Field Grade Spaghetti Sauce Recipe -
Field Grade Spaghetti Sauce Recipe
  • READY IN hrs

Field Grade Spaghetti Sauce

Recipe by  

"The delightful surprise ingredient in this sauce is cinnamon, and I guarantee that it's absolutely delicious! In the military, the term "field grade" is for Colonels and Generals, as in "He's a field grade officer." That's how this recipe got it's being the cream of the crop! It's one of the many recipes I've accumulated as a military wife for almost 30 years. This sauce freezes well."

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Ingredients Edit and Save

Original recipe makes 8 servings Change Servings
  • PREP

    15 mins
  • COOK

    1 hr

    1 hr 15 mins


  1. In a large skillet, brown the meat with the garlic over medium heat. Stir in the wine; simmer, stirring often, for 10 minutes.
  2. Mix in dry onion soup mix, mushrooms, basil, salt and pepper, cinnamon, allspice, parsley, crushed tomatoes, tomato paste, and water. Cover pan almost completely, allowing space for steam to escape, and simmer 1 hour. Add additional water if needed to prevent sticking.
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Reviews More Reviews

Most Helpful Positive Review
Sep 14, 2003

THIS HAS GOT TO BE A 10-STAR RECIPE IF EVER THERE WAS ONE! For over 25 years I've been searching for 'THE' spaghetti sauce recipe. Friends and relatives have been sending me recipes they come acoss FOR MANY YEARS NOW, and each one I've tried, in addition to hundreds of others I've come across. THIS RECIPE HAS A UNIQUE FLAVOR THAT MAKES OTHER PALE IN COMPARISON. Poni, you've made my day, my week, my month, and even my year! Now I think I'll begin my search for the perfect cheese cake.

Most Helpful Critical Review
Sep 14, 2003

Because of all the rave reviews this recipe has received I made this meal last night for my fiancee, who just returned from Iraq. (this was his first real meal in five months and he had wanted spaghetti)I'm sorry, but I just didn't think it was that spectacular. I agree with those reviewers who said the sauce lacked flavor. It had an odd smell and after taste, which I think is due to the onion mix. I'm sure the sauce will taste better today. But if you are looking for a traditional sauce recipe, this is not the one for you. As a side note, my fiancee liked the sauce and with him coming back from war, that's all I cared about.


60 Ratings

Sep 14, 2003

I tried this recipe/entire family loved it/have been featuring it in my diner on Friday nites for 3 months now/customers can't get enough of it/Friday nite business has increased by 30-35% since adding this dish! I was even offered $200 for the recipe, but my lips are sealed. Thnx for sharing this superb recipe!!

Sep 14, 2003

This is thick and very good. I like a stronger tomato flavor, so I added a can of tomato paste. Smells wonderful, too!

Sep 28, 2007

We loved this one! The allspice and cinnamon add that "something elusive" to the flavor. I used 1 lb. ground turkey and 1 lb. lean ground beef. I also used about 1 cup sliced fresh mushrooms rather than canned. Will definitely make this again. Thanks for sharing!

Dec 06, 2006

It was very good but be careful with the cinnamon. I did not have allspice so I upped the cinnamon a tad. Do not add extra cinnamon. If anything, use a little less than is recommended.

Mar 29, 2003

This is a wonderful recipe! If you like things with a unique flair, try this sauce. My husband loved it. I bet it would make a superb lasagna sauce as well. You can add extra seasonings to your taste, as it simmers. GREAT RECIPE! THANKS!

Apr 11, 2005

My hubby dislikes tomato sauce emmensely and loved it, can't stop talking about it! I'm allergic to red wine & choose to substitute for 1 TBSP white wine vinegar. I let it simmer about 3 hours and the kids couldnt wait. The aroma was awesome and the taste superb! It will be used time and again in this household! Thanx, thanx, thanx!!!


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  • Calories
  • 377 kcal
  • 19%
  • Carbohydrates
  • 15.2 g
  • 5%
  • Cholesterol
  • 85 mg
  • 28%
  • Fat
  • 24 g
  • 37%
  • Fiber
  • 3.6 g
  • 14%
  • Protein
  • 23.3 g
  • 47%
  • Sodium
  • 899 mg
  • 36%

* Percent Daily Values are based on a 2,000 calorie diet.

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