Recipe by Noelle Hastings Carraway
"This is my Mom's spaghetti recipe that has been my favorite since the age of three! Great for dinner parties! Serve over spaghetti and with a salad and garlic bread."
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2 (6 ounce) cans
2 (15 ounce) cans
dried basil leaves
red pepper flakes
2 (4.5 ounce) cans
Wow! I have been searching for sauce like my Mom made. She past away in 1996, but I found her sauce with this recipe! I tripled the recipe so I could freeze some for a later date. The amount of spice is perfect, would not change one single thing! Thank you for bringing my Mom back to me with this sauce! Addition made to my review 11.08.09, why some reviewers make changes before trying the original recipe is beyond me..how can you review and rate a recipe that you have not tried? Try the original recipe then review and rate it..give it a shot before you pass judgement, all recipes are to ones taste, if you do not like spicey sauce, than this one is not for you! You should not try this one and give it a bad review if you do not like spicy sauce .....it is SPICY sauce, anyone can see that from the ingredients.
Followed recipe to the letter. Was OK, but alittle to salty. Also to thick for my taste. Will be better with some minor changes
WOW this was good!!! I would give it 6 stars if I could. If your a lover of spicey things than this sauce will be your favorite of all time!! I made this last night for dinner, it was incredible! Here's the only things I changed up...I used 1 lb grass fed ground beef and 1 lb ground buffalo (great quality meat makes all the difference). Sauted the onions and garlic in a non stick pan with no oil then added to fully cooked meat. Instead of tomato paste I used 2 cans diced italian tomatoes, fresh mushrooms instead of canned and I was worried about adding the full 2 TBS red pepper flakes based on other reviewers adding 1 and saying that was more than enough so I added 1 1/2 TBS and it was great I think it would be delicious with the full 2 TBS but you do really have to like spicey which we do. Added a shake of garlic powder along with the other spices and I let it simmer for over 2 hrs just because that makes it so flavorful and the meat so tender. Served it on top of whole wheat spagetti with a side of whole wheat beer bread to sop up the sauce, PERFECT! This would also make an awesome lasagna sauce or if you keep the recipe as is with the tomato paste it would be a great pizza sauce. If you love a little kick to your food I HIGHLY recommend trying this recipe!!!!!! OOps almost forgot...I cut the salt by half.
I thought it was really good. I followed other people's suggestions on not adding salt and cutting back on spice. I added 1 can of beef broth to get a better consistancy.
Also it didn't take me as long to make it as stated in the cooking time. It took me under an hour for sure.
I am trying really hard to cook out of my freezer/pantry for the next two weeks to save money. I did make a one substitution in this recipe to reflect that--I used half ground beef/half ground sausage as that was the meat I had in my deep freeze. I used brown sugar (the recipe did not specify which to use, I made a judgement call), I went light on the red pepper flake, I used fresh mushrooms and did not add the full amount of salt. I also added fresh ground black pepper. This simmered most of the afternoon and the liquid evaporated quickly. I did throw in one can (undrained) diced red tomatoes and a little red wine in an attempt to add more liquid which was just what it needed. Very good sauce--smells wonderful.
This is a definite 5 star recipe with the changes in the amount of salt and chili flakes that others have recommended. I didn't have chili flakes (not sure what they are,actually), so I used a mixture of ancho chili powder and crushed red pepper. I actually didn't add any salt at all. I also added a can of beef broth to make it less thick. I made it just spicy enough for my family and everyone loved it! Great as leftovers too.
Very good with a few modifications. I do not brown the meat in oil, the meat has enough fat in it to brown. I added two cans of diced tomatoes, drained, omitted Worc. sauce, mushrooms and red pepper flakes. Added ground pepper, some garlic powder and a dash of parsley. I thought that 2 TBS of salt seemed way too much, I just sprinkled some on top, not measuring. Sugar is added toward the end of the simmer period. We remove the bay leaves prior to serving.
This is the best sauce I have ever had...AFTER a few modifications. Other reviewers were right about too much salt and also it was VERY spicy! I too, will cut the salt at least in half next time and will leave out the red pepper. My 6 year old loved the flavor but after about 2 bites, couldn't eat anymore. This is after I added lots of Splenda to tone down the heat and it did add a nice sweet flavor. I also had to keep adding water because it was very thick. I will make this again and again with these modifications. Served over whole wheat rotini.
* Percent Daily Values are based on a 2,000 calorie diet.
Southern-Style Meat Sauce
Serving Size: 1/9 of a recipe
Servings Per Recipe: 9
Amount Per Serving
Calories from Fat: 174
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