My hubby was a west Tx boy with distant Italian connections (Naples). I think he embroidered on a family recipe and turned it into his own.
Basic ingredients...onion, garlic, olive oil, ground beef, tomato juice, sauce and fresh tomatoes.
I’m sure these are not all of his ingredients. I have a problem because the olive oil will separate and float on the top.
Any help is appreciated, :)
The missing ingredients are the spices, and that makes all of the difference.. Being from Naples, (I’m Southern Italian), tells me that Oregano, is the predominant spice, with Basil and Rosemary, playing an important but secondary role, plus garlic, salt and red pepper..
I didn’t see onions or green peppers, or tomato paste, which are usually in the base sauces in Southern Italy.. I’m curious about the tomato JUICE.. That may be a West Texas addition.. LOL
More minced Garlic and some red pepper is to taste.. Don’t add the spices until the last 20-30 minutes, except for the garlic which is added last, during the sauteing of the ground beef, green pepper and onions..
Now, let me say that every family has their own recipe, with particular combination of spices that become their own flavor, even within the same family.. That flavor is what becomes the standard that all others are measured, so good luck..