About 13 years ago, before we were married, my husband and I were eating dinner with a couple. Heather had this amazing spaghetti sauce prepared and it was delicious. It was the best spaghetti sauce I had ever eaten. Several years later, I asked her for the recipe. I had not forgotten this amazing spaghetti sauce! It was her mother’s recipe and it was as good as I remembered. I have been making it now for three years and this is my variation of the recipe.
It is important for you to know that the ingredients listed are for one batch of the sauce. We just picked up our cow. You can read about that here. 🙂 . So, I am making a large pot of the sauce in the images below. I am actually making 4 batches at once. We love this stuff! I use it not only but for spaghetti, but for lasagna and ravioli too.
You will need:
1 Jar Ragu Chunky Garlic & Onion
2 cans diced tomatoes (or Italian diced tomatoes)
1/2 T Italian Seasoning (leave this out if you use the Italian diced tomatoes)
1.5 pounds ground beef
1/3 cup sugar (or more to your taste)
1 cup chopped mushrooms
1 chopped bell pepper (I’m using frozen from my garden)
1 small chopped onion
minced garlic to taste
The first step is to brown your ground beef. I am using a large stock pot because I am making 10 quarts of sauce.
You can add your chopped onion, bell pepper, and mushrooms. I am using frozen bell peppers from last years garden. My husband does not like chunky veggies in his sauce, so I am actually going to puree mine in the food processor. I’m adding a full clove of garlic to my 4 batches.
I also puree the onion.
I will add the bell pepper, onion, and chopped mushrooms to cook with the ground beef.
Cook until the beef is browned and the vegetables are soft. My meat is lean, so I am not going to drain off the liquid. If you want to drain some of the fat off at this point you can.
Next, add the diced tomatoes.
Again, my husband doesn’t like them chunky, so I am going to blend them with my immersion blender.
Add the tomatoes to the meat mixture and then add the jar of Ragu. (I’m adding 4 jars!)
Next, add the Italian Seasoning
The sugar is the secret ingredient. Heather added 3/4 cup of sugar to her sauce. I’ve reduced it to about 1/3 of a cup. (I used 1.5 cups for 4 batches)
Next, bring the sauce to a boil, then reduce the heat and simmer for at least 2 hours. Be sure to stir it frequently.
I saved enough for tomorrow night’s dinner and then bagged the rest in quart servings. Making 4 batches of this recipe yields 10 quarts of sauce!