Spaghetti Sauce IV Recipe -
Spaghetti Sauce IV Recipe

Spaghetti Sauce IV

Recipe by  

"This was my grandmothers recipe. It's easy and very good and I hope you enjoy it."

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Ingredients Edit and Save

Original recipe makes 8 servings Change Servings
  • PREP

    20 mins
  • COOK

    2 hrs

    2 hrs 20 mins


  1. In a skillet, heat oil over medium heat; brown garlic lightly. Stir in tomatoes, salt, pepper, parsley and basil. Pour in water and let it come to a boil. Reduce heat to low and cook 2 hours stirring occasionally so it doesn't stick to bottom of pan.
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Reviews More Reviews

Most Helpful Positive Review
Apr 05, 2007


Most Helpful Critical Review
Sep 23, 2005

Well, it's simple. And it's garlicky. I decided to try it, just because I knew it could just become a starter if it was horrid. I HATE to give a bad review, but, Sorry, but it was. i ended up throwing the whole thing out, it was so greasy: calls for about 12x as much Olive oil as is needed to saute the garlic, in fact I usually just use non stick cooking spray and add a bit of good olive oil directly into the sauce. It was bland, watery, and...I don't even know. NOT spaghetti sauce!

Aug 29, 2002

It turned out very well. Next time I plan on sauteing garlic with the onions and beef. I also added a can of tomato sauce to the recipe.

Aug 29, 2002

The sauce was missing something and there was no indication of how much water to add. It did not turn out very well. I also think it needed a tomato paste or sauce added in addition to the crushed tomatos.

Jun 17, 2008

I third this recipe I added some red onions and some red peppers to this mix and I used it for pizza sauce it was good!!! I left out the water.

Jan 07, 2008

I added a large can of tomato sauce and halved the oil; This came out perfectly thick, creamy, and herbalicious.

Feb 11, 2007

I made this sauce to use on chicken parmesan and boy was it dissapointing. I tried it becuase my family loves garlic, but this just tasted like tomatoes and garlic mixed together. I will have to keep looking and reccomend you do as well.

Nov 16, 2009

This recipie was not what I was expecting. It tasted closer to a marinara sauce, yet bland. I think it needs something in it to bring out more of a tomato taste. I do love marinara sauce, but not with my lasagna or spaghetti sauce. However, it wasn't the watery or oily nightmare that some reviewers stated. I followed as written and it thickened up just fine. I also found that it thickened a little more when I let it sit overnight in the fridge and reheated the next day. So all and all the consistency was perfect for my taste.


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  • Calories
  • 158 kcal
  • 8%
  • Carbohydrates
  • 22.3 g
  • 7%
  • Cholesterol
  • 0 mg
  • 0%
  • Fat
  • 7.6 g
  • 12%
  • Fiber
  • 5.7 g
  • 23%
  • Protein
  • 5 g
  • 10%
  • Sodium
  • 389 mg
  • 16%

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

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