The Best Homemade Spaghetti Sauce
If you’re a fan of a thick, meaty, spaghetti sauce, look no further! This is one of my absolute favorites to make, especially on a cold, or rainy day. It’s so easy, and so filling!
Tips!:
- The sauce is its absolute best when you start it in the morning and let it simmer on warm heat all day. You only have to give it a stir every so often, and it’s perfect by dinner time!
- Feel free to experiment! This recipe was orginally my grams, and then I changed a few things and made it my own. We all have different tastes , so dont be afraid to try different amounts or sugar, garlic, ect!
Ingredients:
- 1 large yellow onion
- 1 package of ground beef , I source mine locally
- 1, 28oz can of whole peeled tomatos
- 1, 12oz can of tomato paste
- 3 cups water
- 1 tsp salt
- 1tsp pepper
- 3tsp garlic powder
- 1 tbls sugar
- 3 tbls oregano
- olive oil
Instructions:
- Finely chop your onion. In a large pot , cook your onion over medium-high heat in olive oil until almost carmelized.
- Mix your hamburger meat in, breaking it up as you do. Add your salt and pepper. Cook until your meat is fully done
- Add your tomato paste , and water. Begin stirring
- Pour the whole tomatos , smooshing them with your hands as they enter the pot.
- Sprinkle your garlic, sugar, and oregano. Let cook over medium-high heat for about 15 minutes, stirring periodically.
- Now you can turn your heat down low. Let your sauce simmer as long as you can. I find just checking it between chores to stir works perfectly.
- Youre all done! Yum!
Notes:
- Cooking your onions and hamburger seperate is a must! It might be tempting to just throw it all together, but dont . It wont be nearly as good.
- If you prefer a less chunky tomato sauce, you can always throw your tomatoes in the food processor or blender beforehand. I just find breaking them up with my hands adds that much more love to it, and its the way my gram always did it.
- Know your stove , and be smart! Dont completely leave a stove unnatennded ever.
- If you dont have olive oil, other oils, and butter work aswell. I just find olive oil to be the best for this recipe.
