Renee Vincent's Homemade Tomato Sauce

by - 10:29 PM

It took me a long time (and a lot of tasteless results) to finally come up with the best homemade spaghetti sauce. I can't claim any Italian in my ancestry, nor do I think I could beat their recipes in a taste test, but I think I might at least give them a good run for their money.

This recipe can use either fresh ingredients, or dried spices and canned produce for a quick, wholesome meal when you don't have time to run to the store.

Also this recipe contains ground beef for a meaty sauce.

Need it to be vegetarian? Want just a classic tomato sauce?

No problem. Just leave out the ground beef. This hearty, chunky recipe is great both ways!

So get cooking and please let me know what you think.

1 lbs. ground beef
3 Tbsp butter
3 Tbsp extra virgin olive oil
5 garlic cloves, minced
1/2 large red onion, diced
1 (14.5 oz) can petite diced tomatoes, or 2-3 large fresh tomatoes, diced
1 (28 oz) can whole peeled tomatoes, pureed
1 tsp salt
1 tsp garlic powder
2 tsp dried oregano
2 tsp dried basil or 2 Tbsp fresh basil, chopped
1/4 tsp thyme
1 tsp sugar

Boil your favorite pasta per package directions but save 1/4 - 1/2 cup starchy pasta water before draining.

Brown ground beef and drain. Saute garlic and onions in butter and olive oil for 2-3 minutes. Add in ground beef, tomatoes, tomato puree, salt, oregano thyme, basil, garlic powder, and simmer for 45 minutes, stirring occasionally. Add in saved pasta water and sugar.

Serve over pasta and sprinkle with Parmesan cheese.

  • Fresh ingredients really make this recipe pop!
  • If your sauce is too runny for your taste, sprinkle in cornstarch a little at a time to thicken. (Remember, a little goes a long way so do so sparingly.)
  • The amount of starchy pasta water is based on the juiciness of your tomatoes. If using canned diced tomatoes, there is usually enough water and 1/4 cup is all that is necessary.
This recipe serves 4 - 6 people

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