With just a few minutes of hands-on prep and mixing, you can have a cozy little dessert baking in the oven! One of the best parts of this recipe is that your whole house smells of delicious cinnamon apples. It feels so much like home when I make this recipe. The sweetness of the apples, the warm cinnamon sugar…it’s simply the perfect recipe for the fall season.

Why I love this recipe

• Simple ingredients: Everyday ingredients are easily transformed into a complex-tasting treat. Your friends and family will be pleasantly surprised!
• Versatile: Serve this baked apple recipe as a dessert with vanilla ice cream, on top of your morning porridge, pancakes, or waffles. There are so many ways to use them!
• Inexpensive: The necessary ingredients are relatively inexpensive and accessible, especially when apples are in season.
• Allergen-friendly: This baked apple recipe is vegetarian, gluten-free, and oil-free, making it a great option for most dietary needs.

What are baked apples?

Baked apples are such an easy recipe for a flavorful dessert. Sliced apples are tossed with cinnamon, brown sugar, lemon juice, cornstarch, and butter, then baked in the oven for just 30 minutes. 

The end result is sweet, tender, and fragrant baked cinnamon apples that are bound to be a fan favorite!

Do I have to peel apples before baking?

I don’t personally peel my apples before baking them. Plus, the skin is what contains most of the nutrients and fiber found in this fruit! However, the choice is really up to you. Try them both ways to see what you prefer!

Ingredients for baked cinnamon apples

See the full list of ingredients in the recipe card below.

• Apples: I prefer a combination of Granny Smith and Red Delicious for this baked apple recipe. However, other apple varieties that work well include ​​Fuji, ​​Braeburn, Pink Lady, Rome Beauty, Golden Delicious, or Honeycrisp.
• Brown sugar: The molasses in brown sugar provides rich, caramel, and almost toffee-like notes. If you don’t have brown sugar, replace it with granulated sugar and a touch of molasses.
• Lemon juice: For a little tartness that balances the sweetness of the apples. Lemon juice also helps prevent too much browning. Use freshly-squeezed lemons over lemon juice from a bottle.
• Cinnamon: I love the sweet, warming, and cozy taste of cinnamon. It creates the most intoxicating aroma when the apples are baking! Always use Ceylon cinnamon over cassia cinnamon whenever possible as it offers a much more balanced flavor.
• Cornstarch: To thicken the juices from the apples and lemons, creating a most delicious syrup consistency!
• Unsalted butter: For a rich and creamy element that rounds out the juiciness of the apples. Unsalted butter works best so you get to control the amount of salt in the recipe.

How to make this baked apple recipe

Step 1: Core & slice the apples

First, preheat your oven to 375°F. Core and slice the apples, then transfer them to a lightly greased 9×13 baking dish.

As I mentioned, I prefer to not peel the apples, but it’s a personal preference! If you like your apples without skin, peel them before slicing.

Step 2: Toss the apples

Add the brown sugar, lemon juice, cinnamon, and cornstarch to the baking dish. Toss them with the apples until they are coated well in the cinnamon mixture.

Step 3: Add the butter

Spread the apples out in an even layer and add pats of butter all over the dish.

Step 4: Bake the apples

Bake the apples uncovered in the oven for 30-40 minutes. Make sure you give them a stir every 10 minutes or so.

Once tender and soft, allow the dish to rest on the counter for about 10 minutes before serving your baked cinnamon apples.

How to serve baked apples

This recipe is one of my favorites because of how versatile it is! Serve the baked apple slices as-is, topped with vanilla bean ice cream, or paired with a dollop of whipped cream.

Add a sweet oat topping before baking to make a quick apple crisp. They’re also spectacularly delicious on top of pancakes, waffles, oatmeal, or granola for an extra special breakfast or brunch.

Recipe variations

• Spices: Instead of just baked cinnamon apples, try adding more spices like cloves, allspice, ginger, nutmeg, cardamom, pumpkin pie spice, apple pie spice, or even a sprinkle of cayenne for a kick!
• Nuts: Add chopped pecans, almonds, walnuts, or hazelnuts for a delicious crunch.
• Fruit: Add pear slices, dried cranberries, cherries, raisins, blueberries, or blackberries.
• Sugar: For a healthier version, use coconut sugar in place of brown sugar.

Tips for the best recipe

• Consistent slices: Make sure you slice the apples the same thickness so they cook evenly in the oven.
• Baking time: Depending on how thin or thick you slice the apples, the baking time may change. Keep this in mind when you’re planning out your recipe. 
• Stir throughout: Ensure you stir the apples every 10-15 minutes to mix everything together. This will prevent burning and properly coat each apple slice.

