Beef Spaghetti Sauce (Print Version)
# Ingredients:
→ Base
01 -
1 medium onion, diced finely
02 -
4 cloves of garlic, chopped small
03 -
2 pounds of ground beef, lean variety
→ Tomato Mixture
04 -
1 can (28 oz) of crushed tomatoes (look for San Marzano type)
05 -
1 can (15 oz) of plain tomato sauce
06 -
1 tablespoon of thick tomato paste
→ Flavor Boosters
07 -
1 1/2 teaspoons of kosher salt
08 -
2 tablespoons of sweet sugar
09 -
1 teaspoon of freshly ground black pepper
10 -
2 tablespoons of dried Italian herb mix
# Instructions:
01 -
Begin by browning the beef in a wide, heavy pot over medium-high heat. Cook for about five minutes, then drain any fat. Add chopped onion and keep stirring until they turn soft.
02 -
Toss in your minced garlic and tomato paste, and heat it for just a minute. Stir in the crushed tomatoes, the tomato sauce, and all the seasoning powders.
03 -
Pour one full tomato sauce can of water into the pot. Turn the heat way down, partially cover with a lid, and let it gently bubble for 45 minutes to an hour. Check and stir every now and then to make sure it's not sticking.
04 -
Ladle it over warm pasta of your choice. Shower with Parmesan and some bright parsley leaves before digging in.
# Notes:
01 -
This delicious and hearty sauce tastes like it’s simmered all afternoon but is ready in just under an hour. Even more flavor will come out if you let it bubble for 2 hours and toss in an extra half cup of water.
02 -
You can store this sauce in the fridge for up to 5 days or freeze it for up to 3 months. Avoid wasting by portioning it into smaller storage containers for easier use later.