Not World Famous Spaghetti Sauce

Submitted by CountryLady

"You've tried the rest - now try the best!! I've been making this ground beef/tomato based sauce for years - it freezes well & can be used for lasagna & other pasta dishes. The longer it simmers, the better it tastes. Since I don't measure the spices, I've estimated in order to share the recipe - but feel free to alter according to your own tastes. A little more red wine can't hurt either!! "

 

• Ready In: 4hrs 50mins
• Ingredients: 19
• Serves: 12

ingredients

• 1 tablespoon olive oil
• 1 large onion, chopped
• 3 cloves garlic, minced
• 1 lb medium ground beef
• 1 teaspoon salt
• 1 (28 ounce) can roma tomatoes (Italian)
• 2 (14 ounce) cans tomato sauce
• 2 (5 1/2 ounce) cans tomato paste
• 1⁄2 cup dry red wine
• 1 tablespoon oregano
• 1 tablespoon parsley
• 1 teaspoon thyme
• 1 teaspoon basil
• 1 teaspoon celery salt
• 1 teaspoon paprika
• 1 teaspoon red pepper flakes
• 1⁄2 teaspoon sugar
• 1⁄2 teaspoon fresh ground pepper
• 2 bay leaves

directions

1. Heat oil in large Dutch oven or heavy pot; add onion and cook over medium heat for about 5 minutes.
2. Add garlic, ground beef& salt and cook over medium heat, breaking up meat with a wooden spoon, until no pink remains.
3. Don't drain off fat as this helps the sauce to"cling" to the pasta.
4. Add tomatoes, tomato sauce& tomato paste; mix well, breaking up tomatoes with a wooden spoon.
5. Use the red wine to rinse the tomato cans& remove any product left behind- then add to the Dutch oven.
6. Add spices& mix well; bring the mixture to a boil, then lower heat& simmer for AT LEAST 4 hours, stirring occasionally.
7. If you find that the sauce is getting too thick for your taste, add a little water.
8. Remove bay leaves, ladle over your favourite type of spaghetti& sprinkle with freshly grated Parmesan cheese.

Reviews

[Sharlene~W]

I guess I am used to spaghetti sauce with Italian sausage. I thought it tasted better with elbow macaroni topped with cheddar cheese than with spaghetti noodles. I would try it again with Italian sausage.

 

[Audrey M]

This was fabulous!! Served it with a side salad and Texas Toast. I cooked mine in the crockpot for 6 hours on low. Thanks for posting!

 

[ReeLani]

Yummy! Followed this exactly, and the only thing I added was some mushrooms, 'cause I eat them with most everything. I did have to add water a couple of times, and I've now got a really good batch of spaghetti sauce to enjoy. Thanks!

 

[jlargemarge]

It is similar to my mothers with a few alternative choices: I never use tomato paste as it is bitter.I use tomato puree,but like paste,it needs to cook awhile.If the sauce is thin,add some grated cheese.It will thicken it up .My mother never added wine,but I like it,especially if poultry is added.

 

[Wobin]

Speghetti is my comfort food. This recipe was great. I did not use parsley because I ran out and it still tasted great. It was salty, spicy and hit the spot. I made the full recipe even though it is only me in hubby in the house. So I can have some handy in the fridge for when I am to lazy to cook this week. I am still working on the wine as we speak. With it only using a half cup of red wine it gives me time and the rest of the bottle to... relax during the 4 hour simmer. Thanks a bunch :)