This is my mom's recipe that we've been making ever since I can remember. It's the only way I've prepared spaghetti sauce and now I want to share it with you. The only thing I can't share is the spice measurements; we just shake and taste. :-)
Homemade Spaghetti Sauce
1 (26.5 oz) can of spaghetti sauce (i.e. Hunts or Del Monte)
1 can of diced tomatoes or peeled whole tomatoes
green bell pepper, chopped
1 bay leaf
salt* (if needed)
sugar * (if salt is added)
- Sauté onions, bell pepper, and garlic in skillet * or **. (Remember to add garlic last; if you add garlic at the same time as the onions, the garlic will burn.)
- *If using meat (ground hamburger or turkey): Add ground meat into the skillet with the sauteed veggies. Cook until browned all the way through. Drain and then add to a large sauce pot.
- ** If not using meat or using a meat substitute like Boca's Meatless Crumbles, then cook everything in the same large sauce pot.
- In the sauce pot, add the can of spaghetti sauce, canned diced or whole tomatoes, chili powder, Worcestershire sauce, bay leaf, oregano, and black pepper. Bring to a boil, then reduce to low or simmer.
- If necessary, add a little water so that the sauce is not too thick.
- If using a meat substitute, add it in after all the other ingredients have been added. Adjust seasonings if necessary.
- Simmer until all flavors have meshed well. (I usually just go and do something else and simmer for a long while.)
[I used the meatless crumbles and loved it in this dish! I also sprinkled a little crushed red pepper and cheese on top. Oooh la la.]
Oh yeah, be sure to take the bay leaf out in the end. lol