Total Time
2hrs 30mins
Prep 30 mins
Cook 2 hrs

This is one of my favorite Spaghetti sauces. Serve with a salad and crisp french bread.

Ingredients Nutrition


  1. Brown ground beef and onion in Dutch oven or large skillet Add all other ingredients except spaghetti.
  2. Simmer covered 1 hour Then uncovered for one and a half hours.
  3. Serve over cooked spaghetti.
Most Helpful

This was my first attempt at homemade (at least not from a jar!) spaghetti sauce, and it turned out very nice and made quite a bit! I used only 1/2 lb beef and supplemented with finely diced zucchini and extra onion to make up for the missing bulk. I also used a 28-oz can of tomatoes and 1/2 can hatch green chiles instead of Rotel. I wasn't sure if I should drain the tomatoes or not so I didn't; next time I probably will. OH, and I threw the whole thing in the crock pot for about 4 hours on high, which worked out fine. Next time I will probably stir in some cheese at the end of cooking to take the edge off the tomato-yness, but otherwise I have no complaints. Thanks so much for posting. Made for PRMR.

smellyvegetarian November 19, 2009

Although I usually make meatballs separate from the sauce (then freeze a lot of it) I decided to make this up as a change of pace! The only change I made was to leave out the mushrooms, & still we had A GREAT TASTING SAUCE ~ VERY, VERY NICE! Froze most of it but kept enough out for a very satisfying lunch! Thanks for a great recipe! [Tagged, made & reviewed in Please Review My Recipe]

Sydney Mike June 16, 2009