Recipe by Matt Smith
This spaghetti sauce freezes very well for later. I use standard quart-size ziplock bags, and stack them in the freezer.
Top Review by annettewebb
I made this recipe in my slow cooker with Spicy Italian sausage that I had fried up in a pan before adding it. I cut the recipe in half and still had a lot of leftover. The one thing I would do differently is the amount of tomato paste added. I would most likely use a couple of Tablespoons instead. Next time I will make some meatballs to go with it, I think that would be great with it. I also used some of the leftover sauce for homemade pizzas. The kids enjoyed that, thanks for sharing.
- 1 1⁄2 lbs lean ground beef
- 56 ounces diced tomatoes
- 56 ounces tomato sauce
- 48 ounces tomato paste
- 8 bay leaves
- 3 garlic cloves
- 4 tablespoons basil
- 2 tablespoons oregano
- 4 tablespoons onion powder (or equivalent real onion)
Directions See How It's Made
- Brown beef in a skillet.
- Put into a large stock pot with the tomato sauce, paste, and diced tomatoes.
- Add most of the required amount of all the spices.
- Let simmer on low, stirring enough to keep it from burning to the pan bottom, for an hour or so.
- Taste a spoonful and add the rest of the spices to taste.
- TIPS: When you add spices, mix well and simmer 1/2 hour before you taste and add more if necessary.
- The thicker the metal of your stock pot, the less you have to stir.
- Cover it to prevent splatters, but not airtight (I use a spoon to prop the edge of the lid to let vapor escape.).
- The longer it simmers, the thicker it gets (yum).
- The sauce is also very good without the beef.