This is a short cut sauce when I don't have a lot of time to cook. It takes 30 minutes to prep & it can simmer all day or as little as 2 hours. It's a chunky, meaty sauce that is hearty & delicious. You can serve with any noodle but it works great with whole wheat spaghetti or penne. This sauce also freezes really well. I use 2 Ziploc freezer bags (I double up the bags in case of spills & it stops frost bite).
- 1 lb ground beef (I use really lean 96/4) or turkey Italian sausage
- 1/2 tsp black pepper
- 1 tsp salt
- 1/2 tsp garlic powder
- 1 tsp oregano
- 1 tsp fennel seed, crushed
- 2 tsp dried basil
- 1 small sweet yellow onion
- 1/2 yellow bell pepper, diced
- 1/2 zucchini, diced
- 8 oz cremini or button mushrooms, sliced thinly
- 3-5 cloves of garlic, chopped finely
- 1/2 tsp white sugar (optional)
- 1 2.25 oz can of sliced black olives
- 1 15 oz can of diced tomatoes
- 2 15 oz cans of tomato sauce
- Tomato paste to taste
Brown ground beef or turkey Italian sausage with seasonings in a large dutch oven over medium heat. Once meat is browned add the remaining ingredients except tomatoes & the sauce. Cook until vegetables start to get soft & tender. Add tomatoes, sauce & paste, stir & cover; simmer for as long as you can. If you don't have all day, cook on medium low heat & stir frequently. Make sure to taste the sauce & re-season if needed.
- Whole wheat spaghetti noodles, prepared per instructions (make sure to salt the water)
- Parmesan cheese
- Fresh parsley, chopped
I top the spaghetti with Parmesan cheese & chopped fresh parsley. I also serve with fresh bread and my House Salad (click here for the recipe) . Enjoy.
