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Divine Spaghetti Sauce
SUBMITTED BY:
Lana
"This is one of those all day simmering beef, tomato and herb sauces. It is very good and very nutritious! Ingredients can be increased or lessened to your taste. Freeze the remainder of sauce in plastic bags in serving sizes. Tastes better with each heating!!"
RECIPE RATING:
Read Reviews
(90)
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PREP TIME
30 Min
COOK TIME
6 Hrs
READY IN
6 Hrs 30 Min
SERVINGS
(
Help
)
Servings
US
METRIC
INGREDIENTS (
Nutrition
)
1 pound lean ground beef
2 (28 ounce) cans whole peeled tomatoes
2 (6 ounce) cans tomato paste
1 large onion, chopped
4 stalks celery, chopped
2 green bell peppers, chopped
1 red bell pepper, chopped
15 fresh mushrooms, sliced
5 tablespoons Italian seasoning
1 teaspoon dried red pepper flakes
4 bay leaves
2 tablespoons chopped fresh basil
3 cloves garlic, minced
1 pound spaghetti
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DIRECTIONS
In a large skillet, brown beef over medium heat until no longer pink; cut up any remaining chunks of beef and reserve.
In a large saucepan, combine whole tomatoes and paste; mash until smooth. Cover and heat on low.
In a large skillet over medium heat, quickly sear onion and celery until transparent; add to tomato sauce in saucepan. In same skillet, saute bell peppers and mushrooms for a few minutes, but do not allow them to become soft; add to tomato sauce.
Add Italian seasoning, dried red pepper flakes, bay leaves, basil and garlic to tomato sauce; add beef and mix. Remove cover, simmer over low heat and continue to simmer all day, stirring occasionally.
Bring a large pot of lightly salted water to a boil. Add pasta and cook for 8 to 10 minutes or until al dente; drain.
Add sauce to pasta; serve.
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REVIEWS
Reviewed on Sep. 25, 2003 by
CHEFSINGLEDAD
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CHEFSINGLEDAD
Sep. 25, 2003
This is really yummy, but involves a lot of unnecessary work. I browned the hamburger in a huge pasta pot and then drained it, leaving a little fat in the pan and setting the meat aside. Then, I softened the celery and onion slowly (for 10 minutes). Then I added the rest of the ingredients. All in one pan! If you don't like CHUNKY sauce, use diced tomatoes, not whole. Also, I stir/mash with a potato ricer, not a spoon. Either way, if you simmer all day, it shouldn't be that chunky (tomato sauce tastes like ketchup, eww). Last, it DOES need sweetness -- I add a tsp. of sugar 15 minutes before serving -- you should taste and do it to your preference. These sound like big changes, but they're not -- and well worth it, if you're going to do this all day. Looking forward to posting my own private recipe soon.
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13 users found this review helpful
This is really yummy, but involves a lot of unnecessary work. I browned the hamburger in a...
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Reviewed on Jul. 30, 2006 by MARSHMALO
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MARSHMALO
Jul. 30, 2006
Delicious! The best spaghetti sauce I've ever had. I made these changes like a lot of others: --Put tomato paste and tomatoes in a blender and puree instead of mashing them --Only 2 tbsp of Italian seasoning --Add 1/2 cup of red wine --A little less red pepper--depends on your taste --Add 2 tbsp of brown sugar. It helps to negate the acidic bite of the tomatoes and lets the other flavors come through I only had time to let it simmer for 2 hours and it was still amazing!
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12 users found this review helpful
Delicious! The best spaghetti sauce I've ever had. I made these changes like a lot of...
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Reviewed on Aug. 29, 2002 by
GINNYG
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GINNYG
Aug. 29, 2002
This was my first try at homemade sauce. It was wonderful! Definately a keeper...thanks for the great recipe!
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10 users found this review helpful
This was my first try at homemade sauce. It was wonderful! Definately a keeper...thanks for...
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Reviewed on Aug. 2, 2003 by
PUBEENE
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PUBEENE
Aug. 2, 2003
It was my turn to cook for family dinner (we meet at my dad's on Saturdays), and my 5-year-old daughter wanted spaghetti. I don't like spaghetti, and my husband fixes a packaged sauce when the 2 of them have it. I insisted on a from-scratch recipe and liked the fact that this sauce simmered all afternoon. I left out the celery and peppers (at my husband's request) and added red wine (at my father's request), and served it up. Everyone raved about it, and they are a diverse and picky group. My daughter did not find it too spicy. This might even make a spaghetti fan out of me!
