This spaghetti sauce is so good! My kids loved it and ate it by the bowl full! We made it the first night with spaghetti squash but the second night we ate it all by itself and it was delicious. I borrowed this recipe from my good friend, Giada, and made a few tweaks.
If you have a busy day this recipe would also work wonderfully in your crockpot. Just put it on low all day. Perfect for a cold night. Hope you enjoy it!
3 large cans of crushed tomatoes (use only 2 if you want it really thick)
4 tbsp garlic
2 stalks of celery
1/2 tsp salt
1/2 tsp pepper
2 dried bay leaves
2 tbsp herbs de provence (gotta add my favorite seasoning!)
1/4 cup (or a baby food jar) of squash
1 tbsp olive oil
1 pound ground beef
1. In a food processor, process onions, garlic, carrots and celery until they are very small, but not a big mush.
2. In a large pot sautee the ground beef and crumble.
2. Add crushed tomatoes, squash, herbs de provence, bay leaves, salt, pepper, and veggies to the pot.
3. Simmer on low for 4 or so hours. Enjoy!
Note: You can choose to saute the veggies for 10 minutes before step 2 which will then cut down on your simmer time, but then again it brings up your prep time, so it’s up to you. I did find that by letting everything simmer together for so long the flavors came together to make it the best spaghetti sauce I have ever had!