What to do with leftovers

Let the apples cool completely, then store them in an airtight container for up to 4 days in the refrigerator. You can reheat them in the oven in a baking dish at 350°F degrees for 10-15 minutes, or until they’re warm. 

More fall recipes

Here are some more dessert recipes to try this fall…

• Pumpkin Snickerdoodles (Soft & Chewy!)
• Best Chocolate Bundt Cake Recipe (Dairy-Free!)
• Basic Frozen Mocha Recipe with Peppermint
• Chocolate Chip Banana Bread Muffins

FAQ

What are the best apples for baking?

In this baked apple recipe, I use Granny Smith and Red Delicious. Both types work well when they’re baked. Other options include Gala, Honeycrisp, Fuji, Pink Lady, Braeburn, and Rome Beauty.

Can I freeze baked apples?

Although you can freeze baked apples, the texture changes when they thaw, making them less than ideal. It’s best to consume them right away or store them in the fridge.

Can I microwave baked apples?

Yes, you can microwave baked apples. Add all of the ingredients to a microwave-safe bowl and cook it for 3-5 minutes, stirring every 30-60 seconds. 

Best Baked Apple Recipe (With Cinnamon)

Print

Best Baked Apple Recipe with Cinnamon

This baked apple recipe is a comforting and easy dessert made in a flash! Fresh apples, warm cinnamon, and brown sugar come together as a delicious topping to serve with ice cream or over hot oatmeal. With just the right amount of sweetness, this recipe makes a great dessert or topping for pancakes, french toast, or waffles. 

Course Dessert Recipes

Cuisine American

Keyword apples, baked apples, fall recipes

Prep Time 5 minutes minutes

Cook Time 30 minutes minutes

Total Time 35 minutes minutes

Servings 6 people

Calories 152kcal

Author Anna Kate

Equipment

• Apple corer
• Glass Casserole Dish (9×13)

Ingredients

• cooking spray
• 5-6 large apples combo of granny smith and red delicious
• ¼ cup light brown sugar
• 1 tablespoon lemon juice
• 2 teaspoons cinnamon
• 2 teaspoons cornstarch
• 2 tablespoons butter unsalted and sliced in pats

Instructions

• Preheat the oven to 375°F degrees.
• Core and slice (do not peel) the apples and transfer them to a lightly greased 9×13 baking dish.
• Add the remaining ingredients (except butter) and toss until the apples are coated in the cinnamon mixture.
• Spread in an even layer and add the pats of butter.
• Place in the oven and bake for 30-40 minutes (uncovered), stirring every 10-15 minutes.
• When the apples are done, rest on the counter for 10 minutes before serving to allow the juices to thicken.
• Serve warm over vanilla ice cream!

Nutrition

Calories: 152kcal | Carbohydrates: 31g | Protein: 0.5g | Fat: 4g | Saturated Fat: 2g | Polyunsaturated Fat: 0.2g | Monounsaturated Fat: 1g | Trans Fat: 0.2g | Cholesterol: 10mg | Sodium: 34mg | Potassium: 181mg | Fiber: 4g | Sugar: 25g | Calcium: 25mg | Iron: 0.3mg

The post Baked Apple Recipe appeared first on Southern Cravings.

You can make this without the vegetables and prepare other side dishes separately like mashed potatoes, roasted asparagus, or green beans.

Making a pot roast in the oven is a very simple process that requires a little patience. The braising takes a little time, but the result is a piece of meat that shreds into tender pieces that melt-in-your-mouth!

Choosing the best roasts for pot roast

Chuck roast is always the best cut of meat for making pot roast. It has less connective tissue than other cuts and will be tender and easy to shred.

When shopping for roast, look for a cut of boneless chuck roast that’s well-marbled. The better the marbling, the more tender the pot roast will be.

As the meat cooks, the fat and connective tissues will “melt” and tenderize the meat. Leaner cuts like sirloins, round roasts, or shoulders will toughen as they cook.

Tips for Slow Cooking Beef

Braising or slow cooking beef is an excellent way to transform a cut of meat into a tender, flavorful dinner. Braising and slow cooking doesn’t necessarily happen in a slow cooker.

Instead, cooking at a lower temperature for longer periods of time in the oven will soften the connective tissue that binds together the muscle fibers, helping the meat fall apart into shredded pieces.

A great tool for this process is a dutch oven or a heavy-bottomed pot. A dutch oven is a heavy, cast-iron pot (usually enamel-coated) with a lid that can be used on the stove or in the oven. 

