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Spaghetti Sauce


from my Italian grandmother

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Spaghetti Sauce 1 Picture


  • 2 tablespoons of olive oil
  • 1 lb sausage (Jimmy Dean or Johnsville)
  • 1 lb ground round (beef)
  • 1 lb ground veal
  • 3 med. onions chopped very fine
  • 2-3 garlic cloves chopped fine
  • 4 cans 6 oz tomato paste
  • 2 can 8 oz tomato sauce
  • 6 to 8 cans of water (8 oz size)
  • Sprinkle of spices
  • basil
  • thyme
  • parsley flakes
  • garlic salt
  • Italian seasoning
  • seasoned salt
  • oregano
  • sage
  • fennel
  • cloves - ground
  • pepper
  • a touch of sugar if to tomatoery - optional


Servings 3
Preparation time 60mins
Cooking time 240mins


Step 1

Brown the ground beef, veal and sausage in a frying pan.
Drain the fat, cool, then cut up in small fine chunks (pulse in food processor. Set aside.

Start with a 6 qt pot.
Chop onions and garlic cloves very fine.
Put in pot over medium high heat add olive oil and salt, and brown onions and garlic until tender (about 5 minutes).

Next add the following to the pot.
- browned beef
- browned sausage
- brown veal
- tomato paste
- tomato sauce
- 6 to 8 cans of water (8 oz size)
- all the spices (not the sugar)

Bring to a boil, reduce heat (TO LOWEST) and simmer several hours on low heat.

After an hour taste sauce, if to tomatoery add a little sugar. A small amount at a time to lessen acid taste.

Should be ready after 2-3 hours but longer makes it better.


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