1 pound ground beef (at least 85% lean)
1 cup diced onion
1 tablespoon minced garlic
1 carrot, shredded
1 tablespoon dried oregano
1 teaspoon garlic powder
1 bay leaf
sea salt and ground black pepper to taste
42 ounces canned crushed tomatoes
2 cups water
1.
Heat a large skillet or pot over high heat. Stir in beef, onion,
garlic, and carrot. Cook and stir until the beef is crumbly, evenly
browned, and no longer pink. Drain off any excess grease and discard.
2. Stir in oregano, garlic powder, bay leaf, and salt and pepper. Add
the tomatoes and water. Bring to a boil, then reduce heat to medium-low
and continue to simmer for 1 to 1 1/2 hours.
3. This
should yield about 8 cups of sauce. Divide into 4 2-cup portions. Eat
one portion immediately and freeze the other three for later. Serve
over your choice of pasta. One portion will make 4 small (2 large)
servings. Add a tossed salad and garlic toast for a delicious and EASY
meal.
Jeanne Thompson
