Jean Kurcz'S Red (Meat) Sauce

• 1 can Tomato puree - Large Can
• 1 can Tomato sauce - Large Can
• 1 can Tomato sauce - Medium Can
• 1 can Whole or diced tomatoes - Large Can
• 1 Onion - Large, diced
• 1 pound Ground Beef
• 1 tablespoon Parsely
• 1 tablespoon Oregano
• 1 tablespoon Basil
• 1 tablespoon Olive Oil
• 6 cube Beef Bullion

1. Pour oil into pan to cover bottom Add in sliced onion Add in Parsley, Oregano, Basil (I usually cover the onions with the spices) If you are using meat, once the onion is softened add in ground beef and let the meat brown to where you have to scrape the pan. This gives the sauce more flavor. If you aren't using meat, you can add in garlic for additional seasoning. Once the beef is well browned, add in the puree, tomato sauce and tomatoes. I usually rinse the cans with water and add the water in as well, about a large can of water is added. Add in the gravy master or bulion cubes and stir well. Bring to a boil and then turn down heat to simmer for 4-5 hours or until sauce is thickened. Stir every 20-30 minutes.

tomato puree, tomato sauce, tomato sauce, tomatoes, onion, ground beef, oregano, basil, olive oil, bullion

Taken from www.epicurious.com/recipes/member/views/jean-kurczs-red-meat-sauce-5b2692c84ccf7c75b49b3fe3 (may not work)