Ingredients
Method
- Heat a large pot or Dutch oven over medium-high heat. Add the ground beef, onion, and garlic, breaking up the meat with a spoon. Cook until browned, drain excess fat if needed.
- Add the canned whole tomatoes with the liquid, tomato sauce, green bell pepper, water, Italian seasoning, bay leaves, and sugar to the pot. Stir well to combine.
- Bring the mixture to a boil. Reduce the heat and simmer uncovered for 1 hour or until the sauce has reached your desired consistency. Stir occasionally.
- Remove bay leaves, taste and season with additional salt and pepper. Serve over hot pasta.
Notes
- Don't skip draining the fat from the ground beef; it prevents a greasy sauce.
- For a richer flavor, use fire-roasted canned tomatoes instead of regular.
- If you prefer a smoother sauce, carefully blend a portion of it with an immersion blender before adding fresh herbs.
- Store leftover sauce in an airtight container in the refrigerator for up to 3-4 days, or freeze for up to 3 months. Thaw overnight in the fridge and reheat gently on the stove.
- Ensure the internal temperature of the ground beef reaches 160°F (71°C) during cooking to ensure food safety. Nutrition information is an estimate, calculated automatically. Values vary with brands, substitutions and portion sizes.
- For a richer flavor, use fire-roasted canned tomatoes instead of regular.
- If you prefer a smoother sauce, carefully blend a portion of it with an immersion blender before adding fresh herbs.
- Store leftover sauce in an airtight container in the refrigerator for up to 3-4 days, or freeze for up to 3 months. Thaw overnight in the fridge and reheat gently on the stove.
- Ensure the internal temperature of the ground beef reaches 160°F (71°C) during cooking to ensure food safety. Nutrition information is an estimate, calculated automatically. Values vary with brands, substitutions and portion sizes.