I make this with different measurements all the time because A) it depends on what I have on hand; B) I never measure; and C) I can’t be arsed to write it down. This is how I made it today, and all measurements are approximate:
3 lb hamburger
1 diced yellow onion
1 T minced garlic (I use the stuff in the jars)
salt
pepper
1/4 c basil (dried)
1/2 c oregano (dried)
1/2 c parsley (dried)
Fry all that up together, then drain off the grease.
5 4-oz cans mushroom pieces and stems (with water)
2 cans tomato sauce
5 cans tomato paste
water to make it the consistency you like
Mix all that up really well, let simmer for a while with the lid on it. On low, you could keep it on the stove all day if you wanted. The idea is to let the herbs steep. I’ll add more oregano* once I get it stirred up, as I like oregano. Lots.
Serve on whatever shaped of pasta (cooked) that you like.
If I have stewed tomatoes on hand, I’ll use those. If I have whole tomatoes on hand, I’ll blanch, peel, and use those. I don’t use olive oil because I think the beef provides all the oil necessary, and I’m not a fan of olive oil anyway.
As we all know, this is a heavy dish. When I’m low-carbing, I can have a bowl of it for breakfast (yes, I said breakfast) without the pasta (with parmesan) and I won’t have to think about eating again until bedtime. No matter how much I love it, though, I will never get over thinking it’s weird to eat it without the pasta.
It freezes well, and one of these days, if I ever get around to learning how to can, this is the first thing I’m going to can.
*Went to a Mexican restaurant where they loaded their salsa with oregano. WTF? I went for Mexican food, not Italian. A little was good. A lot was not better.