Recipe by INGER PURIFORY
"My family loves this spaghetti sauce. I know once you view the ingredients you will say, 'Chicken bouillon and chicken seasoning?' Yup! Trust me, you will enjoy this recipe. The secret to making spaghetti sauce is to let it simmer. When finished you can either serve with spaghetti or add to ground beef for meat sauce. You can also let this cool off and refrigerate it in containers for future use."
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green bell pepper, chopped
1 (.18 ounce) packet
chicken bouillon granules
1 (6 ounce) can
2 (28 ounce) cans
white sugar, or as needed
salt and pepper to taste
I normally don't try recipes from this website with only 2 reviews, but this one sounded interesting so I made it. I made it as directed, then transferred it to a crockpot, and let it simmer for a few hours. I also added meatballs from another recipe on this website. (To me it just isn't spaghetti without meatballs!) When eating, I wasn't sure, something seemed missing. I then re-read the recipe and realized I had totally forgot to add the sugar and had also forgotten to season with salt and pepper as directed at the end of the directions. So the next day I threw the leftovers in the crockpot, added about a tablespoon of brown sugar, some salt and pepper, and just for fun, threw in a cup of red merlot wine. Let it simmer for a couple of hours. Oh my goodness, it was amazing. Served it with multi grain pasta. My favourite spaghetti sauce recipe from this website so far. Glad I gave it a chance.
ps - I also forgot to add tomato paste, and found I didn't miss it - sauce was still plenty thick enough. Next time I make, I will try adding and see if it makes a difference.
We were not crazy about this sauce. It really turned out pretty much like doctored up crushed tomatoes. The texture is not sauce like and it has way to much green pepper for us. The green pepper is definately the dominant flavor in this. I might try to doctor up the left overs a little and maybe use my imersion blender to smooth out the texture. Thanks anyway but I'll keep searching for a great spaghetti sauce recipe.
I made this a couple of weeks ago, and it was my first attempt at making homemade spaghetti sauce. It was delicious! The only changes I made were to add 1/2 pound of cooked, crumbled Italian sausage and 1/2 pound of cooked hamburger. I'm making it again tonight!
Nice easy sauce Inger. I make a sauce close to this but without the chicken granuals (and with pork & beef), and since I was using this to make chicken cacciatore, I was like "bonus"! It worked out fantastic, not only for the cacciatore, but for my daughter who won't eat my normal sauce because I add beef to it....she like it on her spaghetti tonight. I cut the oil down to about 2 tbsp. Don't be afraid to add the sugar...I use brown sugar (about 2 tbsp), as it does take the acidity from the tomatoes. Thanks for the easy recipe!
I made this sauce today. I just threw it all in the crockpot rather than doing it on the stovetop so I could run some errands while it simmered. It was very good. My husband and I thought it was perfect as is without adjusting the recipe at all.
This was my first homemade spaghetti sauce and it turned out very well. I made it in the crock-pot so I could fix it and forget it. I also added more vegetables like cooked carrots and then pureed it after it all cooked because we like a smooth sauce. This is a great way to sneak in tons of veggies.
Great sauce recipe! I must admit that I haven't ever made it with all of the veggies (husband isn't a veggie guy...) but whenever I just can't stand the thought of sauce from a jar, this is the recipe that I always go to, and that rates it 5 stars in my book. It just has that 'authentic' taste. Thanks for the great recipe!
This was very good. I let it cook in the crockpot all day. This one's a keeper!
* Percent Daily Values are based on a 2,000 calorie diet.
Inger's Spaghetti Sauce
Serving Size: 1/16 of a recipe
Servings Per Recipe: 16
Amount Per Serving
Calories from Fat: 50
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