Chunky, flavorful, swoonable spaghetti sauce that’ll make your noodles sing. Tried and true, this is the best spaghetti sauce your family will ever taste!
What is this, you’re asking? Two new posts within a few days? I love this blog and I want to be here more often. Things in other areas of my life have slowed way down and the post-surgery fog is beginning to lift. So prepare yourself for new, mouth-watering material here on Pip and Ebby. I have the next five months mapped out and I cannot WAIT to make, eat and share every single recipe on my agenda!
Last night Dan and I had a few of our skydiving friends over for dinner. It’s January and we are starting to miss our summertime pals! We enjoyed a delicious batch of spaghetti while much laughter bounced off our walls. In preparation for our night with friends, I remembered the spare tomatoes I had thrown into my freezer last August. I threw them into a skillet with a bunch of other tasty morsels to create a delicious and well-rounded spaghetti sauce. This makes a HUGE batch, so cut it in half if needed.
Cook 2 pounds of lean ground beef (or venison) in an extra-large skillet or saucepan over medium-high heat until it is no longer pink. Transfer the cooked meat to a bowl and drain the excess grease from the skillet. Or just leave it, if you’re feeling crazy. Don’t clean the skillet.
Heat 5 tablespoons of extra-virgin olive oil (in the same skillet) over medium heat.
8 cloves garlic, minced
2 yellow onions, chopped
1 green bell pepper, chopped
8-oz. package mushrooms, chopped
1/4 cup flat-leaf parsley, finely chopped
Cook, stirring occasionally, until the vegetables are soft and fragrant, about 5 minutes.
6 to 8 cups (approximately 30-40 Roma tomatoes total) frozen (thawed) or canned tomatoes (juices included), chopped (SUBSTITUTION: Two 28-oz. cans crushed tomatoes + one 28-oz. can diced tomatoes)
Two 6-oz. cans tomato paste
14-oz. can beef broth
1/2 cup red wine
Mix well. Please feel free to add a small can of diced tomatoes, if your sauce isn’t tomatoey enough.
2 tablespoons brown sugar
2 teaspoons Italian seasoning
1 teaspoon salt
Bring to a boil over medium-high heat. Reduce heat to medium-low and simmer for a minimum of 1 hour, stirring occasionally. I like to let mine cook for a couple hours at a really low setting, but 1 hour is plenty.
Pour the sauce over cooked spaghetti noodles and top with shaved or grated Parmesan cheese.
Instant Pot Spaghetti Sauce is another wonderful option to make spaghetti with. It’ll be tough because BOTH recipes are amazing!
I hope you love this as much as we did!
Have a great weekend!
Best Ever Spaghetti Sauce
- 2 lbs. lean ground beef
- 5 tbsp. extra-virgin olive oil
- 8 cloves garlic minced
- 2 yellow onions chopped
- 1 green bell pepper chopped
- 8 oz. package mushrooms chopped
- 1/4 cup flat-leaf parsley finely chopped
- 6-8 cups frozen tomatoes thawed and chopped (juices included) – this equals about 30-40 Roma tomatoes (FROZEN TOMATO SUBSTITUTION: Two 28-oz. cans crushed tomatoes + one 28-oz. can diced tomatoes)
- 2 6-oz. cans tomato paste
- 14 oz. can beef broth
- 1/2 cup red wine
- 2 tbsp. brown sugar
- 2 tsp. Italian seasoning
- 1 tsp. salt
- Shaved Parmesan cheese for topping
- Cook the ground beef in an extra-large skillet or saucepan over medium-high heat until no longer pink. Transfer beef to a bowl and drain excess grease from skillet (don’t clean skillet). Heat the olive oil over medium heat in the same skillet and add garlic, onions, green peppers, mushrooms and parsley. Cook, stirring occasionally, until the vegetables are soft and fragrant, about 5 minutes.
- Add the tomatoes, tomato paste, beef broth, red wine, brown sugar, Italian seasoning and salt to the skillet. Bring to a boil over medium-high heat. Reduce heat to medium-low and simmer for a minimum of 1 hour, stirring occasionally. Pour over cooked spaghetti noodles and top with shaved Parmesan cheese.