Homemade Spaghetti Sauce
So, sometimes I do this thing where I make my life more difficult than it has to be.
Like, I make bread from scratch sometimes.
Or, I make my own cheese. <—- Yep. I did that.
Often, I make my own donuts instead of just buying them from the donut shop like most people do.
But this spaghetti sauce making habit of mine? It’s so crazy.
I mean, it’s DELICIOUS and one hundred and three times more flavorful than the jarred kind at the store. That’s a mathematically correct fact. I did the research. It took hours.
Anyway, the thing with this spaghetti sauce recipe is that it costs a bit more than a jar of sauce from the store and you need to let it simmer on the stove for hours and hours. That said, it’s so super worth it.
Besides, having a big pot of spaghetti sauce simmering away for hours not only makes you feel all domesticated, it makes the house smell divine.
Give this a try the next time you’re having a spaghetti dinner. You won’t regret it! It also works great in lasagna or any other pasta recipe!
Homemade italian Spaghetti Sauce
This sauce is full of Italian flavors! It will make enough to coat 2 pounds of spaghetti, but I usually just use it for one pound of spaghetti and then we dip bread in the leftovers. It keeps well in the fridge for one week.
1/2 pound ground beef
1/2 pound pork sausage (substitute with all beef, if desired)
1/2 onion, finely diced
6 cloves garlic, finely diced
2 28 ounce cans crushed tomatoes (I prefer Muir Glen Organic Fire Roasted Crushed Tomatoes)
6 ounces tomato paste (I omit this, because my husband doesn't like when I add it, but if you want a really tomato-y sauce, try it!)
2 tablespoons Italian seasoning
1 tablespoon sugar, if desired
salt and pepper, to taste (I prefer it pretty salty)
In a large pot over medium heat, cook the ground beef and pork until no longer pink. Do not drain.
Add the onion and garlic to the pot with the meat and cook over low heat until the onions are soft and the garlic is fragrant.
Add the remaining ingredients to the pot and simmer, uncovered, stirring occasionally, for 2-4 hours.