Meat Sauce for Pasta


  • Beef (ground beef) 1 kg
  • Onion 1
  • Tomato sauce 2 cans
  • Tomatoes 5
  • Champignon 15
  • Parsley 100 g
  • Garlic salt 2 teaspoons
  • Dried oregano 1 teaspoon
  • Dried basil
  • Ground red pepper
  • Ground black pepper
  • Bay leaves 2
  • Pasta


  1. In a Dutch oven, cook meat and onion over medium heat until meat is no longer pink; drain. Add the tomato sauce, tomatoes, mushrooms, parsley and seasonings. Bring to a boil. Reduce heat; cover and simmer for 45 minutes, stirring occasionally.
  2. Uncover; simmer 15 minutes longer or until sauce reaches desired consistency. Discard bay leaves. Freeze in meal-size portions.
  3. To use frozen meat sauce: Thaw in the refrigerator overnight. Place in a saucepan; heat through.
  4. Serve over pasta.