Meaty Spaghetti Sauce

I’ve made homemade spaghetti sauce since early on in my marriage.  I just could not justify the amount of money that a little jar of pre-made stuff in the stores requires.  It’s not terribly complicated, but it’s one my most requested and highly complimented family dishes.  Here’s how I do it:

In a heavy sauce pan, cook 1lb lean ground beef until barely pink.  Add one diced onion and 1-2 cloves garlic, and cook until onion is translucent.  (I’ve also been known to sneak other vegetables into my sauce and cut down the meat.  Shredded carrots, and zuchinni are easy, healthy additions, as are green or red peppers, mushrooms, and olives).  Drain off  fat and return meat mix to pan.

Add two large cans of diced tomatoes and two large cans of tomato sauce, 2TBSP sugar and 2-3 TBSP Italian seasoning mix.  Cover and simmer for 1-2 hours.

This sauce is wonderful as is, but we LOVE garlic at our house, so about 30 minutes prior to serving, I will sneak in another clove of garlic for a little more kick.

See?  Easy.

We use this sauce as a dipping sauce for garlic french bread, as pizza sauce, or as regular spaghetti sauce in our favorite Italian recipes.    It makes enough to serve a family of six with leftovers for lunch the next day, or a family of four two times.  Leftover sauce can be frozen and re-heated later for a quick and easy meal instead of dining out.

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