Course: Main Course
Prep Time: 15 Min
Cook Time: 25 Min
Total Time: 40 Min
- 1 pound ground beef
- 1 medium onion chopped
- 2-3 garlic cloves minced
- olive oil
- salt or garlic salt,
- 1 can (regular size) tomato sauce
- 1 can (regular size) diced tomatoes can substitute with fresh tomatoes
- 1 tsp rosemary
- 1 tsp thyme
- 1 tsp marjoram
- 1 tsp lavender optional
- 2 tsp – 1 tbsp dried basil or about 10 leaves chopped fresh basil,
- 2 tsp – 1 tbsp dried oregano or about 2 tbsp chopped fresh oregano,
- Note: The herbs are really subjective. Add and subtract to your taste.
- In a large saucepan skillet thing, saute onions and garlic in a small amount of olive oil until onions are tender. Hint: add garlic after a few minutes so that it doesn’t burn. Add ground beef; salt to taste. Brown ground beef. Drain but do not rinse (unless you have very lean ground beef, then do not drain), and return to pan.
- Add remaining ingredients. Cook over medium heat until bubbling; reduce heat to low and allow to simmer. The sauce is better the longer it simmers. Serve over pasta of your choice.
- Serves 4 – 6 people, and it’s obviously pretty easy to double. We frequently make a double portion and freeze the extras in quart-size Ziploc bags.
- Note: You can make the sauce separate from the meat and allow it to simmer by itself. You can also add chopped summer squash (yellow, zucchini, etc.) to make it a meatless sauce. We also add pureed butternut squash or carrots to add a serving of veggies. A good source of carrots to puree are the ones in a crockpot pot roast (since I hate cooked carrots). Those carrots have a nice flavor they’ve absorbed from the roast, and it’s great in the spaghetti sauce.