Homemade Spaghetti Sauce
Oh hi there, it’s been awhile since I blogged on my own blog. Time has got me working on everyone else’s sites. I found myself with some free time, so here I am! This is one of our favorite recipes – if you can call it a recipe, it’s more of an experiment. Homemade spaghetti sauce is hands down better than anything in a jar or can, and it’s super flexible recipe.
I love sharing this recipe with people when they say they don’t have time to cook, or they want to pull something from the freezer. Spaghetti sauce is super easy and you can add anything to it, it all depends on your tastes. I love using leftover grilled veggies in the sauce during summertime. (It’s a refreshing change of pace when I pull the sauce from the freezer in the middle of winter.) This recipe gets even easier with a stick blender because you don’t need to be super precise with your cuts, because you can puree it to your texture liking.
Basic Homemade Spaghetti Sauce: (Quantities to your taste preferences)
- Olive Oil
- Green Pepper
- Crushed tomato
- Kosher Salt / Pepper / Italian Herbs to taste
- Optional: Pureed Butternut Squash / Box of Butternut Squash soup
- Optional: Splash of red wine (really brings out of the flavor)
- Serve over your favorite pasta, or Spaghetti Squash (how to bake/make via The Tasty Kitchen)
Step by Step
Dice a medium sized onion and some garlic (or pre-chopped is fine)
Heat a tablespoon of olive oil in a large pot on medium heat.
When the oil is hot, add the onions and garlic and cook for about five minutes.
While the onion is cooking, chop some spinach. I generally use a half to full of bag of pre-packaged spinach, but feel free to use more/less or even a frozen spinach (thawed). With a stick blender it will get blended down.
Add the spinach to garlic and onion and cook until most of the moisture is gone.
(You could stop here and add some milk & cheese to make creamed spinach. Voila!
Add chopped mushroom, carrot and green pepper. (In the summer I throw leftover grilled veggies in)
Cook for a few minutes to soften and to cook the moisture out.
Add 1 Tablespoon of dried Italian Herbs.
Optional: Add some canned pumpkin, box of Butternut Squash Soup – (V8 makes it), or make your own. Bake a squash, scoop it out and add it – we’re going to blend it anyway.
I know, I know this doesn’t look pretty but it adds another layer of yum and FREE veggies!
Finally add can of crushed tomato, or this Extra Thick Tomato Puree is really awesome too.
Add a pinch of salt and pepper and let everything cook together for at least a half hour, or several hours. (Splash some red wine here if you like.)
I cook mine one to two hours over low heat to let all the flavors come together. Trust me – it’s worth it!
Use a stick blender to make your own chunky, semi-chunky or thick sauce. We usually go somewhere in the middle because then our girls are more likely to eat it. Then serve with your favorite pasta or freeze for future use!
Serve over your favorite pasta, or Spaghetti Squash (how to bake/make via The Tasty Kitchen)
- My favorite containers to freeze in are the Ziploc® Brand Twist ’n Loc® Containers. I’ve never had them stain, and I love that you can screw the lid on.
- Freeze sauce in freezer bags. Place a plastic bag inside a measuring cup, fill and seal. Lay flat in a freezer (on a plate) – then you have sauce ready for whenever you want to use it. Add it to a new batch of sauce you’re making. (It’s like sauce starter!)