Ingredients
Scale
- 1 tablespoon olive oil
- 1 small yellow onion diced (about 1 cup)
- 1 pound ground beef 90/10 or 80/20 lean work well
- 1 teaspoon kosher salt or to taste
- Black pepper to taste
- 2 tablespoons tomato paste
- 4 cloves garlic grated or minced
- 2 teaspoons worcestershire sauce
- 2 teaspoons Italian seasoning
- 1 1/2 teaspoons dried oregano
- 1 teaspoon dried parsley
- 28 ounce can crushed tomatoes
- 15 ounce can tomato sauce
- 1 cup water
- 1 tablespoon balsamic vinegar
- 1 teaspoon granulated sugar
- 1 parmesan cheese rind optional, but recommended
- 2 tablespoons chopped fresh basil
Instructions
- Heat olive oil in a large pot or Dutch oven over medium-high heat.
- Add ground beef and diced onion, seasoning with salt and pepper. Cook until browned and drain excess grease.
- Mix in tomato paste, minced garlic, Worcestershire sauce, and dried herbs. Cook for 1 minute.
- Pour in crushed tomatoes and tomato sauce. Use water to rinse empty cans and add to the pot.
- Stir in sugar and balsamic vinegar, adding the Parmesan rind. Bring to a boil, then cover and reduce heat to simmer for 30 minutes.
- After simmering, mix in chopped basil and serve over noodles, or cool down to store for later.
Notes
The sauce can be refrigerated for up to 3 days or frozen for future meals.
Feel free to adjust seasoning according to your taste.
For a thicker sauce, let it simmer uncovered for a longer time.
Nutrition
- Serving Size: 1/6 of recipe
- Calories: 360
- Sugar: 5g
- Sodium: 800mg
- Fat: 18g
- Saturated Fat: 6g
- Unsaturated Fat: 12g
- Trans Fat: 0g
- Carbohydrates: 18g
- Fiber: 3g
- Protein: 25g
- Cholesterol: 75mg
Nutritional information is an estimate. The nutritional values for your final dish may vary based on measuring differences and products used.