Coupon Clipping Cook

Homemade Spaghetti Sauce


This spaghetti sauce recipe has been around a long time in my family.  Each generation changes it just a bit.

My grandmother made it with ribs, my mother made it with ground and shredded beef, and I make it with 3 different types of ground meat; pork, beef and turkey.

I also add a bit of spice to my version by including a Serrano pepper. 

This is a great recipe to make for friends when they come over for dinner.  I make the sauce in the morning so it’s simmering by noon, and when the guests arrive, the entire house smells absolutely delicious!

You can also freeze this sauce in portion-size containers.

When you want a quick and easy meal, all you have to do is thaw the sauce, warm it, and serve it over your favorite pasta;  a delicious meal right out of your “freezer” pantry!

Let’s check out the ingredients:

For the Sauce:

For the Meat:

…also some Mushrooms and Olive Oil.

Here’s how to make it.

Chop all of the celery, including the leaves from the innermost section.

Slice the mushrooms in fairly thin slices about 1/8 of an inch wide.  Chop the onion, bell pepper, Serrano pepper, and garlic in small pieces.

Put all of the chopped items in a bowl.

Add the olive oil to a large pot.  Heat the oil on medium heat.

Add all of the chopped items to the pot and let cook for about 10 minutes.  Stir about every 3 minutes.

In the bowl that the chopped items were in, add the cut tomatoes and squish them up a bit with your hand.

After the chopped items have cooked for about 10 minutes, add the cut tomatoes to the pot.

Stir all of the ingredients.

Add the tomato sauce, tomato paste, and water to the pot.

Add the Worcestershire sauce, parsley, oregano, basil, salt, and pepper to the pot.


Stir all of the ingredients.

In a skillet, cook the ground meat on medium heat. 

Continue cooking until the meat is browned.

Add the meat to the sauce and stir.

Add the bay leaves.

Stir and let simmer for at least 3 hours.  Continue to stir every 30 minutes or so.

Here’s how the sauce looks after cooking for about 3 hours.  It will reduce, thicken, and the ingredients will blend together nicely.

Remove the bay leaves before serving.

Serve over any type of pasta.

Enjoy!

A Spaghetti Sauce Tradition

Yield: Serves 10

Ingredients:

2 pounds ground meat (beef, pork and/or turkey)
4 cans tomato sauce (15 ounce cans)
3 cans cut tomatoes (14.5 ounce cans)
3 cans tomato paste (6 ounce cans)
3 tablespoons olive oil
3 cups water
1 bell pepper
1 onion (medium to large size)
1 bunch of celery
15 fresh mushrooms
6 cloves garlic
1 Serrano pepper
1 teaspoon Worcestershire sauce
1 tablespoon dried parsley
1 tablespoon dried oregano
1 tablespoon dried basil
7 bay leaves
1 teaspoon salt
1 teaspoon pepper

Directions:

Chop all of the celery, including the leaves from the innermost section. Slice the mushrooms in fairly thin slices about 1/8 of an inch wide. Chop the onion, bell pepper, Serrano pepper, and garlic in small pieces. Put all of the chopped items in a bowl.

Add the olive oil to a large pot. Heat the oil on medium heat. Add all of the chopped items to the pot and let cook for about 10 minutes. Stir about every 3 minutes. In the bowl that the chopped items were in, add the cut tomatoes and squish them up a bit with your hand. After the chopped items have cooked for about 10 minutes, add the cut tomatoes to the pot.

Stir all of the ingredients. Add the tomato sauce, tomato paste, and water to the pot. Add the Worcestershire sauce, parsley, oregano, basil, salt, and pepper to the pot. Continue to stir all of the ingredients.

In a skillet, cook the ground meat on medium heat. Continue cooking until the meat is browned. Add the meat to the sauce and stir. Add the bay leaves. Stir and let simmer for at least 3 hours. Continue to stir every 30 minutes or so. After simmering for 3 hours or more, the sauce will reduce, thicken, and the ingredients will blend together nicely.

Remove the bay leaves before serving. Serve over any type of pasta.

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4 Comments

  1. Yummy, a classic! I find that when using dried herbs, it’s nice to turn the heat down a tad at the “sauteing chopped things” stage, add the dried herbs, and allow them to get fragrant. It gives a more robust taste!

    • Rachel, that’s a really good idea and makes sense to add the dried herbs when cooking the chopped items….I’m going to do that next time I make this sauce. Thank you!

  2. Gotta love spaghetti. It is a staple in our family. Excellent post with great details. Good job. Love the pick with the bay leaves just sticking in the sauce. 🙂