I started making fresh spaghetti sauce when my wife was sick with cancer and the Venezuelan doctor put her on a diet which included no canned goods. I have since doctored it up until I have gotten it to this point. Serve over spaghetti and add Parmesan cheese, if desired.
Ingredients:
- 1 tablespoon olive oil
- ½ pound ground beef
- 1 teaspoon ground cumin
- 1 ½ tomatoes, chopped
- ⅓ onion, chopped
- ¼ bell pepper, diced
- 3 cloves garlic, minced
- 1 ½ tomatoes, quartered
- ⅔ onion, chunked
- ¼ bell pepper
- ⅓ cup water, or as needed
- 1 tablespoon vinegar
- 3 cloves garlic
- 2 teaspoons Worcestershire sauce
- 2 teaspoons dried basil
- 2 teaspoons dried oregano
- 2 teaspoons dried parsley
- 2 teaspoons dried cilantro
- 2 teaspoons paprika
- 1 teaspoon soy sauce
- 1 teaspoon hot sauce (such as Tabasco® Chipotle Pepper Sauce)
- 1 teaspoon brown sugar
- salt to taste
Directions:
Heat oil in a saucepan over medium heat. Add ground beef and cumin; cook and stir until meat is browned lightly, 5 to 10 minutes. Stir in chopped tomatoes, chopped onions, diced bell pepper, and minced garlic; cook and stir until meat is browned and vegetables are soft, 5 to 7 minutes.
Combine quartered tomatoes, chunked onion, bell pepper, water, vinegar, garlic cloves, Worcestershire sauce, basil, oregano, parsley, cilantro, paprika, soy sauce, hot sauce, brown sugar, and salt in a blender; blend sauce to desired thickness. Add more water if a thinner sauce is desired.
Pour sauce onto ground beef; cover and cook until the sauce reaches desired consistency, 15 to 20 minutes.
Preparation time: 30 mins
Cook time: 25 mins
Total time: 55 mins
Servings: 4 – Yield: 4 servings
Nutrition:
Calories:202.4
