Okay, so it’s more labor intensive than opening a jar–but it’s also far, far richer in flavor, more nuanced in seasoning, and it will fill your whole place with an incredible aroma that will leave you hungry long before it’s ready.
This spaghetti sauce will be used to make lasagna tonight (about half of it, anyway) and then the rest will go on pasta for a quick meal this week. Bonus score: the leftover lasagna makes an excellent lunch or re-heat for Refrigerator Review.
Best news yet: no preservatives or weird chemicals. Be sure to compost the onion skins and garlic peels, if you use fresh garlic.
Recipe: Absolute Best Spaghetti Sauce
2 TBS Olive oil
2 onions, chopped
1 LB ground beef
¼ LB sausage
8 cloves of garlic, peeled and minced OR 1 tsp garlic powder
2 28 Oz can of diced tomatoes or tomato sauce (or 1-28 oz can of each)
1 tsp dried Italian seasoning
1 tsp dried parsley
¼ tsp dried basil
½ tsp dried oregano
1 TBS sugar
Heat the olive oil in a large pan over medium heat. Peel and dice onions, add to the oil, and add garlic. Cook for about 3-5 minutes, until the onions are soft but not brown. Add the meat and brown it in the garlic/oil for about 10 minutes, or until all pink is gone. Drain the excess oil.
Put the meat mixture into a slow cooker (or, if you wish, use a very large pan on the stovetop for one-pot cooking). Add the tomatoes/tomato sauce and the spices. Stir to mix and cook on low for 6-8 hours. If you’re cooking it on the stovetop, check it and stir it every hour or so to be sure it’s not burning or sticking. If it’s in a slow cooker, don’t open it!
Enjoy it with pasta, in a meaty lasagna, as a stuffing for ravioli or stuffed shells, or strain the meat and use the tomato sauce for chicken parmesan, reserving the meat and some sauce for super-meaty pasta.