Ingredients

• 15 ml (1 tbsp.) vegetable oil
• 2 small onions, chopped
• 1 stalk of celery, diced
• 2 cloves of garlic
• 15ml (1 tbsp.) chopped fresh ginger
• 5ml (1 tbsp.) d oregano
• 2ml (1/2 tsp) basil
• 1ml (1/4 tsp) thyme
• 1 small bay leaf
• 625g (1 1/4 lb) lean ground beef
• 1 796 ml can canned tomatoes or 28 oz drained, chopped
• 5ml (1 tsp) brown sugar
• 125ml (1/2 cup) hot chicken stock
• 1 156ml (5 1/2 oz) can of tomato paste
• salt and pepper to taste

Recipe & Preparation

1. Heat the vegetable oil in a large saucepan over medium heat.
2. Add the chopped onions, diced celery, minced garlic, chopped ginger, dried oregano, dried basil, dried thyme, and bay leaf to the saucepan. Stir and cook over low heat for 4 to 6 minutes, until the onions are translucent and fragrant.
3. Add the lean ground beef to the saucepan. Cook, breaking up the meat with a spoon, for about 4 minutes or until the beef is browned.
4. Pour in the canned tomatoes and season the mixture well with salt and pepper. Sprinkle the brown sugar over the mixture.
5. Stir in the hot chicken stock (or tomato juice) and tomato paste. Bring the mixture to a boil.
6. Once boiling, reduce the heat to low and let the sauce simmer uncovered for 2 hours, stirring occasionally. This will allow the flavors to meld and the sauce to thicken.
7. After 2 hours, taste the sauce and adjust seasoning if necessary.
8. Remove the bay leaf before serving.

This recipe was submitted by Lise who has used made this sauce recipe for over 30+ years!