I have never really liked the taste of most jar sauces on my pasta. In the past, I’ve always used the McCormick envelope spaghetti mix with a few additions and enjoyed that flavor. When I began working on getting us off processed foods and things that have chemicals in them, I knew the McCormick pack had to go. I experimented with my own recipe to try and mimic that taste. This recipe is very close. Feel free to tweak it to your taste. I have found the fun of cooking is tasting as you go and trying a little more of one thing or another.
Homemade Spaghetti Sauce
1 Green Bell Pepper, chopped
1/2 large Onion, chopped or 1 whole medium size onion
4 to 5 cloves of garlic, minced
1 Tbsp Olive Oil
1 lb Ground Beef
1/2 Tbsp Fresh Basil
1/4 tsp Paprika
1/2 tsp Italian Seasoning
1/2 tsp Oregano
1/2 tsp Garlic Powder
1/2 tsp Onion Powder
1 small can Tomato Paste
1 14.5 oz can Diced Tomatoes, not drained
1 14.5 oz can Tomato Sauce
1 can of Water, more if you like your sauce thinner
1 Tbsp plus 1 tsp Sugar (add more if you like a sweeter sauce)
1 tsp Red Wine
1. Put oil in a large sauce pan and saute the onions, peppers, and garlic for 2 minutes.
2. Add the ground beef and cook until the meat is no longer pink. Drain the meat or cook off any grease.
3. Add the tomato paste, diced tomatoes, tomato sauce, and 1 can of water. Stir to combine.
4. Add all the spices and red wine to the sauce and stir to combine.
5. Bring up to a boil and then reduce the heat to medium low and simmer for 45 minutes.
Serve this sauce over your favorite pasta. This batch will make enough for a family of four to split it and I freeze the other half for another meal.