Recipe by Cathy
"Homemade Italian spaghetti sauce from an Italian family. The longer you cook it the better it tastes."
Hmm. None of these ingredients are on sale today.
Show ingredients on sale
Sort stores by
Save money at local stores when ingredients are on sale!
Watch video tips and tricks
2 (28 ounce) cans
peeled ground tomatoes in paste
1 (6 ounce) can
Italian-style tomato paste
crushed red pepper
People are correct as to the water volume,thats a ridiculous amount. I used Tomatoes from our garden and about 4 cups of H2O with 3 cans of Tom. paste. It came out perfect. I added some other goodies from the garden as well. It was straight up Vege Sauce...
I had to cook for about 6 hours to get it to not be so watery, and the taste was worst then the cheapest canned store bought sauce in my opinion. Even with doctoring it up, it was bland yet spicy at the same time.
A most definite keeper. Took my time with this one but added 1 tblsp salt, 1/2 tsp garlic salt and 2 bay leaves. Absolutely fantastic! Had even frozen half of it and seemed to taste even better afterwards. Go figure!
I made this recipe using REGULAR peeled ground tomatoes. I added MORE garlic. I also let it simmer for 7 hours. It came out PERFECT!
I used a large can of crushed and a large can of diced tomatoes and reduced the recipe by 1 cup of water. This was a great sauce with body and full flavor. Will definitely make again.
Very tasty and very simple to prepare. I simmered it all day and it made the house smell wonderful. It made a very large pot of sauce, much more than 6 servings as the recipe states. I will definately make this again.
This recipe needed some tweaking in my opinion. First, the onion to seasoning ratio is alright but the garlic and sugar is off and there isn't enough sugar. I followed this recipe and as most people found, it is hard to find tomatoes in a paste form already. I changed it as follows: 1. lg can of crushed Contadina Tomatoes 1. Lg can of diced Contadina Tomatoes 2. 12 oz cans of Contadina tom. Paste 1. 6 oz can of Contadina paste w/garlic (makes up for the lack of enough garlic in the orig recipe) 2. 1/4-1/3 cup of sugar.. I added to taste. I like my sauce sweeter 1. 1 tsp of salt For the red wine, I suggest a sweet red. I used one called Campagna Di Romani but any sweet wine will do. The wine gave it some sweet to counteract the acid from the tomato. After the changes, the sauce seems much better and has a lot more flavor to it.
Yum! I still have 2 hours of cooking time left and this is by far the best recipe for spaghetti sauce ever! I used tomatoes from my garden and it is my first time cooking with fresh tomatoes instead of canned. Now I can make batches of this until my tomatoes are gone and freeze it for later!! Thanks Cathy! My house smells great!
* Percent Daily Values are based on a 2,000 calorie diet.
Homemade Spaghetti Sauce
Serving Size: 1/6 of a recipe
Servings Per Recipe: 6
Amount Per Serving
** Calories: 126
** Calories from Fat: 21
Get recipes that work for your busiest days.
Get cheer-worthy chili, ribs, dips, snacks, and treats.
Now you can try Menu Planner free. Start your 30-day trial today.
See how to make a thick, rich tomato sauce that’s just a bit spicy.
A slow-simmering sauce with sausage, mushrooms, and red wine.
A wonderful, robust spaghetti sauce with Italian sausage and ground beef, prepare