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Paleo Chunky Spaghetti Sauce

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One of my best friends asked me the other day what spaghetti sauce I use. I laughed because she always hates my answers to questions like that. My answer? I don’t buy spaghetti sauce I make my own:) As usual she ragged me by saying of course you do- But hey I can’t help it if its the truth! Homemade spaghetti sauce is amazingly easy, never disappoints and it trumps store-bought sauce anytime.

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This recipe calls for ingredients you probably already have in your pantry and takes 30 minutes to throw together. The longer it simmers the better so since its so easy to make do it ahead of time and let it sit all day on low! Summer is over, school is here and I am still one busy mom and business owner. Cooking has always been my passion and I will always keep you updated on my latest and greatest recipes but they may come at a slower pace than usual! Stick with me though and I will never disappoint ya!

Chunky Spaghetti Sauce
 
Author:
Ingredients
  • 1 lb. E3 ground beef
  • 1 large 28 oz can of crushed tomatoes
  • 1 12 ounce can diced tomatoes
  • 4 roma tomatoes, quartered
  • 1 yellow onion, chopped
  • 2 TBSP of olive oil plus more for drizzling
  • 5 cloves garlic, minced
  • ¼ cup red wine vinegar
  • 2 tsp salt and pepper each
  • 2 tsp oregano
  • 1 tsp red pepper flakes
  • 1½ tsp thyme
  • 2 bay leaf
  • 1 TBSP sugar
  • 2 TBSP chopped Fresh Parsley
  • 2 TBSP chopped basil
Instructions
  1. Saute the onions, peppers, and garlic in 2 TBSP of olive oil over medium to high heat until translucent. Drizzle the other 1 TBSP of olive oil over the quartered roma tomatoes and place on a baking sheet. Roast in the oven at 400 for 15 minutes. Remove and set aside until cool then give then a rough chop.
  2. In a large pot over medium-high heat, brown the ground beef until totally browned. Remove meat from pot with a slotted spoon and put into a bowl. Set aside.
  3. To the pot with the veggies add in the crushed, diced and chopped roma tomatoes, red wine vinegar and seasonings. Pour in ½-3/4 cup of water or more depending on how thick you want the sauce to be. Add the Parmesan rind and simmer for 30 minutes. Stir in the browned meat and top with extra chopped parsley.
  4. Note: If you want to cook the sauce all day just place it on low for 4-6 hours in a large pot and add in the browned meat about an hour before you are ready to serve.

12 Comments

  1. Sammie

    Ooh your spaghetti sauce looks delicious. I too never buy it from the store. It would never occur to me! My mum made it from scratch and it is so simple, I agree on the longer it has to simmer the better. I will confess to keeping a couple of jars of pesto in the cupboard, for those days when I’m slammed by a migraine. Bought spaghetti sauce never!! Sammie

    20 . Sep . 2015
  2. Sam @ My Carolina Kitchen

    I’m loving the consistency of your spaghetti sauce. I’ve never bought spaghetti sauce either and much prefer homemade.
    Sam

    20 . Sep . 2015
  3. Kacy

    I definitely plan to try it! Love you and your God given gift! (Especially when I get to be quality control!)

    20 . Sep . 2015
  4. Kristy

    I use practically the same recipe! I say practically because it’s not an exact science. Depends a lot on what I have on hand or what’s fresh. Nothing beats homemade sauce though. Sauce and pies my two favorite things to make (but not mix together!). 🙂 Delicious recipe!

    20 . Sep . 2015
  5. Velva

    I am with you! Its easy to make a great spaghetti sauce. Yours looks chunky and delicious. Mine is similar to yours with the addition of chopped carrot.

    Hope you are beginning to enjoy the fall weather.

    Velva

    20 . Sep . 2015
  6. Tricia @ Saving room for dessert

    It does look pretty wonderful! I love making my own food and hardly buy anything bottled or mass produced. I do like a good can of tomatoes for lots of things however 🙂 Hope you are well Jessica.

    20 . Sep . 2015
  7. Maureen | Orgasmic Chef

    That sauce is gorgeous and it reminds me of one my grandmother used to make. I could never get hers right and she never wrote anything down. “Think it through,” she’d tell me. I’m going to try yours and see if it’s close to hers. Wouldn’t that be great? 🙂

    20 . Sep . 2015
  8. 2 Sisters Recipes by Anna and Liz

    LOL….we’re with you – we make our own always! LOVE LOVE a chunky sauce especially with meat in it.
    Your sauce looks outstanding! Have a great week Jessica!

    22 . Sep . 2015
  9. Vineetha @ Mint and Mimosas

    Great recipe! A good spaghetti sauce recipe is one of the handiest things to keep in your recipe book 🙂 So multi-functional and just plain yummy

    22 . Sep . 2015
  10. nancy at good food matters

    I am with you—life is very very busy and blog posts are fewer—but we do the best we can, right? Making your own spaghetti sauce is one of life’s little pleasures—hard to imagine people buying meat sauce in a jar, but it happens all the time.

    28 . Sep . 2015
  11. Barbara @ Barbara Bakes

    I couldn’t agree more. Everyone should be making their own spaghetti sauce. So much better. Your recipe sounds great.

    29 . Sep . 2015
  12. Eva Taylor

    I make my own spaghetti sauce too, it’s just too easy and do much more delicious than store bought. Try adding a pinch of baking soda, it really helps to balance the acidity and brings out the tomatoes sweetness.

    01 . Oct . 2015

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