A simple smell can bring up vivid memories. Whenever Paul Folger went to visit his Grandma Alene and Grandpa John, Grandma would always have her red sauce cooking on the stove. Now everytime Paul makes it himself, he is reminded of that.
1 pound ground beef
1 onion chopped–medium size
2 cloves of garlic
1 quart of tomatoes or 1- 28 ounce plus 1/4 of another 28 ounce can of whole tomatoes
1 teaspoon basil, oregano, salt
2 bay leaves
1 Tablespoon of White Sugar
1 potato masher
Saute onion with a bit of olive oil in large pan add beef and brown then drain.
Then add tomatoes and the rest of the ingredients… bring to simmer.
Every 15 min or so use the masher and press ingredients down toward bottom the pan and stir and press. Repeat every 15 or so til tomatoes and beef are a fine texture.
I let it simmer about 45 min. Then let it sit on the stove til dinner. I reheat it. Serve with regular spaghetti noodle. It’s even better the next day.
The mashing is the key to making it just right!!