I'll admit that up until several months ago, I only ever used the kind of spaghetti sauce that comes in the jar. Which is fine, I never had much reason to complain, but my husband insisted that I needed to try making it because the homemade version is so much better.
That, and it's the first thing his Dad taught him how to make so I think homemade spaghetti sauce has a special place in Khale's heart.
So over the last several months I've made countless batches of spaghetti sauce and tweaked it along the way to get it just how we like it. Except, this sauce doesn't have to be restrained to only being served spaghetti style. Throw it over manicotti or make an incredible lasagna with it. Or for a really simple dinner you can put it on french bread, top it with slices of mozzarella or provolone, melt the cheese under your broiler and then chow down - so darn good!
Don't you just want to grab a spoonful of it?
When made with 93/7 beef and served on top of whole wheat noodles, you've got yourself a pretty healthy yet hearty meal!
1 lb. ground beef (80/20 or 93/7)
1/2 onion, finely chopped
4 cloves of garlic
2 tsp. dried italian seasoning
1/4 c. fresh parsely, finely chopped
1 tsp. dried basil (you could substitute a few tbsp. of fresh if you have it)
4-6 baby portabello mushrooms, chopped (optional)
28 oz. canned crushed tomatoes
Salt and pepper to taste
In a large skillet or saucepan, brown the beef until there's just a small amount of pink left. Add in the onion and continue to cook until the onion is tender. Using a microplane, grate in the cloves of garlic and add remaining ingredients, except the crushed tomatoes. Saute everything together for about five minutes. Pour in the entire can of crushed tomatoes. Bring to a simmer and cook for ten minutes to allow all the flavors to combine.
Serve over, or with, your favorite pasta.