Mama’s Spaghetti Sauce

There are some things in life that I am just as happy buying pre-made as I am making them myself. Pie crust or brownies, for instance–brownies from a box and frozen pie crusts taste just as good as anything I could make homemade. Something I don’t feel that way about? Spaghetti sauce. Jarred sauce is something that will never and can never taste as good as the homemade stuff. Maybe it’s because sauce is one of my ultimate comfort foods, or maybe it’s just because my mom’s spaghetti sauce is the best, bar none. Without further ado, here is my mom’s spaghetti sauce recipe with a little bit of my own flair!

Mama’s Spaghetti Sauce

Yield: 10-12 servings

What You’ll Need:

  • 1 lb. of lean ground beef
  • 2 medium onions, diced
  • 4 cloves of garlic, minced
  • 2 28 oz. cans of crushed tomatoes (with basil seasoning, if you can find it)
  • 1 28 oz. can of whole peeled tomatoes
  • 1 6 oz. can of tomato paste
  • 1/3 cup of dry red wine
  • 1/3 cup of fresh basil, chopped
  • 2 bay leaves
  • 1 1/3 tbsp of parsley
  • 2 tsp of oregano
  • 1 1/3 tbsp of Italian seasoning
  • 3 tsp of salt
  • 3 tsp of pepper
  • 1 1/2 tbsp of sugar

What You’ll Do:

  1. In a large pan, begin to break up and brown your ground beef. After a few minutes of cooking the beef, add your onions and garlic and continue to cook until the beef is done and the onions and garlic are translucent.
  2. Meanwhile, add your crushed and whole tomatoes to a large stockpot over medium-low heat. After the beef mixture is finished cooking, transfer to the stockpot.
  3. Add wine, basil, bay leaves, parsley, oregano, Italian seasoning, salt, pepper and sugar to the sauce and stir. Simmer over low heat, stirring often for a couple hours.
  4. If the sauce looks too watery, add the can of tomato paste and continue to simmer.
  5. This is one of those recipes that I think tastes better the longer it simmers, but go ahead and serve whenever you are too hungry to wait any longer!

I like to make a big pot of this when I have some free time and then freeze it in quart-size bags for later. Hope you enjoy this classic family recipe as much as I do!

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