Homemade Spaghetti Sauce

I’m pretty big on shortcuts.  It’s not that I’m lazy (I am, but that’s beside the point), it’s because I’m busy.  So I use an easy sauce recipe most of the time.

For me, bottled/canned spaghetti sauce doesn’t do it.  The first reason is that it is universally too thin.  The second is that it is much too acidic.  There’s too much tomato and nothing to absorb and neutralize all that acid.  There’s a particular brand (I won’t name) that’s roughly equivalent of taking a shot of sulfuric acid.

We have two sauces that we really like in this house.  This is one.  The second is amazing, much better than this one, but much more complex.  So we’ll start here.

There are lots of notes for this one. First of all, this is the base. Feel free to add more veggies or subtract veggies that you don’t like. I like the solidness of the zucchini.

If you like more liquidy sauce, then don’t drain the diced tomatoes. If you like a thicker, heavier sauce, then drain the diced tomatoes and simmer for a bit longer.

I will also brown some ground beef or sausage and add to the sauce after the tomatoes. I’ve also been known to add in a bag of frozen meatballs. Simmer this for about 15-20 minutes until the meatballs are done.

The proper way to cook spaghetti is to cook the noodles for about half the listed time, then add the noodles to the sauce and simmer the sauce for at least 10-15 minutes. Have you ever wondered why spaghetti and sauce tastes so much better as leftovers? It’s because the flavors have had time to develop and soak into the noodles. If you cook the noodles in the sauce, they absorb the sauce much more readily.

Recipe after the break.

  • 1 can diced tomatoes (Italian flavor)
  • 1 can tomato sauce (the nothing but tomatoes kind)
  • 2 small zucchinis, rough chopped
  • 1 small onion, chopped
  • 1 pound mushrooms, cubed
  • 1-2 tablespoons Italian seasonings
  1. Saute the onions and zucchini in a large saute pan
  2. Add the mushrooms
  3. Saute until the mushrooms are soft
  4. Add the cans of tomato and the seasonings (to taste)
  5. Bring to a boil
  6. Simmer until ready to eat
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