Homemade Spaghetti Sauce

Remember forever ago when I said I was going to post a recipe for homemade spaghetti sauce and then I didn't? Well, baby #3 has my head spinning (actually, it's not Olivia, it's Ashlynn who requires the attention of 3 children), but I am starting to get into a new groove, so I finally remembered that I still needed to post that recipe.

This recipe is from Mel's Kitchen Cafe, and she said that it makes enough for her family of five for 2 meals. So, I tried it just because I wanted to try making my own sauce, but thinking it's not the most economical way to go as far as spaghetti sauce goes. So, I make the sauce, and about died. I don't know how much dear Mel's family consumes, but I had enough sauce that we ate it for dinner and then I froze enough for 6 more meals. So, pretty economical after all. And it was nice and fresh tasting.



3 tablespoons olive oil

2 cups onion, chopped and divided

1 red pepper, coarsely chopped

2 pounds hamburger (at least 90% lean)

5 cloves garlic, finely chopped

1 12 oz. can tomato paste

1 teaspoon kosher salt

1 teaspoon black pepper

3 teaspoons dried oregano

3 teaspoons dried basil

1 1/2 teaspoons dried thyme

2 14-oz. can Italian-style diced tomatoes

2 28-oz. can crushed tomatoes

1 carton fresh mushrooms (optional)

1 1/2 cups beef stock or beef broth

2 tablespoons brown sugar

2 bay leaves

2 tablespoons balsamic vinegar

Heat olive oil over medium high heat. Add 1/2 of the onions and saute until translucent and slightly browned. Add garlic and stir constantly for 1 minute. Add beef and cook until no red is showing. Drain beef slightly. Blend up the remaining onions and red pepper in a blender or food processor until mostly smooth. Add mixture to the garlic, onions and beef and stir to combine, cooking for another minute. Add tomato paste and spices and cook for 1 minute, stirring until combined. Add tomatoes, beef broth and sugar (and mushrooms, if using). Stir until combined and add the bay leaves. Bring to a boil and then reduce to low and simmer for 1 hour, stirring occasionally. Fifteen minutes before serving, stir in the balsamic vinegar.

NOTE: The sauce will seem watery at first but will reduce to perfection after simmering for an hour. I've let it simmer on the stove for up to three hours before with no problems.