Best Spaghetti Sauce
My brother lived in Italy for a few years and he came back with a lovely recipe for spicy tomato sauce. He's a vegetarian, so I adjusted the recipe to include meat. Note: I usually use ground turkey, but any ground meat (chicken, beef, lamb, etc.) may be substituted. For the more fatty meats like beef or lamb, just drain the fat before adding the tomatoes.
- Preparing Time: 30 minutes
- Total Time: 30 minutes
- Served Person: 1
white meat free
tree nut free
nut free
contains gluten
contains red meat
shellfish free
contains pasta
dairy free
- salt to taste
- 2 cloves garlic minced
- 2 tbsp. olive oil
- black pepper ground
- 2 onions chopped
- 1 green chili (serrano, jalepeno, ect.) minced (keep the seeds)
- 1 lb. ground meat
- 1 #10 can chopped tomatoes
- 1 tsp dried basil or 2 tsp fresh, chopped
- 1 tsp dried oregano or 2 tsp fresh, chopped
- Carbohydrate 44.4908725 g
- Cholesterol 318.08 mg
- Fat 144.217475 g
- Fiber 8.45662519645691 g
- Protein 82.4112775 g
- Saturated Fat 42.054925 g
- Serving Size 1 1 Serving (959g)
- Sodium 3808.699 mg
- Sugar 36.0342473035431 g
- Trans Fat 15.284048 g
- Calories 1806 calories
Heat the oil on medium heat in a large, heavy saucepan until water dropped in sizzles gently. Throw in the onions, chili, and garlic and fry until the onions are golden and translucent. DO NOT LET THEM BURN, burned garlic tastes terrible. Increase the heat to high and add the meat. Fry until the meat has just turned brown, then add the chopped tomatoes. Bring the sauce to a slow boil, then turn the heat down to low and allow to simmer for as long as you want. The longer the sauce simmers, the better it is. Taste the sauce, and season as necessary. About ten minutes before you are ready to serve, turn off the heat, add the basil and oregano, throw in a splash more olive oil, and serve on top of your favorite pasta. Enjoy!
