I gotta tell you I love me some Ragu, but you just can’t beat homemade spaghetti sauce. I didn’t use to like this growing up because of the “chunks” (the onion and green pepper) but now I love it! You can thank my mom for the recipe – this is the one she always uses and it is yummylicious.
ground something (we used ground turkey), tomato sauce, bell pepper (we usually just use green ones but the red, orange, and yellow peppers were on sale this week so we got adventurous and tried a yellow one), onion, basil, thyme, oregano, garlic, black pepper, salt
(not pictured) spaghetti squash or spaghetti noodles
- 12 oz whole wheat spaghetti noodles (or one small spaghetti squash)
- 1.5 lb ground beef, chicken, or turkey (or deer…or buffalo…whatever floats your boat)
- 1/2 cup onion, onion
- 1 bell pepper, chopped (Mom’s recipe only calls for 1/4 cup but I like to use more)
- 2 8oz cans of tomato sauce
- 1 tsp salt
- 1/4 tsp black pepper
- 1/2 tsp oregano
- 1/2 tsp thyme
- 1/4 tsp basil
- 1/2 tsp garlic powder
Cook ground beef (chicken, turkey,…), onion, and pepper until meat is brown (or white if you use turkey/chicken) and onion is tender. Drain/remove fat if needed. Stir in all the remaining ingredients (except noodles): tomato sauce, salt, pepper, oregano, thyme, basil, and garlic powder. Cover and simmer for 35-40 minutes, stirring often. Cook spaghetti as directed on package (or if you’re using spaghetti squash, see instructions here). Serve with sauce over hot spaghetti. Top with parmesan, if desired.
The sauce itself is South Beach Phase 1. If served with spaghetti squash it is still SB Phase 1, but if served with whole wheat spaghetti noodles this is SB Phase 2.