My dad gave me a recipe for homemade spaghetti sauce that his friend had made for a get together. He told me I just had to try it and that it was the best spaghetti sauce he had ever had. My dad and I have very similar taste in food, so I figured I’d have to give it a try. After a little tweaking to that recipe and exchanging a little of this for a little of that, I finally perfected it and have been making this exact recipe for our little family ever since.
I hope this is one of those recipes that Alea asks for after she moves out (when she’s 45 because I never ever want her to leave me). Do you ever wonder about that? Which recipes your kids will request?
1. 2 cans tomato soup
2. 3, 15oz cans tomato sauce
3. 1 can of diced tomatoes
4. 2, 8oz cans mushrooms (optional)
5. 1 can tomato paste
6. 1 cup ketchup
7. 1 1/2 onions, chopped
8. 1 green pepper, chopped
9. 2 cloves garlic, minced
10. 5 dashes of Tabasco sauce
11. 3 1/2 pinches of oregano
12. 3 pinches dried or fresh basil
13. salt and pepper to taste
1. Combine all ingredients above and let simmer for 2 hours while stirring frequently.
I think my favorite part about making this homemade spaghetti sauce is the delicious smell that lingers in my house while it’s simmering away on the stove. It smells like italian spices, garlic, and tomatoes– three of my favorite things! I also love that I can just divide it all out into freezer bags and just defrost it as we need it. I use our homemade spaghetti sauce for everything from lasagna, spaghetti pie, and even just the usual spaghetti– you can just add 1 pound of browned ground beef to the sauce!
Pro Tip: To put sauce into freezer bags, place the freezer bag into a cup and then use a ladle to pour the sauce in. When it gets full, take the baggie out, add another scoop or two and then seal the baggie shut! Easy Peasy!
Have you ever made homemade spaghetti sauce?