Spaghetti is actually one of my husband’s favorite meals and I also love the fact that it’s so easy! Just noodles, sauce and a bit of meat. Although to make the meal a bit more balanced, it’d probably be a good idea to include a salad or something…
Homemade sauce always seemed so daunting, and my husband was very picky about the brand I was to buy. So with a bit of trepidation, I entered the world of homemade spaghetti sauce. Both he and I were pleasantly surprised, and we haven’t gone back to premade sauce since.
For me, the addition of fresh, and not dried, ingredients really make the sauce. In the summer I can grab fresh basil and oregano from my garden, but in the winter I do use dried. (Sometimes my own, other times from Mountain Rose Herbs as I’ve found theirs have great flavor.)
Onions and garlic that are slowly sautéed also add a depth of flavor not seen when using dried versions of the two.
This sauce also works great with meatballs, but rarely do I take the time to make them! Though lately I’ve been making myself take the time to add a bit of sauce and cooking water to the drained pasta and the results definitely make the final product better.
- 28-30 ounces tomato sauce (homemade sauce is fantastic)
- 6 ounces tomato paste
- 6 ounces water
- ½ pound ground beef or Italian sausage
- 2 Tablespoons olive oil or butter
- 1 small - medium onion, chopped
- 4 cloves garlic, minced
- 1½ teaspoon basil
- ½ teaspoon oregano
- salt to taste
- optional: mushrooms, diced tomatoes
- Brown beef and drain off fat. Set aside.
- Saute onion in oil until soft (along with mushrooms if using). Add garlic and saute for about one minute.
- Add all remaining ingredients and simmer for at least 10 minutes.
- Use with your favorite pasta!
Top with hot sauce and fresh Parmesan.