First I have to say, this may be the best spaghetti sauce I’ve ever tasted! I’ve changed it around and modified it at times, but it is too great when done by the recipe for me to say modifying it much is the best. For a delicious dessert with it, try some of our Fried Apples with a bit of ice cream!
The core of this recipe was originally found it on Food Network.com and it really is a great recipe! Unfortunately, Food Network has removed the original recipe. It is a creation of the very entertaining Emeril Lagasse but I was unable to find it on his site to link to the original either.
If you want, you can double it and freeze or can the leftover sauce.
It works really well on homemade pizza also, with some modifications and soon I’ll be posting that. If you get distracted and cook it too long, it will get thick and be perfect for pizza sauce….. I think that was a happy accident indeed!
Anyway, below are my pictures. Sorry I forgot to take them while the sauce was put together! I didn’t make the meatballs, instead used a combination of ground beef and Italian sausage that I had pre-cooked. I’m all about convenience!!! Hope you try this out, you won’t be sorry!!!
Perfect Spaghetti Sauce Recipe
Cook Time: 4-5 Hours,
*30 Minutes: See Tips below for the faster version*
- 1 tsp bacon drippings
- 1 c diced onion
- 1 c diced bell pepper (optional)
- 1 cup sliced mushroom (optional)
- 1 to 2 Tbsp minced garlic (use 1.5 tsp if you aren’t a huge garlic fan)
- 1 (28 oz) can crushed tomatoes
- 1 (15 oz) can tomato sauce
- 3 oz tomato paste
- 1/2 tsp dried basil
- 1/4 tsp dried oregano
- pepper, to taste if you’d like
- Heat bacon grease over med-low heat, until it pops when you flip a little water on it. If it starts smoking, remove it from the heat completely for a bit to let it cool. If you’ve accidentally burned it, throw it out and start over. The flavor will reflect in your food!
- Saute onion and bell pepper, until onion is starting to brown and bell pepper is almost cooked through. If you aren’t using mushrooms, skip step 3, and continue to cook until the onion and bell pepper is done, adding minced garlic when they are almost translucent. You just want a slight brown on the garlic.
- Remove from oil, then saute mushrooms. When mushrooms are almost done, add the onion and bell pepper back in the hot oil along with the minced garlic and red pepper. Saute about 1-2 minutes, until garlic is cooked.
- Add all other ingredients and stir well.
- Bring to a low boil, then drop the heat down so that the sauce begins to simmer.
- Allow to simmer, stirring occasionally, covered for 4+ hours. or until it reaches your desired consistency.
- Serve over your favorite pasta.
Perfect Spaghetti Sauce Tips
*If you’d like to make this (much) faster, leave the pot uncovered as you cook and add the seasoning in when you add the garlic. It helps get the flavor out of the dried herbs faster. You can also add more tomato paste to make it thicken faster.
Great Side Dish Ideas
If you are going all out, I cannot recommend enough a side salad with our homemade croutons. They are out of this world! They are another recipe which you can make-ahead and freeze!
Obviously, garlic bread goes amazingly well! If you would like, you could even leave off the butter and dip it in some quality olive oil with some fresh parsley chopped up and mixed in.