My own homemade spaghetti sauce is good, but, DH isn’t the biggest fan of it. I thought it’d be fun to choose a few from the blogs I read, and try them.
The first one I made was from smitten kitchen. I doubled her recipe, because she warned it didn’t make a lot….but somehow ended up with 3 containers full of sauce.
So luckily, we liked this one — because we’ll be eating it several times!
I changed it from a spaghetti-and-meatballs recipe, to just a meat sauce recipe. I love meatballs, but sometimes it’s just easier when the meat’s in the sauce.
(adapted from Smitten Kitchen)
1 lb 80% lean ground beef (a little fat makes the sauce taste better)
2 tbsp olive oil
2 cups chopped yellow onion
3 tsp minced garlic
2 pinches red pepper flake
1 cup good red wine (I used some tomato sauce because i dont like to cook with wine)
29 oz. can pureed tomatoes
29 oz. can chopped or diced tomatoes
2 tbsp chopped fresh flat-leaf parsley
3 tbsp kosher salt
1 tsp fresh ground black pepper
– Brown beef in large stockpot; remove to bowl and set aside
– In same stockpot, heat olive oil, then add onion and saute over medium heat until translucent, 5-10 minutes
– Add the garlic and red papper flakes and cook for 1 minute
– Add the wine (or tomato sauce), and move heat to high, scraping up all the brown bits from the meat. If using wine, cook until liquid is almost evaporated, about 3 minutes. If using tomato sauce, just turn heat back down to medium and continue
– Stir in tomatoes, parsley, salt, and pepper
– Simmer sauce as long as you like…at least 30 minutes. I simmered it for an hour.