Spaghetti Sauce

Submitted by Nimz_

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

 

• Ready In: 2hrs 30mins
• Ingredients: 18
• Serves: 6-8

ingredients

• 1 lb ground beef
• 1⁄2 cup chopped onion
• 3 garlic cloves, minced
• 1 (4 ounce) can mushrooms
• 1⁄4 cup chopped fresh parsley or 2 teaspoons dried parsley
• 1 teaspoon garlic salt
• 1 teaspoon salt
• 1 teaspoon oregano
• 1⁄4 teaspoon pepper
• 1 bay leaf
• 1 dash basil
• 1 teaspoon italian seasoning
• 1 (6 ounce) can tomato paste
• 2 (15 ounce) cans tomato sauce
• 1 (14 1/2 ounce) can tomatoes
• 1 (10 ounce) can rotel
• 1⁄4 cup white wine (optional)
• 1 (8 ounce) package spaghetti

directions

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.

Reviews

[Triplit Mom]

We've been using Nomz' recipe for years! It has been our standard family spaghetti sauce. Sometimes, to make it a little more special, we'll add about 1/2 cup of red wine (and sometimes grape juice), and it adds a nice depth of flavor. Highly recommend this spaghetti sauce. It's classic.

 

[Wilma D.]

This was so good! I didn’t have mushrooms. I used a frozen blend of peppers and onions I had. Plenty of red wine because it was opened. I added a squirt of ketchup. It came out delicious. I served with angel hair but it could be use with a much sturdier pasta like penne. Thank you!! It’s a keeper!! Quick and easy to make.

 

[ohara b.]

Love this recipe! I add a 1/2 T of brown sugar. But this recipe is great! :-)

 

[jessi_mcg]

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.

 

[Sydney Mike]

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]