Best Homemade Sauce - JerseyGirl's Version

I think we all agree - Most of us enjoy pasta.   It's a quick & easy and inexpensive meal that a family; small or large can enjoy together.   The pasta possibilities are almost endless: Spaghetti, ziti, ravioli, linguini, penne, rigatoni.... okay, you get my drift.

But why does the supermarket offer so many pre-made "jarred" pasta sauces?   Probably because people think it's easier to open a jar, put in pot, heat - and "viola" dinner is served. This may be true to some extent; but it's just not the same as Homemade!

How many times have you eaten at a fine Italian restaurant, and thought to yourself  "Wow, I really wish that I could make this kind of sauce"???   Your taste-buds told you that they are not using Ragu or any other store-bought canned or jarred brand.

I know what you're thinking: "I just don't have the time to do homemade sauce".  But you do! I will show you how! Let me share my quick and easy recipe. Yes, I said EASY!

Olive Oil

1 slice (1/2 inch by 3 inch) pork fat back (or bacon)

1 medium Vadalia onion, chopped

3 cloves garlic, minced

1 pound lean ground beef

1 - 28 oz. can Cento San Marzano Tomatoes

1 - 28 oz. can Cento Crushed Tomatoes

1 tablespoon white sugar

1 tablespoon brown sugar

1 teaspoon dried oregano

1 teaspoon dried basil

1 small handful of fresh parsley twigs (not chopped)

1 small baby carrot (not chopped)

6 turns of McCormick Black Peppercorn Grinder

I personally use these name brand ingredients because of their quality.  I am not employed by any of these manufacturers. Should you decide to try my recipe using a different brand; I cannot attest to the outcome.

Use a large 5 quart pot. I prefer copper bottom for even heat distribution.

Coat bottom of pot with olive oil.  On medium heat, add onion, garlic, and pork fat or bacon.  Saute until lightly golden.

Add ground beef, sugars, oregano, basil, and pepper. Cook until beef is browned.

Drain excess oils (using a spoon - do NOT use a strainer).

Add the tomatoes; but crush San Marzano tomatoes by hand. Add parsley and carrot.

Cook on medium - high heat until sauce comes to a slight boil.

Reduce heat to low and simmer approximately 45 minutes. Stir occasionally.

When done, remove pork fat (or bacon), parsley and carrot with a slotted spoon.

You may wish to season with salt and additional pepper to taste.

In about an hour's time, you have, what our famliy calls the best authentic homemade pasta sauce around - at least This side of Jersey!

Our family of 3 gets about three servings out of this batch. Store this in the fridge in a tightly closed glass or plastic container for up to one week.   I hope that you try it and enjoy it.