Sunday, January 18, 2009

Anna's Spaghetti Sauce

I have always been a fan of spaghetti (exhibit A below). But I first decided to make my own spaghetti sauce when I was inspired by watching the Godfather. The recipe I used originally came from the Betty Crocker cookbook, but I've adapted it on multiple people's advice.

2 Tbsp olive oil
1 large onion, diced
1 bell pepper, diced
3 cloves garlic, minced
1 lb ground sausage, turkey, or beef (I used to use beef, then I used hot pork sausage which was amazing, now I use turkey, because pork is not so good for you)
2 (15 oz.) cans diced tomatoes
1 (6 oz.) can tomato paste
1 Tbsp dried basil
1/2 Tbsp dried oregano
1 or 2 dashes Worcestershire (optional: if you are using turkey, this gives it a more meaty flavor)
1 tsp red pepper flakes (optional)
Salt to taste

Saute onions and bell pepper in olive oil over medium heat until tender. Add garlic and saute 1 minute. Add meat and brown and crumble. Drain as best as you can. Return to heat. Add diced tomatoes with liquid, tomato paste, and spices. If it is too thick, add 4 to 6 oz. water. Bring to a boil, then simmer for at least 15-30 minutes. Suits most types of pasta.


  1. I remember Dad calling spaghetti "Spagoots". I too loved spaghetti as a child. Always ended up with it all over me. Most of the time you can't mess it up but the cafeteria at Yokohama managed to make a spaghetti I wouldn't eat. Thats saying something because at the time my favorite snack at the SIlk Hotel was white rice and ketchup. A true gourmand.