Homemade Spaghetti Sauce

Our family loves this sauce, you will never buy another. The recipe serves about 10 people, so I make a full batch, and divide up the sauce into two portions. I freeze one, then I add ground beef to the other portion I am going to serve. Pull the sauce out of the freezer after a ball game, add a pound of browned Diamond R Cattle ground beef and you are ready for supper in less than 30 minutes. Want to add a twist? Use home grown tomatoes in the summer time and freeze the sauce for a cold winter's supper...excellent fresh taste all winter long!


Homemade Spaghetti Sauce

Ingredients:


  • 2 yellow or red onions, chopped
  • 2 green bell peppers, chopped
  • 5 cloves garlic, minced
  • 2T olive oil
  • 1 cup of red wine (or beef broth if you prefer)
  • 1 small can tomato paste
  • 2 28oz can crushed tomatoes
  • 1 14oz can petite diced tomatoes
  • 1 jar of marinara sauce
  • 2T sugar
  • 2t dried oregano leaves, chopped (double if using fresh)
  • 2t drive thyme leaves, chopped (double if using fresh)
  • 2t salt
  • 2t pepper
  • 5 bay leaves
  • 2oz of a parmesan cheese wedge
  • Optional pepper flakes to taste
  • Handful of chopped fresh flatleaf parsley

Directions:


  1. You will need a big cast iron dutch oven or heavy pot for this recipe. Sautee the onions and peppers in the olive oil. Cook until slightly browned.
  2. Add the garlic and cook for 2 minutes, careful to not let it burn.
  3. Stir in the tomato paste and cook for an additional 2 minutes.
  4. Stir in the red wine (or beef broth), and let cook for 3 to 4 minutes to allow the alcohol to cook off.
  5. Add all the tomatoes, marinara sauce, sugar, bay leaves, salt, pepper, parm chunk, and herbs (thyme, oregano, parsley). Stir until combined, cooking on medium heat until it starts to bubble.
  6. Reduce the heat to low and cook an additional hour with the lid on. If you are using fresh tomatoes, I have left the lid off the entire time to evaporate some of the water the fresh tomatoes give off.
  7. If freezing a portion of the sauce, let it cool and now is the time to divide it up. If you are making the entire recipe, add 2lbs of browned ground beef to the sauce and serve with spaghetti and also mushrooms if you like. Top with fresh parsley and a good graded parmesan cheese.

As always, e-mail me with any questions! Enjoy!

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