I have never been a huge spaghetti fan but with THIS SAUCE I’m converted! Finally a recipe that calls for tomato paste and actually uses the entire can. After trying this recipe for the first time tonight, my family all agreed it needs to replace my old recipe. I’ve made this recipe with probably every brand on the market and to be honest, I think it’s great with everything from Hunt’s to San Marzano (those are hard to find in my neck of the woods). This is just rude. I am happy to say that now I can thanks to you. Thank you for such a yummy addition to our recipes . Sometimes I use turkey Italian sausage and the flavor is still great. This recipe was SO yummy! This sauce was absolutely delicious. I did add a pinch of red pepper flakes to give it just a little kick. I used a quart of my tomatoes, a large can of seasoned tomatoes, and a large can of sauce, plus the tomato paste. Thanks a bunch! Thanks for many wonderful recipes! I’d like to try it with white sugar instead of brown. I’m sure it’s good this way too but since I started making my sauce this way I would never go back to the other method. I’m sure you’re quite familiar with rushed recipes! Our family doesn’t like mushrooms, do you taste them in the recipe? I made a batch with ground turkey, instead of ground beef, and the husband didn’t like that batch. It offered no tips to fellow users or gratitude to the author. And we grilled spaghetti squash to go with it (boiled a few elbow noodles to in case the kids needed some encouragement, but the adults mainly ate the spaghetti squash with sauce). I haven’t canned this recipe because it hasn’t been tested for food safety issues with canning – having said that, recipes with meat need to always be pressure canned not water bath canned. Might be the brand of balsamic vinegar or even canned tomatoes you are using. Add garlic, and cook, stirring constantly for a minute or so. I’m sure he’s proud of you for cooking up a storm in his place! Thank you. Do I leave the lid on or off during simmering? I made this weeks menu plan using your website. Thank you for sharing. Hope you like it if you try it! When I tried to blend the pepper and onion they just flung to the side and would not blend. No comments: I had all the spices already, and it really is relatively cheap to make. It adds something unique to the flavor. I ha w a feeling that it won’t be nearly as good. What do you think? (i LOVE olive gardens) Any ideas?? I cook it for as long as the day goes, 5 -8 hours. In saucepan, add tomato sauce, paste, water, garlic, sugar, potato, 1/2 teaspoon of the salt, and 1/4 … I omitted the Bell Peppers, used jar mushrooms last 5 minutes prior to simmer (we love & use fresh mushrooms most of them he time, but I was worried about the sauce being to thin according to other reviewers), and used a Red Vinegar Balsamic “Glaze”! Hope this helps! I’m going to go the store right now and get the ingredients! Melanie!! This makes a GREAT sauce! If you use ground Itialian sausage instead of ground beef, this recipe goes from great to Amazing!!!! Very yummmmmy!! Perfect timing! I have made this spaghetti sauce twice now and it is so delicious! I don’t eat sugar, so I substituted raw honey, and believe it or not, fresh black berries from my garden. It was a labor of love blanching and preparing my tomatoes for this sauce but I’m so glad I decided to go with this recipe!!! I love hiding veggies in everything. I also forgot to ask: I may have added a little too stock to the mixture-it’s hard to say because there’s a lot of sauce. Thank you! Hi Sara – I bet your authentic recipe is delicious! Can I use fresh tomatos instead of “CANNED TOMATOS”?? I’ve been cooking since I was six. Thanks, Patty – I’m so glad you like this recipe! I am hoping to make this today but hoping to use my garden tomatoes! Sounds like this recipe isn’t for you; I genuinely hope you find one you love! Thanks! Made this recipe today and it’s fantastic! Wondered if this sauce would suit lasagna? This is my go-to site for all things FOOD. on their spaghetti so no surprise there. Your sauce may be a bit chunkier but the flavor will still be there. I seriously make something of yours every night! I can’t find the spaghetti sauce recipe for canning though. My question: Do you suspect this bitterness was a product of bringing the balsamic to the party prematurely? I’m passing this recipie along to everyone. I made this sauce and let it simmer it was so delightful. What kind or brand of flour tortilla’s did/do you use with your honey lime enchilda’s? Learn more! We ate it with penne pasta and there was plenty left over which I immediately froze for another meal. Oh well, I just scraped them into the meat mixture even though it wasn’t a sauce haha. Hi Brad – it helps balance out the flavors and adds a nice rich acidity. I haven’t yet but if it were me, I’d brown the ground beef in the IP, drain the grease, and then add everything else in and cook for 15 minutes high pressure? I’ll have to keep an eye out for those packets. Ooh! When I finally got to the basalmic vinegar stage I was salivating in anticipation… I reached for my trusty old bottle and… It was gone! And, do I let it simmer covered or uncovered? No I didn’t think there was a strong mushroom flavor, just a good umami/meaty flavor! I did not like the flavor after that. It works perfectly. I decided to make this in the crockpot, but I read it too quickly and added the olive oil and balsamic vinegar too early. Would be interesting to see how it compared to store bought. Thank you for such an awesome recipe!! Then when it’s almost time to eat, I brown the beef with a few spices and add it to the sauce with the vinegar. Unfortunately, now my husband will insist on having spaghetti at home rather than going out to an Italian restaurant. It’s now all sitting in the crockpot on high…. I think that may be the next french bread recipe I try, too! I made this and took it in to work. Thank you so much for sharing this great recipe! I would really like to can it. I love this so much better! Then make your own site and do it there. I definitely