You can cook all kinds of dishes like soups, stews, large cuts of meat, etc. They also distribute their heat really well, resulting in an evenly-cooked dish.

Pot Roast Ingredients

Beef: This recipe calls for a boneless beef chuck roast. A rump roast may also be used in its place. Look for a nice fat marbling through out the cut when shopping. I account for 1/4 pound of beef per person.

Vegetables: Carrots, onions, and potatoes are used in this recipe for a whole one-pot dinner. Use baby carrots and potatoes to cut down the prep time. Alternatively, you can cook the pot roast alone and prepare the side dishes separately.

Red Wine: Red wine enhances the flavor and creates beautiful aromas. A dry red wine is recommended for this recipe, do not use sweet wine. Look for Cabernet, Merlot, or a red wine blend.

Seasoning: Sprigs of rosemary and sage are placed in the pot for cooking, just before the pot goes in the oven. Kosher salt and pepper is used to season the beef before searing. This creates a flavorful crust on the outside of the meat.

How to Cook a Pot Roast

Seasoning the Pot Roast

Before seasoning the chuck roast, allow the meat to rest at room temperature for about 1 hour. This allows the meat to relax and not “tense up” when the meat goes into the pot for searing.

To season the pot roast, pat both sides of the meat dry with paper towels. Then, generously season with kosher salt and ground black pepper. Do not use table salt or sea salt for this recipe.

Searing the Meat

Add to olive oil to the dutch oven and turn to medium-high heat. When the pot has heated, carefully add the meat, searing for 3-4 minutes per side until a nice, browned crust has formed.

When searing, the meat may “stick” to the bottom of the pot. Instead of pulling the meat, allow it to continue browning until it releases from the pan naturally. While the roast is searing, prepare the vegetables.

Deglaze the Pot

When the roast is seared, remove the meat from the pot and set aside. Reduce the heat to medium and pour in the wine.

Scrape the browned bits up from the bottom of the pot with a wooden spoon.

Add Pot Roast Ingredients to the Pot

Stir in the garlic. Return the meat to the pot. Add the broth and arrange the carrots, celery, onion, and potatoes around the pot roast.

Place the herbs on top, cover, and transfer to the oven until the meat easily shreds with a fork.

Serve the roast with the vegetables from the pot and spoon on as much liquid as you’d like!

FAQ About Pot Roast

How long do you cook a roast at 350 degrees?

The best temperature for slow cooking meat is 350F degrees. For a 3-4 pound pot roast, cook with the lid on for about 3 hours or until the meat easily shreds.

Do you have to brown roast meat before cooking?

You don’t have to, but the color and flavor will change. Searing or browning meat creates a nice crust on the outside of the beef, holding in juices and flavors as it cooks.

What size dutch oven do you use?

For best results, use a 7 quart dutch oven for this recipe.

Do you cover a roast in the oven?

Yes. If you do not have a lid for your dutch oven, cover the pot tightly with aluminum foil.

How do you tell if a pot roast is done?

A pot roast is done when the meat is easily shredded with a fork.

Should a pot roast be submerged in liquid?

To avoid drying out a pot roast, the meat should be nearly covered or completely covered with liquid. The liquid will evaporate as it is cooked.

Print

Dutch Oven Pot Roast Recipe

A classic dutch oven pot roast is the ultimate comfort food. Made with simple ingredients, this fall-apart tender roast is braised with red wine, fresh herbs, and cooked alongside potatoes and carrots for a complete one-pot meal the whole family will love. This dinner is well-worth the wait.

Course Dinner Recipes

Cuisine American

Keyword one pot, pot roast

Prep Time 15 minutes minutes

Cook Time 3 hours hours

Total Time 3 hours hours 15 minutes minutes

Servings 8 servings

Calories 499kcal

Author Anna Kate

Equipment

• Dutch Oven

Ingredients

• 4 pound beef chuck roast at room temperature
• 3 tablespoons olive oil
• 1 cup dry red wine red wine blend, cabernet, or merlot is recommended
• 3 cloves garlic minced
• 3 cups beef broth
• 3 stalks celery cut into 4-inch pieces
• 2 yellow onions peeled and quartered
• 4 whole carrots peeled and cut into 1-inch chunks
• 1.5 pounds new potatoes skin-on and cut into bite-sized pieces
• 2 rosemary fresh
• 2 thyme fresh
• kosher salt
• black pepper

Instructions

• Preheat the oven to 350° degrees F.
• Pat both sides of the meat dry with paper towels. Then, generously season with kosher salt and ground black pepper.
• Heat the olive oil in a dutch oven or heavy oven-proof pot (with a lid) over medium-high heat.
• Carefully add the meat to the pot, searing for 3-4 minutes per side until a nice, browned crust has formed.
• Remove the meat to a plate. Reduce the heat to medium and pour in the wine. Scrape the browned bits up from the bottom of the pot with a wooden spoon.
• Stir in the garlic and stir.
• Return the meat to the pot. Add the broth and arrange the carrots, celery, onion, and potatoes around the pot roast.
• Place the herbs on top, cover, and transfer to the oven.
• Roast at 350° until the meat is fork-tender and easily shreds – about 3 to 4 hours.
• Serve the roast with the veggies from the pot and spoon on liquid if desired.

Notes

Please read the entire post for details, tips, and more!

When searing, the meat may “stick” to the bottom of the pot. Instead of pulling the meat, allow it to continue browning until it releases from the pan naturally. 

Alternative to chuck roast: A rump roast may also be used in place of a chuck roast. Look for a nice fat marbling through out the cut when shopping. Account for 1/4 pound of beef per person.

Cooking pot roast without vegetables: Alternatively, you can cook the pot roast alone and prepare the side dishes separately.

Red Wine: A dry red wine is recommended for this recipe, do not use sweet wine. Look for Cabernet, Merlot, or a red wine blend. To omit the wine, use the same measurement of beef broth.

Seasoning: Sprigs of rosemary and sage are placed in the pot for cooking, just before the pot goes in the oven. Kosher salt and pepper is used to season the beef before searing. This creates a flavorful crust on the outside of the meat.

Shortcuts for this recipe:

• Baby carrots can be used in place of whole carrots to save time during prep. (approx. 2 cups)
• Peel whole carrots with a potato peeler instead of purchasing another kitchen tool!
• Baby potatoes (quarter-sized potatoes) can added whole in place of red new potatoes.
• If you do not have a lid for your dutch oven, cover the pot tightly with aluminum foil.

Nutrition

Serving: 1grams | Calories: 499kcal | Carbohydrates: 4g | Protein: 45g | Fat: 32g | Saturated Fat: 12g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 17g | Trans Fat: 2g | Cholesterol: 156mg | Sodium: 521mg | Potassium: 850mg | Fiber: 1g | Sugar: 1g | Calcium: 53mg | Iron: 5mg

The post Dutch Oven Pot Roast Recipe appeared first on Southern Cravings.

French onion soup is a classic, traditional dish highlighted at upscale restaurants. Now, a restaurant novelty is easily recreated at home with simple and affordable ingredients. Plus, there are no special skills required.

This recipe isn’t for using up leftover vegetables and meats from the freezer. As fancy as it may seem, it’s actually a fantastic one-pot recipe!

But, this dish a time-intensive task that is a labor of love! It will certainly impress your dinner guests and is the perfect first course for your next dinner party.

What is French onion soup?

French onion soup originated in France in the 18th century, but it wasn’t as “fancy” as it is today. Once upon a time, this soup was a way of survival for poor French farmers. 

At that time, onions were easily accessible to even the most impoverished families. The onions were cooked down and combined with a thin broth and served with bread. There wasn’t much flavor or hardiness to it, but it was cheap and accessible.

Although served similarly, our French onion soup looks very different than it did in the 1700s. Today, you can expect deeply caramelized onions, rich broth, and cheesy toasted bread on top.

How to Make French Onion Soup from Scratch

This soup really brings it all the way home as a from scratch recipe. There aren’t many things I make from scratch, but when it comes to French onion soup, no premixed package will do. 

This is a labor of love, totaling at a 3 hour cook time, so this is best made for those cold, dreary days when all cooking and relaxing is the only thing on the agenda.

Ingredients for French Onion Soup

This recipe calls for simple ingredients found at any grocery store. 

• Yellow Onions. Sweet, yellow onions are best for caramelizing as they take on a sweet, mellow flavor after being cooked down. Do not use white or red onions for this recipe.
• Salt: Do not skip the salt! The salt brings out the sweetness of the onions as they cook.
• Sugar: This is added at the beginning of the dish to offset the bitterness of the onions. It can be left out but the flavor may be impacted.
• Wine and Brandy: These two give this soup tremendous flavor and mouthfeel. The wine creates a rich broth while the brandy packs a punch after every taste.
• French Bread: A crusty French baguette is essential to sop up the delicious broth! Serve in the soup as well as on the side.

Instructions for Easy French Onion Soup

French Onion Soup Bowls

Oven-safe soup crocks are ideal for an excellent presentation. To get those fancy French vibes, look for onion soup bowls, ramekins, or soup crocks that are labeled as “oven-safe”. 

They come in many different sizes and designs:

• Ramekins will be on the smaller side and will often be referred to as mini cocottes.
• Soup crocks typically have a handle on them for easy serving.
• Regular soup bowls will be deep and allow for more soup per serving.

I love to use these Le Creuset mini cocottes for French onion soup, which are the perfect individual serving size (they even look great on a charcuterie board).

Tips for Easy French Onion Soup

• Onions – A quick saute will not do for this recipe! The onions should be deeply colored for the best flavor.
• Time – This recipe takes around 3-4 hours to fully prepare and serve. Plus, this recipe deserves it! Much of the cooking time is hands-off, but allow for plenty of time for caramelizing the onions (hands-on!).
• Alcohol – Both of the alcohol sources will completely cook off before serving. With that said, they can be eliminated if opposed, but the end result will suffer.
• Vegetarian – Make this recipe vegetarian by using vegetable broth instead of beef stock.
• Oven-safe bowls – As noted above, oven-safe bowls are absolutely necessary for broiling the soup, cheese, and bread together. Instead of adding the bowls to the oven individually, place them all on a baking sheet and then into the oven to avoid spills.

Substitutions, reheating, and storage

• Reheating: Soup may be reheated individually in the microwave or stovetop. If you are reheating a larger serving, reheat over medium-low heat on the stovetop until heated through.
• Storing: Soup can be stored in the refrigerator for up to four days.
• Freezing: Freeze the leftover soup in an airtight container for up to three months.

Although inspired by Julia Child’s French Onion Soup, this recipe slightly differs from the original.

Here are the substitutions I made that are also listed in the recipe card at the bottom of this post:

• Used store bought beef stock instead of homemade.
• Eliminated parmesan cheese. Used only Swiss cheese.
• Used brandy instead of cognac.
• Eliminated the raw onion, grated before serving.

What to serve with French onion soup

French onion soup is a simple soup that’s easily served as a light meal alongside a small sandwich or salad. 

What kind of cheese is on French Onion Soup?

Swiss cheese and parmesan cheese are two popular kinds of cheese used in French Onion Soup. Swiss cheese gives the soup a punch of sourness, which is my recommendation.

Print

Best French Onion Soup Recipe

The best french onion soup recipe begins with sweet, yellow onions caramelized and simmered in a rich broth, topped with swiss cheese and crusty french bread. This homemade version is inspired by Julia Child’s recipe as rustic comfort food at its finest! For individual servings, this soup is best served in small ramekins before broiling.

Cuisine French

Keyword french, soup

Prep Time 30 minutes minutes

Cook Time 2 hours hours

Total Time 2 hours hours 30 minutes minutes

Servings 6 -8 servings

Calories 729kcal

Author Anna Kate

Ingredients

• 6 cups yellow onions thinly sliced (about 1 1/2 to 2 lbs)
• 1 tablespoon cooking oil
• 2 tablespoons butter
• ½ teaspoon sugar
• 1 teaspoon salt
• 3 tablespoons flour
• 6 cups beef stock preferably homemade
• 1 cup dry red wine
• 1 bay leaf
• ½ teaspoon ground sage
• salt and pepper to taste
• ½ raw onion grated
• 16 ounces swiss cheese freshly grated
• 3 tablespoons brandy or cognac
• 8 slices French bread about 1 inch thick
• 4 tablespoons olive oil for drizzling

Instructions

Prepare the ingredients

• Begin by thinly slicing the onions. A mandolin is an excellent tool for this task to quickly slice the onions.
• Add the beef stock to a saucepan and simmer.
• Grate the raw onion and swiss cheese. Set aside. 

Caramelize the onions

• To a large Dutch oven, heat 1 tablespoon of cooking oil and 2 tablespoons of butter over medium-low heat.
• Add sliced onions and stir until they are evenly coated with the oil. Cover and continue to cook the onions for about 20 minutes, until they are tender and translucent.
• When the onions are tender and translucent, increase the heat to medium or medium-high heat. 
• Add the sugar and salt to the pot. Continue cooking, stirring frequently, until the onions begin to brown, caramelize, and reduce significantly.
• Once caramelized, reduce the heat to medium-low and add the flour to the pot of onions.
• Brown the flour for about 2-3 minutes, whisking all the while. Avoid scorching the flour by reducing the heat if necessary. (If the flour does not form a thick paste, you can add a bit more butter here).
• Stir in about 1 cup of warm stock, scraping the bottom of the pan to get up all of the cooked-on bits.
• Add the remaining stock, wine, sage, and a bay leaf to the soup. Cover and simmer for 30 minutes.

To make the “croutes”

• Preheat the oven to 325 degrees F.
• Drizzle each side of the bread slices with a bit of olive oil and place on a baking sheet.
• Cook the croutes for 15 minutes on each side (30 minutes total).
• While the bread is toasting, check the soup for seasoning and add salt and pepper if needed.

Assemble the dish

• Remove the bay leaf from the soup. 
• Then, add the brandy, raw onion, and a few ounces of swiss cheese directly into the soup and stir.
• For easy moving, place the individual oven-safe casseroles, ramekins, or mini cocottes on a baking sheet. Then, transfer the soup to the individual dishes.
• Remove the toasted bread from the oven and place one slice on top of each soup serving.
• Sprinkle the remaining cheese over each bread slice, making sure to cover the edges of the toast to prevent burning.
• Place in a 350-degree oven for about 30 minutes. Then, turn on the broiler and brown cheese well.
• Remove from the oven and allow to cool for a few minutes. Serve.

Notes

Please read the entire post for details, tips, and more!

French Onion Soup Bowls

Oven-safe soup crocks are ideal for an excellent presentation. To get those fancy French vibes, look for onion soup bowls, ramekins, or soup crocks that are labeled as “oven-safe”. See my recommendation in the Recommended Products section below.

Instead of adding the bowls to the oven individually, place them all on a baking sheet and then into the oven to avoid spills.

Substitutions, reheating, and storage

• Reheating: Soup may be reheated individually in the microwave or stovetop. If you are reheating a larger serving, reheat over medium-low heat on the stovetop until heated through.
• Storing: Soup can be stored in the refrigerator for up to four days.
• Freezing: Freeze the leftover soup in an airtight container for up to three months.

Although inspired by Julia Child’s French Onion Soup, this recipe slightly differs from the original. Here are the substitutions I made:

• Used store-bought beef stock instead of homemade.
• Eliminated parmesan cheese. Used only Swiss cheese.
• Used brandy instead of cognac.
• Eliminated the raw onion, grated before serving.

What to serve with french onion soup

French onion soup is a simple soup that’s easily served as a light meal alongside a small sandwich or salad.

Nutrition

Serving: 1grams | Calories: 729kcal | Carbohydrates: 71g | Protein: 31g | Fat: 32g | Saturated Fat: 14g | Polyunsaturated Fat: 15g | Trans Fat: 1g | Cholesterol: 60mg | Sodium: 1340mg | Fiber: 5g | Sugar: 14g

The post Best French Onion Soup Recipe appeared first on Southern Cravings.

Best Spaghetti Sauce Recipe

If there’s one recipe you should know how to make, it’s this spaghetti sauce! This recipe is such a simple meal to make for your family – even if you are learning the basics of cooking. In fact, this was my first victory with our picky-eater, so it might work for yours, too!

I remember my mother and grandmother simmering this recipe on the stove all day long. The smells swirling around the house bring back sweet memories!

We love to enjoy this Spaghetti sauce recipe on cooler, fall days sitting around the kitchen table. It’s a meaningful way to close out the weekend and begin another week all together.

The best thing about this recipe is that so many of the ingredients are flexible. You can use fresh tomatoes, canned tomatoes, and even swap out different styles of sausage. Feel free to use additional ingredients if you need to stretch the recipe.

What is Spaghetti Sauce Made Of?

Red sauce for spaghetti noodles is made of a few main ingredients: meat, vegetables, tomatoes, and seasonings.

Spaghetti Sauce Variations and Substitutions

• Mild Italian Sausage adds delicious flavors to this recipe. If you prefer a spicier version, try hot or spicy Italian sausage. Alternatively, you can also use ground beef.
• Onion, garlic, and other seasonings add great depth. Feel free to substitute dried Italian seasoning for basil and oregano.
• Tomato sauce: A can of plain, generic tomato sauce will work. You can also use jarred pasta sauce as a shortcut to save time. Just omit the seasonings to avoid overpowering the sauce.
• Tomatoes: Easily swap the stewed and diced tomatoes for each other and add more as desired. This is also my favorite opportunity to use homemade canned tomatoes when I have those on hand.
• Tomato Paste is the key to thickening spaghetti sauce or any other tomato-based sauce. Start with the specified measurement, then add more if you like a thicker sauce. For a few dollars more, you can buy this in a TUBE! I always end up throwing half the can out otherwise. Save money here and always have this ingredient on hand.
• Spaghetti noodles are the ideal pasta choice for this sauce! Angel Hair, Fettuccini or other long noodle will also work. Whole wheat pasta noodles, gluten-free pasta noodles, zoodles, and other pasta substitutions will work, too.

