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Very Special Spaghetti Sauce

Very Special Spaghetti Sauce

  • Prep

    30 m
  • Cook

    3 h
  • Ready In

    3 h 30 m
TUCKER

TUCKER

This is very meaty and not near as acid as most sauces. It's really worth the time. It makes a very large batch, so I often freeze half.

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Original recipe yields 12 servings

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Nutrition

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  • Calories:
  • 508 kcal
  • 25%
  • Fat:
  • 34.5 g
  • 53%
  • Carbs:
  • 20.9g
  • 7%
  • Protein:
  • 23.5 g
  • 47%
  • Cholesterol:
  • 81 mg
  • 27%
  • Sodium:
  • 847 mg
  • 34%

Based on a 2,000 calorie diet

Directions

  1. Heat olive oil in a large pot over medium heat. Saute garlic until golden brown. Stir in ground beef, onions and green pepper. Cook until beef is evenly brown, and onions are tender. Stir in flour until smooth. Stir in red wine, tomato sauce, chopped tomatoes, tomato paste, Worcestershire sauce and sugar. Season with salt, cayenne pepper, celery salt, oregano and basil. Simmer for 3 hours. Stir in mushrooms at the end of cooking period.
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Reviews

Valerie's Kitchen
45

Valerie's Kitchen

11/6/2006

I found I needed to make a few modifications to this recipe to get the result I was after. With the changes it was very good. Here's what I did differently. I used 1/2 lb. ground beef and 1/2 lb. ground italian sausage. I cooked this first then removed it from the pan, draining ALL the grease. Then I cooked the onion and garlic (omitted bell pepper) in just a little olive oil, added back the meat and added flour. We don't like a chunky sauce so I used a 29 oz. can plus a 15 oz. can of tomato sauce and omitted the chopped tomatoes. I added spices and wine as written but substituted fresh ground black pepper for the cayenne. I found that after simmering for a couple of hours it was just too thick for our taste so I added about 1 cup of water to get a nice consistency. Be sure to stir often or sauce on the bottom will char and it could ruin the whole pot of sauce. Thinning the sauce out a bit helps avoid this also. I recommend omitting the regular salt altogether or at least wait till the very end and only add as much as needed. Also, taste at the end and if too acid add a bit more sugar and 1 or 2 Tbsp. butter. Both of these things help cut the acid. I used half for spaghetti and froze the rest to use another day.

Julie
23

Julie

9/20/2005

This is the first time I've ever made homemade spaghetti sauce and this recipe is definitely a keeper. I made it for a church gathering and within minutes, not only was it gone, but people were asking me for the recipe. I tweaked the recipe based other other reviewers' recommendations: I used only 2 T of olive oil, 1 onion, a 29 oz can of tomato sauce, only 1/2 t. of cayenne and it was perfect for my taste. I also drained the fat before I added the flour. It took 3 hours to simmer and a little chopping, but other than that, it was simple and well-worth the extra wait. "Arriverderci!" to Ragu and Prego.

RUBYWIFE
21

RUBYWIFE

12/8/2003

Oh my goodness, I used to have this recipe years ago and lost it. How awesome to find it here. I could never remember the ingredients. It's a wonderful recipe. I always added bacon into my sauce. It added a nice flavor. The worchestershire sauce gives this recipe a fantastic flavor.

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