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Not World Famous Spaghetti Sauce

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“You've tried the rest - now try the best!! I've been making this ground beef/tomato based sauce for years - it freezes well & can be used for lasagna & other pasta dishes. The longer it simmers, the better it tastes. Since I don't measure the spices, I've estimated in order to share the recipe - but feel free to alter according to your own tastes. A little more red wine can't hurt either!!”
4hrs 50mins

Ingredients Nutrition


  1. Heat oil in large Dutch oven or heavy pot; add onion and cook over medium heat for about 5 minutes.
  2. Add garlic, ground beef& salt and cook over medium heat, breaking up meat with a wooden spoon, until no pink remains.
  3. Don't drain off fat as this helps the sauce to"cling" to the pasta.
  4. Add tomatoes, tomato sauce& tomato paste; mix well, breaking up tomatoes with a wooden spoon.
  5. Use the red wine to rinse the tomato cans& remove any product left behind- then add to the Dutch oven.
  6. Add spices& mix well; bring the mixture to a boil, then lower heat& simmer for AT LEAST 4 hours, stirring occasionally.
  7. If you find that the sauce is getting too thick for your taste, add a little water.
  8. Remove bay leaves, ladle over your favourite type of spaghetti& sprinkle with freshly grated Parmesan cheese.

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