This is a very easy and tasty spaghetti sauce that you can throw together in about 25-30 Min’s. It has a little longer on the cooking time but that is the easy part just waiting for it to cook down and all the flavours to develop. It is very versatile as it can be used as a spaghetti sauce or like I did the next day to make cannelloni, it would also be a good sauce for lasagne. I served ours with a side salad and some garlic bread, but I have to say my family preferred it the next day when I made a cannelloni and topped with a cheese sauce, with extra grated Parmesan cheese. If you would like to see more photos or read more reviews of this recipe please click here.

Ingredients

Note: I also added mushrooms to ours and adjusted the herbs and spices to suit our taste, so feel free to do the same by adding more or less according to what you like.

Olive oil or cooking spray
1lb Lean ground beef
1 Large onion, thinly sliced
1 Cup celery, diced
1 Large red bell pepper, chopped
3 Garlic cloves, minced
2 Teaspoons dried oregano
2 Tablespoons dried parsley
1(28 ounce) Can diced tomatoes (I used Dei Fratelli Seasoned Diced Tomatoes)
1(6 ounce) Can tomato paste
1/2 Cup red wine (or water)
1 Large bay leaf
1 Teaspoon honey
1 Teaspoon balsamic vinegar
1/2 Teaspoon salt
1/2 Red pepper flakes, crushed
1 Teaspoon dried basil

Method

1. Heat a large skillet over medium high heat.

2. Heat olive oil or spray w/oil.

3. Add ground beef, onions. celery, red pepper and garlic.

4. Saute` until beef is no longer pink and veggies are tender, about 10 minutes.

5. Add remaining ingredients and stir well.

6. Bring to a boil and reduce heat.

7. Cover and cook, stirring occasionally for 1-3 hours.

8. If sauce becomes too thick, thin with a little water.

9. Remove bay leaf and serve with your favorite pasta.

All photos taken by me unless otherwise stated.