Spaghetti Sauce

Date: May 23, 2011

Recipe: Modified from

Modifications: I used 1.5 pounds of sausage and 0.5 pounds of ground beef because I like sausage better. We added chopped spinach to the portion we ate tonight. I added a few more cloves of garlic.

[UPDATE]: Here is the actual full recipe that we now use

1 lb bulk Italian sausage (mild or hot)
1 lb ground beef
1 large onion, finely chopped
1 (12 ounce) can tomato paste
3 (28 ounce) cans crushed tomatoes
2 cups red wine
6 cloves garlic, minced
2 tablespoons sugar
4 teaspoons dried basil
2 teaspoons dried oregano
4 tablespoons chopped fresh parsley
2 teaspoons salt
1/2 lb chopped spinach

  • In pot, brown ground beef and sausage with onions until completely brown. Drain fat.
  • Add remaining ingredients, bringing to a boil.
  • Reduce heat, loosely cover and simmer for 30 minutes, making sure to stir occasionally.

Time to table: 30 minutes prep, 30 minutes to simmer

Servings: 2 adults, 1 toddler, plus 4 extra meals in freezer bags

Ben: Love

Erin: Love

Annie: Love

Notes: Someday I will make this with around thirty cloves of garlic and revel in the best spaghetti sauce in the world. I also want to try making it with red wine in place of the water. We had this with whole wheat pasta twists tonight, with copious amounts of Parmesan cheese. We love this sauce around here.
Pasta with tomato spinach sauce
Annie's spaghetti sauce with spinach
Annie eating her spaghetti

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