Okay, maybe not famous, but this is the best spaghetti sauce I have ever had. My friend Brandy has been wowing me for years with this amazing Spaghetti Sauce, and she finally shared her secret recipe with me! And she said I could share it with you! Her mom has been making this sauce since she was young, and she passed this recipe onto Brandy. This is the perfect dish for the entire family or potlucks.
- 1-2 lbs Beef, Turkey, or Sausage
- 1 small onion, diced
- 5-6 garlic cloves, finely minced
- 1 (14.5 oz) can or fresh Diced Tomatoes
- 2 (15 oz) can Tomato Sauce (find tomato sauce coupons)
- 1 cup mushrooms, diced (optional)
- 1 tablespoon dried oregano
- 1 tablespoon dried basil
- 1 teaspoon dried thyme
- 1 teaspoon dried rosemary
- ¼ teaspoon dried sage
- Sugar, sprinkle (find sugar coupons)
In a large Skillet, heat the meat, onions, and garlic over medium heat until the meat is cooked through. Drain any excess grease, if necessary. Add the tomatoes, tomato sauce, and water (use tomato sauce cans) and cook for 1-2 minutes. Add remaining ingredients. Simmer, covered, for about 1 to1 ½ hours, stirring occasionally. May have to add more water, herbs, and garlic to liking. Uncover 15-20 minute before it is done to thicken sauce. Serve over spaghetti.
Brown meat and onions in skillet. Transfer to the Crockpot, add remaining ingredients, mix well, cover, and cook on low for 8-10 hours or on high for 4-5 hours.
Follow the directions above except eliminate the meat and add 1 cup of diced zucchini and 1 cup of diced squash. Sauté vegetables in olive oil for 5 minutes. Add remaining ingredients. Simmer, covered, for about 1 hour, stirring occasionally.
Prepare as directed above, portion into ziploc freezer bags, and lay flat and freeze. Defrost in the fridge for up to 24 hours, and reheat in a skillet.