have a new spaghetti recipe now.. Here’s to a more successful sauce next time, thanks to you. My dad’s birthday is in a couple of days, so being the spaghetti lover that he is, he is going to get a batch of it. This is a keeper recipe for sure! lol. This is a bolognaise and you won’t be sorry because it has a much better texture then browning the meat first and then building the sauce around it. I have some lazy tomatoes that are taking their sweet time to ripen. Excellent. Hi Mel – I just have to tell you how much I love your spaghetti sauce recipe! Just tried this tonight and it was sooo good! There are several ways that we find Blue Ribbon recipes: Our very own Test Kitchen reviews and prepares a large sampling of promising recipes. There are a lot of nutritional calculators online if you do a quick google search that can calculate the nutrition for you. This was delicious…the whole family loved it! You weren’t exaggerating about perfection. It’s become my go-to for pretty much everything food wise. Sally – I’m glad that you tried this and it was a hit with you and your husband. Wasn’t sure if it had another purpose. It looks amAAAzing! Thanks again Mel! This prize-winning chili recipe has been taste tested by chili-loving people who have searched for the best chili recipe and they agreed...it is definitely a winner! My entire family loved it, even without the onions and garlic. this link is to an external site that may or may not meet accessibility guidelines. What brand of balsamic vinegar do you prefer? Hi Katie – if you are looking for a basic red sauce for spaghetti and meatballs, I’d use this marinara recipe. I will just keep cooking the spaghetti recipe I like. I haven’t made homemade sauce in over 20 years and I’m here to tell you that this is by far the best sauce I’ve ever tasted or made. Slow Cooker: I’ve also had good success making this in the slow cooker; I brown the meat ahead of time and throw everything (minus the olive oil and balsamic vinegar) in the slow cooker and cook on high for 4-6 or low for 7-9 hours. Mel, you’re an angel. I followed the recipe exactly but next time I will chop the italian stewed tomatoes into smaller pieces. Thanks for posting….. Add the jar of Bertolli sauce, and stir. It is soooo good! Thank you Mel for sharing =). Everybody’s tastes are different, that’s what makes the world go ’round , Hi Mel! I also made the spaghetti pie, WOW, that was a hit!! It smells fantastic. I’ve tried a couple homemade sauce recipes and nothing has really stood out, so I’m hoping this will be the one!! It would be awesome if I could just add ground meat directly to sauce or soup. This sounds wonderful! containers for future dinners. Now more than before, because I now have a better understanding of the sacrifice it means for you, I appreciate your taking the time not only to share your wonderful recipes and accompanying photos (the photos draw us in! And we had two quarts left over, so I froze them (separately) and used one quart with a 16-oz package of spaghetti noodles today and it was the perfect amount of sauce to noodles. Fantastic!!!! The only thing is that a few times that I’ve put ground beef/turkey in the Instant Pot, it definitely changes the texture after pressure cooking (different than when it’s simmered on the stove; not sure why). Keep stirring and do not let the sauce burn. As an Amazon Associate and member of other affiliate programs, I earn from qualifying purchases. . I’m obsessed with my IP, too. Should I steam and mash them? I’m so happy to have all of this homemade meat sauce to freeze!! I have tried many sauce recipes and always looking for more. I followed the recipe exactly, except I quartered it because I only had a half pound of mild Italian sausage & no ground beef. 1/2 tsp. This is a delicious recipe! It thickened and allowed my tomatoes to cook down perfectly. I made this its sooooo delicious . Yum, yum, yum! This tastes fabulous, but I just have one or two questions. When my daughters come home for a visit, they always ask for my spaghetti dinner. She never does me wrong. I love your recipes! If you are sure you want to make this spaghetti sauce recipe, I wouldn’t alter any ingredients except to take out the meat. My son is picky but I refuse to cook without flavor, so I throw the onions and mushrooms into the food processor along with the red pepper and he is non the wiser. Create bountiful outdoor winter arrangements with a little help from Mother Nature. I am glad it makes a lot! I’m a little confused by your question – the recipe only needs about an hour of simmering time. Thank you for a winner of a recipe … I am making more tomorrow! I modified it a little (no meat) and skipped the balsamic vinegar (didn’t have any at home; i’ll try it next time). It is so tender and blends beautifully into the sauce. Do you ever add more veggies? I just broke down the chunks as it simmered. I always add loads of veg to my sauce to replace meat. So, now I find myself cooking up a storm- many dishes are your wonderful recipes! The next morning when it is still frozen but thawed enough to chop into chunks, I throw it in the slow cooker and let it heat up for dinner. I’m a beginner (as in, I’ve never, ever canned), but I’m getting a canner. I made it with puréed tomatoes instead of crushed because that’s what I had. Another “winner” as my 5 year old says. It was delicious also. If anyone knows, please let me know. Thanks for taking the time to share. I love the red pepper in it! I make dinner & they complain about eating it). I didn’t change much of the original recipe except for the following: original recipe called for 3 tablespoons olive oil but over the years, I’ve used 1 tablespoon consistently; I often puree all the onions and pepper with good results (for those that don’t want onion pieces), I hardly ever use Italian-style diced tomatoes because I don’t keep them on hand so keep in mind that regular diced tomatoes work great, too (and on occasion, I’ve used fire-roasted diced tomatoes; delicious!). After eating this sauce I will never use jarred sauce again!! Worked