I absolutely love Italian food! But I don’t always love the quality of the store bought spaghetti sauces. So I came up with my own sauce recipe after researching authentic ingredients and techniques. Don’t worry though it’s not super complicated, trust me I love tasty but I also love simplicity! I honestly just do my chopping while my baby takes a nap, throw it all in a pot, and then the sauce simmers on low for a couple hours without
me having to do anything! The nice thing is that this recipe makes a lot so it’s good for dinner for more than one night or you can freeze it and have it again another night without having to chop or cook anything but the pasta!
For this recipe you can use either fresh tomatoes or canned crushed tomatoes. If using fresh I would recommend roma tomatoes because they have a fantastic flavor! The trick to getting the acidity out of your sauce, especially if you are using canned tomatoes, is to place a 1/2 piece of carrot in the pot to simmer for the last 30 minutes of cooking!
Homemade Spaghetti Sauce
5 pounds of fresh tomatoes, peeled and
seeded (to peel, cut a small “x” on the top
and drop in to boiling water for 10 seconds
and drop in to an ice bath. Skin will easily
peel off) or if you don’t have fresh tomatoes you can use 3 cans crushed tomatoes
¼ cup olive oil
3 medium onions, diced
8 cloves of fresh garlic ( I usually just use a whole bulb to make it simple), minced
1/4 cup dried basil
1/2 tsp dried thyme
1 tsp dried oregano
2 bay leaves (remove when done)
1 tsp dried parsley
1 teaspoon sea salt
1 carrot (1/2 should be chopped and added to
sauce, the other half should be added at the
end of cooking and then removed)
1 tablespoon honey
1 1/2 pounds cooked ground beef
1-2 tsp Italian Seasoning ( wait until the end to add this so you can taste to see how much you want)
1. Pour the olive oil into a large stockpot over medium heat.
2. Add diced onions, garlic and carrots.
3. Saute for 6-8 minutes or until onions are translucent and tender.
4. Add tomatoes, chopped basil, oregano, thyme, bay leaves, parsley, sea salt, and honey.
5. Simmer on low heat for 2-3 hours or until cooked down and starting to darken.
6. Add carrot piece for the last 30 minutes to absorb acidity.
7. Remove bay leaves and piece of carrot.
8. At this point you can blend the sauce in batches or use an immersion blender for a thicker sauce, or leave it as it is for a nice chunky sauce.
9. Add cooked ground beef
10. Taste your sauce and add 1-2 tsp of Italian seasoning depending on your taste preference.
11. Serve with your favorite pasta!
Bonus tip: After draining your pasta do not rinse it. Return it to the pot and add 1 Tbsp Extra Virgin Olive Oil this will help the pasta to not become sticky and clump together in the pot!