Family Night Spaghetti Sauce Recipe

A family favorite, easy and fast when needed or simmer it all day if you have time. Chances are you have all of these ingredients in your pantry already and this sauce is so much better than sauce from the grocery store shelf.
When I first moved away from home I discovered one of the meals I missed most was my mom's spaghetti. I called her one day to ask her for the recipe and she said she really didn't think she had it written down anywhere. It had been a long time since she'd made any so I wrote down what she could recall and this is it! 
 
I think this was probably one of those great retro recipes from a Sunset magazine in the 70's that Mom started making and it was so easy and tasty, why mess with it? 
I'm sure it was always served with Kraft Parmesan cheese, you know the one in the green can? But feel free to mix it up. I've used crumbled feta cheese for this photo shoot and it was delicious. Asiago is also fabulous.
What we love most about this recipe:
Fast and easy to put together.
Leftovers never go uneaten.
Celery - it's good for you and anti-inflammatory
Tomatoes - rich in lycopene, a powerful antioxidant
I think this recipe is probably what you'd think of as an Italian American style sauce. Perhaps it's not your Italian grandmothers bolognese sauce but it's simpler, still beautiful American cousin.
I hope you'll try it! 
Cheers!
~Melisa

Family Night Spaghetti Sauce Recipe

Ingredients

1 pound ground beef or venison

 *If you’re using venison - add 2 tablespoons Olive oil

1 white or sweet onion chopped

4 stalks of celery chopped

3-4 cloves garlic minced

1 1/2 teaspoons salt

1 teaspoon ground black pepper

1 teaspoon dried oregano

1 teaspoon dried rosemary leaves

1 1/2 teaspoons dried basil

1 or 2 bay leaves

1 14 oz can diced tomatoes ( I used fire roasted)

1 14 oz can tomato sauce

1 small can tomato paste

1/4 cup water

Method

Begin browning the ground beef or venison in a large skillet over medium heat. If you’re using venison add 2 tablespoons of olive oil to the pan.

 

Add to that, the garlic, onion, celery and spices. Stir occasionally until well browned and the vegetables are starting to soften (about 5 minutes).

Next add the tomato products and water stirring to blend. Cover, reduce the heat to low and simmer for 30 minutes or all day if you like.

This will be ready to eat in 30 minutes but of course the longer this simmers the better and leftovers are fabulous!

Serve over your favorite pasta topped with your favorite cheese.

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Copywrite © 2019 by Melisa Smith