beautifully. For years I made a homemade spaghetti sauce. Perfect consistency of the sauce, delicious flavor. I made the sauce this morning, sample bites taste divine…awaiting a spaghetti dinner this evening . It was a huge hit! Stupid Question Alert!!! Thank you for your input. Instead of the red pepper, I used a combination of hot and sweet wax peppers, jalapeno peppers, and sweet bell peppers (gypsy)…(and doubled what the recipe calls for). Question! from Sally Walter. Tiff, I don’t know…I’ve never canned this sauce. I checked it about every 2 hours, afraid it would cook down too fast, but no! They love the creamy version as well as the original. I didnt want them to sit to long and rot, so I found this recipe and gave it a try. Photo credit: Quentin Bacon Can’t wait to make your recipe. We ate it with spaghetti for dinner, and we ALL loved it, including my 4 year old son. Drain excess grease. Just for others who might wonder. Gosh I don’t know if I can make any other sauce! Best ‘from scratch’ I’ve ever made! Been making home made sauce for my little girl (various ways, testing stove top, slow cooker, a combination and different recipes from all over the web). I already had homemade meatballs in the freezer, so I didn’t use meat. Made this for dinner tonight. My husband took one bite, looked at me and said,”New recipe?” After a few more bites he said this is even better than his favorite pasta place. Personally I would not leave the balsamic vinegar out. This recipe is what spaghetti dreams are made of!! I stuck it in a crockpot for 4 hours (after I sauteed the onions, garlic, and meat & peppers). Thanks! The sauce was a hit from day one (I make it in the slow cooker). I came across your blog and love it! Stephanie – it looks like Jessica answered both of our questions! I’ve been making your weeknight spaghetti sauce and like it so much I couldn’t see a reason to try this one (especially since it took so much time and made so much). By far the BEST spaghetti sauce recipe out there! ... any leftover spaghetti with sauce of your liking. But my family requested meatballs this time. I’ve made spaghetti sauce with “hidden” carrots and spinach in addition to the pepper and onions. I’m working on that as we speak, and if you can hang on to the last remains of summer garden tomatoes, I’ll hopefully be posting my perfected method/recipe later this week or early next. oregano, dried. Danielle – thanks for the tip about the crockpot. Can this sauce be made without the meat and still come out tasting good? I loved the flavor. Last year, I lost My precious husband ~~~ 31 Years of love, laughter and good food- he was a fantastic cook About your question, I actually didn’t add wine during any of the variations mostly because I am not an alcohol drinker and usually don’t use it in my cooking, either. Made the sauce this morning… doubled the recipe in a massive 18qt. While I’m not a vegetarian, I can’t stand minced meat of any kind in my sauce (it’s the texture). I am going to assume off til I hear otherwise, I usually leave it off or partially covered. Has anyone tried this minus the meat? . I prefer no sweet taste in my sauces I can omit it if it does. We are in the middle of the biggest heat waves in years and can not wait to get in the kitchen and start cooking! A+++++ recipe! It was so good! I did use my own home canned tomatoespecially, yummy. Anonymous – thank you for letting me know you liked this! Sweetens it naturally as well as adds vitamins and fiber. Will definitely make again! Nice smooth sauce. You can really tell what a great talent and love you have for cooking. I made this tonight and my family couldn’t stop raving about it. Love all of your recipes! Made it for dinner last night, left out the mushrooms and pepper as I didn’t have one but added a can of purée red kidney beans and a bunch of spinach! So, I used a fresh tomato and instead of blanching it and peeling the skin, I coarsely chopped it and ran it through the food processor after the onions and peppers. I also blended everything, including the meat, so it had a nice consistency. Thanks for the info. Creamy cheesecakes, decadent pies, moist cakes and mouthwatering cookies are among our best holiday dessert recipes. Good flavor, and not too spicy for the kids. It’s more of a marinara sauce, but it’s delicious. After eating leftovers the past couple days, there is more to say about this recipe. I look forward to trying many more of your recipes! Leslie, I’m making this sauce for a fundraiser at my church, I need to feed approx. I enjoy searching for new recipes, especially spaghetti. I just added some water as the bottom was scorching as the sauce was simmering. Have frozen, and reheating is easy and fast. Thank you for taking the time to perfect not only this recipe, but to also make it can-able! Thank You! Making this for my hubby and 3 kids this weekend–will post an update!! Hi! Always amazing. my Family thinks I rock! Required fields are marked *. Before I put in the vinegar both my husband and I tasted it, and we both liked it. I tried it for the first time tonight and loved it. I decided to find something different than my own because I couldn’t remember exactly how I made it. I STILL have people at church telling me that if I bottled it, they would buy it! Tasted great. Can’t wait to try your new version. AHHH~~ finally found the perfect Spaghetti Sauce. That is all I changed and it really does not need that, except we are from Texas and love heat. Tell your 9-year old he/she is the smartest kid ever! 1. I added some red pepper flakes also. Looking forward to enjoying it through the winter! The flavor will be slightly different, but I think it should work fine. This comment is long over due as I’ve been making this sauce for a few years now. Thanks for being the first so far! At least the result was worth it, right? Now that my tomatoes are on (just in time for those cold Idaho Autumn days!) It was a big hit. Do you happen to have a yummy spaghetti sauce recipe that uses fresh tomatoes? Our favorite Midwest resort destinations range from cozy lakeside