Spagetti Sauce (from scratch)


I love spaghetti sauce … so much to do with it!  It is my base sauce for my spaghetti, my lasagna and my chili!

What You’ll Need:

  • 6 oz ground meat per person (I like ground sirloin. You can mix you meats – 1/2 sirloin, 1/2 chuck, etc.  Keep all above 85% lean though)
  • 1 medium chopped onion
  • 1/2 cup chopped celery (optional for spaghetti and chili – do not put in lasagna)
  • 1 small can mushrooms (optional – don’t use for lasagna or chili base)
  • 1 can tomato sauce (or stewed tomatoes, chopped tomatoes – this is a mater of taste) PLUS ONE can of water
  • 1 can tomato paste
  • 1 T. chili powder
  • 1 T. Worcestershire sauce (optional)
  • red peppers, green peppers or celery are optional for spaghetti/chili sauce – do not use for lasagna
  • 1 T. oregano
  • 1 T. celery salt (optional – I do not use salt)
  • 1 t. salt and 1 t. pepper to taste (I actually do not add either)
  • any other spices you prefer – my sauces are not “HOT” or “SPICY” so this is where you do your family’s thing i.e. Tabasco
  • spaghetti noodles, or other pasta or if making chili – light or dark red kidney beans – for lasagna use recipe on box for remaining preparation
  • large skillet

What to do:

  • place olive oil in pot – medium heat (stoves with 1-10, use 4-5 for medium)
  • add spices – chili powder, oregano, Worcestershire, etc. (I know … but I like to ‘heat’ them in the oil and THEN add the meat – just for a minute)
  • add onions (and celery if you are using chopped celery) cook until translucent/clear and tender
  • add meat – make sure all surfaces cook and ground meat is totally cooked
  • add tomato sauce and paste (or tomatoes)
  • add peppers and mushrooms (optional)
  • if you are adding a hot sauce like Tabasco, do it last.

Now if this is spaghetti, penne or a pasta w/ meat sauce – you simple serve over the pasta you prepared and garnish w/ grated cheese.  If you want to proceed to chili, you simply add a can of light or dark red kidney beans – I sometimes use both.  Heat until beans are tender.  If you are making lasagna, you are ready to layer w/ noodles and cheese mixture (mine is 1 cup ricotta or cottage cheese, 1 cup ‘Kraft or Sargento’s 6 Italian cheese blend’ and one egg all hand mixed) and bake at 350 degrees for an hour.  ENJOY!

Leave a Reply

Fill in your details below or click an icon to log in:

WordPress.com Logo

You are commenting using your WordPress.com account. Log Out /  Change )

Google photo

You are commenting using your Google account. Log Out /  Change )

Twitter picture

You are commenting using your Twitter account. Log Out /  Change )

Facebook photo

You are commenting using your Facebook account. Log Out /  Change )

Connecting to %s

This site uses Akismet to reduce spam. Learn how your comment data is processed.