Ingredients
 1 lb ground chuck (or two if you really like meat)
 2 cups finally chopped onion
 2 tbsp chopped garlic (you can use the kind in the jar - the kitchen police won't be coming after you!)
 2 28 ounce jars of your favorite jarred spaghetti sauce
 1 6 ounce can tomato paste
 1 bay leaf
 1 tsp oregano
 1 tbsp dried basil
 2 tsp salt
 1 tsp black pepper
 ½ tsp red pepper flakes (or less if you have super-sensitive mouths, but don't leave it out! Even a pinch will go a long way...)
 ½ cup grated parmesan cheese (especially if you're using for lasagna!)
 1 tsp sugar if your spaghetti does not include sugar (optional)
Cooking Directions
1

In a 6-quart or larger stock pot, brown the ground beef over medium-high heat until browned nearly all the way through. Remember, brown bits taste good. This requires some time without stirring. Don’t be afraid of the brown bits stuck to the bottom, that’s where the flavor is. Drain.

2

Add a little olive oil to the pot still over medium heat and add onions, garlic, basil, oregano, salt pepper, and red pepper flakes. Sautee until translucent.

3

Add both jars of sauce and tomato paste. Rinse each jar with about half a cup of water, replace the lid, shake, and pour into the pot. Stir well and turn up the heat to medium-high. Bring the sauce to a boil, then immediately reduce the heat to a simmer (about medium-low) for as long as you have. The longer the sauce simmers on the stove, the better and thicker it will be.

4

If you are using the sauce for lasagna (or even if you’re not and you just like parmesan, we won’t judge), turn off the heat and add one half cup grated parmesan.

5

This sauce can be refrigerated for up to five days – it only gets better. Or, chilled quickly and frozen for up to three months in a well-sealed container. Remember, air is the enemy when it comes to the freezer.

Ingredients

Ingredients
 1 lb ground chuck (or two if you really like meat)
 2 cups finally chopped onion
 2 tbsp chopped garlic (you can use the kind in the jar - the kitchen police won't be coming after you!)
 2 28 ounce jars of your favorite jarred spaghetti sauce
 1 6 ounce can tomato paste
 1 bay leaf
 1 tsp oregano
 1 tbsp dried basil
 2 tsp salt
 1 tsp black pepper
 ½ tsp red pepper flakes (or less if you have super-sensitive mouths, but don't leave it out! Even a pinch will go a long way...)
 ½ cup grated parmesan cheese (especially if you're using for lasagna!)
 1 tsp sugar if your spaghetti does not include sugar (optional)

Directions

Cooking Directions
1

In a 6-quart or larger stock pot, brown the ground beef over medium-high heat until browned nearly all the way through. Remember, brown bits taste good. This requires some time without stirring. Don’t be afraid of the brown bits stuck to the bottom, that’s where the flavor is. Drain.

2

Add a little olive oil to the pot still over medium heat and add onions, garlic, basil, oregano, salt pepper, and red pepper flakes. Sautee until translucent.

3

Add both jars of sauce and tomato paste. Rinse each jar with about half a cup of water, replace the lid, shake, and pour into the pot. Stir well and turn up the heat to medium-high. Bring the sauce to a boil, then immediately reduce the heat to a simmer (about medium-low) for as long as you have. The longer the sauce simmers on the stove, the better and thicker it will be.

4

If you are using the sauce for lasagna (or even if you’re not and you just like parmesan, we won’t judge), turn off the heat and add one half cup grated parmesan.

5

This sauce can be refrigerated for up to five days – it only gets better. Or, chilled quickly and frozen for up to three months in a well-sealed container. Remember, air is the enemy when it comes to the freezer.

The Butcher’s Wife’s Favorite Meat Sauce