Number of Servings: 1 Batch
Prep Time: 30 Minutes
Cook Time: 4 Hours
2 pound hamburger (lean)
6 yellow onions, chopped
8 clove of garlic, chopped finely
1 tablespoon sage,
1 tablespoon dry mustard
1/2 teaspoon each of celery seed, dill seed, fresh ground black pepper
1/4 teaspoon chili flakes
4 tablespoon oregano, italian seasonings (I use the mix from Bulk Barn)
5 bay leaves
2 tablespoon Parsley, either dry or fresh, finely chopped
1 carrot, shredded
4 can diced tomatoes (don’t use the ones with “herbs & spices” or garlic already added)
3 can of tomato paste
1. Brown the hamburger thoroughly in a large stock pot or dutch oven. (My stock pot is 7 litres and this recipe fills it). * Freezes well – allow 1/2 -3/4 cup of sauce per serving, serve with spaghettini or macaroni and top with parmesan cheese.
2. When hamburger is brown, add chopped onions and cook until softened. Add the chopped garlic and continue cooking.
3. When onions and garlic are soft, add the spices. Stir thoroughly.
4. Add one can of diced tomatoes. Stir in, scraping the bottom of the pot to remove all the tasty brown bits from the bottom of the pan. Add the other three cans of tomatoes and the tomato paste. Add teh shredded carrot (you won’t taste it as carrot, but it adds a bit of sweetness to balance the salt in the canned tomatoes – and it’s a great way to add fibre and vitamins).
5. Simmer (not boil) for 3 hours (or longer, if you wish), stirring every half hour or so. Taste and adjust the seasonings after the first hour – don’t add too much at a time, but wait and taste again at the next stir.
* PS: I don’t bother to measure my spices anymore, but toss in handfuls. I had to go back and look at how much was in a handful of oregano 🙂
1. Brown the hamburger thoroughly in a large stock pot or dutch oven. (My stock pot is 7 litres and this recipe fills it).
* Freezes well – allow 1/2 -3/4 cup of sauce per serving, serve with spaghettini or macaroni and top with parmesan cheese.