Spaghetti Sauce

No recipe collection is complete without a good spaghetti sauce recipe. This recipe is simple with only 5 to 6 ingredients, and requires minimal cookware and effort. Another plus? It’s great with ground venison, which is A) cheaper than beef if your husband hunts like mine, and B) leaner and thus healthier than beef. Don’t get me wrong, I love beef, but this is a painless way to make a healthy substitution and I don’t know about you, but I could stand to eat a little healthier from time to time. Since it’s good either way I switch back and forth between beef and venison based on which one is currently on top of the pile in the freezer.

Brown the meat and garlic. I used venison this time, hence the olive oil, since venison tends to be a little dry.

Once the meat is browned, add diced tomatoes, tomato sauce, and herbs.

Simmer till your sauce is nice and thick. See the little pool of liquid on top? That means its still got a few more minutes of cook time to go.

Over ravioli or in lasagna and with lots of parmesan is our favorite way to eat spaghetti sauce.

Spaghetti Sauce
Prep Time: 5 minutes
Cook Time: 35 minutes
Serves 6

1 lb ground beef or venison
2 tbsp olive oil*
2 tbsp minced garlic
1 24 oz can petite diced tomatoes, drained
1 24 oz can tomato sauce
2 tsp Italian herb seasoning

*Only use olive oil if you are using venison. Beef has plenty of fat all by itself.

Brown the ground beef or venison with the minced garlic. Once browned, drain the diced tomatoes thoroughly and add to the meat, along with the tomato sauce. Stir in the Italian herbs and let simmer for about 30 minutes, until the sauce is nice and thick with no liquid pooling on the top. Serve over noodles, ravioli, or tortellini and top with grated parmesan.

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