Get your fast fingers ready, because you’re going to want to bookmark this one.
It’s a new year, but this is my tried + true spaghetti sauce recipe and you need it as part of your 2019! And 2020. And 2021.. you get it.
I prefer to omit the cheese and use gluten-free noodles, but feel free to adjust and make it all your own.
Load up on tomato sauce and let’s get started.
RECIPE
makes 10-12 servings
1/4 Cup Oil (I use olive or avocado)
1 1/2 Lbs Ground Beef
1/2 Cup Celery
1/4 Cup Green Pepper
1/4 Cup Onions
1/4 Cup Parsley
2 Cloves Garlic
1 Tsp Oregano
1/4 Tsp Rosemary
1 Tsp Basil
2 Tsp Salt
1/2 Tsp Black Pepper
2 Bay Leaves
2 Medium Cans Whole Tomatoes
10 Eight Oz Cans Tomato Sauce
3 Six Oz Jars/Cans Tomato Paste
1 Cup Chicken Broth
Dash Brown Sugar
2 Lbs Spaghetti
Optional: 2 Tsp Parmesan Cheese
- Heat oil, add meat + brown.
- Chop all veggies. Add to browned meat with spices.
- Mash whole tomatoes and add to meat mixture. Simmer for 10 minutes.
- Add tomato sauce, paste, chicken broth, sugar, cheese + bay leaves. Let simmer for 2 hours or hours longer if possible. The longer it cooks, the better it tastes!
Tip: You may optionally make on the stove top, then transfer to a crockpot to simmer all day.
That’s it. Enjoy!
