Throw-It-In-The-Pot Sauce

Just about everybody has some sort of spaghetti sauce recipe tucked away somewhere.  It's such a staple!  This mistake-proof sauce came from my mom dozens and dozens of years ago, and since her father came right off the boat from Italy, you know it's gotta be good!

I don't consider myself a gourmet chef by any stretch of the imagination, but this family gem has morphed here and there along the way.  In other words, I don't measure anything anymore.  I just dump, sprinkle, toss.  I use fresh herbs whenever I have them.  And it is always delicious.  Tastes better each time its heated up.  And it's at its best after being frozen and reheated.

I love it spooned atop whole wheat pasta or nestled in a lasagna's layers.  And it's the crowning touch on any kind of ravioli.

Mom's original recipe included mushrooms which I despise, so they are omitted.  Feel free to add them ... or anything else you want to throw in the pot!  {And I've added my two cents into the mix in parentheses below.}

THE RECIPE

Brown 2 pounds of ground chuck {or turkey or sausage} and 1 cup chopped onion {or 2 onions}

Drain grease.

Add 1 teaspoon garlic powder {or 3-5 cloves of chopped garlic - the more, the merrier}

1 tablespoon oregano {I'm sure I use 3x as much}

1 tablespoon salt  {seems a bit much}

1/2 teaspoon pepper {it comes straight out of the pepper mill, and I'm sure it's more than that}

1/4 cup of parsley {at least ... maybe a 1/2 a cup?}

2 bay leaves {how 'bout 4 or 5?}

2 1 pound, 12 oz. cans peeled tomatoes {never ... only crushed tomatoes around here}

2 1 pound, 12 oz. cans tomato puree

Simmer 2 - 3 hours.  Serves 20.