Marinara Meat Sauce (Spaghetti Sauce)

1. 1

   Empty Hunts chunky crushed tomatoes, stewed tomatoes, and Hunts tomato paste into the pot. Add the extra-virgin olive oil to the pot.

2. 2

   Slice the cloves of garlic crosswise into either halves or thirds or pieces, and dump them into the pot.

3. 3

   Dice the shallot, and dump that into the pot. Add the rest of the ingredients, except the ground beef and finely chopped onion, and stir to mix well with a large long handled wooden spoon.

4. 4

   Do not strain, as the pulp adds to make this a thick and wonderful sauce.

5. 5

   Cover and cook on medium heat, stirring every 10 minutes for about an hour or until it bubbles and is completely heated throughout.

6. 6

   Reduce heat to simmer, and continue to simmer, stirring every 10 or 15 minutes to keep from burning or sticking to the bottom of the pot for 1 or 2 hours.

7. 7

   While the sauce is simmering, brown the ground beef and the finely chopped onion in a skillet. When the beef is browned, add the beef and finely chopped onion into the sauce.

8. 8

   If the sauce is too thick for your liking, add a little red wine or water. Remove from heat and give it one last stir.

9. 9

   NOTE: Use only Hunts Chunky Crushed Tomatoes and Hunts Tomato Paste. Conagra Foods makes both Angela Mia and Hunts, so Angela Mia would also be alright to use.

* Per serving · 4 servings · Values may vary.