Recipe Spaghetti Sauce

After checking in on my analytics account, I see there is a lot of interest in my sample menu from the P90X program. The post is here.

I also noticed that there was a request for the homemade spaghetti sauce that I listed as my supper choice that evening.

It’s actually my wife’s concoction. It’s really tasty, and tough not to go back for seconds. I am not 100% sure how she makes it but it starts something like this.

2 lb pack of lean ground beef
2 14 oz cans or jars of spaghetti sauce
1 14 oz can of stewed tomatoes
1/4 cup ketchup
1 medium onion
1 medium pepper
1 cup of chopped mushrooms
2 or 3 cloves of garlic

No rocket science here, brown the beef and drain off any excess fat. Sweat the veggies in a skillet. Then throw it all in a pot, dutch oven, or crock, and simmer it for at least an hour.

The key is to find a ready made spaghetti sauce you like. You can cheap out on a canned versions, or you can opt for a high quality jarred low sodium, organic sauce. Once you hit on a sauce you like, you need to start experimenting with spices to get it to your liking.

This makes a pretty large pot full. Enough for a couple of meals. You can freeze the excess, or use it to make a baked pasta dish with rigatoni, or fuzilli, topped with cheese.

Obviously the protein comes from the beef, the veggie servings from the onion, mushrooms, peppers, and tomato sauces.

Enjoy, and get back to me with comments.