Basic Meat Sauce

  • 1/3 cup margarine
  • 4 cups onions, chopped
  • 6 garlic cloves, crushed
  • 5 pounds ground chuck or ground beef
  • 2 tablespoons ground oregano
  • 2 tablespoons dried basil
  • 1 tablespoon dried thyme
  • 1 bay leaf
  • Three 2-pound cans tomato puree
  • 4 cups water
  • 3 beef bouillon cubes
  • 2 tablespoons salt (or less if you like)
  • 1 teaspoon Tabasco sauce
  • 3 teaspoons white sugar
  • 1/4 teaspoon ground cinnamon

In a large, heavy, 8-quart pot, melt margarine. Add onions and saute until tender. Add garlic the last two minutes of simmering. Add ground meat. Break up with fork. Cook, stirring often until browned. Drain off fat in colander. Return to pot. Add remaining ingredients and simmer, uncovered, over low heat for one how or so until flavors are blended and sauce is thickened. Stir often to avoid sticking.

Makes 6 quarts.

Turn into one or two quart containers. Let set in refrigerator over night to blend flavors. Good for eggplant casseroles, macaroni casseroles, lasagna, etc.

Serves 6-7


Special authorization has been granted to Al Simon's Cajun Microwaves to post these recipes from the CD, "MEPoL's Cajun Country Recipe Collection." Copyright (c)2007 by MEPoL, The Manufacturing Extetension Partnership of Louisiana, All Rights Reserved.