Spaghetti Sauce

Spaghetti Sauce

  • Prep Time: 30 mins
  • Total Time: 3 hrs 30 mins
  • Servings: 4-6
  • About This Recipe

    “was given to me by father in law.. he was a cook and was proud of his recipes and his cooking … this recipe was cook and serve by my husband at the fire station as he was a fireman …this is a great recipe and also cook for the captain for his promotion… also freezes great…”

    Ingredients

  • 1lbground chuck
  • 1/2 lbground lean pork
  • 1/4 cupolive oil
  • 2tablespoonsbutter
  • 1cuponion, chopped
  • 2garlic cloves, chopped fine
  • 2 (6ounce) cans tomato paste
  • 2 (2lb) cans tomatoes, crushed strained
  • 1/2 cupwater
  • 1/2 cupcelery, chopped fine
  • 1/4 cupgreen pepper, chopped
  • 2teaspoonsparsley, chopped
  • 1/4 teaspoonoregano
  • 1/4 teaspoonbasil leaves
  • 1/4 teaspoonrosemary
  • 1bay leaf
  • 1/2 teaspoonblack pepper
  • 1teaspoonbrown sugar
  • 1tablespoonsalt
  • Directions

  • Trim fat from chuck and pork and grind together.
  • Brown together till just light tan, stirring constantely.
  • Add onions to meat, cook till onions are trainsparent.
  • Add the following to the meat and onions: garlic, tomato paste,tomatoes,water, celery,parsley,oregano,basil leaves,rosemary,green pepper,bay leaf, brown sugar, black pepper,salt.
  • Cook and bring to a boil stirring constantly.
  • Turn heat to simmer, keep stirring till burner reaches simmer stage and don’t scorch.
  • Simmer about 3 hours stirring occasionally.
  • Serve over spaghetti.
  • Reviews

  • “Best sauce ever!! Absolutely loved it.”

  • “FANTASTIC!!!I used diced tomatoes instead of crushed tomatoes since that’s what I had in my cupboard and it still turned out excellent!!!The one other change I made was doubling the brown sugar [personal preference of course].Definitely a 5-star recipe!!!TY for posting Ann Hugo!!! :D”

  • “This was a nice basic sauce, but I had to add huge amounts of seasonings to bring it ‘up to snuff’.Given the quantities of meat and tomatoes, 1/4 tsp. of this and 1/4 tsp. of that was simply undetectable.”

  • “This was sensational.My family loved it.I didn’t have the ground chuck or lean pork so i used what I had in my freezer which was a lb of ground turkey and 1 lb. of ground pork.It was so good I can’t wait to have it again for lunch, and to freeze some for those busy days.It had such a sweet flavor to it, and very very meaty which is what my hubby liked.Thanks for posting this, will be making this one again.”

  • “Great sauce with plenty of meat.The only changes I made were to substitue red wine for the water, and I reduced the amount of salt.This was very good and the flavor was even better the next day.I froze the leftovers to use in the future.”

  • “thanks, this was just exactly what we were looking for”

  • “This has become our new favorite spaghetti sauce recipe!I substituted merlot for the water and only added 1 can of tomato paste, but other than that, stuck to the recipe.The family loved it and when we are looking for a change from meatballs with are noodles, I’ll be making this again!Thanks for the recipe!”

  • “This is a delish sauce! I doubled the recipe so I could freeze a ton and I’m so glad I did. You can eat this sauce without the spaghetti. I did wine instead of water but I kept everything else the same. Thank you for posting this one! I’m going to post a picture tomorrow.”

  • “I just made it sans simmer time (I couldn’t wait), and I tried it out on some French bread.Very wonderful, but just a tad salty.I’ll reduce that just a bit next time.Excellent.”

  • “I made this sauce yesterday, had a wonderful dinner and froze the rest for other dinners, made a second batch today because it was so good!!!! I will freeze it into dinners for the winter. I used my own tomatoes from the garden and sausage instead of pork, but otherwise exactly the same. It is an excellent recipe. Thank you. Sue H.”

  • “Great! Wonderful! I made this recipe for 15 person dinner. I left out the water,oil,and butter.Pureed my own tomatoes in the amount called for. Used ground turkey and deer sausage for the meat( rinsing meat after browned) and added a dab more spice than called for. This is a keeper. Thank you, ann!”

  • “I agree. 5 star sauce. I also work at a fire station and found this site while looking for a good meal to cook. This was an easy meal to prepare for the masses. I doubled the recipe to feed 9 hungry firefighters, normal serving sizes don’t apply here! I used all fresh herbs, and used canned tomatoes, not from concentrate (no water added). I also doubled the brown sugar to make it a little bit sweeter. I can’t wait to try it this summer with garden fresh tomatoes.”

  • “I reserve a “5-Star” rating for a recipe that is beyond excellent in it’s category.This sauce is outstanding.I have made it twice and I think the flavor is remarkable.This is a GREAT spaghetti sauce.I am not normally a cook who follows a recipe to a “T” but I do follow this one.The measurements are accurate, the cook time is perfect, everything about this recipe works.Thank you for finally giving me a recipe that can stand up to my mom’s spaghetti.The only change I made is that I use my Braun hand-mixer on the sauce once it is finished cooking.I have very picky eaters and this hides all of the delicious vegetables that give the sauce it’s superb taste.Thank you, Ann!!!”

  • “Wow! my family thought that it was restaurant quality !”

  • “If there is a better spaghetti sauce than this one on the planet, I’ve never had it! I thought that I had a great spaghetti sauce but this one makes mine run off into a corner and “skweak”! I made a few changes, not to make it “better” (it could hardly BE better), but just more to suit my tastes. MY changes: Italian sausage instead of regular ground pork (I get the fennel that way); 8 cloves of garlic; substituted dry red wine for the water. That’s it.Next time, just as an experiment, I will add sliced black olives and sliced fresh mushrooms.Ann, you’re father-in-law should have a huge shrine erected to his honor in Rome — thank you so much for this fine recipe!big pat.”

  • “This was great, NO substitutions. Thanks.”

  • “Great spaghetti sauce, I actually enjoyed eating it in a bowl with a spoon, sans pasta.I agree with another reviewer, it’s hard not to play around with a spaghetti sauce recipe–I substituted ground beef for the pork, added another 1/2 cup water, 1/2 lb. sliced mushrooms, doubled the oregano and basil, and a tablespoon of balsamic vinegar.I also put in 1 and 1/2 teaspoons of salt, rather than 1 tbsp.All these minor changes reflect personal choices –Ann, I kept thinking of your father-in-law, and hoping he didn’t mind!My whole family rated it highly! Thanks a lot for sharing! “

  • “A very good pasta sauce thank you. I used red wine instead of the water, and a carrot instead of the green pepper. I had to dice my own pork small, rather than using the ground like you asked for. I poured off as much oil and liquid as I couldat the end of step 3 to reduce the fat. This was excellent and will get made again.”

  • “Spaghetti sauce recipes are not easy to follow.Too much temptation to add to them.I did, but just because of personal taste.I added a small can of sliced black olives, 1/4 cup red wine (merlot), and white sugar vice brown.At this house it was perfect.Thanks for a versatile recipe.”

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