I’ve said it before, but my hubby is not the biggest fan of traditional Spaghetti (thus this and this), but I am. We had a lengthy discussion about this and what it came down to was the sauce. He’s just not a fan of the bottled/canned sauces that are available to purchase on the grocery isle. So, I set out to make us a homemade sauce that would make all of our tummies smile. Here’s what did the trick!
The secret to most GREAT sauces is the opportunity to let them simmer for a nice amount of time. While this sauce takes only a few minutes to prepare, it does require a nice 45-minute simmer. So, plan ahead. The simmering is where all the magic happens, so don’t be messing with that step if you mess with anything.
I love the balance of textures found in the sauce. I used a combination of diced tomatoes and crushed tomatoes and I think it yielded some fabulous texture.
The spice combination is pretty perfect too! If I wasn’t feeding a 2-year-old, I may have added a bit more crushed red pepper . . . but what I have in the recipe is definitely enough to give is a slight punch without really even noticing it’s there. And, you’ll find all your traditional Italian spices in there too.
I must note that I used no added sugars. Sugars are typically added to most spaghetti sauces. I was hoping that this sauce would taste well without it, and I am happy to report that it’s not even missed . . . not one bit!
You can easily use lean ground beef in the recipe. I chose to use ground turkey to save a little on calories and fat, but they can be interchangeable.
This recipe makes a lot of sauce. I like it that way because then I can freeze it and use it for later (without having to do any of the work). It freezes beautifully.
I like to serve this sauce on top of whole wheat noodles of any kind. It would also be delicious served over spaghetti squash. Seriously . . . I’m so glad to have this recipe because now we can have spaghetti a little more often with smiles all-around! Homemade is always better, isn’t it!?