Saturday, April 18, 2015

Spaghetti Sauce

So this sauce was looking a little elaborate for my taste, but only because Pioneer Woman's recipe makes a TON so you can freeze some! Her post about it was so funny to read because she adds a jar of store bought marinara sauce and she was totally mortified by the whole thing but swears by it! I tried it all out and good heavens...can this lady do anything wrong?!

This served my family plenty of sauce for spaghetti (I served it with Cheesy Garlic Bread Sticks), plus 2 large ziploc bags full of leftovers to freeze. She recommends lasagna and sloppy joes! At first I thought the sloppy joes idea was kind of weird until I could smell and taste the sauce and it totally fits. This recipe can be halved for a regular amount of sauce (it will still leave you leftovers but you'll want them anyway!)

What you will need:
  • 5 lbs. ground beef
  • 2 T olive oil
  • 1 yellow onion, minced
  • 1 green pepper, minced
  • 6 cloves garlic, minced
  • 1 C white wine (or low sodium beef broth....or neither...since I spaced this step. Heehee)
  • 1 14 oz. can crushed tomatoes
  • 2 28 oz. cans crushed tomatoes
  • 1 can tomato paste (or none since I didn't have any. Whoops)
  • 1 jar marinara sauce (I ended up just using prego traditional pasta sauce)
  • 1 tsp. oregano
  • 1 tsp. thyme
  • 2 T sugar
  • 2 tsp. salt
  • 1/2 tsp. crushed red pepper
  • 1/4 C minced parsley
  • 1/2 C grated parmesan
  • Rind from Parmesan wedge (optional)
  • Brown the beef in a large pot
  • Remove beef from pot, and drain the grease
  • In the same large pot, add olive oil and let it heat up a bit
  • Add minced onions and green peppers to the oil
  • Saute' for a couple of minutes
  • Add the minced garlic
  • Pour the white win over the vegetables and let it cook for a minute
  • Add the crushed tomatoes, tomato paste and marinara sauce
  • Add the seasonings 
  • Let it simmer for about an hour
  • Add in the parsley
  • Add in the parmesan and wedge if you so desire
  • Let is simmer for another 30 minutes
  • Serve with fresh parsley and parmesan

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