Spaghetti is one of my favorite comfort foods. Nothing feels quite as wonderful and comforting as a belly full of spaghetti and homemade sauce. This recipe originally came from my Nana, but it has evolved as it has been passed down through the generations. To be honest, I never make it the exact same way twice! There is room for some flexibility, depending on personal preference. Therefore, I give you the basic recipe, and suggest possible additions. Plus, it is so quick to prepare – perfect for the days before Christmas when you’re running around and barely have time to think about what to make for dinner!
When I made this batch of sauce a few weeks ago, honey and I were still in the throes of our no-grains challenge, and so we ate the sauce over spaghetti squash. It certainly wasn’t better than pasta, but it was definitely a good substitute!
My Spaghetti Sauce
1 onion, diced small
6 cloves of garlic, minced
1 pound lean ground beef
1 large can of diced tomatoes
1 can of condensed tomato soup
1 can condensed cream of mushroom soup
1 tsp. dried basil
1 tsp. dried oregano
Salt and freshly ground pepper, to taste
Add-in options: 2 stalks celery (diced small), 1 green pepper (diced small), 20 mushrooms (sliced), 1 cup frozen peas, a couple of handfuls of fresh spinach.
Brown the ground beef and drain. Set aside. In a big pot, saute the onion for a couple of minutes in a little bit of olive oil over medium-high heat. Add the garlic and cook for one minute. If using celery, green pepper, or mushrooms, add them in now. When the veggies are tender, add the cooked ground beef, followed by the tomatoes, soups, and spices. (If you like your sauce really tomato-y, feel free to add a second can of diced tomatoes). Simmer over low heat for at least 30 minutes, longer if possible. If using the peas and/or spinach, add in at the end and allow to warm (peas) or wilt (spinach). Serve over your favorite pasta (or spaghetti squash), and enjoy with fresh bread. Happy eating!
PS. Only 1 more sleep until Christmas!