Spaghetti Sauce - Classic

Saturday, March 26, 2016

Spaghetti Sauce - Classic

I have been making sauce this way since forever ago, back when my brother David had his small house on Maple Street in Pasadena. We loved cooking and being at his house was so much fun. All our friends would just spend time together. Those were good times


Prep time: 20

Cook time: 30



1 onion, chopped

1 stalk celery, small diced

1 lb. ground beef/pork mixture

1/4 cup breadcrumbs



Pantry Ingredients


1 28 oz can crushed tomatoes.

1 8 oz can tomato sauce.

1 small can tomato paste.

2 tsp oregano

1 tsp salt, pepper

2-3 tsp garlic powder

Spaghetti - I used fusilli for this pretty little photo

Olive oil.




Please begin by having all the ingredients in the ready to go state, chopped, diced, can's open, etc.


Add the ground meat mixture to a small bowl, season well with salt, pepper, oregano, garlic. Add in the onion, celery, and the breadcrumbs. Using your clean hands, or spoon - mix together with a light touch but also mix thoroughly. Form into roughly 1-inch meatballs.


Heat your skillet/Dutch oven to medium heat and drizzle a little olive oil into the bottom. Place the meatballs at least 1/2 inch apart and begin to cook. You do not want to move them around too soon, as you want a little 'crust' to form. If you need to do this in batches, then do so, otherwise the meat will just steam in the pan and not brown, which is what you are going for.


When all the meatballs have been cooked, turn the heat to a medium, then add your spices and cook those spices for about 2 minutes. Add in the tomatoes in all their forms and bring to a simmer for 30-40 minutes.


Taste for seasonings and adjust to your liking.


For Serving:


I made garlic bread and salad, trying to be all fancy with the photography.   The girls were visiting and this was an easy dinner to make that didn't require a lot of watching over.

No comments :

Post a Comment

Copyright © Tinks Kitchen
Design out of the FlyBird's Box.