Fresh Tomato Spaghetti Sauce
WHY MAKE THIS RECIPE?
I love recipes that originate from a family creation. Knowing exactly what ingredients to put in every dish is key. A secret ingredient that pushes them into mind-blowing-yumminess is part of the magic.
In a Dutch oven or large heavy-duty saucepan/skillet, cook the beef and sausage over medium heat until no longer pink.
Drain all but 2 tbsp of the grease and add the onion and garlic. Stir for 5 minutes or until veggies are soft.
Add the crushed tomatoes, marinara, tomato paste and seasonings.
Mix well and increase to medium-high heat. Bring to a boil and then reduce to a simmer.
Simmer uncovered for 2-3 hours, stirring occasionally to avoid scorching on the bottom of the pan.
Remove bay leaves and allow sauce to cool before pouring into quart-size mason jars.
Store in the refrigerator for up to 1 week. If freezing, store in airtight containers for up to 6 months.
If you are searching for a sauce with even more flavor, try adding 1/4 to 1/2 cup red wine!