Saturday, July 9, 2011

Classic Spaghetti Sauce

ahhh, spaghetti.  Classically delicious.  I mean, really, who doesn't love it?  This recipe is the best I have ever found for a homemade, meat spaghetti sauce.  Another plus?  It's an amazing freezer meal as well.  This recipe makes quite a bit, so we always freeze some when we make it.  Then, when you have one of those days where you just don't have time to cook - pull some of this awesome spaghetti sauce out of the freezer, and.... wa-la!  Deliciousness.  Enjoy!

Printable Version

3 tablespoons olive oil
2 cups onion, chopped and divided
2 pounds ground beef
5 cloves garlic, finely chopped
1 (12 ounce) can tomato paste
1 teaspoon salt
1 teaspoon pepper
3 teaspoon dried oregano
3 teaspoon dried basil
1 1/2 teaspoons dried thyme
2 (14 ounce) cans Italian-style diced tomatoes
2 (28 ounce) cans crushed tomatoes
1 (14 ounce) can tomato sauce

1 1/2 cups beef stock or beef broth
2 tablespoons brown sugar
8 ounces Velvetta

1.  Heat olive oil over medium high heat. Add onions and saute until translucent and slightly browned.  Add garlic and stir constantly for 1 minute. 
2.  Add beef and cook until no red is showing.  Drain beef slightly.
3.  Add tomato paste and spices and cook for 1 minute, stirring until combined. Add tomatoes, beef broth and sugar.  
4.  Bring to a boil and then reduce to low and simmer for 1 hour, stirring occasionally.  With 15 minutes left, stir in Velvetta.

Source:  Adapted from Mel's Kitchen Cafe


  1. Love spaghetti, something just so comforting about it!