Spaghetti Sauce from Fresh Tomatoes

Updated: Sep 22

Garlic and Basil come together for a delicious tasting and smelling Spaghetti Sauce that is better than any store-bought version you can find.

Nothing makes a home more inviting than the smell of spaghetti sauce simmering on the stove... it radiates through the house and draws people to the kitchen. And using fresh in-season tomatoes is the icing on the cake!


There is no perfect spaghetti sauce. There are perfect spaghetti sauces! -Howard Moskowitz




Spaghetti Sauce from Fresh Tomatoes




List of Ingredients


  • 1 lb. of Ground Beef

  • 1/2 lb. of Italian Pork Sausage or Lamb

  • about 12-15 Whole Fresh tomatoes, fully ripe or 28oz can of Crushed Tomatoes

  • 6 oz can of Tomato paste

  • 1 Small/medium diced Onion

  • 4-6 Minced Cloves of Garlic

  • 1.5 tbsp of dried Basil

  • 1 tbsp of dried Oregano

  • 4 Bay Leaves

  • 1-2 tbsp Worcestershire sauce

  • Salt and Pepper to taste

  • 1 tbsp sugar

  • Optional: diced mushrooms, red pepper flakes or sweet peppers (or poblano)

  • Toppings: Parmigiano Reggiano or Goat Cheese



Directions


  1. Add ground meat to a large pot or Dutch oven and brown completely, drain any liquid if needed, return to stove, and then, with the heat on low/medium add the diced onion and minced garlic. Stir the mixture until it becomes fragrant, about 2mins.

  2. Add the rest of the ingredients to the pot- Tomatoes, Paste, Basil, Oregano, salt, pepper, Worcestershire Sauce, Sugar, Bay Leaves, optional add-ins. Note: You can use 28oz of crushed canned tomatoes if you don't have fresh ones.

  3. Bring everything to a boil and then reduce heat to simmer. This is going to cook for about 2hrs or so, so the sauce should be slightly thin to start. If it is too thick, add a very small amount of broth or water. Cover and let cook but stirring regularly, until all the flavors have meshed, the consistency is good, and a beautiful sauce has been achieved. This is great to start in the AM... cook halfway, let the sauce sit/marinate all day, and finish cooking that evening. That way the flavors will be more intense.

This sauce can be divided up into storage bags and frozen for later use too.

Use over your favorite pasta, rice or spaghetti squash, top with either cheese, and enjoy!



Stay Lucid,

Kanaya



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