Spaghetti Sauce
This is the sauce I grew up on--just good, solid spaghetti sauce. It still takes me back to sitting around the table at home with my family. I hope you enjoy it as much as I do!
- 1 lb ground round
- 1 medium onion (chopped)
- 2-3 clove garlic (smashed)
- 1/2 lb Italian sausage (ground)
- 1 28-oz can Diced tomatoes
- 1 28-oz can crushed tomatoes, or tomato sauce
- 1-2 tbsp Penzey's Tuscan Sunset Seasoning (or more according to taste)
- Salt
- Pepper
- Seasoned Salt
- Lemon Pepper
- 1
In a 4-5 quart Dutch oven, add the onion, sausage and the ground round and saute over medium-high heat. Stir frequently to avoid having the onion get brown.
When the meat is crumbly and pretty much cooked through, go ahead and drain most of the fat off out of the pan--leave a little because it adds good flavor.
Add the garlic at this point and saute for a couple of minutes, just until the garlic gets very fragrant.
Add the tomatoes and stir.
Add the Tuscan Sunset, seasoned salt and lemon pepper and stir to mix thoroughly.
Cover and let simmer for about an hour, stirring regularly to avoid any sticking.
After about an hour, take the lid off and let the sauce simmer for another 30-45 minutes. Once the sauce has reduced somewhat, taste for seasoning and adjust as needed with salt, pepper, or other seasonings. Let simmer for another 15-20 minutes and then enjoy with pasta--it works very well with lots of different pastas--my favorites are spaghetti, bucatini and penne.
Enjoy with a crisp, green salad and a glass of nice chianti--Buon Apetito!
Thank you for visiting my site! I hope you love the recipe!