Divine Spaghetti Sauce Recipe - Allrecipes.com
Divine Spaghetti Sauce Recipe
  • READY IN 6+ hrs

Divine Spaghetti Sauce

Recipe by  

"This is one of those all-day simmering beef, tomato and herb sauces. It is very good and very nutritious! Ingredients can be increased or lessened to your taste. Freeze the remainder of sauce in plastic bags in serving sizes. Tastes better with each heating!!"

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Ingredients Edit and Save

Original recipe makes 6 to 8 servings Change Servings
  • PREP

    30 mins
  • COOK

    6 hrs

    6 hrs 30 mins


  1. In a large skillet, brown beef over medium heat until no longer pink; cut up any remaining chunks of beef and reserve.
  2. In a large saucepan, combine whole tomatoes and paste; mash until smooth. Cover and heat on low.
  3. In a large skillet over medium heat, quickly sear onion and celery until transparent; add to tomato sauce in saucepan. In same skillet, saute bell peppers and mushrooms for a few minutes, but do not allow them to become soft; add to tomato sauce.
  4. Add Italian seasoning, dried red pepper flakes, bay leaves, basil and garlic to tomato sauce; add beef and mix. Remove cover, simmer over low heat and continue to simmer all day, stirring occasionally.
  5. Bring a large pot of lightly salted water to a boil. Add pasta and cook for 8 to 10 minutes or until al dente; drain.
  6. Add sauce to pasta; serve.
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Reviews More Reviews

Most Helpful Positive Review
Jul 30, 2006

Delicious! The best spaghetti sauce I've ever had. I made these changes like a lot of others: --Put tomato paste and tomatoes in a blender and puree instead of mashing them --Only 2 tbsp of Italian seasoning --Add 1/2 cup of red wine --A little less red pepper--depends on your taste --Add 2 tbsp of brown sugar. It helps to negate the acidic bite of the tomatoes and lets the other flavors come through I only had time to let it simmer for 2 hours and it was still amazing!

Most Helpful Critical Review
Sep 25, 2003

This is really yummy, but involves a lot of unnecessary work. I browned the hamburger in a huge pasta pot and then drained it, leaving a little fat in the pan and setting the meat aside. Then, I softened the celery and onion slowly (for 10 minutes). Then I added the rest of the ingredients. All in one pan! If you don't like CHUNKY sauce, use diced tomatoes, not whole. Also, I stir/mash with a potato ricer, not a spoon. Either way, if you simmer all day, it shouldn't be that chunky (tomato sauce tastes like ketchup, eww). Last, it DOES need sweetness -- I add a tsp. of sugar 15 minutes before serving -- you should taste and do it to your preference. These sound like big changes, but they're not -- and well worth it, if you're going to do this all day. Looking forward to posting my own private recipe soon.

Mar 28, 2008

I too love sweetness in my sauce, however, I do not like to add sugar. A friend of ours, who did go to culinary school made a sauce & his was awesome with a beautiful sweetness.. not a sugary artificial one. I asked his secret, I knew he would not add sugar either. He said he adds crushed rosemary. Wonderful! Makes all the difference in taste & no added sugar.

Aug 02, 2003

It was my turn to cook for family dinner (we meet at my dad's on Saturdays), and my 5-year-old daughter wanted spaghetti. I don't like spaghetti, and my husband fixes a packaged sauce when the 2 of them have it. I insisted on a from-scratch recipe and liked the fact that this sauce simmered all afternoon. I left out the celery and peppers (at my husband's request) and added red wine (at my father's request), and served it up. Everyone raved about it, and they are a diverse and picky group. My daughter did not find it too spicy. This might even make a spaghetti fan out of me!

Aug 29, 2002

This was my first try at homemade sauce. It was wonderful! Definately a keeper...thanks for the great recipe!

Sep 30, 2005

WOW! This is one supergood recipe. I never used to like homemade spaghetti sauce because they were always lacking in flavor..but not this one..it's yummy! This time I used fresh tomatoes out of my garden because it's that time of year (guess I used about 10 med. size) plus I cut back on the Italian seasoning & only used about 1 1/2 Tbsp. & it was just right, not overpowering. Also, used only 2 bay leaves. With any spaghetti sauce, (even the jar stuff) I always add about 2 Tbsp. of brown sugar as it takes the "bite" out of the tomatoes from the acid in them. My sister-in-law told me about this years ago & I've been doing it ever since. Thanks for a great recipe Lana!

Mar 05, 2007

I really loved this recipe. My son loved it and so did my hubby. It was terrific and really easy! My only changes (after reading other reviews) I didn't do all the steps. I just cooked the ground beef, onion, celery, etc. Just made it a one pot deal. I used really lean ground beef so there was no need to drain. I didn't have time to cook it for 6 hours, but it was fantastic just the way it was after 3 hours. Besides I don't like my ground beef cook to a mealy consistancy anyway. I didn't change the seasonings at all. I love bay and I love my sauce to taste like something other than tomato. I did add a tablespoon of sugar, because I like my sauce to have a 'balanced' flavor. I was surprised the recipe didn't call for salt or pepper. I didn't add it and it didn't need it. Happy cooking! Laura Behrendt

May 15, 2003

This was the best spaghetti sauce I've ever made! I dont like my sauce chunky, so I minced the onions and celery in my food processor before sauteeing them. After they were cooked, I put them back into the processor...along with the tomatoes and tomato paste and processed until it was smooth, but thick. Then I just put it and the rest of the ingredients in my crock pot and and let it simmer all day. I added meatballs the last 3 hours of cooking. The whole family loved it! Thanks for sharing:)


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  • Calories
  • 534 kcal
  • 27%
  • Carbohydrates
  • 75.7 g
  • 24%
  • Cholesterol
  • 49 mg
  • 16%
  • Fat
  • 15.6 g
  • 24%
  • Fiber
  • 9.8 g
  • 39%
  • Protein
  • 26.3 g
  • 53%
  • Sodium
  • 774 mg
  • 31%

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

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