Five Hour Spaghetti Sauce

 On a recent rainy Saturday afternoon, I took to the kitchen for inspiration for dinner.  Y'all know how I love to spend hours making a good sauce for pasta.  I think every time I make sauce there are subtle differences to either my ingredient list or method.  This time was no different.

My secret ingredient for this version was an ingredient from my freezer!  Freezer?  Yes!  During last summer's basil harvest, I made basil, olive oil, and garlic freezer cubes for such a dish as this.  Here's the blog post!

The next time you have some time to cook and want to make your entire home smell ultra inviting, make this sauce!

1 lb. ground chuck

1 medium yellow onion, chopped

1 small green bell pepper, seeded and diced

1 T. Italian seasoning

2 cans (14.5 oz.) tomato sauce

1 can (6 oz.) tomato paste

8 oz. beef broth or stock

1 bay leaf

salt and pepper to taste

dried red pepper flakes (optional)

5 - 6 basil cubes

In a 3 quart Dutch oven, over medium heat, brown ground chuck.  Drain.

Add in onions, bell peppers, and Italian seasoning.  Continue to cook, stirring frequently, for another 5 - 7 minutes until veggies begin to soften.

Stir in tomato sauce, tomato paste, and beef stock and bring to a gentle boil.  Add in the bay leaf and lower heat to a simmer.

Cover and let sauce simmer away for as many hours as you can spare.  Keep the heat very low and stir occasionally to make sure the sauce doesn't stick.

About a half hour before serving, remove the bay leaf and taste.  Add salt and pepper to taste and red pepper flakes if you're using those.

Stir in the basil cubes and let that delicious basil and garlic goodness permeate through the sauce.  

This is the perfect sauce to serve over spaghetti noodles, ziti, with a meatball sub....you get the idea.