- 1 Large can (28oz.) Dei Fratelli Italian Sauce
- 1 Large can (28oz.) Tomato sauce
- 2 small cans (8oz each) Tomato Sauce
- 1 Large can water (fill up the large tomato sauce can with water and add)
- 1/2 C. parmesan cheese
- 1/2 Stick butter
- 3 cloves of garlic, minced
- 1/2 C. Onion, diced
- 1/4 of a green pepper, diced
- 1 tsp. Good Seasons Italian dressing packet
- 1 T. Parsley
- 1 T. Oregano
- 1 t. Basil
- 1/4 t. Celery Salt
- 1 T. Italian Seasoning
- 1 T. Red wine
- 1/8 - 1/4 tsp. crushed red pepper flakes (more or less to taste)
- 1 lb. Ground beef, cooked and drained
- 1/2 lb. hot italian sausage (cooked and drained, optional)
For those of you who know me REALLY well, you are probably asking yourself, “why hasn’t she posted this sooner?!”. BECAUSE, spaghetti sauce is my thing! It use to be part of my menu just about every other week until I became pregnant. Why do tastes change during and after pregnancy? I don’t have the same love for it as I use to. Back in the day, I would eat it for two or even three days straight, and was able to have about 2 large bowls at a time. Hello pig. That isn’t the case anymore. My tastes are more diverse and I have too many other things that I want to make and try that Spaghetti isn’t going to make it on the menu on a weekly basis. This recipe is a combination between mine, my fathers, and my grandma’s. We currently live in my grandparents house, in which my grandmother has passed. So whenever I am in the kitchen cooking up a pot of sauce, the aroma reminds me of her. Of the countless hours of laughter in her kitchen every Sunday afternoon. I have never had this recipe written out because I usually just throw it all together, I finally had to write it out so I could share it with all of you! Don’t be intimidated by making homemade spaghetti sauce, I timed myself the last time I made it and it took 18 minutes from start to finish. Of course it then has to cook.. Grandma this one is for you!
Melt butter in pan, then add chopped onions and minced garlic. Sautee until onions turn soft and more translucent in color. While the onions are cooking, in a separate pan, cook ground beef until no longer pink, drain and set aside. If you decided to use the hot italian sausage, cook that along with the ground beef. It does give the sauce a little kick! Once meat and onion mixture are cooked, add all ingredients together in a large pot and simmer on low about 2 1/2 hours until sauce is thickened up and flavors are infused.
If you want meatballs, here is my meatball recipe!
1 lb. ground beef
1/2 lb. ground pork
2 1/2 pieces white bread, crusts removed, soaked in 1/2 C. milk
1/2 C. onion
2 cloves minced garlic
Directions: Mix all ingredients in a bowl. Form meatballs, sautee in pan on stove with a little olive oil in bottom of pan until the outside of the meatballs are no longer pink. They will not be fully cooked through. Toss in sauce and let simmer. If you are making meatballs, don’t add crumbled ground beef to the sauce. That might be common sense but ya never know!