Spaghetti Sauce

Making homemade spaghetti sauce is an easier task than you may think and well worth the effort. You can adjust the seasonings to suit your own personal tastes and regulate the fat content depending on the type of ground meat you use. Leftovers freeze well, so go ahead and make a large pot. Quite often I freeze spaghetti and meat sauce in single serving sizes that can be easily grabbed from the freezer and taken to work for lunch as a healthy alternative to take out.

Spaghetti Sauce

Yield 6 - 8 servings

1 pound of Ground Beef or Chicken (Xtra Lean, Lean, Medium or Regular)

1 Cup of Chopped Onion

2 Cloves of Garlic Minced

Two 796 ml. Cans of Stewed Diced Tomatoes

One 156 ml can of Tomato Paste

1 teaspoon of Salt

1 teaspoon of Parsley

1 1/2 teaspoon of Oregano

1/4 teaspoon of Thyme

1 whole Bay Leaf

Tabasco Sauce to taste (optional)

2 Cups of Water

Saute Ground meat in Olive oil in a large dutch oven until no longer pink. Add minced Garlic and Chopped Onion. Saute for a few more minutes. Add the rest of the ingredients. Stir to Combine. Cook over medium heat, stirring occasionally to prevent sticking until mixture reaches the boiling point. Turn temperature down and Simmer until thickened, approx 2-3 hours. Stir Occasionally as this sauce will stick to the bottom of the pan and scorch if left unattended too long.

Serve over hot cooked pasta of your choice. (Regular Pasta, Rice pasta, Whole Wheat Pasta, Vegetable Pasta, etc.)