Yes, I know. It only starts with “K” because I put “Kim” in front of it.
Kim’s Homemade Spaghetti Sauce
(and please feel free to call it your own, as once you have made it a couple of times, it will be)
1 kg (approx 2 lbs) ground meat (could be turkey, chicken, beef or you could use two packages of Yves Veggie Ground Round
, the favourite in our house is half pork with half beef or turkey)
1 Tbsp canola oil
2 large onions (or three smaller ones) chopped quite small (but not minced)
3 796ml (28 oz) cans of crushed or diced tomatoes, or a combination. If you shop at Costco and you can get the HUGE cans of tomatoes, that is what I use and I only use one, usually crushed.
1-2 TBSP dried oregano
1 tsp basil
1 tsp coarse salt (or less, and if you are using no-salt-added tomatoes, add up to 2 1/2 tsp coarse salt)
From here, the ingredients are up to you. You can add a zucchini, a few peppers, some carrots, even some spinach.
Mine tonight was:
3 ribs of celery, chopped
10 medium carrots, peeled and chopped
3 yams, baked and then scooped out to add with tomatoes
3 red peppers, chopped fine
1 medium zucchini
8-10 medium mushrooms sliced
and a handful of spinach, chopped
Preheat oven to 325F
In a large roaster pan with a lid, add canola oil, and warm for 5 minutes in preheated oven. Add ground meat to warmed pan, break up slightly with wooden spoon. Add salt, oregano and basil. Return pan to oven, uncovered, and bake for 15-20 minutes. While baking, prepare vegetables for adding to meat (peel and chop). Once your meat has browned (if you are using veggie ground round, heat it for 5-7 minues until warmed through), add onions and peppers and carrots if using, mix well and continue baking in the covered roaster for 20-30 minutes, until carrots are soft (tip: if they don’t get soft before you add the tomatoes, they will never get really soft).
Tip: you may have noticed that I didn’t drain the meat. This is because I usually use lean or extra lean ground beef and things like turkey and pork that are already very lean. If you are using medium ground beef, drain off the fat before adding the onions and such.
Once the carrots are soft, add the remainder of ingredients to the pan and mix well. Cover and return to the oven to continue baking for at least 30 minutes (if you want to bake it for longer, decrease heat to 300F and continue baking for 45-60 minutes, checking every 30 minutes to make sure the edges aren’t burning as this will make the sauce bitter later).
Serve with whole wheat spaghetti cooked al dente, and cheese for sprinkling. You can add a salad too, but you will find that there are so many veggies in the sauce that you don’t really have to. (not that it stops me from putting salad on the table!). This recipe is large enough that it is perfect for making 2 lasagnas and you still have enough left for a meal for 6 people.
And of course, the leftovers are perfect for lunches! My kids love spaghetti in their thermoses! I send them some grated cheese on the side to sprinkle for themselves.