Spaghetti Sauce Homemade / Maggie’s Creations

This is my tried and true favorite spaghetti sauce recipe. I’ve made this many times over the past 20 plus years. It’s always a big hit. It also works well as the sauce I use while layering my home made lasagna. I’ve made it with ground turkey, ground beef, sweet Italian sausage or combined two kinds of meat. Organic tomatoes taste the best. I’m a big fan of fresh herbs and use them frequently. The fresh aroma and taste can’t be beat by the dried versions. 

I wanted to start documenting my recipes as I usually just don’t write them down. I like to make certain ingredients a bit different each time or add a new one which makes it fun for me. But also I keep the same core foods that really make the dish delicious. Like with this recipe I tend to change the meat’s. It makes it a bit different each time. And I always keep the fresh herbs and vegetables. Enjoy!

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

2 tablespoons real butter

1 whole sweet onion chopped

8 to 10 cloves of garlic finely chopped

2 large carrots shredded finely

1 pound Italian sausage

1/3 cup Marsala cooking wine

2  28 ounce cans organic crushed or diced tomatoes

Salt to taste

1 tablespoon fresh Rosemary cut finely

1 tablespoon fresh Sage cut finely

1 teaspoon fresh Thyme cut finely

1 teaspoon fresh Basil cut finely

1 tablespoon fresh Oregano cut finely

Make sure to use fresh herbs, not dried ones in a bottle

Parmesan cheese grated

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

Saute butter, garlic and onion over medium heat until onion is soft. Add carrots cook 8 to 10 minutes. Lower heat to prevent vegetables from browning. Crumble sausage into pan, cook stirring until meat loses pink color. Turn heat to high add the wine, cook stirring until the wine evaporates. Then add both cans of tomatoes. When mixture begins to bubble reduce heat to low and simmer for 1 & 1/2 to 2 hours stirring occasionally. 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

Mix in rosemary, sage, thyme, basil, oregano and salt. Continue to simmer for 1 hour. Remove from heat, serve immediately over cooked spaghetti. Sprinkle parmesan cheese on top. Leftovers can be stored in refrigerator for 1 to 2 days. Or cool then freeze in serving size portions.

 

 

 

 

 

 

 

 

 

 

Preparation time: 2 hours depending on how fast you are chopping and preparing herbs. I prefer to take my time while watching a favorite show.

Cook time: 2 & 1/2 to 3 hours.