Very Special Spaghetti Sauce Recipe - Allrecipes.com
Very Special Spaghetti Sauce Recipe
  • READY IN 3+ hrs

Very Special Spaghetti Sauce

Recipe by  

"This is very meaty and not near as acid as most sauces. It's really worth the time. It makes a very large batch, so I often freeze half."

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Ingredients Edit and Save

Original recipe makes 12 servings Change Servings
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  • PREP

    30 mins
  • COOK

    3 hrs
  • READY IN

    3 hrs 30 mins

Directions

  1. Heat olive oil in a large pot over medium heat. Saute garlic until golden brown. Stir in ground beef, onions and green pepper. Cook until beef is evenly brown, and onions are tender. Stir in flour until smooth. Stir in red wine, tomato sauce, chopped tomatoes, tomato paste, Worcestershire sauce and sugar. Season with salt, cayenne pepper, celery salt, oregano and basil. Simmer for 3 hours. Stir in mushrooms at the end of cooking period.
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Reviews More Reviews

Most Helpful Positive Review
Nov 06, 2006

I found I needed to make a few modifications to this recipe to get the result I was after. With the changes it was very good. Here's what I did differently. I used 1/2 lb. ground beef and 1/2 lb. ground italian sausage. I cooked this first then removed it from the pan, draining ALL the grease. Then I cooked the onion and garlic (omitted bell pepper) in just a little olive oil, added back the meat and added flour. We don't like a chunky sauce so I used a 29 oz. can plus a 15 oz. can of tomato sauce and omitted the chopped tomatoes. I added spices and wine as written but substituted fresh ground black pepper for the cayenne. I found that after simmering for a couple of hours it was just too thick for our taste so I added about 1 cup of water to get a nice consistency. Be sure to stir often or sauce on the bottom will char and it could ruin the whole pot of sauce. Thinning the sauce out a bit helps avoid this also. I recommend omitting the regular salt altogether or at least wait till the very end and only add as much as needed. Also, taste at the end and if too acid add a bit more sugar and 1 or 2 Tbsp. butter. Both of these things help cut the acid. I used half for spaghetti and froze the rest to use another day.

 
Most Helpful Critical Review
May 29, 2008

This sauce was too spicey and greasy. My kids wouldn't eat it. It does have potential...maybe decrease the oil...omit the cayanne....????

 

102 Ratings

Sep 20, 2005

This is the first time I've ever made homemade spaghetti sauce and this recipe is definitely a keeper. I made it for a church gathering and within minutes, not only was it gone, but people were asking me for the recipe. I tweaked the recipe based other other reviewers' recommendations: I used only 2 T of olive oil, 1 onion, a 29 oz can of tomato sauce, only 1/2 t. of cayenne and it was perfect for my taste. I also drained the fat before I added the flour. It took 3 hours to simmer and a little chopping, but other than that, it was simple and well-worth the extra wait. "Arriverderci!" to Ragu and Prego.

 
Dec 08, 2003

Oh my goodness, I used to have this recipe years ago and lost it. How awesome to find it here. I could never remember the ingredients. It's a wonderful recipe. I always added bacon into my sauce. It added a nice flavor. The worchestershire sauce gives this recipe a fantastic flavor.

 
Aug 15, 2005

I have tried several times to make my own sauce....never liked any of them. I don't like sauces that are too tangy or too sweet...this one was soooooo perfect. I didn't change anything as I like to try recipes the way they are the first time and tweak them later. However, this recipe, in my opinion, needs no tweaking. Also, I have tried several recipes from this website but this was the first one I felt deserved reviewed! Thank you Shelley for a great red sauce recipe!!!

 
Jul 04, 2007

Excellent! My husband loves this recipe. I used canned tomatoes instead of fresh, and used brown sugar instead of white. I will no longer buy spaghetti sauce. This is it.

 
Sep 13, 2005

This was a good sauce. I put it in the slowcooker for 4 hours on low and even my picky eater wolfed it back without any complaint. Next time I will use another red wine tho. I tasted the wine after I made the sauce and found that I really didn't like it. I will have to find a red wine that I like and try it again.

 
Mar 30, 2006

The only thing that prevented this from getting "5 stars" was the cayenne....I like spice, but not in spaghetti sauce. We've made it several times now without the cayenne & love it like that.

 

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Nutrition

  • Calories
  • 508 kcal
  • 25%
  • Carbohydrates
  • 20.9 g
  • 7%
  • Cholesterol
  • 81 mg
  • 27%
  • Fat
  • 34.5 g
  • 53%
  • Fiber
  • 3.8 g
  • 15%
  • Protein
  • 23.5 g
  • 47%
  • Sodium
  • 847 mg
  • 34%

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

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