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    You are in: Home / Recipes / Italian Spaghetti Sauce Recipe
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    Italian Spaghetti Sauce

    Italian Spaghetti Sauce. Photo by The Flying Chef

    1/2 Photos of Italian Spaghetti Sauce

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    Total Time:

    Prep Time:

    Cook Time:

    1 hr 20 mins

    20 mins

    1 hr

    LARavenscroft's Note:

    This is a recipe that I found in "The Allergy Self-Help Cookbook" by Majorie Hurt Jones. The original recipe does not call for ground beef and I have adjusted the amount of vegetables in the recipe as well.

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    Ingredients:

    Servings:

    Units: US | Metric

    Directions:

    1. 1
      Heat a large skillet over medium high heat.
    2. 2
      Spray w/oil.
    3. 3
      Add ground beef, onions. celery, red pepper and garlic.
    4. 4
      Saute` until beef is no longer pink and veggies are tender, about 10 minutes.
    5. 5
      Add remaining ingredients and stir well.
    6. 6
      Bring to a boil and reduce heat.
    7. 7
      Cover and cook, stirring occasionally for 1-3 hours.
    8. 8
      If sauce becomes too thick, thin with a little water.
    9. 9
      Remove bay leaf and serve with your favorite pasta.

    Ratings & Reviews:

    • on October 13, 2009

      45

      I made a few changes based on what I had on hand. I used a green bell pepper and fresh herbs. I used fresh tomatoes and lots of them. I also didn't have or rather couldn't find balsamic vinegar so used red wine vinegar instead. This made for a kind of sweet sauce. I also added a pkg of sauce mix as I had used tomato sauce instead of paste. Oh and finally rather then letting this cook on the stove for 2-3 hours I placed it in the crock pot and cooked it on medium/high for 3 hours.

      people found this review Helpful. Was this review helpful to you? Yes | No
    • on February 20, 2009

      55

      An oh-so-easy-to-make and wonderfully flavoursome spaghetti sauce which we thoroughly enjoyed with angelhair pasta and grated parmesan. :) In making it, I used dried Bush Tomatoes (a native Australian plant) instead of the tomato paste, a standard substitution for me as tomato paste disagrees with me, omitted the red pepper flakes (cannot abide anything hot!) and added rosemary and sage to the other herbs. I also increased the garlic and added a cup of sliced mushrooms (again, personal taste preferences). The blend of herbs with the honey, wine and balsamic vinegar gave this a distinctly different taste from other pasta sauces we've eaten. We really loved this sauce and when I make this next time, I'll certainly be doubling the recipe. Just so easy to take a quantity of this out of the freezer for really quick - and totally delicious - meals on busy week nights. Thanks so much for sharing this super recipe. Made for 1-2-3 Hit Wonders.

      people found this review Helpful. Was this review helpful to you? Yes | No
    • on January 05, 2009

      55

      This is an excellent recipe!! It is very easy to prepare, with a fantastic end result, full of flavour. I too added some fresh sliced mushrooms. As I was only making for three, I had leftovers so I used the rest of the sauce in cannelloni topped with a cheese sauce and it was awesome. The sauce is very versatile and could be used with spaghetti or with cannelloni or as a sauce for lasagne. We grated fresh Parmesan cheese over ours and it really was a delicious meal.

      people found this review Helpful. Was this review helpful to you? Yes | No

    Read All Reviews (4)

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    Nutritional Facts for Italian Spaghetti Sauce

    Serving Size: 1 (247 g)

    Servings Per Recipe: 6

    Amount Per Serving
    % Daily Value
    Calories 235.7
     
    Calories from Fat 72
    30%
    Total Fat 8.1 g
    12%
    Saturated Fat 3.1 g
    15%
    Cholesterol 49.1 mg
    16%
    Sodium 774.4 mg
    32%
    Total Carbohydrate 20.9 g
    6%
    Dietary Fiber 4.6 g
    18%
    Sugars 12.0 g
    48%
    Protein 18.2 g
    36%

    The following items or measurements are not included:

    red pepper flakes

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