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.
~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~
Along with this Roasted Garlic Spaghetti Sauce, be sure to check out all of these other amazing tomato recipes over at Weary Chef!
Want to stay updated with my latest creation?
Simply subscribe or Follow my blog with Bloglovin and every time I post something new…you’ll conveniently get it straight into your inbox!
**This plate of Roasted Garlic Spaghetti Sauce is shared and linked up to party with {Weary Chef} & {Bubbly Nature Creations} & {Yellow Bliss Road}
I’ll pretty much eat anything that involves roasted garlic! This looks so yummaaaay. 🙂
Tina @ Tina’s Chic Corner recently posted…Baked Chili
Me, too…. I think roasted garlic rocks! Thank you, Tina!
This looks delish! I would definitely make this. We love a good spaghetti sauce.
Norma @ Allspice and Nutmeg.com recently posted…Cardamom Hot Cocoa
You’re right, Norma…I think everyone deserves a great spaghetti sauce in their lives! (=
Gloria recently posted…Roasted Garlic Spaghetti Sauce
There’s a secret to really great pasta sauce that no one seems to mention. Thought I’d drop it off here. Tad of sweet is the secret. You can use a little sugar or add carrots. I always add carrots. Chicago is my home town and an Italian friend gave this secret to me. I also use red pepper flakes. But, the touch of sweet is the magic touch.
Well..well….I’m speechless. I would like to say over the sauce, but I have to honest it’s over your hubby!!
HOW ON EARTH DID YOU GET HIM TO DO THIS!!!!???!!! Kent, would laugh his butt off if I asked him to do something like this! He doesn’t even like his hand to be photographed! Oh, and it would also be a joke because he barely even makes toast.
Ok, yah, the sauce. This sauce looks awesome! IF my husband made sauce like this too, I would gladly give him the job title of “sauce maker” too! YUM!
tahnycooks recently posted…Peace vs Fear
That is absolutely hilarious! Justin and I really can’t be in the kitchen at the same time …unless he’s cleaning/washing the kitchen aid bowl for the 4th time while I’m ready to fill it back up with ingredients. But other than that…he tries to sneak in seasonings while I’m not looking. (But I have to admit, I do the same thing to him!) One time, he put cinnamon in the taco meat…thinking I wouldn’t notice!!
Tahny, thanks for making me laugh today! (=
Ha, I love that Justin shared his recipe because it looks incredible. I love a good roasted garlic tomato sauce!
Ashley | Spoonful of Flavor recently posted…Peanut Butter Crunch Cereal Bars
Thank you, Ashley! (=
I love anything with roasted garlic in it, and this sauce looks fantastic!! Pinned this for after the holiday madness. =)
Kate recently posted…{Skinnier} Sweet Potato Casserole
This looks like one terrific sauce, and that’s great that Justin can cook! Pinning. 🙂
marcie recently posted…Sage Focaccia Bread
Wow, this sauce looks incredible! I love that there’s roasted garlic in here – it sounds amazing! That is so awesome that Justin cooks and makes a mean sauce like this – super impressed and pinning 🙂
Kelly recently posted…Pear Cheesecake Bars with Oat Streusel
Thanks, Kelly! Hope you’re doing well! (=
Gloria, love that you let your hubby take over for the day. So glad he did because I have been hearing about this famous sauce for a while! Roasting the garlic sounds amazing, I haven’t done it that way before but love the idea of the flavor it will give the sauce. WAY TO GO JUSTIN! 🙂 Pinning and totally trying this!
Krista @ joyfulhealthyeats recently posted…Sweet Potato & Butternut Squash Hash with Honey Cinnamon Butter
Thanks, Krista! Maybe I should put Justin to work on the blog and do other things…like answer emails, edit, etc! (Nevermind, that’d be a huge mess!)
haha.. your too funny. I mean I like justin’s stuff.. but I like yours better. 🙂
I only WISH I could get my husband to do something like this – I love it! And this sauce looks absolutely heavenly!
Trish – Mom On Timeout recently posted…Nutter Butter Peanut Butter Fudge
Thank you, Trish! I love when the hubs can slave away in the kitchen all day…when I’m not feeling it! (=
Looks amazing! In my house, my husband is the official brownie maker. 🙂
Yum…brownies! Now you have my attention! (=
Gloria your husband is awesome! You two obviously have a lot of fun together. 🙂 The sauce looks absolutely amazing….I LOVE garlic, so this will be perfect for me!!
Lisa@ Cooking with Curls recently posted…Best of the Weekend {29}
You are so sweet, Lisa! (Next time you make a trip out west…make a pit stop in SLC!)
Gloria, nice to meet your husband! I think it’s awesome that he took over your blog for the day to share his recipe! Ha, I doubt Ken would do this. He never cooks in the kitchen but he does do grilling and smoking!
Great recipe. This sauce looks awesome! Pinned!
Julie @ This Gal Cooks recently posted…Sweet Potato Casserole with Pecan Streusel
Go put Ken out on the grill …then on the computer! Speaking of grilling and smoking…was thinking about you earlier today. It’s so nice out (above 40 degrees) that we have a huge pork butt outside smoking right now. Hope you’re enjoying your Sunday, Julie!
I’m currently obsessed with Italian sausage, I would like to eat it for dinner every single day so I can’t wait to try this sauce!
Pamela @ Brooklyn Farm Girl recently posted…Easy Cheesy Lasagna Skillet
Funny how we get “currently obsessed” with certain foods… you’re hilarious! I guess I’d have to pick soft boiled eggs are mine. (Timing them just right so the yolks are runny and the whites are all the way cooked…VERY obsessed with that part! hehe)
I didn’t even look at the date of this post and assumed it was an older one. What perfect timing for the tomato roundup! Thanks a bunch for including a link to all the other recipes, AND thank you for sharing this tasty sauce at Saturday Night Fever!
Andi @ The Weary Chef recently posted…Three-Ingredient Spiced Rum Pumpkin Dump Cake
It was perfect timing…I think I gave it over to you on the same day it posted. I love how you put the whole thing together, Andi. You did a fabulous job!
So nice to meet your hubby, Gloria! His pasta sauce sounds amazing! I’ve never heard of roasting garlic in this way but now I’ve got to try it!
Allie | Baking a Moment recently posted…Orange Walnut Macarons with Spiced Cream Cheese and Cranberry Filling
I don’t think I’ve ever heard of it before either. I started doing it this way because my garlic press was always being broke and I was tired of peeling each clove just to put all of these bulbs in the sauce for him. (My husband used to compete in the Arm Wrestling championships around the world…and his hand strength breaks everything …including the garlic press and even the can openers!) Thank you, Allie!
Hi Gloria
Do you know how many cans of whole tomatoes equal 8 cups, also do I include the juice too.
Use 4 (14.5 ounce) cans of any kind of cut tomatoes. Also, include the juice. Enjoy! 🙂