Beef, PastaMalia Howe

Spaghetti Sauce

Beef, PastaMalia Howe
Spaghetti Sauce


*Note, I am giving you the full recipe, but know that I cut this in half, and we ate off of this 3 times (twice for dinner, once for lunch). If you have freezer space, make the full recipe and enjoy the fruits of your labor without fuss at a later time

  • 3 tablespoons olive oil
  • 2 cups onion, chopped and divided
  • 1 red pepper, coarsely chopped
  • 2 pounds hamburger (at least 90% lean)
  • 5 cloves garlic, finely chopped
  • 2 cans (6 oz each) tomato paste
  • 1 teaspoon kosher salt
  • 1 teaspoon black pepper
  • 3 teaspoons dried oregano
  • 3 teaspoons dried basil
  • 1 1/2 teaspoons dried thyme
  • 2 14-oz. can Italian-style diced tomatoes
  • 2 28-oz. can crushed tomatoes
  • 1 carton fresh mushrooms (optional, I would have loved to throw them in, but didn't for the sake of my kids)
  • 1 1/2 cups beef stock or beef broth
  • 2 tablespoons brown sugar
  • 2 bay leaves
  • 2 tablespoons balsamic vinegar

Heat olive oil over medium-high heat. Add 1/2 of the onions and saute until translucent and slightly browned. Add garlic and stir constantly for 1 minute. Add beef and cook until no red is showing. Drain beef slightly. Blend up the remaining onions and red pepper in a blender or food processor until mostly smooth (I think you could also add some carrots and celery with success). Add mixture to the garlic, onions, and beef and stir to combine, cooking for another minute. Add tomato paste and spices and cook for 1 minute, stirring until combined. Add tomatoes, beef broth and sugar (and mushrooms, if using). Stir until combined and add the bay leaves. Bring to a boil and then reduce to low and simmer for 1 hour, stirring occasionally. You can let this simmer up to 3 hours if you'd like. Fifteen minutes before serving, stir in the balsamic vinegar.