Recipe by LaDonna Reed
"This is a recipe I made up. I like using all fresh ingredients when in season, like pureed tomatoes for the tomato juice. But it is really good with the canned stuff. I'll make up a bunch and freeze. Makes for a quick meal, just to heat and serve over spaghetti. Also good for any recipe calling for tomato sauce."
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
lean ground beef
1 (46 fluid ounce) can
1 (29 ounce) can
2 (6 ounce) cans
finely grated carrots
fresh mushrooms, quartered
salt to taste
ground black pepper to taste
This is one of the best spaghetti sauces I have ever made. I love fixing it for family and friends as they all go away with a smile. When I make this spaghetti sauce, young and old alike, love it.
I highly recommend this sauce. It is a winner.
Sorry LaDonna, but no one in the family liked it, except for my grandson (4 yrs. old).
This is fantastic!! I used this with Roast Beef and Cheese Roll-Ups (5 star)and know I'll make triple batches in the future to freeze and store!
Really great sauce, used in lasagna also, everyone loved it!!!
This sauce was rather tasty and my family loved it, but I did leave out the carrots and the mushrooms for some of my family doesn't like mushrooms and I don't particularly like carrots in spaghetti sauce. So with taking those two items out, it still definitely tasted good!
Very good and cheaper to make than store bought. Thanks for the recipe! I will definetly hang on to this one!
ATTENTION: Definitely a keeper sauce recipe. I intended to make this in my slow cooker in 3.5 hours on low. After 2.5 I couldn't wait anymore. The aroma had me so intrigued I sampled it; simple yet divine. I ladled some over zucchini noodles instead of spaghetti even though it hadn't reduced all the way. Definitely perfect for pasta and eating as is or, once reduced, using for lasagne, crespelle or ravioli. Wonderful on its own as a sauce for the famous Italian "scarpetta" which means using your bread to scoop it into your mouth, no pasta required. After 4 hours on low it did reduce enough to make it a thick sauce. Thank you LaDonna Reed for this wonderful recipe.
I'm so glad to see a no-sugar recipe for spaghetti sauce here, like my mom used to make. She took the tomato ingredients, some onion, garlic and carrot and blended them before adding it to the browned meat...less chunks for picky eaters, I suppose, lol! But the carrot in your recipe gives it a special something that sugar just can't match.
* Percent Daily Values are based on a 2,000 calorie diet.
LaDonna's Spaghetti with Sauce
Serving Size: 1/11 of a recipe
Servings Per Recipe: 11
Amount Per Serving
Calories from Fat: 171
Have you made a batch lately? They're everybody's favorite.
Freshening up the salad menu for spring has never been so delicious.
Delicious recipes, party ideas, and cooking tips! Get a year of Allrecipes magazine for $7.99!
See how to make a simple spaghetti and meat sauce starring ground buffalo.
See how to make a rich and meaty pasta sauce.
This classic tomato pasta sauce with meatballs is easy and delicious.