How To Make Homemade Spaghetti Sauce
You’ll have no need for those canned spaghetti sauces when you have this spaghetti sauce recipe. It has loads of beef, basil, and tomatoes.
Heat olive oil in a 12-inch (and deep) skillet over medium-high heat.
Add beef in crumbles, leaving space between them, and let sear on bottom for about 3 minutes until golden brown.
Then start crumbling beef and continue to cook, tossing and crumbling occasionally for about 3 minutes more until fully cooked through.
Transfer beef to a large plate lined with paper towels, leave 1 tablespoon rendered fat or olive oil in skillet
Reduce skillet heat to medium, add onion and saute 4 minutes. Add garlic saute 1 minute longer.
Stir in crushed tomatoes, water, tomatoes paste, cooked beef, basil and oregano. Season with salt and pepper to taste.
Bring to a light boil then reduce heat to low, cover and simmer for 15 to 20 minutes until onions are tender. Thin with a little more water as needed (or thicken with a little more tomato paste as needed).
Stir in parmesan. Serve warm with cooked spaghetti, garnish with more parmesan and parsley.
- Calories: 246.43kcal
- Fat: 15.56g
- Saturated Fat: 5.71g
- Trans Fat: 0.65g
- Monounsaturated Fat: 7.06g
- Polyunsaturated Fat: 0.74g
- Carbohydrates: 8.99g
- Fiber: 2.45g
- Sugar: 4.89g
- Protein: 18.15g
- Cholesterol: 55.62mg
- Sodium: 628.80mg
- Calcium: 117.90mg
- Potassium: 662.98mg
- Iron: 2.57mg
- Vitamin A: 90.68µg
- Vitamin C: 24.65mg
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