This spaghetti sauce is one of my favorite comfort foods to make and it reminds me of the sauce my grandmother used to make. It was always a treat when we got it because my grandmother only knew how to cook two things that I’m aware of- spaghetti sauce and shrimp salad. It’s very thick and full of ground beef, onions, and bell peppers. A hefty spoonful of sugar adds some sweetness and cuts any bitterness in the tomatoes. Two whole cans of tomato paste give it an extra intense flavor.
I like this sauce so much, I have been known to skip the pasta and just eat a bowl full of sauce with a spoon. With lots of Parmesan cheese on top- the kind in the green can. Usually I prefer fresh Parmesan on things, but maybe since I grew up eating spaghetti sauce like this one with grated Parmesan out of a can, it’s just what I crave.
Childhood food memories are the best aren’t they?
This sauce freezes really well and I’ll often make a double batch of it and freeze half for a second meal.
- 1 1/2 pounds lean ground beef
- 1 large onion, diced
- 1 green bell pepper, diced
- 1 clove garlic, minced
- 2 (6-ounce) cans tomato paste
- 1 (8-ounce) can tomato sauce
- 1 (14 1/2-ounce) can stewed tomatoes
- 1 tablespoon Italian Seasoning
- 1 tablespoon Worcestershire Sauce
- 1 tablespoon sugar, the original recipe calls for 2 tablespoons, but I just add one
- 1 teaspoon salt
- 1 cup water
- Brown beef in a large heavy bottomed pot. Drain fat.
- Add onion and green pepper and saute until onion is tender, about 5 minutes. Add garlic and saute 30 seconds.
- Add tomato paste, tomato sauce, stewed tomatoes, seasonings, and water.
- Simmer 3o minutes.
Note: If you're nervous about the amount of sugar, start with 1/2 tablespoon and add more if desired.
Recipe Source: adapted from Paula Deen