Homemade Spaghetti Sauce

Move that jarred stuff to the side and feast your food-loving eyes on this beaut. Homemade Spaghetti sauce is where it's at, folks. It takes a little bit of work, but it's WELL worth it in the end!

Course Main Course

Cuisine Italian

Keyword from scratch spaghetti sauce, no seasoning packet, sauce with sausage and hamburger

Prep Time 10 minutes

Cook Time 1 hour 10 minutes

Total Time 1 hour 20 minutes

Servings servings

Calories 360kcal

Author Heather Cheney

Ingredients

3 tablespoons olive oil
2 cups onion chopped and divided
1 red pepper coarsely chopped
1 pound ground beef
1 pound italian sausage
5 cloves garlic finely chopped
12 ounces tomato paste
2 teaspoons kosher salt
1 teaspoons black pepper
3 teaspoons dried oregano
3 teaspoons dried basil
1 ½ teaspoons dried thyme
1 pinch red pepper flakes
28 ounces Italian-style stewed tomatoes
28 ounces crushed tomatoes
8 ouncecs fresh mushrooms sliced
2 cups beef broth
¼ cup brown sugar
2 bay leaves
2 tablespoons balsamic vinegar

Instructions

Heat olive oil over medium high heat. Add ½ of the onions and saute until translucent and slightly browned. Add garlic and stir constantly for 1 minute. Add beef and sausage and cook until no red remains. Drain excess fat off of the cooked meat and return to the pan
Place the remaining onions and red pepper in a blender or food processor and blend until mostly smooth. 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, sugar and mushrooms. Stir until combined and add the bay leaves and balsamic vinegar.
Bring to a boil and then reduce to low and simmer for 1 hour up to 3-4. The longer it simmers, the more flavorful it will get. The sauce will seem watery at first, but as it simmers it will thicken.

Nutrition