lodges to indoor water park behemoths. SO yummy! I made this sauce a few weeks ago and it was a hit with my husband, whom, after 22 years of marriage as never liked my homemade spaghetti sauce! Thank you! of the last ingredient – the balsamic vinegar, and I also use a good brand from Costco. For a smoother sauce for picky kids (eyeing my own two), diced tomatoes can be replaced with two cans of tomato sauce. Yes! I tripled the recipe and froze over 50 cups of sauce in freezer bags. This looks delicious! Thank you for this marvelous recipe! . (Can’t wait to try it with Basalmic). Some people have left it out, though, and liked the sauce just fine. I made this sauce twice and it came out wonderful each time. Just wondering how that might affect this particular recipe… thanks! It fit perfectly. Or do you slow cook without the lid? This would be great in lasagna or even on top of a baked potato! Otherwise, I really liked the taste and the texture. I will definitely be making this again and again. I’m guaranteed to have it for months to come. Made this last night using a trick I found on Cooks Country. but have a question: I have no idea what beef stock is (there, I said it) I bought beef broth, will that work? Made this recipe last night and loved it! Use this sweet Blue Ribbon Barbecue Sauce to make a Barbecued Pork Sandwich from Bruce and Eric Bromberg's "Blue Ribbon Cookbook." I only did 1 1/2 tblsp of vinegar because I was nervous, but next time I would use all of it for sure and I might try with italian sausage instead of beef. The flavor is a bit different than this homemade spaghetti sauce (in order for the sauce to be safe for canning), but it’s super tasty. I make it so much I have it memorized. I don’t know if this will help anyone but if you like more veggies and less meat in your sauce, try combining half this recipe with a whole batch of Mel’s marinara sauce. Delicious!!! 19 Desserts Filled With Fall Spices. (That, and I felt silly for having taken up a moment of your time with my trivial question.) I add 1/2 hamb and 1/2 ground Italian sausage, I use garden fresh tomatoes when I can, when I can’t I use whole San Marzano tomatoes from Cento and crush them up with my hands, I double the garlic (my husbands Italian so we LOVE garlic) and add raw Italian sausage links. My family loves that one! Melanie G – I love the crockpot trick and took that same tip from an earlier commenter. My question is this. As a child nothing smelled better on a rainy evening than mom's spaghetti sauce!!! I’m about to make this delish recipe for the first time (super excited!) I do have a question about the spaghetti sauce. It can simmer for 2-3 hours (very low heat) with good results, especially if you want a super thick, flavorful sauce. The second batch is simmering now. https://www.allrecipes.com/recipe/241067/chunky-italian-spaghetti-sauce Jul 23, 2014 - This Pin was discovered by Susan Wyant. We love the marinara, but wondered how you felt about this sauce sans meat (if you have tried it). Discover (and save!) I have a blendtec so I know it’s not the blender. I bought Italian stewed tomatoes accidentally instead of the Italian diced tomatoes so that is why I had chunky sauce. I’ve never made it in the slow cooker so you’ll have to experiment. I always read the reviews and try to learn a bit from them. I absolutely LOVE your site! Sorry, next time Zi will leave out the vinegar. I did 1/2 hot italian sausage and 1/2 ground beef. Next time I make this I will add some hot Italian sausage, something I’ve always done with my sauce. Can you email me back with the answers? AMAZING! Hi Edie – I know there are a lot of high end balsamic vinegars out there but I almost always use the brand they sell at Costco. Its magnifique! . . Now all of our little town of Panguitch is finding out about you. Thank you. I don’t like cooking ground beef in the slow cooker, so I throw everything in the slow cooker except for the ground beef and balsamic vinegar. Everyone loved it! The taste was fantastic and my kids asked for seconds which is a first. It's free! Can you leave the meat out of it so you can use it for chicken (or veggie meals)? Enjoy with any kind of pasta or recipe that calls for spaghetti sauce. I really appreciate your blog. Hi Mel! What makes this my ace recipe when I want to impress is from the extra depth element from the brown bits by sauté chicken thighs/legs with skin 1st before adding the vegs. Hi Stephanie, I always stir in the balsamic even if I’m planning on freezing the spaghetti sauce or using it later. I allowed it to simmer about 2 hours. I use this sauce in my lasagne all the time now! We found it to be just a tad overpowering, but still very delish. I’m hooked. I am a little late to this party, but wowwwwww! You have many fans! I would love to have plenty canned of this delicious sauce! This served no purpose whatsoever except to be mean and criticize. This has been my go-to spaghetti sauce recipe for years! Going to make it for Subday dinner! Eep. OMG thank you for sharing. Hmm… I made this yesterday and thought it was good but I feel like I need to tweak it to suit our individual tastes…Hubby thought it had a lil’ too much oregano. So much better than jar sauces you buy at the grocery store! I followed the recipe almost exactly – I had ground pork, so did half ground beef, half pork. I am sorry it might mean more work for you, though, if you won’t be able to enjoy a restaurant now and then! Hi! For example, I LOVE vegetable soup and occasionally I will add ground beef or Turkey. canned tomatoes. Halved recipe because my crock pot is small, still made a lot. Tonight I tried this spaghetti sauce and it turned out bitter, what did I do wrong? Thanks for yet another winner!! Just made a batch of your salsa (SO GOOD), and still have tomatoes. I have two small boys and they gobbled it up. For you fire lover's double the hot sauce. I never remember to add the balsamic vinegar at the end, but either way it’s awesome. Only change is I add a green bell pepper in addition to the red, and a teaspoon of red pepper flakes. It turned out great. It only took about 45 min to put it together, and then I let it simmer for about 2 hours. It is really good. I’m happy you’ve found “the one!”