Okay, it’s not really famous outside of our family, but it really should be. I have tried many, many different recipes for spaghetti sauce over the years, and I just keep coming back to this one that I got from my mother-in-law. It really is the best. Every time I try something new we think, that’s pretty good, maybe we’ll switch to this for a while. And then I make this recipe again and remember how good it really is. And know that we will never find a spaghetti sauce that we enjoy more.
It comes together pretty quickly and reheats beautifully, and it can be simmered for 15 minutes or an hour, whatever you have time for. And it still tastes great. It does make a fairly large batch, but I don’t usually make a half recipe anyways because it freezes well and makes for an easy meal another night. Making a full recipe is no more work, and for our family, it generally gives us two meals, one that night, and one for the freezer.
I make it fairly chunky, with the diced tomatoes giving the sauce a bit more texture, but you can also blend the canned tomatoes before adding them to the sauce to give it a smoother texture. We like the chunks of tomatoes, but I sometimes change it up a bit just by blending the tomatoes instead. You can also adjust the vegetables in it to your preference.
Hope you enjoy it as much as we do!