Description
This homemade spaghetti sauce is a rich and flavorful blend of lean ground beef, fresh vegetables, and a medley of herbs and spices. Made from scratch, it simmers to perfection to create a hearty sauce that pairs beautifully with your favorite pasta, making it a beloved family dinner staple.
Ingredients
Meat and Vegetables
- ¼ cup extra virgin olive oil
- 1 ½ lb lean ground beef
- 1 medium onion, chopped
- 2 cloves garlic, minced
- 1 green pepper, chopped
- 1 cup mushrooms, sliced
Herbs and Seasonings
- 1 bay leaf
- ¼ tsp oregano
- 1 tsp Italian seasoning
- ½ tsp salt
- ¼ tsp pepper
- 1 tbsp sugar
Tomato Base
- 1 tbsp tomato paste
- 1 can crushed tomatoes (28oz)
- 1 can tomato sauce (12oz)
Optional Garnish
- 1 tbsp fresh parsley, chopped
Instructions
- Prepare the base: Heat the extra virgin olive oil in a large pot over medium heat. Add the ground beef, chopped onions, minced garlic, chopped green peppers, and sliced mushrooms. Cook while stirring occasionally until the ground beef is browned and the vegetables have softened, approximately 10 minutes.
- Add tomato and seasonings: Stir in the tomato paste, crushed tomatoes, tomato sauce, salt, pepper, sugar, bay leaf, oregano, and Italian seasoning. Mix well to combine all ingredients evenly.
- Simmer the sauce: Reduce the heat to low and cover the pot with a lid. Allow the sauce to simmer gently for 1 hour, stirring occasionally to prevent sticking and ensure even cooking.
- Finish and serve: Remove the bay leaf before serving. Serve the sauce hot over cooked spaghetti noodles or your favorite pasta. Garnish with freshly chopped parsley if desired.
Notes
- For a thicker sauce, let it simmer uncovered for the last 15 minutes.
- You can substitute ground beef with ground turkey or a plant-based alternative for a leaner or vegetarian option.
- Add a pinch of red pepper flakes if you prefer a spicy sauce.
- Leftovers can be refrigerated for up to 4 days or frozen for up to 3 months.
- Prep Time: 10 minutes
- Cook Time: 1 hour 10 minutes
- Category: Main Course
- Method: Stovetop
- Cuisine: Italian
