Community Pick
Bev's Spaghetti Sauce
"This is a recipe I have developed over a number of years. This is the only spaghetti sauce my family will request! Very easy to make. I hope your family enjoys it as much as mine does!"
photo by Izy Hossack
- Ready In:
- 1hr 45mins
- Ingredients:
- 15
- Serves:
-
4-6
ingredients
- 1 1⁄2 lbs ground beef
- 2 tablespoons olive oil
- 1 medium onion, chopped
- 2 cloves garlic, minced (to taste)
- 2 bay leaves
- 1 teaspoon oregano
- 1 teaspoon dried basil
- 1 teaspoon italian seasoning
- 1 teaspoon salt (, or to taste)
- ground pepper
- 1 (6 ounce) can tomato paste
- 2 (16 ounce) cans tomato sauce
- 1 (28 ounce) can diced tomatoes
- 8 ounces fresh mushrooms, sliced and sauteed in butter (optional)
- parmesan cheese, freshly grated (optional)
directions
- Brown the ground beef, onion and garlic in olive oil with bay leaves, oregano, basil, Italian Seasoning, salt and pepper.
- Add tomato paste, tomato sauce and diced tomatoes.
- Stir well and bring to a simmer over medium heat.
- Cover and simmer for 1 1/2 hours.
- Use sauce to top your cooked spaghetti.
- Top with sauteed mushroom.
- Pass the Parmesan.
Questions & Replies
-
Probably a silly one...but is it 16oz of tomato sauce or 32oz? It says 2 cans, 16oz but wasn't sure if that is 16oz all together or each can. Thanks! -
Thanks. Would you also recommend browning the meat by itself so that you don't throw away the spices with the grease? -
I have not made this, but it sounds very good. My questiuon is: Do you not drain the ground beef grease after cooking it? I think I would have to. -
Can I prepare ahead and freeze the sauce? -
You forgot to say "Remove the bay leaves"...
see 18 more questions
Reviews
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Different people look for different things in a spaghetti sauce. In fact, your spaghetti sauce says alot about you as a person. This is undoubtedly the best spaghetti sauce I have ever had! It is full-bodied but balanced. It is meaty yet the meat does not overwhelm the flavor. With a sprinkle of parmesan, a french baguette and a red wine on the side this sauce creates the perfect evening! I'm love this chef!!
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I made this recipe this weekend at my son's request for italian food. I did add a few more cloves of garlic but that was the only change. Bev, this was great. Just spicy enough. DH said it was the best Spaghetti I have ever made. Served this with a green salad and homemade bread sticks. Excellent dinner. Thanks Bev! -
Excellent sauce Bev! I usually make my own recipe that I have been making for years so I thought I would try something different and we all enjoyed this very much!! Sure made alot of sauce I was able to feed 5 of us and still had plenty left over. I froze the rest for another day. I didn't add mushrooms but put plenty of parmesan cheese on. Delicious, thanks for sharing. -
Bev, your spaghetti sauce is out of this world delicious!!! This was THE BEST I have ever had. I was already looking forward to having the leftovers tonight as I was eating it last night!! I followed the recipe to a "T" except for the bay leaves,only because I didn't have any on hand. Thank you, thank you for posting this!!!
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What a wonderful spaghetti sauce! It's full of flavor. Thanks Bev.
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Tweaks
-
Try using fire roasted diced tomatoes. Greatly enhances flavor.
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I brown 1/2 ground beef and 1/2 italian sausage (I prefer hot, but sweet can be used instead). I also add about 1/2 a zucchini when I'm adding the mushrooms. Oh, and MORE garlic!
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I also add a jar of store bought sauce as part of the base, but I also add about 1/2 cup to 3/4 cup of shredded carrots. The carrots cook down and are not even noticeable and add a little sweetness to the sauce, as well as cutting down on the acidity of the tomatoes.
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I added a little chopped bell pepper, parsley, and a tad bit rosemary. Used brown sugar to balance acidity and it was fantastic. Great recipe Bev!
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I add 2 more cloves of garlic, another 6 oz can of tomato paste, use 1 lb beef and 1/2 lb ground italian sausage, always seem to need more of the seasonings, and one teaspoon sugar. Delicious base recipe. I've made this sauce at least 40 times.
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RECIPE SUBMITTED BY
Bev I Am
United States
I joined Food.com when the site was RecipeZaar, April 24, 2001. This site has been a favorite with me for many years now with its unique features and especially for the many, many dear friends I have met here. If you are a new visitor, I hope you will stop for a while and check us out. I hope you will find it as special as I have.
