Easy Homemade Spaghetti Sauce

1 Lb. Italian sausage links, casings removed 

    (or whatever meat you prefer)

1 c. onion, chopped

1/2 c. green bell pepper, chopped 

2 cloves garlic, chopped

1 Tbl. dried oregano

1/2 Tbl. dried parsley

1/2 Tbl. seasoned salt

1/2 Tbl. dried basil

1 Tbl. garlic powder

1 (28 oz.) can crushed tomatoes

2 (14.5 oz.) cans diced tomatoes


Brown sausage in large pot, breaking into pieces as it cooks.  Add the chopped onion and green pepper and saute until tender.  Add the garlic and cook for 30 seconds.  Add remaining ingredients and stir well.  Simmer, covered for at least 2 hours, stirring occasionally.  Uncover, the last hour.  The longer it simmers the better it will taste.  If you don't like it chunky you can always puree it with an immersion blender.  This makes enough for three meals for two people.  This can easily be doubled and frozen for later use.  Serve however desired.    


Jenn's Notes: I know it might sound like an excessive amount of spices, but it ends up tasting perfect, trust me. If you use sausage, make sure to use the big italian sausage links and not breakfast sausage.  I freeze this in old sour cream/yogurt containers.  If it gets a little ice on top, just scrape it off before warming.   

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