My spaghetti sauce recipe! ^_^

I'll be sharing my recipe that I use for spaghetti sauce! It's one that I make from scratch. ^.^ I can confidently say that this sauce tastes WAY better than a lot of the ones served in restaurants, which to me tastes more like ketchup on noodles. >.< Well, here it is. :) Hope you guys try it out~!


What's Needed:

The largest pot you have (trust me, you're going to need it)
1 tbsp. olive oil
6 cloves of garlic (minced)
1 medium sized yellow onion (diced)
5-6 Roma tomatoes (diced)
1 package of mild Italian sausages, cut in halves
Lots of garlic powder
Lots of dried basil
Lots of Italian Seasoning
A teaspoon of crushed red pepper
A dash of sugar
5 Bay leaves
1 to 1 1/2 lb. of ground beef (you may add more if you like your sauce to be extra meaty)
2 8 oz. cans of roasted garlic tomato sauce
1 6 0z. can of tomato paste
6 oz. water
Wine (I add about a third of the bottle in)
1 bundle of fresh basil (chopped)


Directions:
Add the olive oil to the pot and place it over medium-high heat. Once heated, add garlic and wait for it to become slightly toasted, about 10 minutes. Then, add in the diced onions and wait for them to become soft and transparent. Be sure to stir them so they don't burn! Add roma tomatoes, sausage, garlic powder, Italian seasoning, dried basil, crushed red pepper, sugar and bay leaves. Mix the ingredients together and wait for the sausage to brown completely. Next, add in the ground beef. Again, wait for it to brown and cook thoroughly before adding anything else. Once brown, add in the tomato sauce and tomato paste. Using the empty 6 oz can, fill it with water and add it to the spaghetti sauce. Stir well. Add in the wine and fresh basil, mix, and then cover the pot with the lid. Lower the heat to medium, and let it cook for 45 minutes. Check on it and stir in between time.


And you're done! <3

Boil up some noodles and enjoy~!

Homemade spaghetti sauce is sooo good. Try this recipe guys.

I'ma have to try this next time I cook. Sounds easy to make too.

Mmhmm~! ^_^ I agree. It's the best! :D




Please do. :) I hope you like it. ^.^ And yeah, it is pretty simple to make. It's definitely one of my favorite things to cook because of that reason, and because there's always enough left over for at least a couple of more nights. ^_^ It also tastes soooo much better the next day. x3

Interesting.
I shall try this out.

Yay~! ^_^ I'm glad there's people willing to try it out. :3

I work at Italian restaurant so I'm sick of pastas, but this one seemed good so I will try this when it's my turn to cook!

Lols! I see. xD I hope that when you try it, you like it~! :D

I'm definitely going to hold onto this recipe. It sounds delicious.

Yay! :D It's personally one of my favorites, so hopefully you'll like it, too. ^_^

Lol, i cooked a sauce similar to yours for lunch today! the only difference is that i don't use garlic, younger brother is allergic.

Good recipe! The only thing I changed when I tried it tonight was that I used roasted garlic instead as well as a lot of oregano, and no Italian seasoning. So good :3

Will hold this recipe for future use.

Really? Yummy~! ^.^ I wonder if the change of taste is really noticeable or not without the garlic. I kind of want to test it out sometime.... And I'm sorry about your brother's allergy to garlic. Food allergies can be horrible. :( I used to be allergic to strawberries when I was younger, and I broke out in so many hives. >.<




Glad you liked it! :D I think it's also neat when people change up the recipe a bit and get a little creative with it. ^_^ Using roasted garlic and oregano sounds really good, so maybe I'll have to try that, too.




Great! ^.^

Yeah, he's allergic to a lot of stuff >_>) But, better than being intolerant, because allergies can change with time.

At least you can eat them now and nothig too bad happened when you were little D:

What I like about this recipe is that despite the large ingredient list (or rather because of it) this recipe is easily applied in a variety of ways. It had a wonderful balance of comprehensive flavor the first time I used it, but it also has the ability for ingredients to be removed or left out, and still have a great flavor.

Also, if the recipe is doubled, it can be used in an industrial setting such as a restaurant or catering company, and have so many flavors already imbibed into the sauce without too much effort. This can condense the focus of the dish and cut down on the chefs prep time/effort. I give it a 4.5/5 and highly recommend it to anyone who is proud of their ability to serve and prepare food, its a great recipe.