Ingredients
Method
- In a large pot, add the ground beef, onions, and peppers. Cook over medium-high heat, breaking into small pieces, until the meat is no longer pink, 6-7 minutes. Drain excess grease.
- Add the garlic and tomato paste and cook, stirring constantly for a minute or so.
- Pour in the crushed tomatoes, marinara sauce, Italian seasoning, bay leaves, and sugar.
- Bring to a boil then reduce the heat to medium-low. Simmer for 30-45 minutes, stirring occasionally.
- Remove the bay leaves and season to taste with salt and pepper before serving. Enjoy!
Notes
- When cooking the ground beef, ensure it reaches an internal temperature of 160°F (71°C) to ensure it's fully cooked and safe.
- For a richer flavor, let the sauce simmer for at least 45 minutes, allowing the flavors to meld beautifully. I've found that patience here truly pays off with a more complex taste.
- This gluten-free spaghetti sauce can be stored in an airtight container in the refrigerator for up to 3-4 days, or frozen for up to 3 months. Thaw overnight in the fridge and reheat gently on the stove. Nutrition information is an estimate, calculated automatically. Values vary with brands, substitutions and portion sizes.
- For a richer flavor, let the sauce simmer for at least 45 minutes, allowing the flavors to meld beautifully. I've found that patience here truly pays off with a more complex taste.
- This gluten-free spaghetti sauce can be stored in an airtight container in the refrigerator for up to 3-4 days, or frozen for up to 3 months. Thaw overnight in the fridge and reheat gently on the stove. Nutrition information is an estimate, calculated automatically. Values vary with brands, substitutions and portion sizes.