2 large cans Contadina crushed tomatoes
1 can Contadina tomato sauce
11/2 pounds ground beef
3 teaspoons crushed garlic
1 teaspoon oregano
1 teaspoon basil
1 teaspoon sea salt
1 teaspoon white pepper
1 small white onion, chopped
1 can chicken consomme or 2 cups warm water and 2 teaspoons Wyler’s beef granules
2 carrots, cut into really small pieces
3 tablespoons Classico tomato pesto

  • Brown the ground beef, onions, carrots and garlic in cast iron skillet.
  • Mash carrots to a mush.
  • Add the salt and pepper.
  • Drain fat.
  • In a large stock pot whisk together the tomatoes, tomato sauce, tomato pesto, seasonings and consomme.
  • Add hamburger mix.
  • Bring to a simmer for several hours stirring frequently.
  • Pour over prepared pasta and toss well.
  • Store remaining sauce is quart size or gallon size ziploc bags depending on your family size. The bags will freeze in a flat shape so you can store more in the freezer.

2 pounds hamburger
1/4 cup powdered parmesan cheese
1/4 cup garlic salt
4 slices white bread
1 teaspoon oregano
1 teaspoon white pepper
2 eggs

  • Beat eggs and soak bread in eggs.
  • Sprinkle seasonings and cheese over hamburger meat.
  • By hand mix together the bread and egg mixture with the hamburger mixture until it is all blended together evenly.
  • Roll into 3/4 inch balls and place in storage containers not quite touching. I store them in Tupperware deli keepers.

In the future all you need to do is pull out however many meatballs you need and toss them in the sauce after it comes to a simmer. They’ll be ready when the sauce is done.