My family just loves spaghetti and I’ve tried almost every brand of spaghetti sauce on the market. I wanted to find one that was as healthy and preservative free but any of the healthier version I tried left my family with sour faces. Until I found this recipe for homemade spaghetti sauce. They love it! When my mother was visiting I made it for her and she loved it too! Now it’s the only spaghetti sauce we use. I hope you enjoy it as much as we have. The recipe below is for a single batch. I always make at least a double batch (which is what the pictures show) and freeze the extra for a future meal.
Homemade spaghetti sauce
2 TBS olive oil
1 med chopped onion
4 garlic cloves (pressed)
1 can (28 oz) tomato sauce
2 tsp parsley (or 2 TBS chopped fresh parsley)
1 tsp dried basil
1/2 tsp dried oregano
1/2 C chopped green pepper (optional)
1/2 C spinach (optional) I like to throw this in because it’s good for them and they never even know it’s in there 🙂
1/2 c chopped fresh mushrooms (or small can)
Heat oil in pan and add onion and garlic to cook.
Add green peppers, mushrooms, and spinach (and anything else you want to sneak into it, my MIL adds carrots to hers)
We usually like a little meat in our spaghetti sauce so while the onions and such are cooking I have another pan on the stove browning the ground beef, pork, or turkey.
Once your vegies are cooked, pour in your tomato sauce.
Now add your parsley, basil and oregano and simmer for at least 30 minutes and serve over your favorite noodles.
Serve over your favorite pasta noodles. In an attempt to make this dish a little more figure friendly I like to use cabbage “noodles” rather than pasta.