LaDonna's Spaghetti with Sauce Recipe -
LaDonna's Spaghetti with Sauce Recipe

LaDonna's Spaghetti with Sauce

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"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."

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Ingredients Edit and Save

Original recipe makes 8 - 12 servings Change Servings


  1. Cook ground beef and onion over medium heat till done. Drain off grease.
  2. Combine beef and onion, tomato juice, tomato paste, tomato sauce, grated carrots, seasoning, mushrooms, garlic, and salt and pepper in a large pot. Simmer 2 to 3 hours on very low heat.
  3. Cook pasta according to package directions. Drain. Serve sauce over pasta.
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Reviews More Reviews

Most Helpful Positive Review
Dec 22, 2002

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.

Most Helpful Critical Review
Aug 29, 2002

Sorry LaDonna, but no one in the family liked it, except for my grandson (4 yrs. old).


17 Ratings

Dec 03, 2007

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!

Jan 29, 2007

Really great sauce, used in lasagna also, everyone loved it!!!

Jul 26, 2010

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!

Feb 08, 2008

Very good and cheaper to make than store bought. Thanks for the recipe! I will definetly hang on to this one!

Mar 09, 2015

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.

Feb 20, 2009

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.


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  • Calories
  • 611 kcal
  • 31%
  • Carbohydrates
  • 81.2 g
  • 26%
  • Cholesterol
  • 62 mg
  • 21%
  • Fat
  • 19 g
  • 29%
  • Fiber
  • 7 g
  • 28%
  • Protein
  • 30.3 g
  • 61%
  • Sodium
  • 1018 mg
  • 41%

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

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