This recipe is great for two reasons: versatility, and freezability (yes, I know that’s not a word, but it should be 😉 ).
I don’t always have all the called for spices on hand, and some I just leave out because it doesn’t really sound like something I’d want in my spaghetti sauce (like chili powder). It still comes out good! Also, my family doesn’t need the amount of sauce this makes, so I’ll put half the finished sauce in a covered bowl to cool before adding noodles. After we’re done eating it’s usually cooled down enough to put in a freezer bag and store in the freezer. Next time we want spaghetti it’s as easy as thaw, warm, and add noodles! You can also cook a double batch of noodles and freeze them with it if you like, but I’m just not a fan of pre-cooked frozen-and-thawed noodles. It messes with the texture.
Spaghetti Sauce with Meat
Makes: about 6 servings
- 1 lb Ground Beef
- 1 large Onion, chopped
- 1 (15 oz) can Diced Tomatoes
- 1 (6 oz) can Tomato Paste
- 1 (15 oz) can Tomato Sauce
- 1 (4 oz) can Mushrooms, drained
- Tabasco to taste (I’ve never used this ingredient, so I’m putting it as optional :P)
- Chili Powder to taste (ditto)
- Salt and Pepper to taste
- 1/4 tsp Oregano
- 1/4 tsp Basil
- 1/4 tsp Marjoram
- 2 Bay Leaves
- 1/4 tsp Rosemary
- 1 tbsp Sugar (I usually leave this out)
- 2 Garlic Cloves, minced
Brown beef, onions and garlic and drain fat. Add remaining ingredients, cover, and simmer until desired consistency is reached. (The original recipe calls for simmering an hour, but it also calls for 28 oz of diced tomatoes. I reduced the amount of tomatoes and just cook until it’s as thick as I like. Doesn’t usually take an hour.) Serve over spaghetti noodles.