This is a family favorite! I have been serving this sauce for 40+ years and I still crave it on Italian Night! It takes a couple hours to simmer and the aroma will fill your house!!!! I can hardly resist dipping crackers and bread into it while it cooks!! When the kids get home from school they do the same! :)I can still see them today in this ritual and it brings back many happy memories. Please put away the Ragu and give my HOMEMADE SAUCE a try!!! It really is easy and worth the couple of extra steps! xoxo
SPAGHETTI AND MEAT SAUCE
- 3 14oz cans diced tomatoes, undrained
- 2 tablespoons plus 1 teaspoon olive oil divided
- 1/3 cup chopped white onion
- 3 garlic cloves minced
- 1 1/2 pounds lean ground beef
- 1 6oz can tomato paste
- 3 tablespoons brown sugar
- 1 1/2 teaspoon dried oregano
- 1 teaspoon salt
- 1/2 teaspoon dried basil
- 1/2 teaspoon dried thyme
- 1 bay leaf
- 2 cups hot water
- 1 pound uncooked spaghetti
- Freshly grated parmesan cheese
Optional step: Put the tomatoes and liquid in a blender and pulse 4 or 5 seconds to crush. Set aside.
Heat 2 tablespoons of the oil in a large pot of skillet over medium heat. Add the onion and garlic and cook and stir until the onion is soft but not brown. Increase the heat to medium-high and add the meat. Continue to cook, stirring until the meat is browned. Stir in the tomato paste with a wooden spoon. Cook until the mixture starts sticking to the pan, about 5 mins. Add the reserved tomatoes, brown sugar, oregano, salt, basil, thyme, and bay leaf. Mix well. Stir in the water. Bring to a boil, decrease the heat, and simmer uncovered about 2 hours, stirring periodically and adding more hot water if the sauce gets too thick.
Twenty minutes before serving, cook the spaghetti according to package directions. Drain.
Put the Spaghetti in a bowl, sprinkle in the remaining 1 teaspoon of oil, and combine. Serve the sauce in another bowl. Pass the cheese.
Serve with a tossed salad, corn or green beans, and garlic bread.