Homemade Spaghetti Sauce

Howdy Friends! I am very humbly sharing this recipe with you; I’ve only made it from scratch twice now! So don’t shoot the messenger if it’s not perfect :) I am brand new to this recipe creating thing. I’m much more of a read a recipe once and tweak it to make it my own kind of a girl!

I’ve been making spaghetti sauce on my own since college with canned tomatoes like I grew up on. But I’m trying to eat even more sustainably by making my own sauce from my very own garden. And wow! The difference is REAL and oh so good . . . here we go!

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Homemade Spaghetti Meat Sauce

Yield: 20

Author: Leslie Morgan

Prep time: 30 MinCook time: 3 HourTotal time: 3 H & 30 M

Is there anything better than homemade spaghetti sauce? This is a Morgan Family all-time favorite and never last long in our house.

Ingredients

Roasted Tomatoes

• 24 cups Roma Tomatoes (roughly 16 pounds), chopped
• 6 cloves of garlic, roughly chopped
• 2 green bell peppers, chopped
• 2 red bell peppers, chopped
• Avocado Oil
• Salt and Pepper
• 2 tbs. Italian Seasoning

Meat Sauce

• 2 - 3 lbs ground meat
• 1 onion, diced
• 4 cloves of garlic, diced
• 1 tbs. Italian seasoning
• Avocado Oil
• Salt and Pepper to taste
• 6 cups of water or beef broth/stock
• 2 pinches of sugar if needed, sugar is only needed if using older tomatoes or to decrease acidity. Taste your sauce at the end to determine if you need it or not.

Instructions

1. Roast tomatoes, vegetables and seasoning at 425 for 20 - 30 minutes.
2. Blend together half of the tomato/vegetable mixture until smooth.
3. Brown meat, garlic, onion and seasonings until thoroughly cooked in a large Dutch oven.
4. Add in pureed tomatoes and vegetables, stir to combine.
5. Add in roasted tomatoes and vegetables and beef broth.
6. Stir to combine. Bring to a boil and allow this to simmer for several hours so the flavors can develop.
7. Near the end of your cooking time, taste your sauce. If you'd like to make it less acidic or just make it sweeter add in a pinch of sugar at a time. Allowing your sauce to simmer for around 20 minutes and tasting again before adding in another pinch of sugar.

Notes

If you're going to can your sauce, add in 1 tablespoon of lemon juice before adding your sauce to the can to help fight off acidity and botulism. From here, follow the canning directions for your particular canner.

Do you have to peel and seed your tomatoes? No, this is a preference that a lot of people have. I want all of the tomato and don't want to spend extra time peeling and seeding so I use them as is. It tastes delicious to us, and we get all of the nutrients this way.

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