Spaghetti Sauce Two Ways

The first time I tried out Food52‘s recipe for their Butter Onion and Tomato pasta sauce, I instantly became addicted. Over the last few months, this recipe became one of my favorite no fail go-to’s- whether I was having have friends over for dinner or was having a quiet night in alone, catching up on my guilty pleasure shows (Bachelorette anyone?)

What I really like about this basic sauce recipe is that you can easily make it separately with meat for your vegetarian friends and that it’s definitely a crown pleaser. I also love making a large batch of this recipe so I can bring it to work for lunch.

This sauce is light and not heavy at all, and you can really taste the freshness of each ingredient versus just using store bought jars of spaghetti (it’s worth it to make your own, trust me- EVEN when you’re feeling lazy.) Spread some butter, garlic, salt, freshly minced parsley and freshly grated parmesan cheese over half a loaf of Italian bread, pop it in the oven to toast it and you’re in business.

I wanted to share both a meaty and meatless version of the sauce. Either recipe you choose, you’re guaranteed a good meal.

Spaghetti Sauce Two Ways
Spaghetti Sauce Two Ways

Spaghetti Sauce Two Ways

Buttery Onion and Tomato Spaghetti
recipe adapted from Food52’s Genius Recipes

Ingredients:
5 tablespoons butter
2 large yellow onions
2 -16 ounce cans of diced tomatoes, with juice
five fresh bay leaves
1 pound spaghetti noodles (I used Heartland’s Gluten Free Spaghetti)
salt, pepper
freshly grated parmesan cheese
freshly minced Italian flat-leaf parsley

Directions:
1. On medium heat, let a saucepan heat up for a couple minutes. Meanwhile, slice onions in long lengths (julienne style.) Once saucepan is heated, add 5 tablespoons of butter. Once the butter is melted, add the onions and sauté for about 3 minutes.
2. Pour in two cans of diced tomatoes and stir them with the onions until mixed well. Add five fresh bay leaves, salt and pepper (to taste) and let the sauce stew, uncovered, for 45 minutes.
3. During the last ten minutes of letting the sauce stew, prepare the spaghetti noodles according to the directions on the package.
4. Serve buttery onion and tomato spaghetti immediately and garnish with salt, pepper, freshly grated parmesan cheese and minced parsley.

Spaghetti Sauce Two Ways
Spaghetti Sauce Two Ways

Spaghetti Sauce Two Ways

Ground Beef + Zucchini Spaghetti
recipe adapted from Food52’s Genius Recipes

Ingredients:
one recipe for buttery onion and tomato spaghetti sauce (above recipe)
1 pound 95% lean ground beef
1 zucchini, diced
5 white mushrooms, clean and diced (I minced mine)
1 pound spaghetti noodles (I used Heartland’s Gluten Free Spaghetti)
salt, pepper
freshly grated parmesan cheese
freshly minced Italian flat-leaf parsley

Directions:
1. Prepare recipe for buttery onion and tomato spaghetti sauce.
2. While the sauce stews, dice or mince the zucchini and mushrooms.
3. In a separate pan, cook ground beef until halfway done and crumbled. Add salt and pepper, to taste, and mix well into the ground beef. Add zucchini and mushrooms to the ground beef, mix, and cook for another 5 minutes.
4. Drain grease from the meat mixture and add to the onion-tomato sauce and mix. Finish cooking for the remaining time.
5. Prepare the spaghetti noodles according to the directions on the package.
4. Serve ground beef and zucchini spaghetti immediately and garnish with salt, pepper, freshly grated parmesan cheese and minced parsley.

Spaghetti Sauce Two Ways

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  • Elizabeth Nord

    YUM! These both sound so amazing. I’ll have to try these soon. Spaghetti is my weakness!

  • Sheryl Bungcaras Finney

    I’m totally going to try these!!

  • Benjamin James

    Looks positively scrumptious…although I will always go with a recipe that involves meat lol

  • Homemade spaghetti sauce is always worth the extra effort, especially when it looks this good! Yum!