Nana’s Spaghetti Sauce
Slow simmering tomato meat sauce full of robust flavor and perfect on any pasta.
Servings 8 cups (2 Quarts total)
- 3 tablespoons Olive Oil
- 1 large Yellow Onion peeled and chopped
- 2 Green Bell Peppers seeded and chopped
- 4 stalks Celery cleaned and chopped
- 1 pound Ground Beef
- 1 teaspoon Chili Powder
- 1 teaspoon Kosher Salt
- ½ teaspoon freshly ground Black Pepper
- ½ teaspoon dried Oregano
- 5 15-ounce cans Tomato Sauce
- 1 cup finely chopped fresh Italian Parsley
- 2 cups sliced Baby Bella or Cremini Mushrooms
In a large Dutch Oven heat the olive oil over medium-high heat. When the surface is rippling add the onions, green pepper and celery. Sauté until the onions start to soften and turn transluscent (5-10 minutes).
Add the ground beef and brown, using a spatula to break into small pieces while it cooks. Cook until no pink remains.
Add the chili powder, salt, pepper, dried oregano; stir to combine.
Pour in the tomato sauc, Italian parsley and mushrooms. Stir to combine.
Bring to a simmer. Simmer over low heat partially covered (to control splattering) for 2 hours. Stir the sauce every 30 minutes to ensure no sticking to the bottom of the pan.
When complete the sauce will have thickened and reduced to 8 cups yield.
Can be used immediately or within four days.
Due to the volume of vegetables it takes longer to begin to soften (10 minutes’ish).
Simmer over the lowest setting to ensure it’s still cooking but to avoid sticking to the bottom of the pan.
Calories: 280kcal | Carbohydrates: 20g | Protein: 15g | Fat: 17g | Saturated Fat: 5g | Cholesterol: 40mg | Sodium: 1749mg | Potassium: 1287mg | Fiber: 6g | Sugar: 14g | Vitamin A: 2057IU | Vitamin C: 55mg | Calcium: 72mg | Iron: 5mg