In a large stockpot, saute garlic until soft and fragrant in 2 tbsp. of olive oil, about 2 minutes.
Throw your meat in with the garlic and brown until meat has been thoroughly cooked through, about 5 minutes. Season with salt and pepper.
Pour in the tomato paste, tomato puree, and seasoning, including the fresh basil. Stir to mix well. With the 6 oz. can from the tomato paste, fill that with water and pour it in the stockpot as well.
Let mixture simmer for 2 or more hours (the longer the better, but minimum 2 hours), stirring occasionally.
Serve hot over fresh pasta.
Note: a lot of people have asked about freezing this. I have not personally done this myself but I believe if you freeze this in an airtight container or a jar, it will be ok for up to 2 months. Do not freeze it immediately after making it. You'll want it to cool to room temperature before putting the jar or container in the freezer to prevent cracking.
Note about making this in the crockpot: I've never made this in the crockpot before, however, I believe it's pretty do-able. This is what I would do: brown your meat, put it in the insert of the crockpot, then add all the other ingredients, stir, cover and cook on low for 3-4 hours or high for 1-2 hours.
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|Serving Size: 1 Serving (190g)|
|Recipe Makes: 8 Servings|
|Calories from Fat: 79 (44%)|
|Amt Per Serving||% DV|
|Total Fat 8.8g||12 %|
|Saturated Fat 3.4g||17 %|
|Monounsaturated Fat 3.8g|
|Polyunsanturated Fat 0.4g|
|Cholesterol 38.6mg||12 %|
|Sodium 92.9mg||3 %|
|Potassium 779mg||21 %|
|Total Carbohydrate 13g||4 %|
|Dietary Fiber 2.6g||10 %|
|Sugars, other 10.4g|
|Protein 13.2g||19 %|
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Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition.
Calories per serving: 178
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