How to Make Spaghetti Sauce from Scratch

In a large dutch oven, add one tablespoon of olive oil over medium-high heat. Add sausage and brown until crumbled.

If needed, drain the excess grease from the sausage. Return the pot to the stove and saute the onion, garlic, and mushrooms. Cook until the onion is translucent.

Then, stir in the tomatoes, sauce, and tomato paste until all ingredients are incorporated. Season the sauce. Then, simmer up to one hour, or until your are ready to serve that evening.

A pinch of sugar neutralizes the acidity of the recipe. It’s optional, but many people add a pinch of sugar to their tomato sauces.

Spaghetti Sauce Recipe – No Meat

To make this spaghetti sauce vegetarian, simply leave out the meat. In addition to the mushrooms and onion, consider adding chopped carrots, bell pepper, or other vegetables for more substance.

Differences between marinara sauce, pizza sauce and spaghetti sauce

• Pizza sauce is an uncooked tomato sauce that cooks as the pizza bakes.
• Marinara sauce is a basic meatless tomato sauce that can be used in a variety of ways.
• Spaghetti sauce is simply a sauce that goes over spaghetti noodles, like this one. Of course, we all know spaghetti is a shape of noodle.

Can you freeze meat sauce?

This sauce freezes beautifully. Simply put your leftovers in a Tupperware container when cool and freeze. Defrost in the fridge or sink for several hours, then warm on the stovetop.

Sometimes, leftover spaghetti sauce can become thick and congealed as it rests. To loosen up the sauce, add the leftover sauce to a saucepan. Then, add about 1 cup of tomato juice, tomato sauce, or water to the leftovers and warm until you reach the desired consistency.

Leftover spaghetti sauce is perfect for making baked ziti, too!

Print

Easy Spaghetti Sauce Recipe

You may never buy the jarred stuff again! Homemade spaghetti sauce is a classic and easy recipe. Made with Italian sausage, savory herbs, and tomatoes, this is the ideal family-favorite meal.

Keyword red sauce, Sauce, Spaghetti, tomato sauce

Prep Time 20 minutes minutes

Cook Time 30 minutes minutes

Total Time 50 minutes minutes

Servings 6 people

Calories 354kcal

Author Anna Kate

Equipment

• Dutch Oven

Ingredients

• 1 pound mild Italian sausage*
• 1 large yellow onion diced
• 1 clove garlic minced
• 12 ounces of canned sliced mushrooms and stems
• 24 ounces of canned or jarred tomato sauce*
• 12 ounces of diced tomatoes
• 12 ounces of stewed tomatoes
• 6 ounces of tomato paste*
• 1 pound spaghetti noodles uncooked*
• 1 teaspoon oregano
• 1 teaspoon dried basil
• 1 tablespoon Olive Oil

Instructions

• In a large dutch oven, add one tablespoon of olive oil over medium-high heat. Add sausage and brown until crumbled.
• Add diced onion, minced garlic, and mushrooms to the same pot. Cook until onion turns translucent.
• Add cans of sauce, tomatoes, and tomato paste to pot and stir well.
• Add oregano and basil, and a pinch of sugar, if desired.
• Simmer on stovetop for 30 minutes to an hour, or until fragrant and flavorful!

Notes

• A pinch of sugar reduces the acidity of the recipe. It's not necessary, but many people add a pinch of sugar to their tomato sauces.
• Mild Italian Sausage adds delicious flavors to this recipe. If you prefer a spicier version, try hot or spicy Italian sausage. Alternatively, you can also use ground beef.
• Substitute dried Italian seasoning for basil and oregano.
• Use jarred pasta sauce instead of tomato sauce as a shortcut. Just omit the seasonings to avoid overpowering the sauce.
• Swap the stewed and diced tomatoes for each other and add more as desired. This is also my favorite opportunity to use homemade canned tomatoes when I have those on hand.
• Tomato Paste is the key to thickening spaghetti sauce or any other tomato-based sauce. Start with the specified measurement, then add more if you like a thicker sauce. For a few dollars more, you can buy this in a TUBE! I always end up throwing half the can out otherwise. Save money here and always have this ingredient on hand.
• Spaghetti noodles are the ideal pasta choice for this sauce! Angel Hair, Fettuccini or other long noodle will also work. Whole wheat pasta noodles, gluten-free pasta noodles, zoodles, and other pasta substitutions will work, too.

