Linda's Spaghetti Sauce

Total Time
2hrs 15mins
Prep 15 mins
Cook 2 hrs

This is a thick, meaty spaghetti sauce that my Mother taught me to make as a teenager, and has received raves in three states. I try to use low salt tomato sauce whenever possible.

Ingredients Nutrition

Directions

  1. In a 5 quart pot stir together the tomato sauce, tomato puree, tomato paste, basil, oregano, garlic, salt, pepper, fennel seeds if using, and dry red wine; simmer over medium low heat for 1 hour.
  2. Stir frequently; do not allow sauce to stick; lower heat if needed.
  3. While sauce is cooking, brown beef and onion; drain well.
  4. Add hamburger to the sauce at the end of the hour.
  5. Simmer sauce for 1/2 hour; taste; adjust seasoning as needed.
  6. Simmer for additional 1/2 hour.
  7. Serve over your favorite pasta.

Reviews

Most Helpful

This sauce had the perfect consistency that we love. I can't stand thin, runny spaghetti sauce. I didn't use the ground beef because I made recipe #124958 and used that instead. I added the meatballs after the sauce had cooked for 1 hour. I sauteed the onions in some basil infused olive oil before adding the tomato, spices and wine. I did have to increase the seasonings quite a bit for our taste and I added quite a bit of sugar and salt to cut the tartness of the tomatoes. Thank you for sharing. **Made for Culinary Quest - Suitcase Gourmets**

Bayhill August 24, 2014

This is a nice, thick spaghetti sauce, which is how I like mine. I deviated from the instructions by adding the ground beef earlier and I cooked it longer than specified. We enjoyed this very much. Made for Culinary Quest Summer 2014.

breezermom August 23, 2014

I enjoyed how thick this sauce was, but I was surprised how acidy it tasted, even after I added 1 Tablespoon of sugar. Possible solutions are to cook it an hour more, to add more salt, to carmelize the onion, even the garlic. I might try adding some roasted red bell pepper and report back on my results. I used fennel, because we love fennel. As is our custom, I used ground venison, but browned it with the onions in olive oil because there is so little fat in venison. Made for 2014 Culinary Quest.

KateL August 19, 2014

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