Sunday Dinner – Homemade Spaghetti Sauce
Growing up, my mom always made homemade spaghetti sauce from scratch. That’s partly because we didn’t have jarred sauce when I was a kid. With the fast pace of the 1990’s & early 2000’s, it seemed as if everyone started buying jarred sauce due to its’ convenience. I certainly did. Now, many retailers including Safeway and Whole Foods have a huge variety of jarred sauces.
However, over time, I started to notice that most of the jarred sauces lacked true flavor and in fact, were packed with sugar. That’s when I started making my own sauce and freezing batches of it. Instead of using sugar, I use a stevia sweetener from Pyure Organics.
You can certainly make homemade spaghetti sauce on a boat, as you just need one pot. Give yourself a few hours though, because it is best after it’s been cooking all day. What’s great about this recipe, is you can tweak it anyway you want. If you want it spicy, add some crushed red pepper. Want more zip? Add some more vinegar. Less tangy? Add some sugar.
When I make my sauce, I try it every half hour or so, to ensure I’m getting the final flavor I am looking for. This is a hearty dish that will satisfy any hungry boater or crowd! Please share with us your favorite homemade sauces. Enjoy!
| Prep Time | 25 minutes |
| Cook Time | 2-3 hours |
| Servings |
people
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- 1 tbsp extra virgin olive oil
- 1 lb Llean ground beef
- 1 lb Mild Italian ground sausage
- 2 ea Celery ribs, diced
- 2 ea Carrots, diced
- 1 medium Onion, diced
- 5 cloves garlic, minced
- 1 tsp dried oregano
- 1 tsp dried basil
- 1 tsp dried thyme
- 1 tsp dried parsley
- 1 tbsp kosher salt
- 1 tsp fresh ground pepper
- 1 tbsp tomato paste
- 1 cup red wine
- 28 oz whole tomatoes, san marzano style
- 1 tsp balsamic vinegar
- 1 tbsp stevia
Ingredients
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- Heat olive oil in a large Dutch oven on medium high heat and add beef and sausage, breaking up the chunks. Brown meat all over.
- Lower heat to medium. Add celery, carrots, onion, garlic, oregano, basil, thyme, parsley, salt and pepper. Cook until vegetables are tender, but do not caramelize. Add tomato paste and red wine and cook for about 2-4 minutes, until slightly reduced.
- Add whole tomatoes and break up with a wooden spoon to desired thickness & texture. Add vinegar and stevia & blend well. Reduce heat to a simmer, cover and cook for 1 1/2 to 2 hours. Be sure to taste the sauce every half hour to ensure you get the flavor you want.
- Serve with your favorite pasta noodles and top with grated Parmesan cheese.
