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Spaghetti Sauce

Total Time

Prep: 20 min. Cook: 3-1/4 hours

Makes

2-1/2 quarts

Chock-full of hearty meat and vegetables, this sauce freezes beautifully—so I serve some on the same day I cook it, then pack the rest in airtight containers and freeze for up to 6 months. It's convenient to have on hand when unexpected company drops in...or whenever your busy day doesn't allow much time for cooking "from scratch"!—Carol Ulliac, Atmore, Alberta
Spaghetti Sauce Recipe photo by Taste of Home

Ingredients

  • 2 pounds ground beef
  • 1 large green pepper, chopped
  • 1-1/2 cups chopped celery
  • 1-1/2 cups chopped onion
  • 1-1/2 cups chopped carrots
  • 1 garlic clove, minced
  • 1 can (8 ounces) mushroom stems and pieces, drained
  • 2 cans (10-3/4 ounces each) condensed tomato soup, undiluted
  • 1 can (14-1/2 ounces) diced tomatoes, undrained
  • 1 can (6 ounces) tomato paste
  • 1-1/2 cups water
  • 1 bottle (12 ounces) chili sauce
  • 1 tablespoon Worcestershire sauce
  • 1/8 teaspoon hot pepper sauce
  • 1 tablespoon sugar
  • 1 to 2 tablespoons steak sauce
  • 3 bay leaves
  • 2 teaspoons salt
  • 1 teaspoon pepper
  • 1-1/2 teaspoons dried thyme
  • 1-1/2 teaspoons dried oregano
  • 1-1/2 teaspoons dried sage
  • 1/2 to 1 teaspoon ground allspice

Directions

  1. In a Dutch oven, brown ground beef over medium heat until no longer pink; drain. Add the green pepper, celery, onion and carrots; cook and stir until tender. Add garlic; cook 1 minute longer. Stir in remaining ingredients; bring to a boil. Reduce heat and simmer, uncovered, for about 3 to 4 hours to allow flavors to blend, stirring occasionally.

Nutrition Facts

3/4 cup: 191 calories, 6g fat (3g saturated fat), 34mg cholesterol, 1028mg sodium, 19g carbohydrate (12g sugars, 3g fiber), 14g protein.

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