Running Creek Spaghetti Sauce

READY IN: 3hrs 30mins
Recipe by RogerOH

This has become a classic at our house. Sometimes I brown sausage and hamburger to add to it for meat suace or if I don't get lazy I make meatballs. We often freeze the leftover suace for quick weekday meals.

Top Review by VA3212

Excellent sauce - made exactly as directed except I left out the mushrooms. I am wondering, though, is the fresh parsley necessary? I didn't notice the taste of it and went out to buy it specifically. Next time I'll try dried to see if I can taste the difference. I also might leave out the green pepper as my family is not a fan (although no one complained). Thank you for sharing your recipe!

Ingredients Nutrition

Directions

  1. In a large stock pan, saute onions, garlic, and green peppers in the olive oil until the onions are translucent.
  2. Add oregano, marjoram, basil, rosemary and crushed red peppers.
  3. Saute a few minutes longer.
  4. Add tomatoe juice and bring to a boil.
  5. Reduce heat to low and add the brown sugar.
  6. Squeeze the whole tomatoes through your hand when adding to the pot and add the juice from the can to the pot also.
  7. Add the remaining ingredients.
  8. Simmer at least 3 hours The longer the better I usually start it in the morning and simmer all day.

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