I’ve got to be honest. When it comes to spaghetti, I cheat. I cheat every single time I make it. I throw the noodles in the water, brown some meat, and then add jarred spaghetti sauce. If I’m in the mood, I might even add a few spices, including a pinch of cayenne to give it some kick. It takes me only 15 minutes to make, tops. Quick and easy.
The problem with jarred sauce, though, is it doesn’t taste very satisfying. However, I’ve never been one to try making homemade sauce. Maybe it is because my dad did that a lot when growing up. He was always looking for the perfect sauce. When I was a kid, I was very picky. I couldn’t stand spaghetti. I hated it. Not as much as I hated lasagna, but pretty close. It wasn’t until I was in grad school that I learned to like spaghetti. A Jar of sauce and noodles. No meat and not homemade. Quick, CHEAP, and easy.
Even now, my dad still searches for the perfect recipe. However, I still cheat. Well, until now. I’ve found an amazing sauce that tops any sauce my dad has made. Won’t he be jealous?
I’m not sure what prompted it, but I decided to pin a recipe on Pinterest for Homemade Spaghetti Sauce. Heather Likes Food has always gotten it right so I trusted her recipe. As I made this sauce, I tweaked it a bit to suit my tastes and to make it my own. The only “problem” with the sauce is it does take time, over an hour, but it is so worth it! Trust me.
To begin, I sautéed 1 cup chopped onions in olive oil over medium high heat; just until they were translucent and starting to brown. I added 4 minced garlic cloves, stirred, and let it heat for another minute.
I added 1 small can tomato paste, 2 teaspoons oregano, 2 teaspoons basil, and 1 teaspoon thyme to the meat. I stirred for one minute. Next, I added a 28-ounce can of crushed tomatoes, 1 can diced tomatoes, 1 cup beef broth, and 2 tablespoons of brown sugar. I blended everything well then added 1 bay leaf and 1 tablespoon balsamic vinegar.
After mixing everything together, I waited for the sauce to come to a boil. Once it did, I allowed the sauce to simmer for an hour.
I served the sauce with spaghetti noodles and cheese bread. We all loved it, especially my girls. Now, I can’t imagine eating anything but this sauce. It made enough for us to freeze half of the sauce for another time.
- 1 1/2 Tbsp olive oil
- 1 C. chopped onion
- 1 pound italian sausage
- 4 cloves garlic, minced
- 1 6 oz. can tomato paste
- 1 tsp Kosher salt
- 1 tsp fresh cracked black pepper
- 2 tsp dried oregano
- 2 tsp dried basil
- 1 tsp dried thyme
- 1 10 oz diced tomatoes
- 1 28-oz. can crushed tomatoes
- 1 C. beef broth
- 2 Tbsp brown sugar
- 1 bay leaf
- 1 Tbsp balsamic vinegar
- Saute onion in olive oil over medium high heat, until translucent.
- Add garlic and stir for 1 minute.
- Add Italian sausage and brown until no red remains.
- Add tomato paste, salt, pepper, oregano, basil and thyme. Cook 1 minute while stirring.
- Add canned tomatoes, beef broth, and brown sugar. Stir until combined.
- Add the bay leaf and balsamic vinegar. Stir.
- Bring to a boil and then reduce to low and simmer for 1 hour, up to 3-4.
- Serve with spaghetti noodles (or your favorite pasta)!