. Mel,,, Read many of the comments,,,love to read what people have to say about your recipe’s . I’ve even turned half the batch into chili by omitting the balsamic and adding beans and additional spices. I am curious though, why do we purée the onion and pepper? There isn’t a strong mushroom flavor – just a hearty texture and hint of meatiness. Too sweet and rich after the balsamic vinegar. Hi Mel! I made this recipe and it was the BEST spaghetti sauce I had. Hi Mel. Wanted to say hi while I had this window open. You’ll probably need to simmer it slightly longer to let it thicken up. And thanks for letting me know you’ve liked a few recipes so far. I hope you like the recipe! I didn’t have all the ingredients and tweaked it a little bit to use what I had at home. I come back to this time and again. I’ve not really calculated the cost per serving, though. I’m hoping after all that it turns out . Found this recipe just so happened to have all the ingredients and it was amazing thank you. Thank you…………………..you Rock. We also love this sauce! (We are going to do it this way from now on:) ) Big hit with the family also. Have you tried to make it in the instant pot? And why no recipe for enchilada sauce? I’m going to try this one, too. Tonight my family tried your I'm Mel! If you want I could send you the right recipe like granny’s style. If you ever see them (usually found at Cal-ranch stores or even grocery stores that are Associated Foods) you should try them and tell me what you think. We don’t use so much garlic and we don’t use vinegrar. Add another tablespoon of the garlic and Italian seasoning, and then 3+ tablespoon of sugar (or to taste) and the 2+ tablespoons cayenne pepper. Sorry! For variety, I took half the sauce and added about 1/2 cup heavy cream and some parmesan cheese. I’m so pleased to have found this recipie. I will try it both ways (with and without the balsamic-there’s definitely more than enough sauce in the pot to experiment with some of it) and hope for the best. We froze it and then took it camping with us. I didn’t deviate at all, resisting my urges to tweak it, and I was rewarded with possibly the very best spaghetti I’ve ever had! This is so wonderful that I’ve given up my previous recipe that I had used for 25+ years. Jessica – you’ll have to give me your details on how you can this. I would then thaw it in the fridge, simmer for an hour and add the vinegar at the end as the recipe directs. You might even try leaving that out completely if that balsamic flavor profile doesn’t work for you. I really love Mrs Wages sauce packets. https://www.melskitchencafe.com/homemade-spaghetti-marinara-sauce-for-canning-or-freezing/, http://dealstomeals.blogspot.com/2009/03/blog-post_09.html, 2 pounds lean ground beef or lean ground turkey, 1 red bell pepper, seeded, cored and coarsely chopped, 2 cans (14-ounces each) Italian-style diced tomatoes or regular diced tomatoes, 8 ounces button or baby bella mushrooms, chopped. I trust you and your recipes so much that I know it was an error on my part. Made the 1 hour bread sticks to go with the sauce. Hi, it’s me again. My picky little ones asked for seconds! I had to promise I would always use this recipe. I would like to know if you can can this sauce which has meat. So glad to see you’re shining a light on it again. Thanks for your help! It is soooo good!!! I’m sorry I don’t have that info, Karyn! My family loves it and so does everyone that comes over. It also freezes beautifully. Thanks for the great recipe! , Rushed during my trial run of this tantalizing meat sauce (and admittedly distracted by both a toddler, a husband leaving for work, and leftover red pepper slices I immediately decided should be breakfast), I accidentally added the balsamic right along with the rest of the ingredients. I saw this and am making it for the first time. Thanks and I am so glad to have found your blog. Mmmm my kitchen smells amazing. I have this simmering on my stovetop now. Sorry if this is a silly question, but could I use chicken broth instead? Just made this followed recipe all the way. I would always sneak spoonfuls of sauce as it simmered on the stove. Thanks, Anona! I made this on Sunday and not only was it pretty easy to follow the directions it was better than any spaghetti sauce I have ever had!! . I also put it all in the crockpot after browning the beef and vegetable mixture for about 4 hours on low. I’ve made it so many times now. I have tried a ton of recipes, and I can sleep tonight knowing I finally have a winner. I love your homemade sauce and I have been using it quite a bit! This is the one. Use the same time/pressure as you would for stuffed pepper soups etc. Just perfect!!!!! Sauce: the sauce may seem watery at first but will reduce to perfection after simmering for an hour. Love this!! Coming soon, I hope! I made it again tonight and it’s always delish. I used 1 lb. I did omit the mushrooms and red pepper and used 1 lb. Well, I thought ahead yesterday and wanted to take dinner to someone so I decided to give this one a go. I can soup with meat and it is delicious, so I am sure you could do the sauce too. I froze half and will bring it out when my family comes! Thank you . Have made spaghetti and lasagna with it. As a note, I had a crazy day so I made the sauce in the a.m. and simmered it in the crock pot all day. Hi Mel, I have to agree with Sara…this is not traditional Italian sauce by any means. I make a simuliar sauce which works great on Sloppy Joes plus its fast and easy. I’m a big fan of your other recipes so I took a leap of faith with this one too. I do add fennel seeds. Last year, I made LOTS with my tomatoes, and froze it in 2-3 cup containers, minus the vinegar. I’ve come again and again to your site but only recently took a moment to thoroughly read your About page (I thought I previously had, but no); when I discovered all the little ones you have running around your apron strings, my already good opinion