We love spaghetti in our house. It’s quick, easy, yummy, high in fiber, and all around pretty good for you. However, I don’t always like buying a jar of spaghetti sauce. Jared sauce can often be bland, expensive (if you are buying the high-fiber heart healthy ones like we do), and honestly, less personal. Does that last point sound weird? I guess it is kind of strange, but when I make a meal, I like to feel like I MAKE it. It’s nice to sit down to a meal that took some effort, and has personal touches.
All of this means that I have been wanting to make my own spaghetti sauce for a while. So, I finally took the plunge. I found a recipe and adapted it to our needs and personal preferences. And now that it has passed the the taste test, I can make up a giant batch and start freezing it for later uses, which will make future spaghetti nights SUPER simple.
Homemade Spaghetti Sauce
(Adapted from Joy In My Kitchen)
*Makes 4 LARGE Servings
2 cans (14.5 oz each) undrained diced tomatoes, blended
2 cans (8 oz each) tomato sauce
1 can (6 oz) tomato paste
8oz mushrooms, sliced
2 medium carrots, chopped
2 T brown sugar
5 garlic cloves, minced
3 tsp. dried basil
3 tsp. dried oregano
1 tsp. salt
1 tsp. black pepper
***Now, this step includes a matter of preference. My husband doesn’t like spaghetti sauce with chunks of tomato in it, so I blended my diced tomatoes in the food processor before adding them to a large pot. If you want to do this, just blend for about 2-3 seconds (really, it’s not long at all), but if you like the chunks then don’t bother blending at all.***
Pour all of your tomato products (diced, sauce, and paste) into a large pot. Mix them together and place them on the stove-top on a medium setting.
After about 2 minutes, mix your veggies and garlic into the pot. Then add in all of the spices and the brown sugar. Continue to let it cook on a medium setting for about 5 minutes. After five minutes, turn it down to the lowest setting and let it slowly cook for about 4 hours. Make sure to stir it up now and then so things don’t stick to the bottom of the pan. If you need to, you can add a little water during this process.
We enjoyed it with some yummy whole wheat noddles. Oh, and adding homemade Wheaty French Bread to this meal makes it extra special 😉
-The Spaghetti Sauce Cooking Kelley
P.S. As always, I can’t vouch for the complete accuracy of the wonderful Sparks Recipe calculator, but here is what it says about this recipe: