Bev's Spaghetti Sauce

"This is a recipe I have developed over a number of years. This is the only spaghetti sauce my family will request! Very easy to make. I hope your family enjoys it as much as mine does!"
photo by Izy Hossack photo by Izy Hossack
photo by Izy Hossack
photo by Jodi Lipham Meyers photo by Jodi Lipham Meyers
photo by Christopher C. photo by Christopher C.
photo by Izy Hossack photo by Izy Hossack
photo by Redsie photo by Redsie
Ready In:
1hr 45mins




  • Brown the ground beef, onion and garlic in olive oil with bay leaves, oregano, basil, Italian Seasoning, salt and pepper.
  • Add tomato paste, tomato sauce and diced tomatoes.
  • Stir well and bring to a simmer over medium heat.
  • Cover and simmer for 1 1/2 hours.
  • Use sauce to top your cooked spaghetti.
  • Top with sauteed mushroom.
  • Pass the Parmesan.

Questions & Replies

  1. Probably a silly one...but is it 16oz of tomato sauce or 32oz? It says 2 cans, 16oz but wasn't sure if that is 16oz all together or each can. Thanks!
  2. Thanks. Would you also recommend browning the meat by itself so that you don't throw away the spices with the grease?
  3. I have not made this, but it sounds very good. My questiuon is: Do you not drain the ground beef grease after cooking it? I think I would have to.
  4. Can I prepare ahead and freeze the sauce?
  5. You forgot to say "Remove the bay leaves"...


  1. Different people look for different things in a spaghetti sauce. In fact, your spaghetti sauce says alot about you as a person. This is undoubtedly the best spaghetti sauce I have ever had! It is full-bodied but balanced. It is meaty yet the meat does not overwhelm the flavor. With a sprinkle of parmesan, a french baguette and a red wine on the side this sauce creates the perfect evening! I'm love this chef!!
  2. I made this recipe this weekend at my son's request for italian food. I did add a few more cloves of garlic but that was the only change. Bev, this was great. Just spicy enough. DH said it was the best Spaghetti I have ever made. Served this with a green salad and homemade bread sticks. Excellent dinner. Thanks Bev!
  3. Excellent sauce Bev! I usually make my own recipe that I have been making for years so I thought I would try something different and we all enjoyed this very much!! Sure made alot of sauce I was able to feed 5 of us and still had plenty left over. I froze the rest for another day. I didn't add mushrooms but put plenty of parmesan cheese on. Delicious, thanks for sharing.
  4. Bev, your spaghetti sauce is out of this world delicious!!! This was THE BEST I have ever had. I was already looking forward to having the leftovers tonight as I was eating it last night!! I followed the recipe to a "T" except for the bay leaves,only because I didn't have any on hand. Thank you, thank you for posting this!!!
  5. What a wonderful spaghetti sauce! It's full of flavor. Thanks Bev.


  1. Try using fire roasted diced tomatoes. Greatly enhances flavor.
  2. I brown 1/2 ground beef and 1/2 italian sausage (I prefer hot, but sweet can be used instead). I also add about 1/2 a zucchini when I'm adding the mushrooms. Oh, and MORE garlic!
  3. I also add a jar of store bought sauce as part of the base, but I also add about 1/2 cup to 3/4 cup of shredded carrots. The carrots cook down and are not even noticeable and add a little sweetness to the sauce, as well as cutting down on the acidity of the tomatoes.
  4. I added a little chopped bell pepper, parsley, and a tad bit rosemary. Used brown sugar to balance acidity and it was fantastic. Great recipe Bev!
  5. I add 2 more cloves of garlic, another 6 oz can of tomato paste, use 1 lb beef and 1/2 lb ground italian sausage, always seem to need more of the seasonings, and one teaspoon sugar. Delicious base recipe. I've made this sauce at least 40 times.


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