So obviously, I’m not an Italian lady. My roots are a lot Irish and … well, as many others out there, a plethora of other things. That being said, my love of food stems very much so from my fond memories of sitting on my great-grandma’s kitchen counter and watching her cook for hours on end.
Lengthy cooking times tend to be a thing of the past these days, especially with our fancy gadgets like crock pots and pressure cookers. Trust me, I’m a HUGE fan of the quick and easy recipes, but I’m here to warn you that THIS recipe is not quick by any means. This Old Fashioned Spaghetti Sauce takes it’s time with cooking for a whole TWO HOURS. And I promise, it’s worth every minute of that cook time.
This sauce is started out with ground beef. Not Italian sausage or anything else fancy. Just. Ground. Beef. From there you build flavors with garlic, spices, and plenty of tomato goodness. What really makes the difference though? The SUPER LONG cook time and the attention you put into checking the sauce every 15 minutes or so to stir it and add in more water if needed.
The end result is a perfectly flavorful old fashioned spaghetti meat sauce that is sure to impress. Truly this is a stand alone dish. I served mine over some whole wheat noodles with the intention of doing a small salad on the side, but… I didn’t find the salad necessary at all. So I ended up leaving it off entirely
Once again, this recipe seems to prove that less is more. With there being just a handful of ingredients, you can make one power-bomb of a sauce that is lightyears better than any can, jar, or even restaurant.
TheSkinnyFork.com A tasty homemade pasta sauce that takes a bit of time to make, but I promise that it's worth the wait! Just a few simple ingredients for one of the best spaghetti sauces you'll ever eat! Prep Time: 10 Minutes • Cook Time: 2 Hours
Servings: 6 • Serving Size: 1 Cup of Sauce • Calories: 180 • Fat: 4 g • Saturated Fat: 2 g • Carb: 19 g • Fiber: 3 g • Protein: 19 g • Sugar: 13 g • Sodium: 485 mg
• 1 Lb. Extra Lean Ground Beef
• 5-6 Minced Garlic Cloves
• 1 (24 Oz.) Jar Tomato Puree
• 1 (6 Oz.) Can of Tomato Paste
• 6 Oz. Water
• 2 Tbsp. Sugar
• Pinch of Oregano
• Pinch of Onion Powder
• Pinch of Garlic Powder
• Salt & Pepper to Taste
Directions:
Place the 1 Lb. ground beef and 5-6 minced garlic cloves into a large stock pot and cook over a medium-high heat until the meat is browned and cooked through.
Add in the 24 oz. tomato puree, 6 oz. tomato paste, 6 oz. water, 2 Tbsp. sugar, and all of the spices.
Bring it all to a bubble then reduce heat to low and simmer for 2 hours or longer; stirring occasionally.
I checked mine about every 15 minutes. Going back and forth between covered and uncovered as needed. If and when the liquid got too cooked out, I would add more water in at about a half cup at a time.
Once done, serve over pasta or noodles and enjoy!
Step-by-Step Photos:
Nutritional Claims: Dairy Free • Gluten Free • Wheat Free • Egg Free • Milk Free • Peanut Free • Tree Nut Free • Soy Free • Fish Free • Shellfish Free • Pork Free • Crustacean Free • Celery Free • Mustard Free • Sesame Free • Lupine Free • Mollusk Free • Alcohol Free • No Oil Added • Kosher
