Hearty Homemade Spaghetti Sauce
TOTAL TIME: Prep: 20 min. Cook: 55 min.
YIELD: 4 cups.
After years of experimenting, my mom has perfected her hearty spaghetti sauce recipe. It's excellent served with a tossed salad and garlic bread. Although the recipe makes more than two servings, it freezes well. —Jennifer Shaw, Fond du Lac, Wisconsin
Ingredients
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1 pound lean ground beef (90% lean)
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1/2 cup chopped sweet red pepper
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1/4 cup chopped green pepper
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1/4 cup chopped celery
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1/4 cup chopped onion
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2 garlic cloves, minced
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1/4 pound sliced fresh mushrooms
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1 can (14-1/2 ounces) Italian diced tomatoes, undrained
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1 can (6 ounces) tomato paste
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1/2 cup water
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1 bay leaf
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1 teaspoon sugar
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1/2 teaspoon salt
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1/2 teaspoon dried basil
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1/2 teaspoon dried oregano
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1/2 teaspoon pepper
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Hot cooked spaghetti
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2 tablespoons shredded Parmesan cheese
Directions
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1.
In a large skillet, cook the beef, peppers, celery, onion and garlic over medium heat until meat is no longer pink and vegetables are tender; drain. Add the mushrooms; cook for 2 minutes.
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2.
Stir in the tomatoes, tomato paste, water, bay leaf, sugar, salt, basil, oregano and pepper. Bring to a boil. Reduce heat; cover and simmer for 45 minutes, stirring often. Discard bay leaf. Serve sauce over spaghetti. Sprinkle with Parmesan cheese.
Nutrition Facts
1/2 cup: 142 calories, 5g fat (2g saturated fat), 29mg cholesterol, 424mg sodium, 12g carbohydrate (8g sugars, 2g fiber), 13g protein. Diabetic Exchanges: 2 lean meat, 1 vegetable.
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