World's Best Spaghetti Sauce

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“This spaghetti sauce is different because it does not use fresh or tinned tomatoes. I found this recipe on a website that were mostly Italian-Americans and let me tell you, they really know something about spaghetti sauce! Follow the steps precisely in the recipe below and your friends and family will be raving over this awesome tasting sauce.”
3hrs 25mins

Ingredients Nutrition


  1. In large 5-qt saucepan, sauté fresh garlic in olive oil until golden brown.
  2. Add vidalia and green onions, peppers, and spices and continue cooking until peppers are tender and onions are translucent.
  3. Add mushrooms, carrots, and celery and continue to cook for a few minutes more.
  4. In a separate pan, dissolve spaghetti seasoning packet in the beef broth and bring to a boil over medium heat.
  5. Reduce heat and add the tomato paste, using a whisk stir until smooth.
  6. Add the tomato sauce to the onions, peppers, carrots, celery and mushrooms and stir.
  7. Add the beef broth and tomato paste mixture to the tomato sauce and vegetables along with the red wine, Worcestershire sauce and diced ripe olives.
  8. Season to taste with salt and pepper then add the cooked sausage or ground beef.
  9. Add 1/4 tablespoon of sugar, to start. Taste and add more if needed.
  10. Cover and continue to cook over a low heat stirring often, let the sauce simmer for 2 1/2 to 3 hours to bring out the full taste.
  11. This sauce freezes well and will keep for 30 days or more.

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