Jenica’s spaghetti sauce recipe

Jenica’s spaghetti sauce
Half an onion, roughly chopped

A few cloves of garlic, peeled and roughly chopped

Olive oil, a splash

Sauté in a heavy 12″ frying pan or 10″ Dutch oven over medium heat, until they smell awesome, then add:

1 lb ground beef of the fat content of your choice. 

Cook until it’s browned through, stirring to break it up and distribute the onions. 


1 cup chopped carrots

2 cups diced zucchini

1 cup sliced mushrooms

(These are approximate amounts; I add what looks good.)


2 cans diced tomatoes

1 small can tomato paste

Stir, and set to simmer over low heat. 

Add approximately (to taste! Stir and taste as you go!)

1-2 tsp salt

1-2 tbsp dried Italian seasoning

1-2 tsp garlic powder

Cover and simmer, stirring occasionally, until the carrots are tender, and then taste and adjust the seasonings. 

That’s it. 

Change the veggies to suit you, use ground pork or Italian sausage instead of beef, and serve with spaghetti noodles, spaghetti squash, meatballs, Italian sausage… It’s a flexible recipe. 🙂

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