*Amount varies depending on how much tomato you want, and how thick you want the sauce to be.
Brown meat in a large sauce pan over medium heat. Add chopped onion and garlic, continue to cook until onions are soft. Drain off fat. Add diced tomatoes, salt and pepper, and oregano. Mix over low-medium heat. Add tomato paste and mix well. Then add spaghetti sauce. Simmer on low, covered. The longer the sauce simmers, the better the flavors will mix and the diced tomatoes will soften. If you’re in a hurry, however, the sauce is just fine with minimal simmering! When you start to boil water for your pasta, add the ricotta cheese to the sauce and mix well. I always taste it at this point and add seasonings as needed. Serve over the pasta of your choice with grated Parmesan on top!
Note: This is a great sauce to “hide” vegetables in (or just add more vegetables if “hiding” is unnecessary). Any veggies can be added (mushrooms, bell peppers, squash, spinach, egg plant – anything!) Just finely chop the extra veggies and add them when you’re cooking the onions. (An alternative is to puree the extra veggies in the blender to REALLY hide them)
The measurements aren't really precise because I don't really measure when making this. It's more about what tastes good to me, and what I have on hand. Using the basic formula, it's hard to mess up!
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|Serving Size: 1 Serving (79g)|
|Recipe Makes: 8 Servings|
|Calories from Fat: 105 (64%)|
|Amt Per Serving||% DV|
|Total Fat 11.7g||16 %|
|Saturated Fat 4.5g||23 %|
|Monounsaturated Fat 5g|
|Polyunsanturated Fat 0.3g|
|Cholesterol 40.9mg||13 %|
|Sodium 227.1mg||8 %|
|Potassium 369.7mg||10 %|
|Total Carbohydrate 4.1g||1 %|
|Dietary Fiber 0.9g||3 %|
|Sugars, other 3.2g|
|Protein 11g||16 %|
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Calories per serving: 165
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