I have to admit that in the past I have used jarred spaghetti sauce for pasta. The problem is, I really didn’t care for it and it never tasted all that great. I tried out this delicious recipe for Homemade Spaghetti Sauce from Mel’s Kitchen Cafe. Mel has absolutely amazing recipes so be sure to check out her blog.
My only change to the recipe was the halve the amount of balsamic vinegar that goes in at the very end. I was a scaredy cat and was unsure if it would taste too strongly.
Homemade Spaghetti Sauce
Makes enough for two full meals
- 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 (I used 1 Tbsp.)
1. 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.
2. 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.
3. 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.