Homemade Spaghetti Sauce (Print Version)
# Ingredients:
→ Main Ingredients
01 -
¼ cup extra virgin olive oil
02 -
1 ½ lb lean ground beef
03 -
1 medium onion, chopped
04 -
2 cloves garlic, minced
05 -
1 green pepper, chopped
06 -
1 cup mushrooms, sliced
07 -
1 bay leaf
08 -
¼ tsp oregano
09 -
1 tsp Italian seasoning
10 -
1 tbsp tomato paste
11 -
1 can crushed tomatoes (28oz can)
12 -
1 can tomato sauce (12oz can)
13 -
½ tsp salt
14 -
¼ tsp pepper
15 -
1 tbsp sugar
16 -
1 tbsp fresh parsley, chopped, for garnish (optional)
# Instructions:
01 -
Add the extra virgin olive oil to a large Dutch oven or heavy-bottomed pot over medium heat. Once the oil is hot, add the ground beef, chopped onion, minced garlic, chopped green pepper, and sliced mushrooms. Cook everything together, breaking up the meat with a wooden spoon, until the beef is browned and no longer pink and the vegetables have softened, about 10 minutes.
02 -
To the pot with the browned meat and vegetables, add the tomato paste and stir to coat everything evenly. Then add the crushed tomatoes, tomato sauce, salt, pepper, sugar, bay leaf, oregano, and Italian seasoning. Stir well to combine all ingredients and ensure the seasonings are distributed throughout the sauce.
03 -
Reduce the heat to low and cover the pot with a lid. Allow the sauce to simmer gently for 1 hour, stirring occasionally to prevent sticking and to blend the flavors. The longer, slower cooking time helps the flavors to develop and meld together beautifully.
04 -
After simmering, remove and discard the bay leaf from the sauce. Taste and adjust seasonings if needed. Serve the hot sauce over cooked spaghetti noodles or your preferred pasta. If desired, garnish with freshly chopped parsley before serving for a pop of color and fresh flavor.
# Notes:
01 -
This sauce can be made ahead and refrigerated for up to 4 days or frozen for up to 3 months.
02 -
For a smoother sauce, use an immersion blender to puree some or all of the sauce after cooking.
03 -
The sugar helps balance the acidity of the tomatoes. You can adjust the amount to taste or omit it if preferred.
04 -
This recipe makes enough sauce for approximately 1 pound of pasta.