I’m sure everyone says this, but my Mom makes the best spaghetti sauce ever. That being said, I think every family has their own way of making certain things, and the way my mom makes her spaghetti sauce is full of vegetables, chunky bits of meat and with a little dash of sugar. This week I tried to copy hers, and while I couldn’t get it exactly right, I did end up with an absolutely amazing version of my own. So here it is!
Veggie-packed Spaghetti Sauce
2 tblsp olive oil
1 half yellow onion
2 cloves garlic
1 package sweet sausage meat or ground beef
2 tsp oregano
2 tsp basil
2 tsp parsley
Salt and pepper
1 zucchini, chopped
1 jar Presto or other brand tomato sauce
1 can diced tomatoes
1 can WHOLE mushrooms (not sliced)
1 tsp sugar
1 cup frozen spinach
Add olive oil to a pan and heat to medium heat. Add onions and garlic and sauté until fragrant and clear. Add sausage meat and brown. When done, add spices and allow to sauté a few minutes. Add the zucchini and cook until slightly browned. Add canned mushrooms.
Add tomato sauce, canned tomatoes and sugar and bring to a boil covered. You can turn the heat up if you want to get it to a boil, but bring it back down to simmer for at least a half an hour, stirring occasionally. Taste the sauce and add more spices or sugar to taste. Add frozen spinach and cook the sauce boils again.
Serve over thin spaghettini and top with parmesan cheese.
Notes: This sauce can be frozen in plastic ziploc bags or a sealed container for up to two months and thawed to serve. It’s also even better the next day as leftovers. I really prefer the sausage meat to the ground beef in this recipe. It adds a delicious layer of unexpected flavour. If you can’t find the meat out of the casing, you can use Italian sausages or whatever kind you like sliced into chunks.