- 1 pound ground beef
- 1 pound italian sausage
- 1 onion, diced
- 2-3 (depending on the size) red, orange or yellow peppers, diced
- 6-8 large mushrooms, sliced thin
- 3 stalks celery, sliced thin
- 4 cloves of garlic, pressed or diced
- 4 Tablespoons (1/4 cup) Italian seasoning
- 1/2 tsp crushed red pepper flakes
- 1 tsp garlic powder
- 2 cans tomato sauce
- 1 can diced tomatoes
- 1 can tomato paste
- 1 bay leaf, broken in half
- 1/4 teaspoon black pepper
- 2 cups roughly chopped fresh spinach
- salt to taste (at least 1 teaspoon)
I have made A LOT of spaghetti sauce from scratch, but this version gets first place hands down. Who needs to turn to a jar when you can make something this good?
While I was cooking I didn’t measure (of course) so all measurements are approximate, add more or less depending on your tastes. This makes a lot of sauce, so either serve it for a crowd or freeze half to use one of those times when there is no time to make dinner! (I LOVE having a healthy dinner in the freezer, perfect for “just one of those days”!)
Spaghetti Sauce for a Crowd
In a large sauce pan or dutch oven heated to medium high brown meats, braking them up into small pieces. Turn down to medium and add onion, peppers, celery and mushrooms, saute 5-8 minutes. Add garlic and saute for 30 seconds.
Mix in Italian seasoning, red pepper flaked and garlic powder, mix into meat and veggie mixture, cooking for 1 minute.
Stir in tomato sauces, paste and diced tomatoes. Add bay leaf, pepper, and spinach. Cover and cook for at least 1 hour on low (longer is fine too!.) Add salt to taste before serving, adding more Italian seasoning and red pepper flakes if desired.