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This sauce is an adaptation of my grandmother’s spaghetti sauce recipe that she gave me a little more than 30 years ago. It has evolved continually over the years, and this latest version is my absolute favorite! There’s no more dried spices, it’s fresh and bright! All the flavors from the wonderful vegetables come through with subtle notes of spice. I cannot get enough of it!
How do I make spaghetti sauce?
My spaghetti sauce involves a lot of chopping! There are lots of fresh veggies – onions, celery, bell pepper, mushrooms, garlic. Plenty of opportunity to work on those knife skills! So, go on and get all the chopping out of the way first. And make sure you have the rest of your ingredients lined up and ready to go. From here, it’s pretty simple! Sweat all those wonderful vegetables you just chopped and set them aside. Brown the ground beef by itself (no seasoning!) and drain thoroughly. Then put it all together. The meat, vegetables, tomatoes, tomato sauce, fresh herbs, seasonings, and parmesan rind. Let it cook, stirring occasionally, for a couple of hours. That’s it!
Is spaghetti sauce gluten free?
Yes! Spaghetti sauce is gluten free. It’s a simple combination of meat, vegetables, herbs, and seasoning. The pasta you serve it with, obviously, is not – unless you specifically buy gluten-free pasta.
How long is spaghetti sauce good for in the fridge?
It will last for a few days in the refrigerator. Since this is homemade, there are absolutely no preservatives! When we make up some, there’s always sauce left over so for the next few days, it’s always a good (and quick!) lunch or dinner.
Can I freeze spaghetti sauce?
Yep! Spaghetti sauce freezes really well. Make sure to portion it out in sizes to suit your family. Reheating can be done on the stove, in the microwave, or in a steam oven.
Let us know what you think about this recipe in the comments! Tag us on Instagram @msdeltahospitality or on Facebook at Mississippi Delta Hospitality.
- 4 onions, chopped
- 2 green bell peppers, chopped
- 3 stalks celery, chopped
- 1 pound mushrooms, sliced
- 2 heads garlic, minced
- 2 Tablespoons olive oil
- 3 pounds ground beef
- 1 – 28 ounce can diced tomatoes
- 1 – 6 ounce can tomato paste
- 1 tablespoon salt
- 1/2 teaspoon cayenne
- 1/2 teaspoon black pepper
- 1/2 cup fresh herbs, chopped
- 1 parmesan rind
- Heat olive oil in large pot until shimmering.
- Add onions, bell peppers, celery, mushrooms, and garlic.
- Cook until tender.
- Set aside.
- Brown ground beef and drain thoroughly.
- Combine ground beef, vegetables, diced tomatoes, tomato paste, salt, cayenne, black pepper, fresh herbs, and parmesan rind in a large stock pot.
- Bring to a simmer, stirring occasionally.
- Continue to cook, stirring occasionally, for about 2 hours.
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Serving Size:1 cup
Amount Per Serving: Calories: 392 Total Fat: 23g Saturated Fat: 8g Trans Fat: 1g Unsaturated Fat: 11g Cholesterol: 101mg Sodium: 735mg Carbohydrates: 14g Fiber: 4g Sugar: 7g Protein: 34g