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Homemade Spaghetti (Bolognese) Sauce

A delicious, made completely from scratch spaghetti sauce!
Course Sauce
Cuisine American, Italian
Keyword Garden Fresh Vegetables, Homemade Bolognese Sauce, Homemade Spaghetti Sauce, Sauce, Spaghetti

Ingredients

  • 15 Roma Tomatoes any tomatoes will work but Romas have less seeds and water, resulting in a thicker sauce
  • 2 Bell Peppers, any color
  • 1 Onion any color
  • 1 Zucchini peeled and seeds removed
  • 2 Garlic Bulbs
  • 3-4 tbs Avocado Oil
  • 1/2 Cup Fresh Basil, finely chopped
  • 1/4 Cup Fresh Oregano, Finely chopped
  • 1 tbs Dried Thyme
  • 2 tbs Tomato Paste
  • 1/8 Cup White Sugar
  • Salt and Pepper to taste

Instructions

  • Preheat oven to 400 degrees
  • Core the tomatoes, slice them in half and place on a parchment lined baking sheet, along with all of the other vegetables.
  • Cut the tops off the bulbs of garlic. Drizzle with the oil and season with salt and pepper. Wrap tightly with foil and set on pan with other vegetables.
  • Roast for about 45 minutes. When you remove from the oven, drain off as much excess water as possible.
  • Add everything to a large bowl, along with the seasonings, tomato paste and sugar.
  • Use an immersion blender or large food processor to blend to desired consistency.

Notes

You can use right away or store in an airtight container in the fridge for up to 3 days. You can freeze for about 4-6 months or can with a pressure cooker and keep for up to about 2 years.