I am generally a “from the jar” spaghetti sauce kind of girl, but my daughter has a cumin allergy – causes severe migraines – and most jarred sauces have cumin in them. I used to make my own sauce so I thought I’d write out the recipe for her to use in place of “migraine sauce” as she’s called it.
This is pretty flexible – just don’t substitute tomato sauce for crushed tomatoes – they are not the same thing.
Simple Spaghetti Sauce Recipe
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Prep Time: 10 minutes
Cook Time: 1 hour, 15 minutes
Total Time: 1 hour, 25 minutes
Author: Carrie Hill
Serving Size: 1/2 Cup
Calories per serving: 81.99 kcal
Fat per serving: 0.65 g
Saturated fat per serving: 0.1 g
Carbs per serving: 18.88 g
Protein per serving: 3.76 g
Fiber per serving: 4.38 g
Sugar per serving: 11.96 g
Sodium per serving: 587.44 mg
Great sauce, perfect for freezing or family dinner.
1 lb Ground Beef (optional)
1/2 Onion, minced (optional - because I know my daughter wont add this)
2 Medium Carrots, minced
3 garlic cloves, minced
2 28oz Cans Crushed Tomatoes
1 15oz Can Tomato Sauce
1 4oz Can Tomato Paste
1 Tbsp Dried Italian Seasoning
2 Tbsp Brown Sugar (optional - taste before adding)
1 tsp salt
1 tsp pepper
In a large skillet or saucepan, brown burger, onion and garlic together until cooked through - drain if necessary.
Dump in remaining ingredients except brown sugar and bring to simmer - simmer for at least 1 hour if possible and adjust seasonings to your taste. If the sauce is too acidic, add in the brown sugar. If you leave out the carrots, the brown sugar is most likely necessary. Adjust spices to your taste, like more Italian Seasoning, some less.
This freezes very well, and if you leave out the meat it's a great vegetarian option.
Carrie Hill is the mother of 2 human children, and 5 fur babies. She has a husband who is a great guy, a good food tester, but a bit of a nut, just like her. She enjoys writing, reading, cooking and baking in her spare time.