Cloves of roasted garlic slowly simmered together with onions, red peppers, and whole tomatoes to make the richest spaghetti sauce for any pasta!
I want to introduce you to my (ever so) loving hubby, Justin. He is a very EXTREME kind of man. He’s very outgoing. And, he tells you just how it is…very full of personality!
Justin loves to cook just as much as I do. But I leave it up to him to always make the spaghetti sauce. Because, it is THE BEST homemade spaghetti sauce…at least that’s mine and my family’s opinion.
These photos were taken by me, of course. But, I’ll let Justin take over and share with you how he makes his amazing Roasted Garlic Spaghetti Sauce!
Ladies and gents– my wife, the Dragon Slayer has stepped away from her bloggy area. And, I’ve taken over for the day! That’s right… just today. I’m going to introduce to you on how I like to make my spaghetti sauce. And to mention, it has lots of roasted garlic.
If you’ve never made homemade meat sauce, and always relied on the jars from the store– this will blow your mind at how really easy it is to make from scratch!
So, I am going to make this quick and simple. (Because it really is!)
I like to have everything prepped before I even get the pan heated up.
Dice the peppers, slice your mushrooms, and chop those onions. Set aside. I use one knife for this process. My wife on the other hand, uses the whole knife block. (And, we have TWO knife blocks!)
Turn your largest sauce pan on to medium high heat and start browning the ground Italian sausage. You could use any kind of meat of your liking.
Once the meat is cooked, put your cans of tomatoes, tomato sauce, and tomato paste. Add seasonings and stir. Let the meat, seasonings, and tomatoes marry in with each other for about one hour. Allowing it simmer on medium-low heat.
Everything that has been sliced, diced, and chopped– put into the pot.
Now, onto the roasting of the garlic….
Cut the roots off of 3 bulbs of garlic. Separate all of the cloves and leave the skins on. Put into a frying pan set on medium heat with butter and olive oil in it. Stir occasionally. (This only takes about 10 minutes.) Once most or all of the skins start to separate from the cloves and come completely off, throw the skins away. Dice the cloves very fine and put into the sauce.
You may choose to let THE sauce simmer for another hour or let it go all day long. You could also put this in one of those slow cookers during the day.
Put it over your favorite kind of pasta!
This recipe makes a large amount (about 4 quarts). It can be put into individual containers and put into the freezer for future meals.
As my wife always puts it– Enjoy!
- 2 pounds ground Italian sausage (or meat of choice)
- 1 red pepper, chopped
- 1 large white onion, chopped
- 8 ounces fresh mushrooms, sliced (or more if you choose)
- 12 ounces tomato paste
- 28 ounces tomato sauce
- 8 cups whole tomatoes, canned (if using fresh tomatoes, blanch and peel)
- 4-6 tablespoons Italian seasoning
- 1-2 tablespoons marjoram
- 2 tablespoons oregano
- 1 tablespoon paprika
- 6 large bay leaves (fresh or dried)
- 1 tablespoon onion powder
- 1 tablespoon garlic powder
- salt & pepper to taste
- 3 garlic bulbs
- 2 tablespoons butter
- 1 tablespoon olive oil
- Cut the vegetables and set aside.
- Brown the meat in a large sauce pan (about 6 quart size) on medium-high heat.
- Add the whole tomatoes, tomato sauce, tomato paste, and the seasoning. Stir until combined and simmer (uncovered) for up to an hour on medium-low heat. Stir occasionally.
- Stir in the cut vegetables into the sauce. Continue to simmer.
- Cut the roots off each bulb of garlic. Separate all of the cloves and leave the skins on. Put into a frying pan set on medium heat with butter and olive oil in it. Stir occasionally. (This only takes about 10 minutes.) Once most or all of the skins start to separate from the cloves and come completely off, throw the skins away. Dice the cloves very fine and put into the sauce.
- Simmer for one more hour, or up to 4 for hours. You get to choose.
- Make sure to always taste as it is simmering. The flavor intensifies the longer it cooks. You may want to add a little bit more of whichever seasoning that is listed above to your liking.
- The sauce will reduce and thicken the longer it simmers. Always stir occasionally.
- Enjoy this sauce over your favorite pasta!
- This sauce may be ready to eat in less than one hour. Or you may choose to allow a longer simmering time for up to 4 hours. This also cooks well in the slow cooker. Prepare in the pan as directed and transfer into the slow cooker for an all day simmer. It will not be as thick as it would be if it was cooked on the stove without a lid.
- This recipe makes about 4 quarts of sauce, also depending upon how long you allow it to simmer and reduce.
- After the sauce completely cools, it can be put into individual containers and put into the freezer for future meals.