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This spaghetti meat sauce recipe makes a lot of sauce and only uses one pot! I usually freeze at least half of it in individual servings that can be re-heated later for really quick meals.
You can also choose to make it with ground turkey or chicken (instead of the traditional ground beef) which decreases the calories and fat content, and still tastes great!
Preparation Time: 15 minutes
Cook Time: 60 minutes
Total Time: 1 hour and 15 minutes
What You Need
2 Tbsp olive oil
2 cooking onions, diced
3 cloves of garlic, minced
1 lb ground turkey, chicken or beef
½ cup chopped fresh parsley, or 3 Tbsp dried parsley
2 Tbsp chopped fresh oregano, or 2 tsp dried oregano
2 Tbsp chopped fresh rosemary, or 2 tsp dried rosemary
1 Tbsp chopped fresh basil, or 1 tsp dried basil
¾ tsp salt
¼ tsp ground black pepper
24 roma tomatoes, chopped, or 4 small (14.5-ounce) cans of diced tomatoes
4 small (14.5-ounce) cans of tomato sauce
1 16-ounce package of fresh sliced mushrooms, or 3 4-ounce cans of canned mushrooms, drained
4 bay leaves
Putting It Together
1. Heat the olive oil in the stock pot over medium heat
2. Add the diced onions and minced garlic.
3. Cook until tender and translucent.
4. Add ground meat.
5. Cook until meat is browned.
6. Stir the parsley, oregano, rosemary, basil, salt and pepper into the turkey and onion mixture.
7. Mix in the tomatoes, tomato sauce and mushrooms.
8. Add the bay leaves.
9. Bring to a boil.
10. Lower the heat to medium-low.
11. Simmer, uncovered for about an hour, stirring occasionally.
Serve over spaghetti sprinkled with grated parmesan cheese.
This recipe makes a large batch of sauce (about 16 servings, depending on how big your servings are).