This may sound dramatic but this recipe for best homemade spaghetti sauce is literally life changing. It is so much more delicious than any canned or jarred sauce I’ve tried before that I can’t imagine switching back to it.
It’s packed with so many flavors from tomatoes, onions, garlic and a healthy dose of seasoning. The addition of mushrooms (if you like them) and ground beef gives it richness and body that’ll have you convinced it came from a fancy Italian restaurant. Yes, it takes more time than opening a jar. But once you taste it you’ll be instantly in love!
1 tbsp olive oil
2 cups onion, finely chopped and divided
5 cloves garlic minced
2 lbs lean ground beef
1 red bell pepper (seed and core removed) chopped
1 can tomato paste 12 oz.
1 tsp kosher salt
1 tsp black pepper
1 tbsp dried oregan
1 tbsp dried basil
1 ½ tsp dried thyme
2 cans Italian style diced tomatoes 14 oz each
2 cans crushed tomatoes 28 oz each
8 oz. button mushrooms chopped (optional)
1 ½ beef broth
2 tbsp brown sugar
2 bay leaved
2 tbsp balsamic vinegar
In a large pot, heat the olive oil over medium heat. Add 1 cup of the chopped onions and sauté until translucent and slightly browned, 3-4 minutes. Add garlic, and cook, stirring constantly for a minute.
Add beef, and cook, breaking into small pieces, until it is no longer pink, 6-7 minutes. Drain excess grease.
In a blender, blend remaining 1 cup onion and the red pepper until smooth. Pour the mixture into the pot with the beef and onions.
Add the tomato paste, salt, pepper, oregano, basil and thyme, and cook for 1 minute, stirring until combined.
Add diced tomatoes, crushed tomatoes, mushrooms (if using), beef broth, and sugar. Stir until combined before adding the bay leaves.
Bring the sauce to a boil, and then reduce to low and simmer for 1 hour, stirring occasionally. Stir in the balsamic vinegar and let the sauce rest for 10-15 minutes before serving.
USE RED NEXT PAGE LINK BELOW
Quick tip: This makes a large batch – serve half at one meal and then put the other half in a freezer safe contain and freeze for up to 1 month. Thaw in fridge and reheat on stove before serving.