Spaghetti Sauce
- Preparing Time: 20 minutes
- Total Time: 1 hour
- Served Person: 8
- 1 pound lean ground beef
- 2 bay leaves
- salt and pepper to taste
- 1/2 teaspoon dried oregano
- 2 tablespoons sugar
- 1 tablespoon dried basil
- 1 28-oz can stewed tomatoes
- 1 28-oz can crushed tomatoes
- 2 yellow onions chopped
- 2 green bell peppers chopped
- 5 cloves garlic chopped
- 1/4 cup fresh parsley
- Carbohydrate 28.1460062501916 g
- Cholesterol 36.8543800625 mg
- Fat 6.32486087500647 g
- Fiber 4.28626249403571 g
- Protein 14.6851830000494 g
- Saturated Fat 2.42128854682335 g
- Serving Size 1 1 Serving (324g)
- Sodium 406.407245525128 mg
- Sugar 23.8597437561559 g
- Trans Fat 0.895914250815509 g
- Calories 217 calories
As a busy housewife, I'm always looking for easy and delicious recipes to feed my family. This spaghetti sauce recipe from my friend's Italian Mother-in-law fits the bill perfectly! It's incredibly simple to make, using only a few basic ingredients, and it turns out so flavorful and rich. I love that it can be used for both spaghetti and lasagna, making it a versatile addition to my meal planning.
I've tried numerous spaghetti sauce recipes over the years, but this one has quickly become my go-to. The combination of stewed tomatoes, crushed tomatoes, and fresh vegetables creates a well-balanced flavor that everyone loves. The best part is that it simmers on the stovetop for about 40 minutes, allowing the flavors to meld and deepen while I can focus on other tasks.
Step-by-step
- Blend the stewed tomatoes and crushed tomatoes in a blender.
- In a stock pot or large kettle, brown the ground beef with the onions, peppers, and garlic.
- Pour in tomatoes, and reduce heat.
- Add sugar, basil, bay leaves, and oregano and simmer about 40 minutes.
- Remove bay leaves and season with salt and pepper before serving.
