Spaghetti Sauce

My husband and sons LOVE spaghetti. Me? Not so much. I used to keep some noodles and jars of sauce on hand for those days when I didn't have time or didn't want to cook a "real" dinner, but I never actually planned it into my menu.

Enter this recipe from Misty Marsh at Your Own Homestore.

This is seriously the BEST homemade spaghetti sauce I have ever had! I've made some adaptations to fit our family's tastes, and it is so good that I probably make it two to three times a month. I am converted! I also love that this recipe is made from 100% shelf-stable ingredients.

Adapted from Your Own Homestore

Makes enough sauce for 1 pound of spaghetti noodles

100% shelf-stable ingredients

1 tablespoon Olive Oil

1 cup freeze-dried Ground Beef

1 tablespoon freeze-dried Chopped Onion

1/2 cup freeze-dried Mushrooms

3 cups Water

1/2 cup Tomato Powder

1 1/2 teaspoon freeze-dried Parsley

1 1/2 teaspoon freeze-dried Basil

1 1/2 teaspoon freeze-dried Oregano

1 1/2 teaspoon freeze-dried Italian Seasoning

1 1/2 teaspoon Salt

1/2 tablespoon Garlic Powder

1/8 cup Brown Sugar

3/4 cup freeze-dried Tomato Dices

Heat olive oil in a large saute pan over medium-high heat. When the oil is hot, add the ground beef, onion, and mushrooms to the pan (no need to rehydrate them, just toss them in dry!). Saute for about 30 seconds.

Add the water to the pan. Then whisk in the tomato powder until smooth. Turn your heat down to simmer.

Whisk in the spices and brown sugar, and let simmer for about 5 minutes. Gently fold in the tomato dices.