I swear I could eat spaghetti every single day and never get tired of it. I have wonderful memories of my dad and my sister preparing the meat sauce their own special way.
- Olive oil
- Minced garlic
- Bell pepper, finely chopped
- Yellow onion, chopped finely
- Ground beef
- Italian seasoning
- Petite diced tomatoes (in cans)
- Tomato sauce
- Worcestershire sauce
- Chili garlic paste, optional
- Fresh basil or parsley, option
Heat your skillet over medium high heat. Add a couple of tablespoons of olive oil. Get your onion and diced bell pepper ready.
Pull out your head of garlic. Flatten several cloves with the flat side of a knife. This allows you to easily slip off the skins. Dice finely.
Sauté the onion bell pepper and garlic until tender. Add in the ground beef. Get your Italian seasoning ready.
Add a liberal amount of Italian seasoning and continue cooking the ground beef until it’s fully cooked. Add in the diced tomatoes undrained, one can at a time.
Continue cooking the beef and tomatoes together. Add a little Splenda.
Add a touch of chili garlic paste, if you want a little kick. Add about 2 tablespoons of Worcestershire sauce or more to a couple of pounds of ground beef.
I probably add even more Worcestershire sauce, in truth. Add a couple of cans of tomato sauce at this point, while continuing to cook.
Turn the burner down to simmer and continue to simmer the meat sauce for at least half an hour. Shortly before serving, snip some fresh parsley or basil and add to the mixture. Use the sauce to top spaghetti squash that you’ve cooked, or some pasta, or use it as an ingredient in lasagna.
Make a double batch and freeze the extra. That way, when it’s time to make lasagna, you’re halfway there!