Spaghetti Sauce with Ground Beef Recipe

Olive oil: Used for sautéing the beef and vegetables, adding a rich flavor and preventing sticking.

Ground beef: Provides the hearty, meaty base for the sauce.

Onion: Adds sweetness and depth to the sauce.

Garlic: Infuses the sauce with a robust, aromatic flavor.

Tomato sauce: Forms the main body of the sauce, giving it a smooth texture.

Diced tomatoes: Adds chunks of tomato for texture and freshness.

Tomato paste: Thickens the sauce and intensifies the tomato flavor.

Dried basil: Adds a sweet, aromatic herb flavor.

Dried oregano: Provides a slightly bitter, earthy taste that complements the tomatoes.

Salt: Enhances all the flavors in the sauce.

Black pepper: Adds a mild heat and depth of flavor.

Red pepper flakes: Introduces a subtle spiciness to the sauce.

When browning the ground beef, ensure you break it up into small, even pieces using a wooden spoon or spatula. This allows for more even cooking and better texture in your spaghetti sauce. Additionally, to enhance the flavor, let the onion and garlic cook until they are golden and fragrant before adding the tomato sauce and other ingredients. This step helps to build a deeper, richer flavor profile in your sauce.

• ground beef - Substitute with textured vegetable protein (TVP): TVP is a high-protein, low-fat meat substitute that absorbs flavors well and provides a similar texture to ground beef.

• ground beef - Substitute with lentils: Lentils are a nutritious, protein-rich legume that can mimic the texture of ground beef when cooked and seasoned properly.

• ground beef - Substitute with mushrooms: Finely chopped mushrooms can provide a meaty texture and umami flavor, making them a great plant-based alternative.

• ground beef - Substitute with crumbled tofu: Tofu is a versatile protein source that can be crumbled and seasoned to resemble ground beef.

• ground beef - Substitute with seitan: Seitan, made from wheat gluten, has a chewy texture and can be seasoned to mimic the taste of ground beef.

• ground beef - Substitute with tempeh: Tempeh is a fermented soybean product that has a firm texture and can be crumbled to resemble ground beef.

• ground beef - Substitute with plant-based ground meat: There are many commercially available plant-based ground meat products that closely mimic the taste and texture of ground beef.

• ground beef - Substitute with black beans: Black beans are a good source of protein and fiber, and when mashed or chopped, they can provide a similar texture to ground beef.

• ground beef - Substitute with walnuts: Finely chopped walnuts can add a meaty texture and a rich, nutty flavor to the sauce.

• ground beef - Substitute with cauliflower: Finely chopped or grated cauliflower can provide a similar texture to ground beef when cooked and seasoned properly.

• Allow the spaghetti sauce to cool to room temperature before storing. This prevents condensation, which can lead to a watery sauce.

• Transfer the cooled sauce into airtight containers or heavy-duty freezer bags. For easy portioning, consider using smaller containers or bags.

• Label each container or bag with the date and contents. This helps you keep track of freshness and ensures you use the oldest sauce first.

• Store the sauce in the refrigerator if you plan to use it within 3-4 days. Keep it in the coldest part of the fridge to maintain its quality.

• For longer storage, place the containers or bags in the freezer. The spaghetti sauce can be frozen for up to 3 months without significant loss of flavor or texture.

• When ready to use, thaw the sauce in the refrigerator overnight. If you're in a hurry, you can also thaw it in a microwave using the defrost setting.

• Reheat the sauce in a saucepan over medium heat, stirring occasionally until it reaches the desired temperature. You can also reheat it in the microwave, stirring every minute to ensure even heating.

• If the sauce appears too thick after reheating, add a splash of water or vegetable broth to reach your preferred consistency.

• Always taste the reheated sauce and adjust the seasoning if necessary. Sometimes, a pinch of salt or a dash of pepper can revive the flavors.

• Enjoy your spaghetti sauce over freshly cooked spaghetti or use it as a base for other pasta dishes.

• Stovetop Method:

  1. Place the leftover spaghetti sauce in a saucepan.
  2. Add a splash of water or vegetable broth to prevent sticking.
  3. Heat over medium-low heat, stirring occasionally, until the sauce is warmed through.
  4. If the sauce thickens too much, add a bit more liquid to reach your desired consistency.

• Microwave Method:

  1. Transfer the spaghetti sauce to a microwave-safe container.
  2. Cover the container with a microwave-safe lid or a damp paper towel to prevent splatters.
  3. Heat on high for 1-2 minutes, then stir.
  4. Continue heating in 30-second intervals, stirring in between, until the sauce is hot.

• Oven Method:

  1. Preheat your oven to 350°F (175°C).
  2. Place the spaghetti sauce in an oven-safe dish and cover with aluminum foil.
  3. Bake for about 20-25 minutes, or until the sauce is heated through.
  4. Stir halfway through the reheating process to ensure even heating.

• Slow Cooker Method:

  1. Pour the spaghetti sauce into the slow cooker.
  2. Set the slow cooker to the low setting.
  3. Heat for 1-2 hours, stirring occasionally, until the sauce is thoroughly warmed.

• Double Boiler Method:

  1. Fill the bottom pot of a double boiler with water and bring it to a simmer.
  2. Place the spaghetti sauce in the top pot.
  3. Stir occasionally, heating until the sauce is hot and evenly warmed.

• Sous Vide Method:

  1. Place the spaghetti sauce in a vacuum-sealed bag or a ziplock bag with the air removed.
  2. Set your sous vide machine to 140°F (60°C).
  3. Submerge the bag in the water bath and heat for about 30 minutes.
  4. Remove the bag, open it, and serve the sauce hot.

• Large pot: Used for cooking the sauce and combining all the ingredients.

• Wooden spoon: Ideal for stirring the sauce and ensuring even cooking.

• Knife: Essential for chopping the onion and mincing the garlic.

• Cutting board: Provides a safe surface for chopping the onion and mincing the garlic.

• Measuring spoons: Necessary for accurately measuring the olive oil, dried basil, dried oregano, salt, black pepper, and red pepper flakes.

• Can opener: Required for opening the cans of tomato sauce and diced tomatoes.

• Colander: Useful for draining any excess fat from the cooked ground beef.

• Spatula: Handy for scraping down the sides of the pot and ensuring all ingredients are well mixed.

• Stove: Needed to provide the heat source for cooking the sauce.

• Timer: Helps keep track of the 30-minute simmering time.

Use plant-based ground meat: Substitute ground beef with plant-based ground meat to save time on cooking and draining fat.

Pre-chopped vegetables: Buy pre-chopped onions and minced garlic to cut down on prep time.

Canned tomatoes with herbs: Use canned tomatoes that already include basil and oregano to reduce the number of ingredients you need to measure.

Simmer in a slow cooker: Prepare the sauce in a slow cooker and let it simmer while you focus on other tasks.