of you grew! Mel – quick question re: the mushrooms. I’m thrilled you liked this spaghetti sauce recipe. Hi Mel, Loved your spaghetti sauce!! I prefer smaller chunks of tomatoes in my sauce. You have finally convinced me! My whole family and my best friend LOVED it !!!!! simmer, the resulting sauce had a slightly bitter undertone, thus I added the brown sugar I had originally omitted in favor of the natural sweetness of carrot and extra red pepper. I also added diced zucchini. unsalted butter..always seems to finish it off. I used ground pork instead of beef and I used a green pepper instead of a red and I used regular vinegar instead of balsamic. Yum Yum Bowls with Knockoff Cafe Yumm Sauce, Slow Cooker Jalapeno Popper White Bean Chili, Simple green salad (or something more fancy like this. I’ve actually been wanting to can this sauce, too, but have been kind of nervous to try it. Going forward, we are not mushroom lovers so left them out and the sauce was still fantastic. I’m planning on making this in my crockpot. My company loved it. Others may have reported back in the comments about how they’ve done it. Sprinkle with finely shredded Parmesan, if you like. Thanks for the recipe! Those looking for authentic Italian may be disappointed, others may love it as the positive reviews confirm. Will do. Add the can of tomato sauce, and tablespoon of the garlic and Italian seasoning. I can’t wait until tomorrow to eat some more-spaghetti sauce, like greens, is a dish that definitely improves in flavor after being on the refrigerator overnight. Everyone who eats it raves about it and wants the recipe. You said you have finally perfected this sauce, I’m sure during this process you experimented with putting some sort of wine in it, what made you decide to leave it out in this recipe?? don’t lie–you’ll keep tweaking it. Does the balsamic vinegar make it taste tangy or sour? Loved by all…3 kids included! It’s definitely going to be my next batch. I think I’m going to freeze two separate containers. Thank you for sharing such a wonderful recipe Mel!! Great point and I meant to add that to the note. So I’m making this now and haven’t made homemade sauce in a very long time, I’ve added everything as described. Absolutely fabulous, Dh declared prego would never be allowed in the house again LOL This was so easy to make and it tasted like you stood over the stove all day long. I discovered this recipe just a few months ago, and it is AMAZING! Should I put it in a blender in batches to smooth it like the Marinara sauce? I don’t think apple cider vinegar will give the same depth of flavor. Thanks for the great recipes! That little kick of balsamic at the end just did it. I didn’t have any basil or bay leaves. I also substituted the meat for spicey sausage. Thank you for such a wonderful spaghetti recipe, you made me fall in love with spaghetti all over again! So happy to see how many people love this one, I’ve been making almost the exact recipe for years,, and happy to see you have and love it as a go to. We still have plenty to eat plus leftovers! It was worth every minute though. Yeah, totally, I think it could. I’ve canned this sauce 3 times now…I just make a triple batch and then can it following the Ball’s blue book of canning directions for their meat sauce. It has so many flavors and veggies! I wish you people would STOP saying how great it LOOKS… Reviews are suppose to be AFTER you actually make and try a recipe, so it helps those of us wondering before cooking. Thanks! Hi! Is the red pepper in your spaghetti sauce a hot pepper or mild? I have Never heard anyone else mention it, I thought I was just being lazy. . They loved it so much, they accused me of just buying a jar of spaghetti sauce. Let me know how it turns out! The flavor definitely deepened after I added it. Usually I don’t comment on pages, but this sauce deserves the recognition! I’m sorry to hear about your husband. Labels: italian sauce, pasta, pasta sauce, recipes, red sauce, sauce, spaghetti sauce, tomato sauce. Thanks so much for this wonderful blog!!!! We had it over spaghetti squash and hubby and I had two helpings each. I just bought the ingredients for this. Thank you so much for a new family favorite. What changes would I need to make if I just want to make a plain sauce (no meat in the sauce) My five-year old wants spaghetti and meatballs for his birthday dinner. I also used vegetable broth. For me I can never get enough mushrooms, and I add them at the very end or they would shrink to almost nothing. Made it with browned sausage links and put in crock pot. A glug of red wine instead of balsamic a few hours before it was done. Threw everything in the crockpot on lowvand turned out amazing. It was very delicious. I’m shouting and celebrating because dinner is routinely a difficult experience (I.e. Am making this now and it smells yummy… I was a bit confused by your note that it might seem watery… mine is quite thick before starting to simmer… 12 oz of tomato paste and 2 X 48 oz cans of crushed tomato, even offset by the broth and diced tomato doesn’t equal a lot of excess liquid. Do you have any suggestions as to how I should add the pepper and extra onion? Thank you Thank you for such delicious recipes! I finally got my batch of spaghetti sauce canned this week, it went from a 2-night project to a 3-night project, whew. I’ll add the meatballs in tomorrow and add fresh basil at the end of cooking. I made it for my first-generation Italian grandparents and they both said it was the best sauce they’d ever had – and my grandparents are NOT ones to flatter or give compliments lightly! Reduce heat. Huge complement to you! Sooo delicious. I find peace and comfort in my kitchen these days. I have 10 quarts of Mel’s sauce canned and we eat it even if its a year old . Other than that, I did everything as prescribed – and it was fantastic!!! or do you want my reciepe!!!!!!! Thanks. Mel. One of my guests even joked that they kind of just wanted to drink the sauce straight because it was so delicious. I will make up batches of this yummy sauce and freeze for the