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9 users found this review helpful
It was my turn to cook for family dinner (we meet at my dad's on Saturdays), and my 5-year-old...
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Reviewed on Sep. 30, 2005 by
KATRINA55
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KATRINA55
Sep. 30, 2005
WOW! This is one supergood recipe. I never used to like homemade spaghetti sauce because they were always lacking in flavor..but not this one..it's yummy! This time I used fresh tomatoes out of my garden because it's that time of year (guess I used about 10 med. size) plus I cut back on the Italian seasoning & only used about 1 1/2 Tbsp. & it was just right, not overpowering. Also, used only 2 bay leaves. With any spaghetti sauce, (even the jar stuff) I always add about 2 Tbsp. of brown sugar as it takes the "bite" out of the tomatoes from the acid in them. My sister-in-law told me about this years ago & I've been doing it ever since. Thanks for a great recipe Lana!
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7 users found this review helpful
WOW! This is one supergood recipe. I never used to like homemade spaghetti sauce because they...
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Reviewed on Mar. 5, 2007 by
LBEHRENDT
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LBEHRENDT
Mar. 5, 2007
I really loved this recipe. My son loved it and so did my hubby. It was terrific and really easy! My only changes (after reading other reviews) I didn't do all the steps. I just cooked the ground beef, onion, celery, etc. Just made it a one pot deal. I used really lean ground beef so there was no need to drain. I didn't have time to cook it for 6 hours, but it was fantastic just the way it was after 3 hours. Besides I don't like my ground beef cook to a mealy consistancy anyway. I didn't change the seasonings at all. I love bay and I love my sauce to taste like something other than tomato. I did add a tablespoon of sugar, because I like my sauce to have a 'balanced' flavor. I was surprised the recipe didn't call for salt or pepper. I didn't add it and it didn't need it. Happy cooking! Laura Behrendt
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6 users found this review helpful
I really loved this recipe. My son loved it and so did my hubby. It was terrific and really...
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Reviewed on May 15, 2003 by DIXIEEDARLIN
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DIXIEEDARLIN
May 15, 2003
This was the best spaghetti sauce I've ever made! I dont like my sauce chunky, so I minced the onions and celery in my food processor before sauteeing them. After they were cooked, I put them back into the processor...along with the tomatoes and tomato paste and processed until it was smooth, but thick. Then I just put it and the rest of the ingredients in my crock pot and and let it simmer all day. I added meatballs the last 3 hours of cooking. The whole family loved it! Thanks for sharing:)
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6 users found this review helpful
This was the best spaghetti sauce I've ever made! I dont like my sauce chunky, so I minced...
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Reviewed on Aug. 28, 2003 by MCNERK
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MCNERK
Aug. 28, 2003
Five stars the first day, ten the second. I just had a bowl of leftovers and it was even better than last night. Yum. Since so many reviews mentioned how chunky it was, I took the suggestion of another review and swapped one can of tomatoes for a can of tomato sauce. Turned out perfect. Next time I will make a double or triple batch for some to freeze.
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5 users found this review helpful
Five stars the first day, ten the second. I just had a bowl of leftovers and it was even...
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Reviewed on Oct. 31, 2007 by
ILove2Ck
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ILove2Ck
Oct. 31, 2007
Great rich zesty flavor in this one! Lots of spices and it certainly looked delicious too right from the start. This even had a bit of heat too with the crushed red pepper flakes, which my son didn't like, but I loved. I used a potato masher to try to get the whole tomatoes mashed according to directions, but stopped a sorta chunky as it was too much work and didn't matter anyway to my family. I used plenty of shortcuts but tried to stick as close to the written recipe as possible. I used dried minced onion, dried basil, dried minced celery flakes, a small can of sliced mushrooms, and a can of diced tomatoes with diced green peppers already in it, so I saved all the chopping time and prep work. I added a tsp of salt, and then about 3 Tbs sugar to tame some of the acid. This was good, but it didn't make our favorites list. Thanks Lana for posting this, I had fun making something new and different.
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3 users found this review helpful
Great rich zesty flavor in this one! Lots of spices and it certainly looked delicious too...
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