Posted by Serena Bakes Simply From Scratch / Thursday, January 21, 2016
I don't think it's possible to make Spaghetti Sauce without making enough to feed an army.
When I was growing up Granny would always make a large batch of Spaghetti Sauce and stock the freezer with the leftovers.
She made the best homemade Spaghetti Sauce I ever had, aside from when I was in about 2nd or 3rd grade, and wanted the plain sauce without all the stuff, like my friends ate.
That phase of life didn't last long and I quickly realized plain tomato sauce wasn't all it was cracked up to be.
This one time in 6th Grade I spent the night at my friends house, the next day while their parents were gone we became hungry so we made Spaghetti Sauce, and not like you open a can of Ragu Spaghetti Sauce, we made a giant stock pot full of Spaghetti Sauce!
I can't remember the outcome of making a giant pot of Spaghetti Sauce but hopefully their family enjoyed it as much as we did!
I also can't remember if we cleaned the kitchen, but I sure hope we did.
I can only imagine the look on their Mom's face when there was enough Spaghetti Sauce to feed an army, and the kitchen looked like a bomb went off..
It's moments like those I look back on, laugh, and pray their Mom wasn't frazzled.
My Spaghetti Sauce making ways haven't changed after all these years, I still make a ton, and try to keep a few jars in the freezer for an easy dinner.
In a large stock pot heat 2 tablespoons Extra Virgin Olive Oil over medium-high heat.
Add 2 pounds Ground Beef, break up, and brown.
Stir in 1 large Diced Onion, and cook until starting to caramelize.
Add 3/4 pound Chopped Mushrooms and 7 cloves Minced Garlic.
Cook until mushrooms start to soften and garlic becomes fragrant.
If beef is excessively greasy drain off fat.
Stir in 6 (14.5 ounce) Cans Diced Tomatoes, 15 ounces Tomato Sauce, 6 ounces Tomato Paste, 3/4 cup Dry Red Wine, White Wine, or Water, 2 whole Diced Carrots, 2 stalks Diced Celery, 2 whole Diced Bell Peppers, 3 tablespoons Italian Seasoning, 2 teaspoons Granulated Garlic, 1 teaspoon Salt and 1-2 tablespoons Honey (to taste).
Bring to a simmer, cover, reduce heat to low, and cook for as little as 30 minutes in a rush or 2-3 hours to let the flavors develop.
Taste sauce before serving and adjust salt and honey if needed.
When I have fresh basil I will add a 1/2 cup Fresh Chopped Basil right before serving, completely optional.
(Choose good quality canned tomatoes when making sauce like San Marzanos Tomatoes or Muir Glen for the best tasting sauce.)
Not sponsored just my personal opinion.
This recipes makes enough to serve 10-12 people.
In our house it's definitely closer to 10, it never lasts long.
I froze half the batch in jars after making a Lasagna Without Ricotta for LJ, I will be posting the recipe for this weekend.
LJ caught me in the kitchen with the jar of sauce last night, and asked me a million questions.
He thought it was a jar from the store and was concerned he wasn't going to like it, until I reassured him it was leftover sauce from the lasagna.
I can't blame him!
I also make a mean Fresh Tomato Spaghetti Sauce but I will have to share that in the summer when tomatoes are at their prime.
Recipe by Serena Bakes Simply From Scratch
Easy to make homemade Spaghetti Sauce is always a family favorite with easy to follow, step by step, picture instructions. This Homemade Spaghetti Sauce is perfect to freezer, over pasta, or your next lasagna. We plenty of meat and vegetables.Prep time: PT10M
Cook time: PT3H0M
Total time: PT3H10M
Yield: 12 Servings
- 2 tablespoons Extra Virgin Olive Oil
- 2 pounds Lean Ground Beef
- 3/4 pound Mushrooms, Chopped
- 7 cloves Garlic, Minced
- 87 ounces Good Quality Canned Diced Tomatoes (6-14.5 ounce Cans)
- 15 ounces Good Quality Canned Tomato Sauce
- 6 ounces Tomato Paste
- 3/4 cup Dry Red Wine, White Wine, Or Water
- 2 whole Carrots, Diced
- 2 stalks Celery, Diced
- 2 whole Bell Peppers, Diced
- 3 tablespoons Italian Seasoning
- 2 teaspoons Granulated Garlic
- 1 teaspoon Salt
- 1-2 tablespoons Honey
- 1/2 cup Fresh Basil, Chopped (optional)
- Heat olive oil in a large stock pot over medium-high heat.
- Add ground beef and break up. Stir in onion, and cook until starting to caramelize.
- Add mushrooms and minced garlic. Cook until mushrooms start to soften and garlic becomes fragrant. Drain off excessive fat if needed.
- Stir in diced tomatoes, tomato sauce, tomato paste, red wine or water, carrots, celery, bell pepper, italian seasoning, granulated garlic, salt and honey. Bring to a simmer, cover, and cook 30 minutes in a rush or 2-3 hours.
- Taste sauce, adjust salt, and honey, if needed.
- If using fresh basil stir in now.
- Serve or freeze for later.