A spaghetti dinner is one meal that is in consistent rotation in our house. It’s one of those simple meals that’s filling and just hits the right spot. It also doesn’t hurt that Bubbles enjoys “noodles” so it’s a meal that the whole family can enjoy.
A lot of times spaghetti ends up being a spur-of-the-moment decision. The kind of meal where you’ve sat around asking “What should we have for dinner?” for the last 2 hours and finally everyone agrees that some sauce-covered pasta would be a great choice. When it’s more of a planned meal, however, I like to take the time to make my own spaghetti sauce.
Homemade spaghetti sauce is not that complex, so if you haven’t tried it yet – now’s your chance! It’s mostly just pour and mix, with a few taste-tests to ensure a balance of spices suited to your taste. It also freezes well so make a batch and serve it with dinner and then freeze the leftovers so when the pasta mood strikes, you’ll never have to say “shoot, I need to run to the store”.
- 1 can (28 oz) crushed tomatoes
- 1 can (12 oz) tomato sauce
- 2 cans (6-8 oz each) tomato paste
- ½ C water
- 2 cloves garlic, crushed
- 1 tsp. onion powder
- 3 T brown sugar
- 1 tsp. dried basil
- ½ tsp. fennel seeds
- 2 T Italian seasoning
- 1 T kosher salt
- ½ tsp. garlic salt
- 1 tsp. black pepper
- 1 tsp. red pepper flakes
- 2 T dried parsley
- Add the crushed tomatoes, tomato sauce, tomato paste and water to a stock pot.
- Mix in all remaining ingredients, stirring until well-combined.
- Cover and simmer on low for at least 2.5 hours. More time will allow the flavors to develop more deeply.
- If desired, add addition mix-ins just before serving. Some suggestions are:
- Ground beef (browned)
- Ground sausage (browned)
- Artichoke hearts (drained)
- Mushrooms (drained if canned)
- Parmesan cheese (grated)
- Plain sauce (with no mix-ins) can be stored in the fridge for 3-4 days. Plain sauce (with no mix-ins) can also be frozen and stored for 2-4 months.