Chunky Italian Spaghetti Sauce Recipe

Olive oil: Used for sautéing the onions and garlic, adding a rich flavor base.

Onion: Adds sweetness and depth to the sauce.

Garlic: Provides a robust, aromatic flavor.

Ground beef: Adds heartiness and protein to the sauce.

Crushed tomatoes: Forms the bulk of the sauce, providing a chunky texture.

Tomato paste: Intensifies the tomato flavor and thickens the sauce.

Dried basil: Adds a sweet, aromatic flavor typical of Italian cuisine.

Dried oregano: Contributes a slightly bitter, earthy flavor.

Salt: Enhances the overall flavor of the sauce.

Black pepper: Adds a hint of spice and complexity.

Water: Helps to achieve the desired consistency of the sauce.

When browning the ground beef, make sure to break it up into small pieces using a wooden spoon or spatula. This ensures even cooking and allows the meat to absorb the flavors of the onion and garlic. Additionally, draining the excess fat after browning helps to keep the sauce from becoming too greasy, resulting in a more balanced and flavorful dish.

• olive oil - Substitute with canola oil: Canola oil has a neutral flavor and similar cooking properties.

• onion - Substitute with shallots: Shallots offer a milder and slightly sweeter flavor.

• garlic - Substitute with garlic powder: Garlic powder can provide a similar flavor, use ¼ teaspoon per clove.

• ground beef - Substitute with ground turkey: Ground turkey is a leaner option and absorbs flavors well.

• crushed tomatoes - Substitute with diced tomatoes: Diced tomatoes can be blended to achieve a similar consistency.

• tomato paste - Substitute with tomato sauce: Tomato sauce can be reduced to thicken, use 2 tablespoon for every tablespoon of paste.

• dried basil - Substitute with fresh basil: Fresh basil offers a more vibrant flavor, use 1 tablespoon fresh for every teaspoon dried.

• dried oregano - Substitute with fresh oregano: Fresh oregano provides a more robust flavor, use 1 tablespoon fresh for every teaspoon dried.

• salt - Substitute with soy sauce: Soy sauce adds umami and saltiness, use sparingly to avoid overpowering the dish.

• black pepper - Substitute with white pepper: White pepper has a milder heat and can be used in the same quantity.

• water - Substitute with chicken broth: Chicken broth adds more depth and flavor to the sauce.

• Allow the sauce to cool completely before storing. This prevents condensation from forming inside the container, which can dilute the flavor and affect the texture.

• Transfer the cooled sauce into airtight containers or heavy-duty freezer bags. For easy portioning, consider using smaller containers or dividing the sauce into meal-sized portions.

• Label each container or bag with the date and contents. This helps you keep track of how long the sauce has been stored and ensures you use the oldest sauce first.

• Store the sauce in the refrigerator if you plan to use it within 3-4 days. For longer storage, place the containers or bags in the freezer, where the sauce can be kept for up to 3 months.

• When ready to use, thaw the sauce in the refrigerator overnight. For a quicker thaw, place the sealed container or bag in a bowl of cold water, changing the water every 30 minutes until thawed.

• Reheat the sauce on the stovetop over medium heat, stirring occasionally until heated through. If the sauce seems too thick after reheating, add a splash of water or broth to reach the desired consistency.

• For an added burst of freshness, consider stirring in some freshly chopped basil or a splash of olive oil just before serving. This can enhance the flavor and give the sauce a vibrant finish.

• Stovetop Method: Place the leftover sauce in a saucepan over medium heat. Add a splash of water or broth to loosen it up if it has thickened. Stir occasionally until it’s heated through, about 10-15 minutes. This method helps maintain the chunky texture and rich flavors.

• Microwave Method: Transfer the sauce to a microwave-safe container. Cover it with a microwave-safe lid or plastic wrap (leaving a small vent). Heat on high for 2-3 minutes, stirring halfway through. Continue heating in 1-minute increments until hot. This is a quick and convenient option, though it may slightly alter the texture.

• Oven Method: Preheat your oven to 350°F (175°C). Place the sauce in an oven-safe dish and cover with aluminum foil. Heat for about 20-30 minutes, stirring halfway through. This method is great if you’re reheating a large batch and want to keep the flavors intact.

• Slow Cooker Method: Pour the sauce into a slow cooker and set it to low. Heat for 1-2 hours, stirring occasionally. This method is ideal for a hands-off approach and ensures the sauce remains moist and flavorful.

• Double Boiler Method: Fill a large pot with a couple of inches of water and bring it to a simmer. Place a heatproof bowl with the sauce over the simmering water, ensuring the bowl doesn’t touch the water. Stir occasionally until heated through. This gentle method prevents the sauce from burning and preserves its texture.

• Large pot: A spacious vessel for cooking the sauce, allowing for even heat distribution and ample stirring room.

• Wooden spoon: Ideal for stirring the sauce without scratching the pot's surface.

• Cutting board: A sturdy surface for chopping the onion and mincing the garlic.

• Chef's knife: A sharp blade essential for finely chopping the onion and mincing the garlic.

• Measuring spoons: Accurate tools for measuring the olive oil, dried basil, dried oregano, salt, and black pepper.

• Can opener: Necessary for opening the cans of crushed tomatoes and tomato paste.

• Colander: Useful for draining excess fat from the browned ground beef.

• Measuring cup: Used for measuring the half cup of water to add to the sauce.

• Stove: The heat source for cooking the sauce to perfection.

Pre-chop ingredients: Chop the onion and garlic ahead of time and store them in the fridge.

Use pre-made tomato products: Opt for canned crushed tomatoes and tomato paste to save time on prep.

Batch cook: Double the recipe and freeze half for a quick meal later.

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

Use a food processor: Quickly chop the onion and garlic using a food processor.