Homemade Spaghetti Sauce
This spaghetti sauce is a hearty, rich and comforting meat sauce that is perfect with pasta. It only takes 30 minutes to simmer, but tastes like it cooked all day. I love to make a big batch and freeze it for easy weeknight dinners.
- 2 pounds hamburger (see note)
- 1 large yellow onion
- 1/2 cup chopped carrots
- 2 tablespoons olive oil
- 4 cloves garlic, finely diced
- 2 (28-oz) cans tomato sauce
- 2 (14-oz) cans diced tomatoes
- 1/2 cup plus 1 tablespoon Italian seasoning
- 1 tablespoon fennel seed
- 1 teaspoon basil
- 1 teaspoon parsley
- 1/4 cup sugar
- 1/4 cup white wine
- 1 teaspoon salt
- 1/4 cup half & half
- 1/2 cup grated Parmesan cheese
Season the beef with salt amd place it in a large pot with 2 tablespoons of olive oil and cook over medium-high heat until cooked through and brown. Drain & set aside.
In a large pot, add 2 tablespoons of olive oil, onion, carrots, and garlic, cook until onion is transparent, add white wine and let it cook until it is absorbed.
Add tomato sauce, diced tomatoes, Italian seasoning, fennel, basil, parsley, and sugar. Add the cooked beef to the sauce, stir well to combine then bring to a boil. Reduce the heat and simmer the sauce for 20 minutes covered with a lid and leave a slight crack.
Add in cheese and half and half, stir in until combined and simmer for another 10 minutes. Garnish with fresh basil or parsley and cheese.
Serve with noodles of your choice, with bread or as a pizza sauce.
Sometimes we substitute half of the ground beef for Italian sausage to change the flavor. If you opt to do this, just use one pound of each.
You can freeze this sauce for up to three months. Just be sure to store it in freezer-safe containers.
Calories: 318kcal | Carbohydrates: 19g | Protein: 18g | Fat: 20g | Saturated Fat: 7g | Cholesterol: 59mg | Sodium: 1107mg | Potassium: 870mg | Fiber: 4g | Sugar: 13g | Vitamin A: 2437IU | Vitamin C: 17mg | Calcium: 149mg | Iron: 4mg