If you want to taste what the Italians are so blessed with over in Italy, I suggest you give this pasta sauce a try. You won’t ever go back to your plain ‘ol marinara that you thought was good. This sauce here is beyond genuine and you will love it!

Great Grandma's Pasta Sauce

beef beef

tomato paste

water

tomato puree

garlic (minced)

sugar

oregano

onion powder

garlic powder

basil (chopped)

Salt and pepper (to taste)

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 and sugar. 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, uncovered, for 2 or more hours (the longer the better, but minimum 2 hours), stirring occasionally.

Serve hot over fresh pasta.

Sorry
I made this sauce as per the recipe 
Tasteless

Making this sauce now as i type but quick question, how come yours looks so deep red and with seeds in it? I am making this for a lasagna monday so i will be freezing it. I normally have a go to recipe i use which calls for a little bit of this and a little bit of that and whatever Italian seasoning i happen to have up there at the time. This one smells and tastes delicious, thank you for sharing! I love to cook my sauces low and slow all day if i need too even when it was from a jar I would dr it up and let it simmer all day. It was so good so i am hoping this is 10x better!

Thank you! Yes, we made this last night and it was tasty. We made a few tweaks though that I want to share with others not to take away from your recipe because it was perfect with the homemade fettuccine we made.

I used a can of crushed tomatoes with Basil because I didn't have the puree can and that worked out just fine. We added fresh Basil but using dried Basil seasoning would have worked too (assuming its still fragrant). Next time, we will use only 1 tablespoon of sugar though (it was a tad sweeter than we like). I grated half of a white onion (juice and all) into the pot and chopped up the bits and added those as well. Can't really have garlic without onion ya know. ;-)

We had Sangria on hand so threw in 1/4 cup of that 1 hour into simmering but any red wine I think is a great idea. Totally optional but throwing in a single pad of butter (1 tbl) right before serving adds flavor. We didn't because we are cutting back on that stuff, but from the past this really does add the cherry on the top.

Lastly, we used ground chicken. I don't think we will do that again, use ground beef as in the recipe or a hot Italian sausage just something with a bit more fat. This is what adds the flavor to the sauce. For all the vegetarians, you would add some other fat such as olive oil, gee, etc...

Anyways, just sharing really not taking away from this wonderful recipe which I appreciate you posting and sharing. Thank you.

I followed the recipe and it was  terrible. Absolutely tasteless and dry

Made this today and hubby said it was the best know more jar sauce. Made in Crock-Pot

Something is definitely missing.  I have made many marinara sauces using fresh ingredients from our garden.  The first red flag with this recipe was too much garlic  and sugar.  Adjusted both based on previous experience and could still not get the flavors to come together.  I don’t know if it was the tomato paste but the end result was either too harsh or too sweet
Will not revisit.

Why did you respond at all to my review? We use these recipe and as many have commented that they tweaked for their family. My granddaughter soon to be 13 has been making it for 3 years. So move on!

great grandma's pasta sauce

Prep Time: 10 minutes

Cook Time: 120 minutes

Total: 130 minutes

Servings: 6

Ingredients

Instructions

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