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
Ingredients:
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
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
Directions:
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
