Homemade Spaghetti Sauce

I am not Italian, but I love Italian food!

My last blog was about an Italian salad I made with a big Italian feast for our family.

But what about the actual sauce?

Years ago, I found a recipe for homemade spaghetti sauce. You can make it with ground beef or sausage or use both. You can use sweet and/or hot Italian sausage. You can use canned tomatoes or chopped-up tomatoes from your garden or farmer's market. I made a reel.

Italian food is an easy way to make a big meal when we have a big family dinner. And if more friends or family show up, just cook some more noodles, make a bigger salad, and toast some more garlic bread.

I usually double the recipe and freeze or can the leftover sauce, so I always have some on hand. Then when we are pressed for time and want a healthy dinner, warm up the sauce and cook some noodles, add a salad, and there you go! Easy!

If a friend needs a meal, you can even take them the noodles and a jar of your homemade sauce, and then they can cook it when it is convenient for them.

And, of course, the longer it cooks, the better it gets. So I will start my sauce the night before, put it in the refrigerator and get it out and let it simmer all day, or make the sauce the morning of and let it cook all day and have it for dinner.

Let me know if you try it! Bon Appetit!!

Here is the recipe I use.

And, of course, make any changes you want.

1 pound bulk Italian sausage (1/2 mild 1/2 hot)

1 1/2 cup finely chopped onion

1 12-ounce can of tomato paste

3 28-ounce cans of Italian-style or plain crushed tomatoes in purée

2 cups water (use as little or as much as you want)

4 teaspoon minced garlic (4 cloves)

4 bay leaves

2 Tablespoon sugar

4 teaspoon dried basil leaves

2 teaspoon dried oregano leaves

4 Tablespoons chopped fresh parsley

2 teaspoon salt

1 16-ounce package of spaghetti

In a large pot, cook and stir the bulk Italian sausage with the onion until the meat is brown; drain fat.

Add remaining ingredients, except the spaghetti. Bring sauce to a boil and reduce heat. Partly cover and simmer for 2 hours, stirring occasionally. (If desired, simmer in a Crockpot instead of a pot)

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