Homemade Spaghetti Sauce — Columbia Table Kitchen

I know that at first this sounds like an extremely daunting recipe to make. but bear with us here and give this one a shot. All the sauce ingredients get thrown TOGETHER in one pot and cooked until vegetables are tender.

I love this recipe so much. I need to be so much better about making a big batch of this and freezing it. I’ve frozen this in plastic containers and it thaws just fine and reheats great.

Spaghetti Sauce
2 lbs. meat of choice- Our favorite is to use a combination of ground beef and ground pork
2 medium onions, chopped
2 medium sweet red peppers, chopped
2 medium green peppers, chopped
2 cans (15oz) tomato sauce
2 cans (15oz) stewed tomatoes
2 TBSP brown sugar
4 tsp chili powder
1 tsp garlic powder
1 tsp oregano
Salt and Pepper to taste

Cook and drain meat, set aside. In a large stock pot add all chopped vegetables, cans of tomatoes, and seasonings. Cook on medium to medium low heat until vegetables are tender. Stirring occasionally. The longer it simmers in the pot the better. I’ve actually chosen to let mine simmer in the pot for a few hours. This next step is optional, but before adding the meat, I use an immersion blender to blend out the chunks in the sauce. Could also pour into a blender and blend until desired consistency. Add meat. Serve or divide up for storage.
This does make a large amount Could easily serve and have plenty left over to freeze for another meal.
The brown sugar is important! Our grandpa puts a scoop of brown sugar in store bought spaghetti sauce also. Just the tiniest bit of sweetness to cut the acid from the tomatoes. He even puts a scoop in his chili.
- Truth be told his scoop and our scoop are very different quantities. Measuring with your heart is best practice.