Quick and Easy

Italian Meat Sauce

Preparation Time: 1 hour, 15 min

Yield: Eight 3/4 cup servings

The beauty of this meal is that the Meat does not have to be precooked as it is in most meat-sauce recipes. The result is a finely grained juicey sauce rather than the typical hard-lump sauce that results from cooked-meat recipes. It freezes well and goes from the freezer to the table in 90 min in the toaster-oven at 325 F.

Put into large pot on stovetop:

1/2 cup of Olive Oil

Two 19 ounce cans of crushed tomatoes, including juice

5 oz can of Tomato Paste (Italian Style if seasoning appeals)

1/2 cup of beef stock or Beef Oxo

.68 kg ( 1 lb ) Lean Ground Beef >> UNCOOKED

1/4 tsp paprika

1/4 tsp oregano

pinch of nutmeg

one thumb-size bayleaf

(Option: if NOT freezing sauce, at 45 minutes add mushrooms

sauted in butter and white wine.)

Heat slowly to boil then reduce heat to simmer for one hour uncovered, stirring frequently.

Serve with any tubular pasta, or use as the sauce for a meat-lovers pizza! Manga!

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