Spaghetti Sauce with Ground Beef Recipe

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

Onion: Adds sweetness and depth of flavor when sautéed.

Garlic: Infuses the sauce with a rich, aromatic essence.

Tomato sauce: Forms the smooth, rich base of the sauce.

Diced tomatoes: Adds texture and a burst of tomato flavor.

Olive oil: Used for sautéing the onions and garlic, adding a subtle richness.

Salt: Enhances the overall flavor of the sauce.

Black pepper: Adds a hint of spice and depth.

Dried oregano: Brings a warm, slightly bitter flavor to the sauce.

Dried basil: Adds a sweet, aromatic note that complements the tomatoes.

When sautéing the onion and garlic, make sure to cook them until they are translucent but not browned. This will ensure they release their flavors without becoming bitter. Additionally, when browning the ground beef, break it up into small pieces to ensure even cooking and a better texture in the final spaghetti sauce.

• ground beef - Substitute with ground turkey: Ground turkey is a leaner option and provides a similar texture and flavor profile.

• ground beef - Substitute with lentils: Lentils offer a plant-based protein alternative and mimic the texture of ground beef when cooked.

• chopped onion - Substitute with shallots: Shallots have a milder flavor and can be used in the same quantity as onions.

• chopped onion - Substitute with leeks: Leeks provide a subtle onion flavor and add a different texture to the sauce.

• minced garlic - Substitute with garlic powder: Garlic powder can be used in a pinch; use ¼ teaspoon for each clove of garlic.

• minced garlic - Substitute with shallots: Shallots can add a mild garlic flavor when minced finely.

• tomato sauce - Substitute with crushed tomatoes: Crushed tomatoes offer a similar consistency and can be seasoned to taste.

• tomato sauce - Substitute with tomato paste and water: Mix tomato paste with water to achieve a sauce-like consistency.

• diced tomatoes - Substitute with fresh tomatoes: Fresh tomatoes can be diced and used in place of canned for a fresher taste.

• diced tomatoes - Substitute with tomato puree: Tomato puree can be used for a smoother texture, though it will alter the consistency slightly.

• olive oil - Substitute with canola oil: Canola oil is a neutral-flavored oil that can be used for cooking.

• olive oil - Substitute with butter: Butter can add a rich flavor to the sauce, though it will change the fat profile.

• salt - Substitute with soy sauce: Soy sauce can add a salty and umami flavor, but use less to avoid overpowering the dish.

• salt - Substitute with sea salt: Sea salt can be used in the same quantity and offers a slightly different mineral content.

• black pepper - Substitute with white pepper: White pepper provides a similar heat but with a slightly different flavor.

• black pepper - Substitute with cayenne pepper: Cayenne pepper adds heat but use sparingly as it is much spicier.

• dried oregano - Substitute with fresh oregano: Fresh oregano can be used at a ratio of 3:1 fresh to dried.

• dried oregano - Substitute with Italian seasoning: Italian seasoning contains oregano and other herbs, providing a similar flavor.

• dried basil - Substitute with fresh basil: Fresh basil can be used at a ratio of 3:1 fresh to dried for a more vibrant flavor.

• dried basil - Substitute with thyme: Thyme offers a different but complementary flavor to basil.

• Allow the spaghetti sauce to cool completely before storing. This helps to prevent condensation, which can lead to a watery sauce.

• Transfer the cooled sauce into airtight containers or heavy-duty freezer bags. If using containers, leave about an inch of space at the top to allow for expansion as the sauce freezes.

• Label each container or bag with the date and contents. This will help you keep track of how long the sauce has been stored.

• For short-term storage, place the containers in the refrigerator. The spaghetti sauce will stay fresh for up to 4 days.

• For long-term storage, place the containers in the freezer. The sauce can be frozen for up to 3 months without losing its flavor and texture.

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

• Reheat the sauce in a saucepan over medium heat, stirring occasionally. If the sauce appears too thick after reheating, add a splash of water or broth to reach the desired consistency.

• To enhance the flavor of the reheated sauce, consider adding a fresh sprinkle of herbs like basil or oregano just before serving.

• If you have leftover spaghetti noodles, store them separately from the sauce. This prevents the noodles from becoming mushy. Reheat the noodles by briefly immersing them in boiling water or microwaving them with a splash of olive oil.

• For a quick meal, portion out individual servings of the sauce before freezing. This way, you can easily thaw and reheat just the amount you need.

• If you prefer a smoother sauce, blend it before freezing. This can be done using an immersion blender directly in the pot or by transferring the sauce to a regular blender.

• To avoid freezer burn, ensure that the sauce is tightly sealed and that there is minimal air in the storage container or bag.

• For added convenience, freeze the sauce in ice cube trays first, then transfer the frozen cubes to a freezer bag. This allows you to thaw small portions as needed, perfect for adding a burst of flavor to other dishes like soups or stews.

• For stovetop reheating:

  1. Place the leftover spaghetti sauce in a saucepan.
  2. Heat over medium-low heat, stirring occasionally to prevent sticking.
  3. Add a splash of water or broth if the sauce seems too thick.
  4. Continue to heat until the sauce is warmed through, about 10-15 minutes.

• For microwave reheating:

  1. Transfer the spaghetti sauce to a microwave-safe container.
  2. Cover the container with a microwave-safe lid or plastic wrap, leaving a small vent.
  3. Heat on medium power for 2-3 minutes.
  4. Stir the sauce, then continue heating in 1-minute intervals until hot, stirring between intervals.

• For oven reheating:

  1. Preheat your oven to 350°F (175°C).
  2. Place the spaghetti sauce in an oven-safe dish.
  3. Cover the dish with aluminum foil to prevent drying out.
  4. Bake for 20-25 minutes, or until the sauce is heated through.

• For slow cooker reheating:

  1. Transfer the spaghetti sauce to your slow cooker.
  2. Set the slow cooker to low heat.
  3. Cover and heat for 1-2 hours, stirring occasionally, until the sauce is hot.

• For sous vide reheating:

  1. Place the spaghetti sauce in a vacuum-sealed bag or a ziplock bag using the water displacement method.
  2. Set your sous vide machine to 165°F (74°C).
  3. Submerge the bag in the water bath and heat for 30-45 minutes, until the sauce is thoroughly warmed.

• Large pot: Used for cooking the sauce and ensuring even heat distribution.

• Olive oil: Essential for sautéing the onions and garlic to release their flavors.

• Wooden spoon: Ideal for stirring the ingredients without scratching the pot.

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

• Cutting board: Provides a safe surface for chopping and mincing ingredients.

• Measuring spoons: Ensures accurate measurement of salt, pepper, oregano, and basil.

• Can opener: Used to open the cans of tomato sauce and diced tomatoes.

• Colander: Useful if you need to drain any excess fat from the browned ground beef.

• Spatula: Helps in scraping down the sides of the pot to incorporate all ingredients.

• Stove: Provides the heat source for cooking the sauce.

Prep ingredients in advance: Chop the onion and mince the garlic ahead of time. This will streamline your cooking process.

Use pre-diced tomatoes: Opt for canned diced tomatoes to save the time it would take to chop fresh ones.

Cook in bulk: Make a larger batch of spaghetti sauce and freeze portions for future meals.

Simmer while multitasking: Let the sauce simmer while you prepare other parts of your meal or clean up the kitchen.

Use a food processor: Quickly chop the onion and mince the garlic using a food processor to save time.