Spaghetti Sauce
User Reviews
5
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Prep Time
8 mins
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Cook Time
1 hr
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Total Time
1 hr 8 mins
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Servings
8 servings
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Calories
137 kcal
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Course
Main Course, Condiments
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Cuisine
Italian
Spaghetti Sauce
Description
The Spaghetti Sauce features diced onion, celery, and carrot sautéed in olive oil until softened, forming the flavor foundation. Italian seasoning, garlic, salt, black pepper, and crushed red pepper flakes season the vegetables before adding lean ground beef, which is cooked until no pink remains. Tomato paste is incorporated and cooked to intensify flavor, then deglazed with vegetable broth to lift browned bits from the pan.
Sun-dried tomatoes in oil add a concentrated tomato taste and texture, combined with crushed whole peeled tomatoes for a chunky consistency. The sauce simmers for 35 to 45 minutes, allowing flavors to meld and liquid to reduce to a thickened state ideal for serving over spaghetti.
This recipe yields about 2 quarts of sauce, suitable for multiple servings and can be adjusted in seasoning to taste before serving.
Ingredients
- 1 tablespoon olive oil
- 1 onion diced
- 3 celery diced, stalks
- 2 carrot diced
- ½ tablespoon Italian seasoning no salt added
- 2 garlic minced, cloves
- 1 teaspoon salt
- ½ teaspoon black pepper
- ¼ teaspoon crushed red pepper
- 1 pound ground beef lean
- 1 tablespoon tomato paste
- ½ cup vegetable broth low sodium
- ¼ cup sun-dried tomatoes in oil
- 2 ounce whole peeled tomatoes crushed by hand into a chunky consistency, canned
- spaghetti for serving
Instructions
- In a large dutch oven, add olive oil and heat over medium heat. Add onion, celery and carrot and cook until the onion is translucent and the vegetables have begun to soften, 7 to 9 minutes.
- Add Italian seasoning, garlic, salt, pepper and red pepper flakes to taste. Cook until the garlic is fragrant, 1 to 2 minutes.
- Add ground beef and cook, stirring occasionally to break up any large chunks of meat and until the meat has been cooked through and no pink remains, 3 to 5 minutes.
- Add tomato paste and cook for 2 to 3 minutes, then deglaze the pan with vegetable broth, stirring to scrape up any brown bits that have formed on the bottom of the pan. Cook until the broth is reduced, about 2 minutes.
- Add the sun-dried tomatoes and whole peeled tomatoes and stir well to combine. Bring the sauce to a boil, then reduce heat to a simmer and cook for 35-45 minutes. Taste and adjust seasoning with salt and pepper as needed.
Notes
- This recipe yields approximately 2 quarts of spaghetti sauce, providing enough for several meals.
Nutrition Information
Show DetailsNutrition Facts
Serving: 8servings
Amount Per Serving
Calories 137 kcal
% Daily Value*
| Calories | 137kcal | 7% |
| Carbohydrates | 9g | 3% |
| Protein | 14g | 28% |
| Fat | 5g | 8% |
| Saturated Fat | 2g | 10% |
| Polyunsaturated Fat | 0.5g | 3% |
| Monounsaturated Fat | 3g | 15% |
| Trans Fat | 0.2g | 10% |
| Cholesterol | 35mg | 12% |
| Sodium | 524mg | 22% |
| Potassium | 581mg | 12% |
| Fiber | 2g | 8% |
| Sugar | 4g | 8% |
| Vitamin A | 2835IU | 57% |
| Vitamin C | 16mg | 18% |
| Calcium | 61mg | 6% |
| Iron | 3mg | 17% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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