Spaghetti is one of my favorite comfort food meals; you can make a big batch for dinner with guests or cook some for a rainy day. This past Sunday we had both guests coming and bad weather, so we decided to whip together Phil’s spaghetti sauce recipe (adapted from Bon Appetit). And I can’t wait for leftovers this week!
This particular recipe that my husband has modified and created is one of my favorites, and you don’t have to have a ton of ingredients on hand. I was a sauce out of the jar girl for years, tasting all of the flavors, but this easy recipe will make you want to make a homemade sauce!
We used our cast iron pot to make the whole batch (less dishes to clean up!). We started with browning the meat and then adding in our spices. The tip is to drain your meat once it’s done and then let it sit out on the plate. That way any extra oil and fat drains out and won’t add too much liquid to your sauce. You can use any protein, or no protein at all and have just tomato sauce.
This does get a little messy, so don’t wear your white sweater when making the dish. The best thing to do is to use whole peeled tomatoes from the can and break them up by hand. Then pour the rest of the sauce leftover in the can. You will also need an immersion blender to finishing crushing the tomatoes, and blend the spices together after the sauce has boiled for 15 minutes.
You just want to make sure you have about an hour and a half before you serve the spaghetti. The sauce will need to simmer for 45 to 60 minutes after adding in the meat to really help the flavors soak in. This gives you time to get the table set and make the noodles.
Once the sauce is complete, pour it over your favorite pasta! We have used a variety of pastas, and all have gone well with the sauce. Last night, I used Banza pasta (made from chickpeas) and it was delicious. This particular recipe makes around 6 to 8 servings, but also freezes well if you want to make it for 2 and have extras!
- 1 pound ground beef or other protein
- 2 28 oz cans Whole Peeled Tomatoes
- 2 teaspoons basil
- 2 teaspoons oregano
- 1/4 cup olive oil (plus extra for cooking meat in)
- 6 cloves minced or chopped garlic (plus a dash for cooking with the meat)
- Salt and pepper to taste
Brown your meat in a large pot with some olive oil and garlic (just dashes) - drain your meat and add in basil and oregano, stirring occasionally and letting cook in for a minute or so. Set aside in a separate bowl or plate.
Add in olive oil and garlic, cooking in bottom of the pan. Be careful to not burn your garlic, cook on medium heat. After 2 minutes or so, add in whole tomatoes, breaking apart with hands. Then pour remaining juice from the can into the pot. Bring to a boil and cook for 15 minutes.
Once boiling for 15 minutes, cut down the heat to a simmer and blend with immersion blender (note this gets very messy). If no immersion blender, carefully pour into a blender or food processor.
Add in your meat after blending tomatoes, and let simmer for 45 to 60 minutes stirring occasionally. Serve with your favorite pasta and enjoy!
Do you have any tips or suggestions for making spaghetti sauce?!