The Pioneer Woman Tasty Kitchen
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Spaghetti Sauce

4.00 Mitt(s) 1 Rating(s)1 vote, average: 4.00 out of 51 vote, average: 4.00 out of 51 vote, average: 4.00 out of 51 vote, average: 4.00 out of 51 vote, average: 4.00 out of 5

Prep:

Cook:

Level: Easy

System:

18

Description

*Note: This recipe makes a ton and can easily be halved! This hearty meat sauce is a cinch to make and can be used on spaghetti, on garlic bread, or over cheese-stuffed pasta shells. Divine!

Ingredients

  • 5 pounds Ground Beef (I Used Ground Round)
  • 3 Tablespoons Olive Oil
  • 2 whole Large Yellow Onions, Diced
  • 2 whole Green Bell Pepper, Seeded And Diced
  • 6 cloves Garlic, Minced
  • 1 cup White Wine (or Low Sodium Beef Broth If You Prefer)
  • 2 cans 28 Ounce Crushed Tomatoes
  • 1 can (14 Oz. Size) Crushed Tomatoes
  • 1 can (small, 4-ounce) Tomato Paste
  • 1 jar Good Storebought Marinara Sauce (can Use Another Jar If You Like The Sauce To Be More Saucy Than Meaty)
  • 1 teaspoon Ground Oregano
  • 1 teaspoon Ground Thyme
  • 4 whole Bay Leaves
  • 2 Tablespoons Sugar
  • 2 teaspoons Kosher Salt
  • ½ teaspoons Crushed Red Pepper (optional)
  • ¼ cups Finely Minced Fresh Parsley (or 3 Tablespoons Parsley Flakes), More To Taste
  • 1 whole Rind From One Wedge Parmesan (optional)
  • ½ cups Grated Parmesan Cheese (optional)
  • 2 pounds Spaghetti, Cooked Al Dente And Tossed With Olive Oil
  • Extra Minced Parsley, For Serving
  • Extra Parmesan Cheese, For Serving

Preparation

IMPORTANT: This recipe can easily be halved! I just like to make a ton so I can freeze it.

In a large pot over medium-high heat, brown the ground beef until totally browned. Remove meat from pot with a slotted spoon and put into a bowl. Set aside.

Discard any grease in pot, but do not clean the pot. Drizzle in olive oil. When it is heated, throw in the diced onion and diced bell pepper. Stir it around for 1 1/2 minutes, then add the garlic. Stir and cook for an additional minute.

Pour in the wine and allow it to bubble up and reduce for about 1 1/2 minutes. Add crushed tomatoes, tomato paste, and marinara sauce. Stir to combine, then add oregano, thyme, sugar, salt, bay leaves, and crushed red pepper (if using). Stir, then add cooked ground beef and stir to combine. Place the lid on the pot and allow to simmer for 1 hour, stirring occasionally. Add a little water or some low-sodium broth if it needs more liquid

After an hour, add the minced parsley and the rind from a wedge of Parmesan (or grated Parmesan if you prefer–or both!) Stir to combine, then put the lid back on and allow it to simmer for another 30 minutes or so. Discard bay leaves before serving.

Serve a big bowl of oiled noodles and spaghetti sauce so guests can serve themselves. Top each serving with minced parsley and grated Parmesan (or Parmesan shavings) and serve with a big piece of garlic-cheese bread.

Amen.

3 Comments

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Avatar of Meg_Ave

Meg_Ave on 7.16.2013

This is the best spaghetti sauce EVER! It tasted so much like what my Grandma used to make! I will definitely never use store bought again, this just taste so much better! Thanks PW!

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Deedo on 9.20.2012

Oh yes, one more funny note. Your addition of the jarred spaghetti sauce to your “homemade” sauce reminded me of a time many years ago when I was raising my boys and invited a college student family friend to join us for dinner. The boys were about 8 and 10 years old and always lovedmy spaghetti sauce so I decided the college student might also. We were sitting at the table eating that night when the guest said to me, “Did you make this spaghetti sauce from scratch?” I answered coyly, “Why yes I did!? My ten year old then added, “No you didn’t Mom, it’s Ragu!” WEll, yes if you want to get technical it did have a jar of Ragu in it but a lot of other stuff too so I called it my own homemade sauce. The honesty of kids, huh?

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Deedo on 9.20.2012

Hey Ree-Just made the Spaghetti Sauce to put it in my freezer according to your recipe from the other day. Just a few questions, I have never seen a 4 oz. can of tomato paste-so I used my 6 oz. I also didn’t have enough ground beef so I used half ground beef and half ground turkey. It smells delish as it is bubbling along. Can’t wait to freeze it an save it for a rainy day when I have nothing in the fridge or on the shelves, which is hardly ever of course! Or I might use it to take to a neightbor or sick friend along with a loaf of bread and a package of pasta someday. Also can’t wait to try it on the “garlic bread” with cheese. YUMMY!

One Review

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Avatar of suenndy

suenndy on 10.21.2012

Very good recipe.

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