As per usual I always follow stuff down to a science the first run through, but since the initial time making this recipe I stumbled upon a couple years back, I've never had fresh basil on hand.  But I did this bad boy again today, and I actually got the full two **plus** hours in on the sauce simmering. :) Next time tho, I think I'm going to roast the garlic and just start off with the meat straight away and off we go. # Great Grandma's Pasta Sauce - Prep Time: 10 minutes - Cook Time: 2 hours or more ## Ingredients - **1 lb.** 80/20 ground beef OR 90/10 ground beef - **1 6 oz**. can tomato paste - **6 oz**. water - **1 24 oz**. jar tomato puree - **5-6 cloves** garlic, minced - **2 tbsp**. granulated sugar - **Pinch** of dried oregano - **Pinch** of onion powder - **Pinch** of garlic powder - **Handful** of fresh basil, chopped - Salt and pepper, to taste ## Method 1. In a large stockpot, saute garlic until soft and fragrant in 2 tbsp. of olive oil, about 2 minutes. 2. Throw your meat in with the garlic and brown until meat has been thoroughly cooked through, about 5 minutes. Season with salt and pepper. 3. Pour in the tomato paste, tomato puree, and seasoning, including the fresh basil. Stir to mix well. With the 6 oz. can from the tomato paste, fill that with water and pour it in the stockpot as well. 4. Let mixture simmer for 2 or more hours (the longer the better, but minimum 2 hours), stirring occasionally. 5. Serve hot over fresh pasta. ### Notes - Always end up adding more water (typically around 18 oz) - Always end up adding more than a pinch of the aforementioned spices.