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Summer Meat Sauce

This is my take on my mom's "spaghetti sauce" that I grew up with. It contains tons of vegetables, making it lighter for the summer (or all year round!).
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Prep Time 30 minutes
Cook Time 2 hours
Total Time 2 hours 30 minutes
Servings: 8 servings
Course: Main Course
Cuisine: American, Italian
Ingredients Method

Ingredients
  

  • 2 tbsp olive oil
Vegetables
  • 1 onion
  • 2 carrots
  • 1 leek
  • 4 cloves garlic
  • 1 zucchini
  • 8 oz mushrooms
Meat
  • 1.5 lb ground beef lean or medium
  • 0.5 lb Italian sausages
Tomatoes
  • 1 large can crushed tomatoes
  • 1 large can whole peeled tomatoes
  • 1 bottle strained tomatoes Mutti
  • 2 tbsp tomato paste
Spices
  • 2 tbsp salt
  • 2 tbsp Italian herbs
  • 1 tbsp paprika
  • 4 tbsp brown sugar
  • ½ tbsp crushed red pepper flakes
  • ½ tbsp black pepper
  • 1 tbsp onion powder
  • 1 tbsp garlic powder
Herbs
  • 2 bay leaves
  • 6-8 large basil leaves

Method
 

  1. In a dutch oven, add the olive oil and turn the heat to medium-high.
  2. Add the meat to the dutch oven. Break down the meat. Cook until it is mostly cooked.
  3. Add the onion, stir, and cook for 3-5 minutes, until onion is semi-translucent.
  4. Add the spices and the tomato paste to the pot and stir. Cook until the tomato paste has caramelized, 3-5 minutes.
  5. Add the carrots and leeks. Stir. Cook for 2-3 minutes.
    Add the rest of the vegetables, stir, and cook for 5 minutes.
  6. Slowly add your tomatoes and stir.
  7. Add the herbs to the pot and stir. Bring to a simmer. Cook for 2 hours covered.
  8. To serve:
    Add a few ladles of sauce to a pan. Boil your pasta of choice according to the instructions. Add the pasta to the sauce and stir until the sauce is all over the pasta. Serve with fresh grated parmesan cheese and fresh basil leaves.