Tuesday, November 10, 2009

Homemade Spaghetti Sauce

We love homemade spaghetti sauce in our house. I haven't bought bottled sauce in over 4 years. I have my own recipe that really good but it's usually done meatless since I have not figured out how to balance the flavors with meat yet. One of my favorite food bloggers, Melanie, posted her perfected sauce and I had to give it a try. I have to admit even with meat added this recipe tops mine. I cut her recipe in half, sorry Melanie, since I did not want oodles of a meaty sauce that I may not like and I regret doing so. Now I to make another batch so I can freeze it and have a quick meal any day of the week. Trust me you won't be disappointed with this recipe.

Homemade Spaghetti Sauce
My Kitchen Cafe

3 tablespoons olive oil
2 cups onion, chopped and divided
1 red pepper, coarsely chopped
2 pounds hamburger (at least 90% lean)
5 cloves garlic, finely chopped
1 12 oz. can tomato paste
1 teaspoon kosher salt
1 teaspoon black pepper
3 teaspoons dried oregano
3 teaspoons dried basil
1 1/2 teaspoons dried thyme
2 14-oz. can Italian-style diced tomatoes
2 28-oz. can crushed tomatoes
1 carton fresh mushrooms (optional)
1 1/2 cups beef stock or beef broth
2 tablespoons brown sugar
2 bay leaves
2 tablespoons balsamic vinegar

Heat olive oil over medium high heat. Add 1/2 of the onions and saute until translucent and slightly browned. Add garlic and stir constantly for 1 minute. Add beef and cook until no red is showing. Drain beef slightly. Blend up the remaining onions and red pepper in a blender or food processor until mostly smooth. Add mixture to the garlic, onions and beef and stir to combine, cooking for another minute. Add tomato paste and spices and cook for 1 minute, stirring until combined. Add tomatoes, beef broth and sugar (and mushrooms, if using). Stir until combined and add the bay leaves. Bring to a boil and then reduce to low and simmer for 1 hour, stirring occasionally. Fifteen minutes before serving, stir in the balsamic vinegar.

NOTE: The sauce will seem watery at first but will reduce to perfection after simmering for an hour. I've let it simmer on the stove for up to three hours before with no problems.

*Freezable Meal: The finished spaghetti sauce freezes very well. I store mine in a freezer-safe container. To serve, I thaw in the refrigerator (usually about one day) and reheat over medium-low heat in a saucepan on the stove.

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  1. Well since I absolutely trust your food judgment, I'm HONORED that you liked this sauce! Thanks for posting about it!

  2. Melanie I am honored you trust my food judgment! There hasn't been a recipe you've posted I haven't liked.


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