Homemade Spaghetti Sauce


1 pound spicy Italian sausage
1 pound lean ground beef
1 diced large sweet onion,
5 minced garlic cloves
2 tablespoons of granulated sugar
2 teaspoons of dried Italian seasoning
1 teaspoon kosher salt
1/2 teaspoon pepper
1/3 cup fresh chopped parsley
12 ounces tomato paste
15 ounces-can of diced fire roasted tomatoes
28 ounce-can of crushed tomatoes
1/2 cup of chicken broth

Place a large pot or pan over medium-high heat.
Add in the beef and the sausage to the pan and break it up into small pieces using a spoon.
Stir in the onion and garlic and allow everything to cook.
Once the meat is brown, drain off any excess fat.
Lower the heat to medium, add in sugar, salt, the dry Italian seasoning, parsley and pepper.
Add in the tomato paste and combine everything using a wooden spatula.
Add in the diced tomatoes with their liquid, chicken broth and crushed tomatoes and combine everything.
Allow the sauce to simmer and reduce the heat to low.
Allow it to simmer again for a minimum of an hour and a maximum of 4 hours.
You can enjoy it immediately with spaghetti. You can also refrigerate or freeze this sauce for later (check how below)

It is recommended to make this sauce in the morning to give it time to simmer throughout the day (for up to 4 hours). The longer it simmers and cooks, the better.
Sugar plays an important role in this sauce. It lowers the acidity of tomatoes and balances the taste.

Ideas for spaghetti sauce leftovers:
You can spread it over garlic bread.
You can use it for a quick skillet lasagna.

How to serve?
Place it on top of your spaghetti and enjoy!

How to store?
You can store this sauce in an airtight container in the refrigerator for a maximum of 3 days.
This spaghetti sauce can also be reserved in the freezer. Just keep it in an airtight container for a maximum of 4 months.
You can definitely make it ahead of time. Just store it appropriately.

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