2 pounds lean ground beef
3 slices white bread, torn into small pieces
2 tablespoons olive oil
6 cloves garlic, minced
1 large onion, sliced into rings
1 teaspoon salt
2 tablespoons dried basil
1 teaspoon dried marjoram
1 tablespoon dried oregano
1 tablespoon dried rosemary, chopped
1/2 teaspoon smoked paprika
1/4 teaspoon ground black pepper
1/8 teaspoon dried basil
1 (20 ounce) can tomato sauce
3 (16 ounce) cans tomato paste
1 2/3 cups water
2 tablespoons distilled white vinegar
1/2 teaspoon Worcestershire sauce
In a large pot, brown the ground beef over medium heat. Drain red fat.
In a large skillet, heat the olive oil over medium heat. Saute garlic until golden. Stir in onion and saute until tender, about 5 minutes. Stir in salt and basil. Season with marjoram, oregano and rosemary.
Stir in tomato sauce and tomato paste. Bring to a simmer and cook 40 minutes, stirring constantly. Remove from heat. Let cool.
Stir tomato sauce into tomato paste with water.
Stir vinegar into tomato sauce.
Stir Worcestershire sauce into tomato sauce.