Italian Spaghetti Sauce (Print Version)
# Ingredients:
→ Meat
01 -
1 pound lean ground beef
02 -
1 pound Italian sausage (sweet, mild, or spicy)
→ Aromatics
03 -
5 garlic cloves, finely chopped
04 -
1 large diced sweet onion
→ Seasonings
05 -
2 teaspoons Italian seasoning (dried)
06 -
1/2 teaspoon ground black pepper
07 -
1 teaspoon kosher salt
08 -
2 tablespoons white sugar
09 -
1/3 cup parsley, chopped fresh
→ Tomato Base
10 -
1 can of crushed tomatoes (28 ounces)
11 -
1 can of fire-roasted diced tomatoes (15 ounces)
12 -
12 ounces of tomato paste
→ Liquid
13 -
1/2 cup beef or chicken broth
# Instructions:
01 -
Heat a large pot over medium heat and toss in the sausage and beef. Use a wooden spoon to break it into crumbles. Add the onion and garlic to the pot and continue stirring until the meat is fully cooked. Get rid of any extra grease.
02 -
Turn the heat to medium and stir sugar, parsley, salt, pepper, and Italian seasoning into the browned meat. Next, drop in the tomato paste and mix everything really well.
03 -
Add the broth, crushed tomatoes, and diced tomatoes (with juice) into the pot. Give it a good stir. Bring it to a gentle boil, then turn the heat down low. Let it lightly bubble for an hour or more, up to 3 hours, so the flavors really come together.
04 -
You can enjoy it immediately, put it in the fridge for later, or freeze portions for future use.
# Notes:
01 -
A pinch of sugar balances the tartness from the tomatoes, but you can skip it if you'd rather.
02 -
For a silkier texture, blend the fire-roasted tomatoes before adding them in.
03 -
The sauce gets richer the longer you let it cook.