Divine Spaghetti Sauce

Divine Spaghetti Sauce

113 Reviews 1 Pic
  • Prep

    30 m
  • Cook

    6 h
  • Ready In

    6 h 30 m
Lana
Recipe by  Lana

“This is one of those all-day simmering beef, tomato and herb sauces. It is very good and very nutritious! Ingredients can be increased or lessened to your taste. Freeze the remainder of sauce in plastic bags in serving sizes. Tastes better with each heating!!”

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Ingredients

Adjust Servings

Original recipe yields 6 to 8 servings

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Directions

  1. In a large skillet, brown beef over medium heat until no longer pink; cut up any remaining chunks of beef and reserve.
  2. In a large saucepan, combine whole tomatoes and paste; mash until smooth. Cover and heat on low.
  3. In a large skillet over medium heat, quickly sear onion and celery until transparent; add to tomato sauce in saucepan. In same skillet, saute bell peppers and mushrooms for a few minutes, but do not allow them to become soft; add to tomato sauce.
  4. Add Italian seasoning, dried red pepper flakes, bay leaves, basil and garlic to tomato sauce; add beef and mix. Remove cover, simmer over low heat and continue to simmer all day, stirring occasionally.
  5. Bring a large pot of lightly salted water to a boil. Add pasta and cook for 8 to 10 minutes or until al dente; drain.
  6. Add sauce to pasta; serve.

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Reviews (113)

Rate This Recipe
MARSHMALO
73

MARSHMALO

Delicious! The best spaghetti sauce I've ever had. I made these changes like a lot of others: --Put tomato paste and tomatoes in a blender and puree instead of mashing them --Only 2 tbsp of Italian seasoning --Add 1/2 cup of red wine --A little less red pepper--depends on your taste --Add 2 tbsp of brown sugar. It helps to negate the acidic bite of the tomatoes and lets the other flavors come through I only had time to let it simmer for 2 hours and it was still amazing!

CHEFSINGLEDAD
51

CHEFSINGLEDAD

This is really yummy, but involves a lot of unnecessary work. I browned the hamburger in a huge pasta pot and then drained it, leaving a little fat in the pan and setting the meat aside. Then, I softened the celery and onion slowly (for 10 minutes). Then I added the rest of the ingredients. All in one pan! If you don't like CHUNKY sauce, use diced tomatoes, not whole. Also, I stir/mash with a potato ricer, not a spoon. Either way, if you simmer all day, it shouldn't be that chunky (tomato sauce tastes like ketchup, eww). Last, it DOES need sweetness -- I add a tsp. of sugar 15 minutes before serving -- you should taste and do it to your preference. These sound like big changes, but they're not -- and well worth it, if you're going to do this all day. Looking forward to posting my own private recipe soon.

missalee
39

missalee

I too love sweetness in my sauce, however, I do not like to add sugar. A friend of ours, who did go to culinary school made a sauce & his was awesome with a beautiful sweetness.. not a sugary artificial one. I asked his secret, I knew he would not add sugar either. He said he adds crushed rosemary. Wonderful! Makes all the difference in taste & no added sugar.

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Nutrition

Amount Per Serving (7 total)

  • Calories
  • 534 cal
  • 27%
  • Fat
  • 15.6 g
  • 24%
  • Carbs
  • 75.7 g
  • 24%
  • Protein
  • 26.3 g
  • 53%
  • Cholesterol
  • 49 mg
  • 16%
  • Sodium
  • 774 mg
  • 31%

Based on a 2,000 calorie diet

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