You’re going to want to try this delicious and savory homemade spaghetti sauce. It tastes like you’ve been in the kitchen all day (even though you haven’t!)
Spaghetti is a staple around here. Nathan could literally eat it for every meal. In fact, one of his most FAVORITE things in the world for breakfast is cold spaghetti. Yes, we have a weird kid. Rex and I think maybe the stork delivered him to the wrong address 😉
Way back in the day, I used the Kraft spaghetti “kit” that was essentially a small box with some dry spaghetti and a seasoning packet that you added to some plain tomato sauce. I grew up on spaghetti made from those little boxes, and I really liked the seasoning blend. Of course, there is really no telling just what all was in that packet. When I got married, we ate that for awhile, but then switched to jarred spaghetti sauce at some point. I’m not really sure why. Seems like those little boxes became increasingly harder to find. Or maybe Rex didn’t like the seasonings. Clearly, I have some kind of dementia that keeps me from remembering these details. But I digress.
Last year, I made the switch to homemade sauce, and let me tell you, I haven’t looked back. I had always thought homemade sauce would be too difficult to get “just right” and that it would take too long to make. Honestly, it didn’t take that much doing to find the perfect blend of spices, and it’s one of those things that you can prepare quickly, and then put it on to simmer for the afternoon and practically forget about it (notice I said practically). I have even put it in my crock pot and let it go when I’ve needed to be away from the house.
This is an easy recipe, and so very delicious. You do want to pick up some fresh herbs and garlic to put in there because the flavor just isn’t the same without them. I grow my own oregano and basil on my back patio, so I can walk out the door and cut some stems when I’m ready for them. I highly recommend doing that, by the way. They are easy herbs to grow and so good for you. I use a mixture of fresh and dried herbs in my sauce because I think it gives more depth to the flavor, but you can use all fresh, if you like.
Meatballs with spaghetti are also a favorite around here, but in the interest of time, and because it makes the meat go farther, I normally brown a pound of ground beef and add it into the sauce. I usually brown the beef and add it in about an hour before the sauce is done. But having meat at all is totally optional. I do recommend cooking the sauce at least 3 hours to give all the ingredients time to party and mingle together. But you can go shorter, if necessary, or longer if you wish. Feel free to add more herbs to satisfy your tastes as well.
This recipe makes enough sauce to cover about a pound and a half of pasta. (We have been using brown rice pasta instead of wheat, and really like it. I buy organic brown rice pasta at Trader Joe’s for $1.99 for a 16-oz. package.) You could also easily make a big batch of this sauce and freeze it to have on hand for those days when you don’t want to cook. Yep, I totally need to do that. 😉 So here it is…drumroll, please:
This is great for spaghetti, but I also use it as the sauce in other recipes, including lasagna, chicken parmegiana, and others. It would also work quite well for a simple marinara sauce. Enjoy the deliciousness! My mouth is watering right now for some….Mmmmmmm!