My Boyfriend’s Easy Spaghetti Sauce
You can never have too many sauce recipes, so give My Boyfriend’s Easy Spaghetti Sauce a try. This recipe serves 4. One serving contains 700 calories, 34g of protein, and 37g of fat. For $2.23 per serving, this recipe covers 32% of your daily requirements of vitamins and minerals. 79 people have tried and liked this recipe. From preparation to the plate, this recipe takes about 2 hours and 15 minutes. This recipe from The Culinary Life requires bay leaf, water, canned tomatoes, and parmesan cheese. Overall, this recipe earns a tremendous spoonacular score of 85%. If you like this recipe, take a look at these similar recipes: So-Easy Spaghetti Sauce, Easy Spaghetti Sauce, and Easy Spaghetti Meat Sauce.
Servings: 4
Preparation duration: 15 minutes
Cooking duration: 120 minutes
Ingredients:
1 bay leaf
½ teaspoon freshly ground black pepper
1 28-ounce can of chopped tomatoes
3 tablespoons capers
4 cups cooked pasta
2 sprigs fresh marjoram, chopped
1 sprig fresh rosemary, chopped
2 sprigs fresh thyme, leaves removed
1 clove garlic, minced
1 pound ground chuck
4 teaspoons lemon juice
3 tablespoons olive oil
½ chopped onion
¼ cup grated parmesan cheese
1½ teaspoons salt
1 can tomato paste
1 cup hot water
Equipment:
frying pan
Cooking instruction summary:
In a large, heavy-bottomed pan, heat the olive oil over medium heat. Cook the onions until gently browned, then add the garlic and cook for 1 minute, stirring constantly. Add the ground chuck and break up into chunks. Brown the meat well.Add the chopped rosemary, thyme, and marjoram, cooking for 1 minute. Add tomatoes, tomato paste, capers, red wine vinegar, lemon juice, salt, and pepper. Stir well to combine.Add the bay leaf and lower the heat to very low. Cook, uncovered, for 2 hours, stirring occasionally to keep the bottom from burning. If the liquid from your sauce evaporates too quickly, add a little hot water to keep it from burning. This is a thick, chunky sauce, but feel free to thin it out a little more if you prefer.Serve over cooked pasta. Top each serving with a sprinkling of grated parmesan.
Step by step:
1. In a large, heavy-bottomed pan, heat the olive oil over medium heat. Cook the onions until gently browned, then add the garlic and cook for 1 minute, stirring constantly.
2. Add the ground chuck and break up into chunks. Brown the meat well.
3. Add the chopped rosemary, thyme, and marjoram, cooking for 1 minute.
4. Add tomatoes, tomato paste, capers, red wine vinegar, lemon juice, salt, and pepper. Stir well to combine.
5. Add the bay leaf and lower the heat to very low. Cook, uncovered, for 2 hours, stirring occasionally to keep the bottom from burning. If the liquid from your sauce evaporates too quickly, add a little hot water to keep it from burning. This is a thick, chunky sauce, but feel free to thin it out a little more if you prefer.
6. Serve over cooked pasta. Top each serving with a sprinkling of grated parmesan.
Nutrition Information:
covered percent of daily need