Nutrition

Serving: 1 | Calories: 354kcal | Carbohydrates: 33g | Protein: 17g | Fat: 18g | Saturated Fat: 6g | Polyunsaturated Fat: 14g | Cholesterol: 32mg | Sodium: 654mg | Fiber: 4g | Sugar: 9g

The post Homemade Spaghetti Sauce appeared first on Southern Cravings.

If you haven’t noticed, I’m into soup recipes that have flexibility. I rarely follow a recipe, but when I created this soup with leftover pulled pork, I had to jot it down. Let me tell ya, this goes great with a slice of southern cornbread!

This soup can be made with or without meat. You could use leftover roasted chicken and make this with homemade chicken stock, or really any meat that needs to be used up.

It’s rich with flavors of Worcestershire sauce, roasted tomatoes, frozen vegetables and a kick from the buffalo sauce. You can make this for game day, hectic weeknights, or for anytime. Just dump in a pot and simmer while you get stuff done!

Why You Should Make this Soup:

• Uses frozen veggies – perfect for throwing together last minute!
• Can simmer all day or made in a flash!
• Uses up leftover pork, beef or chicken! Leave out the meat for a vegetarian option!
• Kids get their veggies! 
• Veggies can be subbed for picky eaters!

How to Cook Vegetable Soup

You can make this on the stove while you buzz around the house, in the slow cooker while you run errands, or in the pressure cooker for a quick weeknight meal. I used my favorite dutch oven!

Here’s How to Do it:

1. Roughly chop a yellow onion and saute with a clove of garlic in a dutch oven until translucent.

2. Add leftover meat and stir occasionally until brown bits form on the bottom of the pot. Sometimes the meat will release extra water or moisture…just continue sauteing until the extra moisture evaporates.

3. Add in veggies. I use frozen Lima beans, carrots and okra. 

4. Add in one can of stewed tomatoes and diced tomatoes.

5. Add chopped new potatoes and vegetable broth. Season with salt and pepper, chili powder and sauces. Stir until well-combined.

The soup is ready when the potatoes are tender, but I like to cook this all day long to get all the rich flavors!

Print

Hearty Vegetable Soup Recipe

A hearty vegetable soup recipe is just what you need on cold winter nights. Full of rich flavor with plenty of vegetables, this is like a big bowl of comfort and warmth! 

Course Soup

Cuisine American

Prep Time 10 minutes minutes

Cook Time 3 hours hours

Total Time 3 hours hours 10 minutes minutes

Servings 8

Calories 48kcal

Author Anna Kate

Ingredients

• 1 to 1 ½ pounds leftover pulled pork*
• 5 new potatoes cubed
• 1 yellow onion roughly chopped
• 2 cloves garlic minced
• 12 ounces sliced carrots frozen
• 12 ounces Lima beans* frozen
• 12 ounces chopped okra frozen
• 15 ounces diced fire-roasted tomatoes canned
• 15 ounces stewed tomatoes canned
• 4 tablespoons Frank’s Hot Sauce
• 4 tablespoons Worcestershire sauce
• 2 tablespoons of BBQ Sauce your choice!
• 4 cups vegetable broth
• 1 tablespoon chili powder

Instructions

• Roughly chop a yellow onion and saute with garlic in a dutch oven until translucent.
• Add leftover meat and stir occasionally until brown bits form on the bottom of the pot. Sometimes the meat will release extra water or moisture…just continue sauteing until the extra moisture evaporates.
• Add in veggies. I use frozen Lima beans, carrots and okra. 
• Add in one can of stewed tomatoes and diced tomatoes.
• Add chopped new potatoes.
• Add vegetable broth and season with salt and pepper, chili powder and sauces. Stir until well-combined.
• Bring the soup to a boil, then simmer for about 3-4 hours until potatoes are tender.

Notes

• Pulled pork can be substituted for pulled chicken or beef.
• This recipe calls for frozen vegetables, but fresh vegetables can be used.
• Vegetables are easily substituted for what is available to you!

Nutrition

Serving: 1 | Calories: 48kcal | Carbohydrates: 11g | Protein: 1g | Fat: 0.3g | Saturated Fat: 0.05g | Polyunsaturated Fat: 0.1g | Monounsaturated Fat: 0.05g | Sodium: 1027mg | Potassium: 221mg | Fiber: 2g | Sugar: 6g | Calcium: 51mg | Iron: 2mg

The post Hearty Vegetable Soup Recipe with Pulled Pork appeared first on Southern Cravings.