future. Also, it might not cook down and thicken like it does on the stove when simmered. I have a homemade spaghetti sauce recipe I do love that also freezes wonderfully, but like you, I’m always looking to tweak and improve! Yes, I have! I finely diced all the onion, green pepper and mushrooms, rather than blending it up. Can’t wait! Love this sauce! We made it tonight with tomatoes from our garden and couldn’t be happier with the results! I am canning them and doing pasta and pizza sauces. I also add a little more sugar. I do have a question. I used it in lasagna the last time and got a thumbs up from my husband. Although the jarred sauce was easy it lost something in the translation. And the brown sugar is lightly packed. This is a great recipe, and good thing because I tripled it so I could freeze some. My sister asked for the recipe. This blue ribbon potato salad is already a winner—so the 5 star reviews write themselves!. in addition to the 1/2 sausage and 1/2 beef, I used green pepper instead of red and left out the balsamic. The sauce is so simple yet rich and full of flavor! Thank you SO much for your recipes I have tried a number of them and they have ALL been big hits and will be on the menu rotation forever!! We had enough for supper last night. In a large bowl combine eggs, soft bread crumbs, Parmesan, dried parsley, and the remaining 1/2 teaspoon pepper and 1/4 teaspoon salt. And thank you! Posted by Debs Blue Ribbon Recipes at 11:08 AM. My husband and I make a huge batch of sauce every couple months and freeze it for any night we don’t feel like cooking. I love kind people, you definitely are one judging by your comment. https://ohsweetbasil.com/favorite-homemade-spaghetti-sauce-recipe We actually made a sauce similar to this but added diced zucchini, more bell peppers, and on occasion squash. The second time, I used 1 lp ground beef and 1 pound ground Italian sausage. I am going g to try your spafhetti,sauce as it looks wonderful but i,have one quetuon. I made two massive batches of this sauce for a spaghetti dinner fundraiser last January. I’ve made this twice now – I just finished a batch tonight. I am glad you liked it! Or should I just stick to freezing regardless? Top off your Thanksgiving feast with our recipes for pumpkin pie, apple crisp, pecan bar cookies, praline layer cake and other holiday favorites. The sauce is my hands down go-to recipe (we now eat it with green lentils instead of ground beef) and are always so stoked with the way it turns out. I love every recipe I have made from this site and appreciate you sharing your awesome talent. Have tried several recipes which were okay, but nothing like this. I got rave reviews from my husband and the 2 college kids loved it. Any guidance would be much appreciated! Do you ever sub this leftover sauce in your spaghetti pie, ziti, or lasagnas? So good! I use white or yellow onions (sometimes red if that’s all I have). The family is obsessed! One of the comments, someone said to use San Marzano (sp?) I have made this sauce many times since discovering it about two years ago. I had used it up and forgot to buy more. I didn’t have beef broth so blended up a can of whole tomatoes &added it to make up for the liquid. I’m so glad this homemade sauce fit the bill for what you were looking for! I don’t have a blender. I just saw another reply where you mentioned it is great without meat. It has already been added to my recipe box!! Christina – I like to puree it for the flavor it adds and I like that it is smooth without the extra texture. Pretty please? Sorry, I really wanted to like this recipe, even my sister has a better spaghetti recipe. Another change I made taking the suggestion from Mel’s notes was to purée all the onion with the red pepper. Did a taste test leaving out the balsamic vinegar. I let it simmer for four hours and it seemed to get better overnight. Murphfam – glad you like the original spaghetti sauce. Another hit from your site, Mel. YUM! Love it and wouldn’t change a thing. I would love to try this today, but I don’t have a food processor or any sort of blender. So, so good. I don’t see the instructions for the bay leafs and my spaghetti sauce is now simmering, help! I’ve never bought before. Then I let the kids choose what sauce they want. Thanks for this yummy spaghetti recipe from a girl who grew up with NOT homemade spaghetti. So, thanks! Today, it’s all about the best homemade spaghetti sauce known to man. I also love that we get 4 meals out of it. This was good, but definitely needed much more salt, at least for my taste. Worked well as an ice pack and a nice easy meal. Thanks, Jenny! Thanks for sharing, Mel! Katie – I don’t have that one anymore. I am very excited to try this! You can leave it out if you aren’t sure about flavor – I don’t think it makes the sauce sour, personally. What kind of onions do you use? Should be fine! I also used lower sodium beef stock, so not sure if that affects the taste. I have 2 very picky boys and they LOVE it. I thought I’d give this a try, was thinking to myself “this could be just another site with all great reviews only to discover the dish tastes ordinary” as I have been searching for the best bolognaise recipe for years and THIS IS IT, THIS IS THE ONE! We love it! your own Pins on Pinterest Then he asked if this was a “secret Mafia Italian recipe”…lol. Totally going to try this, but something you could add that is delish (my moms sauce is really yummy and has this in it) is zucchini, and I’m sure squash would be good in it too. Spaghetti is his favourite dinner.Simply an incredible sauce! Brian loves about it no matter how often we have it. Thanks for the details on canning the sauce, Robert! Thanks! You are kind. Looks like you’ve had plenty of comments about this sauce, but I’m gonna add my 2 cents. Thank you so much, Sara! Just a heads up to anyone else considering a crock pot, you’ll need a pretty large one. Midwest Living is part of the Meredith Home Group. I just discovered your site and haven’t made sauce in so long I needed a recipe. I love it so much. Weird, but magnificently good! I’ll