Homemade spaghetti sauce that’s loaded with vegetables, ground beef and just the right amount of spice. Make it on a day you have some free time and divide it into meal or family size portions. Freeze them and when you have little time, thaw one out, heat it up and there you have it. Wholesome, healthy and delicious. You could almost call it fast food.
If you can find them, San Marzano tomatoes make a tasty addition, adding a naturally mellow sweetness to the sauce. As canned tomatoes go, they are a little more money, but they are worth the price. You can read more about them here.
Spaghetti Sauce
A traditional tomato sauce with ground beef.
Ingredients
- 1 28 oz can diced stewed tomatoes
- 1 26 oz can tomato sauce
- ¼ tsp salt
- ¼ tsp pepper
- 1 lb lean ground beef
- 2 tsp vegetable oil
- 4 cloves garlic minced
- 3 stalks celery finely chopped
- 1 tsp dried oregano
- 2 tsp basil
- 1 red pepper finely chopped
- 1 green pepper finely chopped
- 2 cooking onions finely chopped
- 1½ cups sliced mushrooms
- 1 tsp butter
- 2 tbsp parmigiano reggiano grated
Instructions
- Set your slow cooker to medium heat. Add stewed tomatoes, tomato sauce, salt and pepper.
- In a separate pan, cook and drain the ground beef. Add to the slow cooker.
- In the beef pan, heat 2 tsp vegetable oil, cook basil and oregano. Add celery and garlic. Cook until softened and add to the slow cooker and combine well.
- Add 1 tsp vegetable oil to the pan and cook the red and green peppers until beginning to soften, add to the slow cooker and combine well.
- Add 1 tsp vegetable oil to the pan, cook the onions until soft and add to the slow cooker, combine well.
- Melt butter in the pan, add sliced mushrooms and cook until browned. Chop and add to the slow cooker.
- Grate parmigiana and add to the pot, taste and adjust seasoning. Simmer for 2 hours or more. Serve on hot spaghetti noodles.
Home → The Recipe Index → Spaghetti Sauce
