A home cooked spaghetti sauce

A home cooked spaghetti sauce


  • marinara sauce: 24 ounces
  • Lean beef: 1 lb
  • Garlic cloves: 2
  • Basil leaves: 5
  • Dry parsley: 1 teaspoon
  • Thyme (dried): 1/2 tablespoon
  • Rosemary tops: 1/2 tablespoon
  • Salt: 1 teaspoon
  • Black Pepper: 1 teaspoon
  • Parmesan cheese: 1/2 stick


Whenever I suggest to someone that they should take up a diet that comprises of more fresh food than they currently do, I often get to hear the most common comment as who has the time for that. It is true and despite being an advocate of eating fresh, I find myself looking for alternatives to save time when I am cooking for myself. We have limited ourselves to so many off the shelf options that we no longer are aware of the fact that we can get an easy substitute in our own kitchen which can be easy to cook and does not require you to take a personal day from work.

Especially when we are talking about weekends, we all like to come home and put our feet up rather than hustling in the kitchen. It is quite a challenge that I have decided to take head on and I am glad to share with you that I am winning so far. The first tool that I have discovered which is helpful in this battle against the ready made food is a bunch of sauce recipes that I have been collecting over time. The spaghetti sauce recipe that I am going to list below is the one that fulfills the entire criterion required for a dish to be fresh and time saving (in terms of time spent in cooking it).

This spaghetti sauce recipe makes the cut and is the final one which I have chosen to become a part of my cooking every now and then when I have to cook a quick meal for a group of friends or if I am planning a party for kids. I often find mothers asking me for this spaghetti sauce recipe or mostly the brand and then I have to tell them that I made it at home. It is marvelous to see their surprised faces but being the helpful neighbor and friend that I am, I always have spare printed copies to distribute to all such answer seekers (or should I say recipe seekers). Bless their curious minds! When this recipe had established its popularity I my social circle, I found it apt enough to share it on a much wider platform and what’s above internet when it comes to going global. So this is my tiny contribution to having some finger licking delicious spaghetti sauce in your kitchen.

Steps to cook:

  1. In a frying pan, drizzle over half of the olive oil and set the heat to high for the pan to heat up. Reduce the heat to low before adding the beef. I recommend ground lean beef as it cooks fast and is easy to crumble with your bare hands. Spare the knives here and do away with the chopping. Crumble it into the oil in the pan.
  2. You can stir the beef and use the stirring spoon to get the crumbles from sticking to each other. Remove the excess grease and let the beef turn brown. To the brown beef, first of all add the jar of marinara sauce.
  3. After a gap of few minutes, add the remaining olive oil into the mix followed by garlic cloves (I like mine crushed), basil leaves (torn by hand) along with the herbs, namely, parsley, rosemary and thyme (in any order). Let bubbles form on the surface before you reduce the heat to low.
  4. Cover the pan with lid and let the sauce simmer for around half an hour. Stir at half time once and once before turning the heat off.
  5. Sprinkle a few chopped up mint leaves on top when you are ready to serve.

From my own experience, the flavors really come through if you warm this sauce before serving. Serve with warm spaghetti or any other pasta. This is my primary reason that I like having spaghetti now, any time of the day.