Julie's Weeknight Spaghetti Sauce
Recipe: #14953
October 22, 2014
Categories: Pork Roast, Spaghettini, Angel Hair Italian, Birthday, Canned Tomatoes, Italian Dinner, more
"Simple to make and lots more flavor than store-bought. Number of servings depends on if you include the meat or not, it's good either way. The carrot is indistinguishable to little ones, but it adds depth of flavor and sweetness."
Ingredients
Nutritional
- Serving Size: 1 (359.9 g)
- Calories 330.3
- Total Fat - 24.5 g
- Saturated Fat - 8.2 g
- Cholesterol - 46.5 mg
- Sodium - 1348.4 mg
- Total Carbohydrate - 15.7 g
- Dietary Fiber - 5 g
- Sugars - 9.1 g
- Protein - 12.3 g
- Calcium - 124.6 mg
- Iron - 1.3 mg
- Vitamin C - 33.5 mg
- Thiamin - 0.2 mg
Step by Step Method
Step 1
You'll need a heavy skillet with a lid. Or the widest saucepan you have.
Step 2
Preheat pan, brush with oil and saute onions and mushrooms. I season as I go, so I toss in a pinch of kosher salt. Remove to bowl and set aside.
Step 3
In same pan, add another teaspoon oil and sausage, breaking sausage up with a potato masher. After sausage is browned, add back vegetables.
Step 4
Stir in tomato paste and cook 2 minutes. Then add remaining ingredients, except parmesan. Bring to a good simmer, then reduce heat and stir in parmesan. Taste and adjust seasonings.
Step 5
You can either serve now or continue to simmer, covered, on low. Serve over pasta.
Tips
No special items needed.