My mom always made homemade spaghetti sauce, which started with a can of Hunt’s tomato sauce. It’s not much more work than opening a jar, and you can control the taste and ingredients exactly as you like them. I like that control. Recently, I’ve been letting the sauce cook all day in my mini crockpot, which speeds up dinner time and allows the flavors to cook together. Mom used to make a huge batch at a time and freeze it into single meal portions, usually in old Cool Whip containers. I can’t tell you how disappointing it is for a kid to open a Cool Whip container and find spaghetti sauce. But it make for easy weeknight cooking for mom.
Ironically, we eat “spaghetti” on rigatoni noodles. They’re perfect for gripping the sauce, and they’re easier to eat than long tangled noodles. You can add extra veggies to the sauce it that’s your thing. You can try mushrooms, chopped green peppers, or chopped onions. But we like just meat, tomatoes and spices, with some parmesan cheese on top.
Spaghetti with Homemade Sauce
Ingredients
- 1 28 oz. can Hunt’s tomato sauce
- 1 14 oz. can diced tomatoes flavor of your choice
- 1 lb. Italian turkey sausage
- 1 tablespoon Italian seasoning or more to taste
- 1 teaspoon minced garlic
Instructions
- Brown the Italian turkey sausage as you would ground beef. If you start with the kind that already looks like ground beef this is super easy. If you start with sausage in the casings, you’ll need to use a knife to remove the casings before crumbling and browning the sausage in a medium saucepan or skillet.
- Add the remaining ingredients to the medium saucepan and allow to cook for at least 25 minutes, or longer if you can.
- Or, make the sauce in a mini crockpot, it should it nearly to the top, and let it cook on low all day.
- This recipe makes a bit more sauce than is needed for 1 lb. of pasta. You can freeze the leftover sauce for another meal, or use a smaller can of tomato sauce. I like having plenty of sauce.
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