Disclaimer: This post contains affiliate links, which means, if you purchase from a posted ad I may receive a commission at no extra cost to you. Thank you for your support.
Hello to all! Thank you for stopping in!
When the weather is colder I like to batch cook and fill the freezer, as I think many people can relate to. There’s always lots of soups, lasagnas, casseroles and spaghetti sauce!
Spaghetti sauce is something I have been making for years, I never really did use a recipe. I watched my mom make it while I was growing up and so when I went out on my own I just used what I thought I knew and hoped for the best. It was OK but over the years I have tried different things and added or subtracted ingredients. I learned new tricks and after 20 years I think I have a winner 🙂
1 tbsp olive oil
1 medium onion – diced
1 medium green pepper – diced
1 1/2 lbs ground beef
4-5 cloves of garlic – minced
1 – 796 ml – can of diced tomatoes
2 – 398 ml – cans of tomato sauce
1 tbsp tomato paste
1-2 tbsp – Italian seasoning
1-2 tbsp – dried basil
1 tbsp – Worcestershire sauce
1/2 cup – water
1-2 bay leaves
How to –
In a large frying pan saute onion and green pepper on medium heat until the onions are translucent.
At this point add the ground beef and minced garlic.
Cook on medium high heat until the beef is browned and any liquid has evaporated. Making sure the liquid has evaporated is important. Your sauce can become watery if you don’t.
Now pour the beef mixture to a larger pot, like a dutch oven. Add the diced tomatoes, the tomato sauce, tomato paste, Italian seasoning, basil, Worcestershire sauce and the bay leaf. Stir and bring the sauce to a light boil over medium heat.
At this point add the water and let it simmer for an hour and a half, stirring occasionally. The sauce will reduce and become thicker as it simmers.
This recipe makes quite a lot and I prefer it that way because as I said earlier I like to make and freeze, in