Gran’s Spaghetti Sauce
NOTE: This is Hannah’s modified version for maximum volume + flavor.
Scroll below to see original + lasagna recipe.
INGREDIENTS
1/4 cup olive oil
1 stick butter (yes, half a cup)
1 package fatty bacon* 🥓 finely diced**
1 cup finely diced onion 🧅
1 lb ground beef
8 large garlic cloves, minced 🧄
1 tsp salt (or to taste)
1 tbsp fresh ground black pepper
1 tbsp red chili flakes
1 bunch fresh Italian parsley, chopped
1 tbsp Italian seasoning (optional)
1 16-oz can petite diced tomato 🍅
1 16-oz can tomato sauce
1 12-oz can tomato puree
1 8-oz can tomato paste
4 stalks celery, de-threaded and finely chopped
1 carrot, finely chopped
1/2 red bell pepper, finely chopped (optional)
DIRECTIONS
In a large pot, melt butter in olive oil.
Add diced bacon 🥓 and fry until fat is rendered and bacon is crispy.
Add diced onion 🧅 and fry until golden.
Add ground beef, garlic, salt, pepper, and chili flakes. Fry until meat is just cooked.
Add parsley and Italian seasoning. Continue frying beef until dark brown.
Add canned tomatoes 🍅, bring to boil, reduce to simmer.
Add celery, carrot, and pepper. Continue simmering with lid on to prevent tomato splashes.
Taste test and add salt, pepper, and chili flakes as needed.
Continue simmering for 2 hours or more, stirring occasionally.
BACON NOTES
* The fattier the better! The rendered bacon fat will flavor the greater volume of tomato in this version of the recipe.
** Freeze in advance for easier dicing.