Ma Hunsicker's Spaghetti Sauce Recipe - Allrecipes.com
Ma Hunsicker's Spaghetti Sauce Recipe
  • READY IN hrs

Ma Hunsicker's Spaghetti Sauce

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"Delicious, meaty, Italian pasta sauce. So good!"

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Ingredients Edit and Save

Original recipe makes 12 servings Change Servings
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  • PREP

    20 mins
  • COOK

    2 hrs 10 mins
  • READY IN

    2 hrs 30 mins

Directions

  1. Heat a large pot over medium-high heat. Cook and stir beef in the hot skillet until browned and crumbly, 5 to 7 minutes.
  2. Melt butter in a large skillet over medium heat. Cook and stir celery, mushrooms, onion, and bell pepper in hot butter until soft, 5 to 7 minutes.; add to the ground beef.
  3. Stir whole tomatoes, tomato sauce, tomato paste, garlic, sugar, oregano, seasoned salt, Italian seasoning, and parsley into the beef and vegetable mixture; bring to a boil, reduce heat to low, and simmer, stirring frequently, until the sauce is thick and well-seasoned, 2 to 3 hours.
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Reviews More Reviews

Jun 27, 2014

Ma Hunsicker's Spaghetti Sauce Haiku: "Halved the recipe. And didn't have celery. (When to add the wine?)" Other than using some dried celery flakes instead of celery (would've preferred the real thing, but didn't have any), I was faithful to this recipe. Red wine was listed on the ingredient list, but never mentioned in the directions, so I ended up stirring it in at step 3. Let it simmer for the recommended 3 hrs, and yes, it required frequent stirrings during that time. Served over 1/2 spaghetti noodles, half "zoodles" (zucchini cut into noodle-ey strips and sautéed in a little olive oil). Good sauce, and once my tomato garden explodes later this summer, I may swap the canned out for fresh and make triple batches of this to freeze.

 

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Nutrition

  • Calories
  • 261 kcal
  • 13%
  • Carbohydrates
  • 17.2 g
  • 6%
  • Cholesterol
  • 65 mg
  • 22%
  • Fat
  • 12 g
  • 18%
  • Fiber
  • 4 g
  • 16%
  • Protein
  • 21.1 g
  • 42%
  • Sodium
  • 816 mg
  • 33%

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

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