Friday, June 4, 2010

spaghetti sauce

One of my friends recently posted this spaghetti sauce recipe on facebook, and I decided to give it a try. We absolutely loved it! It is possibly the best spaghetti sauce I've ever had (no offense, Benj), so I definitely wanted to share the recipe!

  • 1 1/2 lbs ground beef
  • 1 1/2 c. chopped onion
  • 3 cloves minced garlic
  • 28 oz. can crushed tomatoes
  • 14.5 oz can diced tomatoes
  • 1 medium green bell pepper, diced
  • 6 oz. can tomato paste
  • 1 c. water
  • 2 tsp. parsley
  • 1 Tbsp. sugar
  • 2 tsp. salt
  • 2 tsp. oregano
  • 2 tsp. basil
  • 1/2 tsp. fennel seeds
  • 3/4 tsp. pepper
  • Combine first three ingredients and cook until meat is no longer pink. Drain.
  • Add remaining ingredients and bring to a boil.
  • Reduce heat and simmer 45 minutes.
This makes tons of sauce. I think it will last us for at least 4 meals, and you can also freeze it.

Note: If you would like to read more about spaghetti sauce in general and try a different recipe, check out my brother's blog post on the subject.

1 comment:

  1. Looks good! Most of the ingredients are the same as mine (I don't use fennel seeds or plain salt, parsley and pepper I just sprinkle randomly), but the quantities of spices are different, and the tomatoes are in different forms. I also don't usually simmer it that long. So....I could definitely learn from this. The recipe I started out with was both simpler and less precise, but probably takes longer to prepare. This is really cool because it has such a nice variety of spices in large quantities, and you know I'm a fan of spices.

    I'm gonna try it!