Today’s recipe is for my favorite spaghetti sauce. Another recipe I’m stealing from my mom’s bag of tricks, this sauce is thick enough you can (and I often do) eat it from a bowl without any noodles. Don’t be scared off by the “all day” aspect, this involves a similar amount of work as most slow cooker recipes.
Here’s what we’re making:
Here’s what you need:
1.5 lbs stewing or ground beef*
1 lb boneless pork, cubed
1 Tbsp olive oil
1 bay leaf
1 clove garlic, minced
12 oz tomato paste
1/2 cup onion, chopped
16 oz tomato sauce
1 tsp sugar
1/4 cup fresh parsley, chopped
1/2 tsp sweet basil
1 lb fresh mushrooms, sliced
1/4 tsp baking soda
*Either works, but using the ground beef gives a thicker, more satisfying sauce
Start by browning your beef and pork in your oil along with your bay leaf. Add your garlic and onion once the meat is browned. When the onion and garlic begin to soften, add your tomato paste and tomato sauce, adding 1 can of water for each can of tomato product. Add all of your remaining ingredients except for baking soda and allow to simmer for 3-4 hours.
In the last 10 minutes (about how long it will take you to cook your spaghetti noodles), add your soda. Salt and pepper to taste and serve over noodles.
I love this spaghetti sauce. I really don’t make it as often as I should. It makes for a great, satisfying dinner and the extra freezes incredibly well. Everybody here enjoys it, and you just can’t beat a big, hearty bowl of spaghetti for comfort food.
**As a note, this is getting the “low carb” tag, but obviously it becomes not-so-low-carb if you put it on top of a giant plate of pasta. I’ve been known to eat this sauce with no pasta. Be restrained with your noodles if you’re trying to keep your carbohydrates in check.**