Shellie’s Super Spaghetti Sauce

Hello folks and welcome back to the All Things Southern kitchen! I’m happy to share my Homemade Spaghetti Sauce with y’all. It’s good, MAMA MIA good. Jarred sauce can’t compete but then, I’ve gotten to where I don’t like to use anything processed if I can help it. It’s better for your taste buds and your insides. Here, let me show y’all how easy it is.

Shellie’s Super Spaghetti Sauce

Holy Trinity, minced, cooked in butter

2 (28 ounce) cans of crushed tomatoes

2 cloves minced garlic

1 tablespoon olive oil

2 Tbsp dried basil

1 Tbsp sugar

2 tsp black pepper

1 tsp. oregano

1 tsp. thyme

1 tsp parsley

1/4 cup grated Romano cheese

 

Saute a couple cups of the Holy Trinity, (chopped onions, celery, peppers). Remove veggies and brown your hamburger meat. Drain.

For our sauce, we’ll begin by heating a tablespoon of olive oil and tossing in a couple cloves of minced garlic. Stir this around a minute or two to develop the flavor but don’t let your garlic burn. Now, once your garlic is heated, add yourself a couple cans of crushed tomatoes and your preferred seasonings. I use dried basil, black pepper, oregano, thyme, parsley and a dash of sugar.

Here’s the deal. At this point, you’ve basically got all of your ingredients in the pot but the longer your sauce cooks, the deeper the flavor is going to get. (I say that, but in the interest of full disclosure, I rarely start my sauce as soon as I should to let that happen.) Bring it to a low boil and turn it down. Add your sautéed veggies and browned hamburger meat, and try to cook it at least an hour over a medium heat. In the last thirty minutes, I like to drop in about a fourth cup of grated Romano Cheese. It’s a nice kick.

Serve over your favorites spaghetti or vermicelli noodles. Of course, we like to top it with grated Parmesan.  However you enjoy it, enjoy it! That’s my Super Spaghetti Sauce and it’s good eating from the All Things Southern kitchen to yours.