There is something very special about making your own spaghetti sauce. It smells great when you are cooking it and certainly taste better than one you get straight out of a jar. To make a good spaghetti sauce, you need a good number of ingredients as you will see in this recipe. But it is worth it – let me know if you agree after you have taken the effort.
And just a little hint – put the leftovers into a Ziplock bag and freeze it – its great defrosted as well!
Homemade Spaghetti Meat Sauce Ingredients:
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- 2 tablespoon of olive oil
- 3 garlic cloves, minced
- 1/2 cup of chopped onion
- 1/2 cup of chopped celery
- 2/3 cups of sliced mushrooms
- 2 tablespoons of chopped parsley
- 1/2 cup of chopped green pepper
- 1 lb. of ground beef
- 1/2 lb. of ground pork
- 1-28 oz. can of tomatoes
- 1 cup of water
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- 1-8 oz. of tomato sauce
- 1-3-1/2 oz. can of tomato paste
- 1 tablespoon of salt
- 1/2 teaspoon of paprika
- 1/4 teaspoon of cayenne pepper
- 1-1/2 teaspoon of basil
- 1/2 teaspoon of oregano
- 1/2 teaspoon of pepper
- 1 bay leaf
- 1/2 teaspoon of crushed chillies
- 16 oz. of spaghetti
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Directions:
- Saute vegetable in oil until onion is golden.
- Add beef and pork and cook until lightly browned.
- Add remaining ingredients. mix and simmer for about 2 hours.
- Cook spaghetti according to package directions.
- Pour sauce over spaghetti and if desired, sprinkle with grated Parmesan cheese.
Note: If more liquid is needed, add water.
I hope you enjoy this Meat Sauce as much as I do. Â See below for related recipes! Â Comment if you make any changes and let me know how you do.
Related Recipes
- How to Make Eggplant Parmesan (simplycooking.wordpress.com)
- Recipe by David Herbert: Polpette (telegraph.co.uk)
- Pasta with Spinach and Tomatoes (simplycooking.wordpress.com)
- Recipe Review: Pasta alla Norma from Cook’s Illustrated (thekitchn.com)
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8 oz tomato sauce – You mean like tomato soup ?
Tried this recipe, way too salty. Should it actually be 1tsp of salt?
Thanks for your comment – I always cut salt amount called for in any recipe down quite a bit ,I figure it is easier to add salt to taste.So I must admit that I have never used the entire measure of salt in this recipe, but added enough before serving – perhaps you want to try doing that as well? Thanks again!
I just printed off this recipe,but I am a little confused with the ingredient list.
It asks for 1 8ounce can tomato paste and right underneath it asks for 1 3 1/2 can of tomato paste.Is one of these suppose to be tomato sauce?
Regards Lise
Thank you Lise! You are absolutely correct – the 8 oz. can is to be tomato sauce – and I have made the correction in the recipe. I very much appreciate your message and hope you enjoy your sauce!
sorry, I I do not get it
Thanks for your message and if you let me know what it is you don’t get, I will do my best to help you out!
Hello Carrie! Thanks so much for bringing this to my attention – yes – it should in fact read 8 oz. can of tomato paste and I am grateful for readers like you to keep me in line!Thanks again!
How does adding a 8 oz. can of tomato sauce make this homemade?
I believe that’s a typo and really should be 1x 8 ounce can of tomato paste (8 ounces of sauce would be an odd addition!). I’m sure Hanna will comment and let us know, but I’m pretty sure that’s it 🙂