My inner twelve-year-old is having a field day as I try to describe this spaghetti sauce without sounding like a pervert. In fact, I give completely up, snicker away, it’s a thick and meaty sauce that is perfect over spaghetti noodles or sauteed vegetables for the gluten free and low carb crowd. Personally, I prefer zucchini and yellow squash with garlic rather than spaghetti squash.
: Spaghetti Sauce
: Thick and Meaty Spaghetti Sauce
- 1 lb hot or mild bulk Italian sausage
- 1 lb lean ground beef
- 1 onion, diced
- 1 bell pepper, diced
- 3 cloves garlic – minced
- 1 28 oz can of crushed tomatoes
- 1 6oz can tomato paste
- 2 6.5oz can tomato sauce (or just use one 15oz one, it’s not critical)
- 2 TBSP white sugar (cuts the acidity of the sauce, omit if you use seasoned tomatoes as they frequently already contain sugar)
- 1 1/2 tsp dried basil (or use 2 – 3x as much fresh
- 1/2 tsp fennel seeds
- 1 tsp Italian seasoning
- 1 tsp salt
- 1/2 tsp fresh ground pepper
Spaghetti Sauce Directions:
- In a large, heavy pot brown the beef and sausage over medium heat, drain and set aside. I set the meat on paper towels to soak up any remaining grease. Do not wash the pot, all of the browned bits from the beef and sausage add flavor to the final sauce.
- Place the pot back on the burner over medium heat and add the diced onion, diced bell pepper, dried basil (wait if you are using fresh), Italian seasoning, fennel, salt, and pepper. Once the onion begins to soften, add the minced garlic.
- To the onions, garlic, and seasoning add the diced tomatoes, tomato sauce, tomato paste, sugar and if you choose, fresh basil. Return the meat to the pot, stir until well combined and lower the heat to low.
- Cover and simmer for 1 – 1.5 hours. Alternately, place all the ingredients in a large crockpot and cook on low all day.
Serve over sauteed vegetables for a gluten free option. Toss with cooked elbow noodles, ziti, or rigatoni, cover with cheese and bake until bubbly for a simple variation.
Preparation time: 15 minute(s)
Cooking time: 1 hour(s) 30 minute(s)
Culinary tradition: USA (General)
Submitted to Mouthwatering Monday and Tasty Tuesday