I'm not going to lie and pretend that I've had homemade spaghetti sauce before. I haven't. I'm pretty much a Ragu kind of girl. Just give me a jar of Ragu and I'm golden. I mean, the stuff can be used on anything! Pizza, spaghetti, lasagna, the list is endless! I broke my Ragu from the jar snobbery last week though and made my own spaghetti sauce...from scratch. That's right my squeezies, I made HOMEMADE spaghetti sauce. And....I liked it! Don't tell Ragu, he'll be devastated to know that I'll only be using him for pizza (and maybe lasagna) from now on.
I found this recipe over at My Kitchen Cafe and it is a recipe that she has worked on perfecting for some time now. And then I went and just messed it all up. On purpose though. I made changes that I wanted for my spaghetti sauce...changes that I was going to find incredibly tasty (and. changes that reflected the ingredients that I had on hand). I was incredibly happy with the turnout of this sauce. It was so amazing, the tomato flavor was so real and the texture was so great! Not too thin, not too chunky, not too weak of flavor...it was all just so right on. So just be aware that you will never be able to go back to jarred pasta sauce for your spaghetti again after trying this recipe. Because you
might just will fall in love with this recipe!
...3 T. olive oil
...1 large onion, chopped (not pictured)
...1 lb. ground meat
...1 1/4 tsp. garlic powder
... 12 oz. tomato paste
...2 tsp. salt
...1 tsp. black pepper
...3 tsp. oregano
...1 1/2 tsp. basil
...1 1/2 tsp. thyme
...56 oz. diced tomatoes
...28 oz. crushed tomatoes
...1 can mushrooms
...1 beef boullion cube dissolved in 1 c. boiling water
...2 T. brown sugar
...2 bay leaves
In a skillet, heat up olive oil and add onions. Saute onions until they are translucent. Add ground meat and cook until it is no longer pink. Stir in garlic powder, tomato paste, thyme, oregeno, basil, pepper and salt. Let cook for about 2 minutes. In a large (and I mean LARGE) pot stir together crushed tomatoes, diced tomatoes, mushrooms, boullion/water mixture and brown sugar. Add in meat mixture and stir until well combined. Toss in two bay leaves and let simmer for at least one hour and no longer than three.
To lessen the amount that needs simmered, you can freeze half of the mixture before simmering. I froze in portions equal to a jar of pasta sauce so I can easily pull them out from the freezer for spaghetti or lasagna night! This makes a HUUUGGGEE batch!