Total Time
6hrs 15mins
Prep 15 mins
Cook 6 hrs

This spaghetti sauce freezes very well for later. I use standard quart-size ziplock bags, and stack them in the freezer.


  1. Brown beef in a skillet.
  2. Put into a large stock pot with the tomato sauce, paste, and diced tomatoes.
  3. Add most of the required amount of all the spices.
  4. Let simmer on low, stirring enough to keep it from burning to the pan bottom, for an hour or so.
  5. Taste a spoonful and add the rest of the spices to taste.
  6. TIPS: When you add spices, mix well and simmer 1/2 hour before you taste and add more if necessary.
  7. The thicker the metal of your stock pot, the less you have to stir.
  8. Cover it to prevent splatters, but not airtight (I use a spoon to prop the edge of the lid to let vapor escape.).
  9. The longer it simmers, the thicker it gets (yum).
  10. The sauce is also very good without the beef.
Most Helpful

I made this recipe in my slow cooker with Spicy Italian sausage that I had fried up in a pan before adding it. I cut the recipe in half and still had a lot of leftover. The one thing I would do differently is the amount of tomato paste added. I would most likely use a couple of Tablespoons instead. Next time I will make some meatballs to go with it, I think that would be great with it. I also used some of the leftover sauce for homemade pizzas. The kids enjoyed that, thanks for sharing.

annettewebb August 19, 2009

Very delicious and easy recipe. I added more garlic (never can have enough!!). We had guests over last night, which is when I made this, and they went back for seconds on just the sauce to dip their bread in!! Awesome. Next time I will try making meatballs with it. Thank you!

Husker Fan December 21, 2008

5 for easy and tasty. I made a 1/2 recipe and still froze two portions after using it for a big party meal and one smaller meal. Will make the full portion next time I hit up a warehouse store for the big cans.

OCMom1 June 21, 2008