Homemade Spaghetti Sauce
A family recipe for an easy and delicious homemade spaghetti sauce with a unique southern twist. This is a kid favorite in our house!
Servings 10
Calories 225kcal
Ingredients
- 2 lbs lean ground beef I use 92% lean
- ½ tablespoon extra virgin olive oil
- 1 large onion finely chopped
- 1 green pepper finely chopped
- 6 stalks celery finely sliced
- 3 cloves garlic minced
- 12 oz tomato paste Two 6 oz cans
- 30 oz tomato sauce Two 15 oz cans
- 30 oz diced tomatoes Two 15 oz cans
- ¼ cup sugar
- 2 bay leaves
- 2 tablespoon dried oregano
- 2 tablespoon dried basil
- 1 teaspoon salt
- fresh cracked pepper to taste
Instructions
- Heat olive oil in a large sauté pan or dutch oven on medium heat.
- Add ground beef, celery, peppers, onion, and garlic and cook until meat is no longer pink, stirring occasionally.
- Drain fat and return beef mixture to pan.
- Add all remaining ingredients and bring to a full boil. Stir and reduce heat to low.
- Partially cover (I prop the lid on sideways to vent and simmer for at least two hours, stirring occasionally. The longer this simmers, the better.
- Serve with your favorite pasta, spaghetti squash, or spiralized zucchini noodles.
Notes
- Chop neatly - Dice your veggies roughly the same size to get a consistent blend of textures and flavors.
- Wine pairings - To make every flavor taste even better, deglaze the pan with a splash of full-bodied red wine. Pinot noir and Chianti are excellent options and pair well to sip on the side.
- Less sweet - If the sweetness is a concern, try with 1-2 tablespoons of sugar for a slightly less sweet version.
Nutrition
Calories: 225kcal | Carbohydrates: 22g | Protein: 23g | Fat: 6g | Saturated Fat: 2g | Cholesterol: 56mg | Sodium: 1019mg | Potassium: 1171mg | Fiber: 5g | Sugar: 16g | Vitamin A: 1058IU | Vitamin C: 32mg | Calcium: 89mg | Iron: 6mg