Years ago when I was single and living on my own working retail, a very basic go-to meal was spaghetti, sauce from a jar, and a sprinkle of parmesan powder. Thinking about that now, I can’t imagine it tasted very good but it was cheap and filled me up.
Years later with a family of 5 and more cooking savvy, I make my own spaghetti sauce using items already in my pantry and fridge. The result is still budget-friendly, and typically I end up freezing a decent sized portion for quick lunches when the kids are home.
Here’s my go-to recipe, and while there are measurements listed I don’t really follow them strictly which is the beauty of a recipe like this, just like your Italian grandmother would make…if you were Italian.
- 1lb lean ground beef
- 1 cup diced celery
- 1 cup diced onion
- ½ cup diced green pepper
- 1 cup sliced mushrooms, 1 can mushrooms, or 2 cups whole white mushrooms
- 2 16oz cans of stewed tomatoes
- 1 5.5 oz can of tomato paste
- 1 13oz can tomato sauce
- 3 TBSP Club House (or whatever brand you like) Greek Seasoning
- Brown ground beef in a large non-stick pan and drain.
- Place ground beef in a large stock pot, dutch oven, or similar.
- Add remaining ingredients and simmer on low for 1 hour or, even better, the full afternoon for flavors to blend. You can also add the cooked ground beef to a slow cooker and cook on low for the afternoon as well.