based the sauce for this pot of spaghetti being shared between 4 people. The nutritional info does not include the pasta.If following the 21 Day Fix Plan one serving would count as 1 purple and 1/2 a red