Saturday, March 26, 2011

Homemade Spaghetti Sauce

 We got this recipe off of Recipeezar years ago.  We make this sauce every year on senior high mission trip with our church.  My husband and I always go together as cooks.  This recipe makes a lot of sauce.  We usually freeze 1/2 to 2/3 of it to use months later for another easy spaghetti meal or to make lasagna.  Since it makes so much, it actually ends up being cheaper to make my own sauce than to buy spaghetti sauce from the store.  It's also healthier since it's not processed, not to mention it tastes like you're in Italy.  My husband and I traveled to Italy in 2005, and this sauce brings us back there every time we have it.  It makes the house smell amazing while it is cooking, too!  It's a great meal to make for a Saturday or Sunday supper since it sits on the stove all day cooking.

Makes 2-3 recipes worth

*2 lb. extra lean ground beef (96/4)
*1 large yellow onion, chopped
*4 fresh cloves garlic, crushed or minced
*1 can (28 oz.) diced tomatoes (with juices and all)
*2 cans (6 oz. each) tomato paste
*2 cans (15 oz. each) tomato sauce
*2 cups water
*3 teaspoons dried basil
*2 teaspoons dried parsley flakes
*1 1/2 teaspoons brown sugar
*1 teaspoon salt
*1/2 teaspoon crushed red pepper
*1/4 teaspoon black pepper
*1/4 cup red wine (Cabernet) or red cooking wine

In a large stock pot, brown the beef and onions over medium heat.  Add all other ingredients.  Stir well.  Bring to a simmer over medium heat.  Reduce heat to low, cover, and simmer for at least 2 hours, stirring occasionally.  I usually simmer it for at least 4 hours, though.  The longer it sits on the stove, the better it tastes.