Meaty Spaghetti Sauce

Meaty Spaghetti Sauce

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  • Prep Time


  • Total Time


  • Servings



  • 1

    pound ground beef

  • ½

    onion finely chopped (can use minced onion)

  • salt and pepper

  • 1

    can (29 ounces) tomato sauce

  • 1

    can (29 ounces) whole tomatoes (can also use fresh tomatoes)

  • 1

    can (12 ounces) tomato paste

  • ¼

    cup Parmigiana cheese

  • 2

    teaspoons Italian seasoning

  • 1-2

    teaspoons garlic powder or minced garlic

  • 2-3

    bay leaves

  • 1

    beef boulion cube

  • ¾-1

    cup water


Brown ground beef with onions and salt and pepper. Once cooked, drain well, you don't want a greasy sauce. Drain whole tomatoes in to the large pot you will be cooking sauce in. Either chop or puree tomatoes and add to pot. (we don't like big chunks of tomato in our sauce) Add your can of sauce and tomato paste. Add drained ground beef. Stir, then add all your spices. Parmigiana Italian Seasoning garlic powder stir, bay leaves (these take the bite, sour, bitter, whatever you want to call it, out of the tomatoes, giving a slightly sweet taste. ) Now add your boulin cube and water (you can substitute with beef stock) Let simmer a minimum of 2 hours before you taste. Make sure to stir every now and then. Let the flavors mingle, get to know each other, blend. The longer this sauce cooks the better it tastes. After 2 hours, you can add any meat you want. This sauce pops when we add Italian Sausage to it. And it has to be this sausage, it's the only one hubby likes! I precook the sausage in the oven then add to the sauce, making sure I have at least 1-2 hours before


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