Mama's Homemade Pasta Sauce

Pasta sauce was serious business in my household while growing up.  It was hours of chopping, browning meat, and standing over a steaming pot until your feet ached. However it all seemed worth it when you walked through the doors and the sweet aroma filled your lungs. All your concerns were instantly washed away. It became my mission to find a realistic method to this recipe, and I have been able to add a few shortcuts that make it a smooth process.

I usually begin this recipe early Sunday morning. It is best when it has simmered for hours upon hours, and fills the house with the most wonderful aroma. To begin add some olive oil to the bottom of a large pot over medium heat. When the oil is warm, add the pot roast and brown on all four sides. The trick is if the pot roast moves off the pan without having to tug and pull, it is ready to be flipped. When the meat is browned on all four sides, remove from the pan.

Add finely chopped onions and brown in the bottom of the same pot the meat was cooked in. Once the onions are complete, add the minced garlic. Do not let the garlic brown, or you will get a bitter taste in your sauce. Yuck! Add the diced and crushed tomatoes and stir in with the onion and garlic. Along with the seasonings, add the pasta sauce and whole tomatoes. With the back of your spoon, crush the whole tomatoes until all the juices run from the tomatoes.

Add the tomato paste and puree. I like to put hot water in the cans and swish it around. This way you will get all the remaining sauce on the side of the cans. Remember a little amount of water goes a long way! You do not want to water down your sauce. Now is the best time for a taste check. The sauce might taste a little acidic; add salt to reverse the acidity and any other seasonings needed. If I’m using the sauce for pasta, I like to make my seasonings pretty strong. However, if I am using it for lasagna, I do not want the seasonings to be over powering. It is completely your preference, and enjoy being the decision maker!

Add the meat back to your mixture and simmer on low for at least 3 to 4 hours. Stir occasionally and make sure you get the bottom of the pot. The meat can fall to the bottom and burn if your pot is not big enough. The best part of this is the pasta sauce can easily be put in a mason jar and frozen. This makes a large amount, and it would be a waste to throw some away!

Ingredients:

2 ½ to 3 pounds pot roast

3 cloves of minced garlic

1 medium onion

½ tsp. Pepper

1 tbsp oregano

1 bay leaf

½ tbsp. basil

½ tbsp. red pepper

1 14.5 oz can diced tomatoes

2 15 oz cans tomato sauce

1 1 lb 12 oz can whole tomatoes

1 14.5 oz can crushed tomatoes

1 6oz can of tomato paste

1 10.75 oz can of tomato puree

Add some olive oil and butter to the bottom of a large pot over medium heat. When the oil and butter is melted and warm, add the pot roast and brown on all four sides. When the meat is browned on all four sides, remove from the pan.

Add chopped onions and brown in the bottom of the same pot the meat was cooked in. Once the onions are complete, add the minced garlic. Add the diced and crushed tomatoes and stir in with the onion and garlic. Then add pepper, oregano, a bay leaf, garlic powder, basil and red pepper. Add the pasta sauce and whole tomatoes. With the back of your spoon, crush the whole tomatoes until they mix well into the pot.

Add the can of paste and puree. Taste and add more seasonings to your preference. Add the meat back to your mixture and simmer on medium-low for at least 2 to 3 hours. Stir occasionally.