Spaghetti Sauce....

Jamie Owensby

By
@jlowensby

I looked forever for that perfect spaghetti sauce-years even....now I don't have to look any longer...I loved this sauce from that first taste test you do while cooking! Serve over hot spaghetti with salad and crusty french bread!


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Serves:

8

Prep:

20 Min

Cook:

1 Hr

Ingredients

3 large
garlic cloves chopped as finely as possible
drizzle of olive oil
1 1/2 lb
lean ground beef
1 pkg
fresh mushrooms (optional)
1 large
onion, chopped
1 tsp
oregano, dried
1/2 tsp
basil, dried
dash(es)
salt and pepper
2
6 oz cans of tomato paste
16 oz
diced tomatoes
dash(es)
cajun seasoning
1 1/2 tsp
fresh parsley
1/2 tsp
basil
2
28 oz cans of crushed tomatoes
1/3 c
red wine, optional
1 tsp
sugar
1
bay leaf

Directions Step-By-Step

1
Brown ground beef til beef is crumbly-drain and set aside.
2
In large saucepan just cover bottom with olive oil.
3
Place your garlic in your oil-let soak while you dice up your onion-do not heat yet!
4
Place diced onion aside-heat the oil and garlic over medium heat-heat until you see bubbles around the garlic!
5
When you see the bubbles around the garlic add your diced onion-lower heat to med-low.
6
Simmer all of this for about 5 minutes-at this time add 1 tsp of Oregano, 1/2 tsp of basil-dash of salt and pepper.
7
Add you two cans of tomato paste-fill up cans with water and to clean outside of can add to your onion and garlic in pot...mix up well-simmer for about 4 minutes, add now 1/2 tsp of oregano (you will be adding this all the way through) touch of salt and pepper again.
8
After 4 minutes add your beef into your roux for your spaghetti sauce.
9
Add your diced tomatoes-simmer for about 10 minutes-add 1 tsp of oregano, 1/2 tsp of basil, 1 1/2 tsp of fresh chopped parsley, a dash of cajun seasoning and 1/2 tsp of garlic pepper and throw in some black pepper.
10
Keep stirring sauce-occasionally.
11
Now add your 2 28 oz can of crushed tomatoes along with 1 tsp of parsley, 3 dashes of basil, 3 dashes of garlic powder-stir together well-keep at medium heat.
12
Add your teaspoon of sugar and bay leaf at this point-mix well again.
13
Cover and simmer for about 30 minutes-if you wish you may add your 1/3 cup of red wine at this point.
14
I have found the longer this sauce simmers the better it tastes! Before serving remove your bay leaf. Serve over hot spaghetti!

About this Recipe

Course/Dish: Other Sauces
Regional Style: Italian
Hashtags: #spaghetti, #sauce, #red