Spaghetti Sauce

"This recipe came from my grandmother. It has always been one of my favorite things she makes. It is a very delicious thick sauce and it freezes very well."
 
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Ready In:
2hrs 30mins
Ingredients:
12
Yields:
4-6 cups
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ingredients

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directions

  • Brown ground beef in a large sauce pan.
  • Drain off fat.
  • Saute onion and garlic in butter until soft.
  • Add in drained ground beef and remaining ingredients.
  • Simmer on low until flavors blend.
  • Serve over noodles.

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Reviews

  1. We all thought this was really good. I too used only one can of paste and added some chicken broth. I put a little oregano and basil and some meatballs. I think it is a keeper.
     
  2. The bones of this recipe I think are fairly solid, however, I found that by itself the recipe is bland. I fried my moose meat with the onion and garlic as other have to skip a step. I also didn't want the added fat from the butter. I pureed fresh frozen tomatoes from the garden to make my own diced tomatoes and then used a can of store bought tomato sauce and a can of tomato paste. I added 3 times as much fresh mushroom as called for in the recipe and also some fresh spinach (family favorites). I used stevia instead of sugar for a healthier alternative. For spices I used paprika as called for in the recipe. I also added oregano and basil as many others had. Because I used fresh tomato puree I had to add a little extra salt. For that extra kick I was looking for I added chipotle pepper and cumin. As I said the foundation is good but the rest leaves little to be desired. Won't be making this recipe again.
     
  3. Made this yesterday with baked shells and it came out delicous.Used more ground beef and left out mushrooms as no one in the family loves them.Thanks for posting will definetly make again.
     
  4. Made this last night for a birthday dinner and it was a HUGE hit!! Made with ground turkey and added basil and oregano as suggested by others. Also cooked the onion along with the meat to skip a step. VERY good - my kids keep asking for left-overs today and are bummed when I tell them there are none!!!
     
  5. Delicious! It makes a ton (more than 6 cups for me), but it's worth it...I've put 2 more dinners in the freezer for later. I had some fresh tomatoes from my mom's garden (and I don't like fresh tomatoes) so decided to make this sauce...Used one fresh tomato with 1.5 cans diced tomatoes w/green peppers, well blended with an immersion blender. Left out the mushrooms and added about 1 tsp each basil, oregano and thyme. I made it without the meat and will just add it to the browned meat whenever I pull it out of the freezer. Made the sauce yesterday and made the first dinner tonight. Wonderful, thick, rich sauce! Thanks for posting! Will definitely make again!
     
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Tweaks

  1. The bones of this recipe I think are fairly solid, however, I found that by itself the recipe is bland. I fried my moose meat with the onion and garlic as other have to skip a step. I also didn't want the added fat from the butter. I pureed fresh frozen tomatoes from the garden to make my own diced tomatoes and then used a can of store bought tomato sauce and a can of tomato paste. I added 3 times as much fresh mushroom as called for in the recipe and also some fresh spinach (family favorites). I used stevia instead of sugar for a healthier alternative. For spices I used paprika as called for in the recipe. I also added oregano and basil as many others had. Because I used fresh tomato puree I had to add a little extra salt. For that extra kick I was looking for I added chipotle pepper and cumin. As I said the foundation is good but the rest leaves little to be desired. Won't be making this recipe again.
     
  2. This sauce was very tasty. I added 1 tsp of both oregano and basil, as another reviewer had done. This is a very thick sauce and as I was simmering it, it started to stick to the bottom of the pan. I added 1 cup of beef broth to thin it out a bit and it was perfect. I also used a 6 oz package of fresh, sliced mushrooms instead of canned and sauteed them with the garlic and onion.
     

RECIPE SUBMITTED BY

I am a homemaker with 2 children, a son in law, a dog and a cat. I've been married to my wonderful husband for over 30 years. I have always LOVED to cooked and experiment. I have recently started cooking for the public and it?s going well. ?
 
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