try it again, and tweak it to my taste. will never buy sauce in a jar again. I’ve made it many times, sometimes exactly as written and sometimes I make changes. As luck would have it, I need to make a batch of Spaghetti Sauce for the freezer, and found your recipe. Are there other sauces or soups you have done this way? In saucepan, add tomato sauce, paste, water, garlic, sugar, potato, 1/2 teaspoon of the salt, and 1/4 teaspoon of the pepper. Kind of glad they don’t like it because there was enough left to put a container in the fridge and 2 in the freezer for us to eat later. Amazing! So excited. some chili sauce. I really wasn’t thinking much when I started with a regular sized skillet. You’ve got it down! It reduced perfectly, and though I would’ve eaten it after 2 hours, it was even MORE perfect after all day in the oven. I like a little chunkiness to my sauce. It cooked on low for two hours and then set for another hour while I prepared the rest of the spaghetti pie. This big batch yields about 16-20 cups/servings (the yield is right above the recipe title). This will definitely be my go-to sauce when I preserve tomatoes every year!!! Hi Erika, sorry for the delay in responding. Thank you !!! The flavors will definitely mellow over time so it might be fine refrigerated for a day…but you could also try adding a bit more tomato sauce and brown sugar to see if that helps. This is great! Add beef and mix well. Can I have it again? You might try subbing crushed tomatoes for the diced and see how that works. Sounds good. Sorry! This sauce was good. I’m so glad you liked this spaghetti sauce. This is my first time making it, and I am using beefsteak tomatoes from my garden. I’ve never noticed any adverse effects/taste from doing so. garlic powder. And yes, it is a red bell pepper. Your neighbors are lucky to have you! Another win from Mel’s kitchen to mine. I love your recipes! I need to make two dishes for my daughters ski team tomorrow night and wanted to use this sauce as the base for both. Does yours turn out the same way? . I think I’m going to do what one of your commenters did and add a pound of Italian sausage to the recipe (I understood it to say add to the existing two pounds of ground beef. This is a great recipe for young kids that don't like spicy foods. My husband and 14 month old son loved it too!! I will say that this is definitely better than my usual sauce so I plan to keep working with it until I love it! Thanks for letting me know! I’m on a search to find a GOOD Chicken Alfredo Pizza recipe! I’ve always loved cooking, but I love it even more now that I have access to all your amazing recipes. I have tried for years to make my own sauce and have always gone back to Prego because I could not make one that tasted any better until today. It’s perfect. I saw your meatball recipe from 2011 and figured I’d use that but given the amazing reviews on this sauce, I definitely want to give it a try! Lol. Hi Julie – thanks for your review(s). I can’t wait to make it again and freeze it for easy dinners . This was just wonderful and easy to make!! Thank you for this easy delicious recipe . I made some spaghetti for my kids this past weekend and they love it! I made it at 11 am this morning and actually threw it in the crockpot on low. (Note: I tried to make it in my crock pot and it was WAY too much sauce to fit in there and it’s a pretty standard size. Absolute perfection! it’s human nature. We have stared really looking at ingredients and it is unbelievable what our foods are actually made of! I double the recipe each time and can’t thank you enough! My kids love this sauce. Thank you for a great recipe! 3. Your the best,,,thanks so much.Douglas. I keep it in my freezer all the time. So I only put in 1 T. Maybe next time I’ll be brave and do 2. True to my form however, and to use up my garden veggies, I had to modify it a little. Really, really great. Thanks! Discover (and save!) It makes a delicious, creamy and cheesy sauce. *pause for dramatic gasps* Following a 2 hr. Thank you so much for sharing this great recipe, My husband and I tried this tonight and it’s delicious! I’m waiting for the canning recipe also!! I also made your ham recipe in the crockpot for Christmas and it turned out wonderfully. The best sauce recipe!! I took the advice of another commenter and did 1 lb ground beef + 1 lb sausage and it is amazing. I would sure appreciate it. Heat and stir until sugar dissolves. My kids loved it. In a large pot, heat the olive oil over medium heat. I TRIED every restaurant, HAVE NOT FOUND GOOD SAUCE yet. Wow, Melanie! I’m glad this spaghetti sauce was a hit! Also great frozen and heated up on busy weeknights. I omitted the food processor and just added the red pepper and onion. I’ve used an immersion blender after they’ve simmered in the sauce. Kina – glad you can tailor it to your liking – that’s what I hoped with this recipe is that people would take it and run with it on their own. And, instead of the 1 and 1/2 cups of beef broth, I added 1 cup of beef broth and 1/2 cup red wine. Thanks, Jill! You can definitely leave them out – I usually make the sauce without these days. Give this rich tomato sauce plenty of time to simmer so the flavors develop. OH MY GOSH THIS IS FANTASTIC SAUCE!!! It made a bunch so we’re having leftovers tonight and I plan to freeze the rest for a lasagna maybe at the end of the month. Your sauce looks amazing and I can’t wait to try it on my pick fiancée and children! I added mushrooms as well. The first few times I followed the instructions exactly and did not change anything. Yes you can try subbing in Italian seasoning for the dried herbs. I can’t say enough about this spaghetti sauce. Again, thank you. Add the ground black pepper, garlic salt, tomato sauce, salsa, chili seasoning mix and kidney beans. I definitely will be back to let you know how it went! Blue Ribbon Recipes ~ Country Chili Sauce This recipe is adapted from one of my favorite cookbooks, Cooking from Quilt Country by Marcia Adams. We like our sauce meaty!
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