Linda's Spaghetti Sauce

Linda's Spaghetti Sauce created by Bayhill

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. I don't normally add sugar but based on reviews I've added it in.

Ready In:
2hrs 15mins
Serves:
Units:

ingredients

directions

  • 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.
  • Stir frequently; do not allow sauce to stick; lower heat if needed.
  • While sauce is cooking, brown beef and onion; drain well.
  • Add hamburger to the sauce at the end of the hour.
  • Simmer sauce for 1/2 hour; taste; adjust seasoning as needed.
  • Simmer for additional 1/2 hour.
  • Serve over your favorite pasta with Parmesan cheese.
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RECIPE MADE WITH LOVE BY

@momaphet
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@momaphet
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"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. I don't normally add sugar but based on reviews I've added it in."

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  1. Bayhill
    Linda's Spaghetti Sauce Created by Bayhill
  2. Bayhill
    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**
  3. breezermom
    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.
  4. KateL
    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.
  5. Lavender Lynn
    Linda's Spaghetti Sauce Created by Lavender Lynn
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