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
Great sauce, perfect for freezing or family dinner.
Prep Time 10 minutes
Cook Time 1 hour 15 minutes
Total Time 1 hour 25 minutes
Calories 81.99 kcal
- 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 28 oz Cans Crushed Tomatoes
- 1 15 oz Can Tomato Sauce
- 1 4 oz 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.