My husband is out of town for a whole week so what better meal to make than spaghetti, the meal that lasts forever and gets better every time you eat it. Plus it is great for kids and adults, except for the messy part….but you’ll get over that. I love a good meaty sauce. I feel like I need to growl after that (or something). Hahaha Often times I will see pictures of a ton of noodles topped with a tiny bit of sauce. No thank you! Or at some restaurants, the meat and sauce are pureed together so there’s no real texture or differentiation of ingredients. This sauce is a good balance and tastes way better than any of the jars you’ll buy at the store.
Homemade spaghetti sauce is the best because you can customize the flavors and make as little or as much as you want! If you make a double batch, you can freeze it or can it for a later meal. This is a recipe that you will want to plan for. It is not a last minute throw together. The flavors need time to simmer and marry into the sauce, so don’t rush it. If you make a double batch, this is a great meal for a crowd. Everyone needs to have a great spaghetti sauce recipe and this is it. Enjoy!
- 1 lb. hamburger or Italian sausage
- 1 small diced onion
- 4 8 oz. (or 2 16 oz.) cans of tomato sauce
- 3 cloves minced garlic
- 1 tsp. oregano
- 2 tsp. basil
- 1 tsp. Italian seasoning
- 1 tsp. salt (or Lawry’s garlic salt because I love garlic!)
- 2 bay leaves
- 1 8 oz. can of mushrooms (drained) and any other diced desired veggies (zucchini, bell peppers)
- Brown your meat on med. heat with the diced onion and minced garlic. If using really lean beef, add a drizzle of olive oil.
- Once browned, drain grease and return to pan.
- Add tomato sauce, mushrooms (or other veggies) and seasonings, mixing well.
- Cover and let simmer on low heat for approximately an hour.
- Remove and discard your bay leaves.
- Serve over spaghetti noodles and top with grated Parmesan, if desired.