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I LOVE spaghetti and meat sauce. It is probably one of my favourite meals. There was nothing better in the world than coming home from school and smelling the sweet aroma of my mom’s spaghetti sauce. So good! Back then I used to eat my plate of spaghetti with a big chunk of garlic bread. Oh, the good old days!
This is our easy to make, time-saver tomato sauce recipe. It is great to use with the abundance of fresh Roma Tomatoes we harvest from our garden but turns out beautifully with canned diced tomatoes also. It can be made with or without ground beef. It’s great to make a few batches and throw some in the freezer.
I don’t eat a lot of spaghetti noodles anymore (unless I’m in Italy or an amazing Italian restaurant!) so I’m also sharing a Spaghetti Squash Lasagna recipe. We love this recipe and it often comes up in the meal plan rotation.
Also, when I’m in a hurry, throwing this pasta sauce (from the freezer) on some spiralized zucchini is quick and delicious.
Lazy Spoon’s Tomato Pasta Sauce
Ingredients
3 tablespoon extra virgin olive oil
1 medium onion, finely chopped
3 cloves garlic, minced
2 pounds Roma tomatoes, roughly chopped (I put them through the food processor) or 1 (14-oz) can of fire roasted diced tomatoes.
6-large mushrooms (optional)
2 tablespoons tomato paste
1/4 cup liquid honey (or maple syrup if vegan)
1/2 cup red wine (you could substitute with 1 teaspoon red wine vinegar)
2 teaspoons oregano, fresh or dried
1/2 teaspoon salt
1/4 teaspoon black pepper
Directions
Soften onion and garlic in oil in a skillet. Add tomatoes, honey, tomato paste and red wine and bring to a boil. Simmer for about 8-10 minutes. Add seasonings, simmer for about another 15-30 minutes.
For the meat sauce: brown 2 pounds of ground beef separately. Set aside and then add meat to the sauce to simmer for the final 15-30 minutes.
Spaghetti Squash Lasagna
Ingredients
1 medium Spaghetti squash
2 tablespoons Extra Virgin Olive Oil
Sea Salt
Meat sauce (see Lazy Spoon’s Tomato Pasta Sauce)
1/2 cup Parmesan Reggiano
Directions
Preheat oven to 425F.
Cut squash length-wise and scrape out seeds.
Drizzle each half with olive oil and then sprinkle with sea salt.
Line a baker’s sheet with parchment paper and place each half of the squash face down on the sheet. Bake for 30-45 minutes.
Meanwhile, make meat sauce according to the recipe above.
*I often have a batch of meat sauce frozen that I use for this recipe.
Use a fork to remove the spaghetti strands from each half being careful not to damage the shells of the squash and transfer strands to a large bowl.
Mix about 1/3 cup of the Parmesan Reggiano into the spaghetti noodles.
Stuff the squash shells with spaghetti mixture and then top with the meat sauce.
Sprinkle the remaining Parmesan Reggiano on top of each half.
Return to oven for about 10 more minutes or until cheese is melted.
Serve!
Tools I Use for this Recipe
[…] start out making a double batch of our own tomato pasta sauce with meat recipe. I usually have a batch or two of this pasta sauce in the freezer but if I […]