Super simple from pantry ingredients, only 10 minutes hands on time for the best spaghetti sauce you've ever had
- 2 Tablespoons canola oil
- 2 whole beef bones see notes for substitutions
- 1 onion chopped
- 3 cloves garlic minced
- 8 ounces sliced mushrooms
- 30 ounces tomato sauce
- 30 ounces diced tomatoes see notes for substitutions
- 12 whole fresh basil leaves, optional
- 1 Tablespoon Italian seasoning or 2 teaspoons dried oregano
- 2 teaspoons fennel seed, optional see notes for substitutions
- 1/4 cup light brown sugar
- kosher salt
- black pepper
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Chop onions.
Add oil to large, non-reactive saucepan over medium-low heat, add beef bones and sauté for about 10 minutes to render the fat. Add chopped onions and mushrooms, cook for about 5 more minutes to soften. Stir in garlic and cook for about 30 seconds.
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Stir in tomato sauce and diced tomatoes along with their juice. Add kosher salt and pepper to taste, I use 1 teaspoon kosher salt and several grinds of fresh black pepper. Add brown sugar, Italian seasoning, fennel seed and basil leaves.
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Increase heat and bring to a boil. Reduce heat and simmer for 1-4 hours. The longer you simmer the deeper the flavor will be.
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Taste for salt and pepper, add more as necessary.
Serve your homemade spaghetti sauce recipe right away after the simmer time, store in the refrigerator for up to 4 days or freeze up to 3 months.
If you are in a hurry, the spaghetti sauce can be served before the 1 hour simmer time, but the flavor will not be as rich or deep.
Freezing – see post for freezing and thawing instructions
Ingredient substitutions:
Diced tomatoes – you can use crushed tomatoes or even whole tomatoes. If using whole tomatoes you’ll want to crush them by hand and get rid of any extra skin or tough ends.
Beef bones – you can skip all together or you can substitute with fatback or salt pork, both of which can be found in the meat department. You will get a different flavor depending if you use beef or pork.
Fennel seeds – 1 ¼ teaspoon ground fennel can be substituted for the 1 teaspoon of fennel seeds