Cover; simmer for 1 hour, stirring occasionally. I’ve come again and again to your site but only recently took a moment to thoroughly read your About page (I thought I previously had, but no); when I discovered all the little ones you have running around your apron strings, my already good opinion of you grew! Made this recipe last night and loved it! If not no worries. Make Ahead Instructions: the sauce can be made 2-3 days in advance and stored in the refrigerator. I haven’t yet but if it were me, I’d brown the ground beef in the IP, drain the grease, and then add everything else in and cook for 15 minutes high pressure? This recipe has been feeding my family since 2010. My 9 yr. old said it was the best spaghetti sauce ever! I have made several sauces by scratch and would always go back to jarred because I didn’t like the acidic and very tomatoey taste it had, that overpowered the whole sauce. Finally a recipe that calls for tomato paste and actually uses the entire can. Mel – quick question re: the mushrooms. I am hoping to make this today but hoping to use my garden tomatoes! Sorry, I really wanted to like this recipe, even my sister has a better spaghetti recipe. I’ve added some additional notes to the recipe below to reflect some very minor changes I’ve made over the years. I just did canned applesauce for the first time, but since this recipe contains meat, I ust want to be fure that it is ok to can sauce with meat. Found this recipe just so happened to have all the ingredients and it was amazing thank you. Love this recipe! I didn’t have beef broth so blended up a can of whole tomatoes &added it to make up for the liquid. But she finally broke down and ate some (so she could have your lemon yogurt bread for dessert) and I even saw her taking bites of the spaghetti during dessert. Next time I make this I will add some hot Italian sausage, something I’ve always done with my sauce. just about to make this for tomorrow night. This is my go-to recipe now! Thanks for all of your yummy recipes, they never disappoint! My son is picky but I refuse to cook without flavor, so I throw the onions and mushrooms into the food processor along with the red pepper and he is non the wiser. I just discovered your site and haven’t made sauce in so long I needed a recipe. I’ve canned this sauce 3 times now…I just make a triple batch and then can it following the Ball’s blue book of canning directions for their meat sauce. Your neighbors are lucky to have you! Thanks for letting me know! Yes! Christy – I was looking forward to someone making this and letting me know what they thought. I also used lower sodium beef stock, so not sure if that affects the taste. Should I put it in a blender in batches to smooth it like the Marinara sauce? It fit perfectly. I substituted fresh tomatoes and this sauce was really good! It was a huge hit! Wanting to make a huge batch for future meals and I’m wondering if you can can this spaghetti sauce since it has mushrooms and meat in it? My picky eater wiped the plate clean! Now that my tomatoes are on (just in time for those cold Idaho Autumn days!) Hi! While this sauce recipe makes a large batch (grab a big pot! I will just keep cooking the spaghetti recipe I like. The flavor definitely deepened after I added it. i’m always looking for tips on skettie sauce, next time i make it, i’m trying this! Thanks for sharing, Mel! I love making the sauce, and know I can freeze it. Is that how you read it as well?). Jul 20, 2019 - This recipe is adapted from one of my favorite cookbooks, Cooking from Quilt Country by Marcia Adams. Thanks for posting! Hi there, love the website and the fantastic recipes! Truly tasted like restaurant spaghetti, would recommend 100% to anyone…many thanks!!! This looks delicious! I love it but the family doesn’t. I omitted the food processor and just added the red pepper and onion. https://www.melskitchencafe.com/homemade-spaghetti-marinara-sauce-for-canning-or-freezing/, http://dealstomeals.blogspot.com/2009/03/blog-post_09.html, 2 pounds lean ground beef or lean ground turkey, 1 red bell pepper, seeded, cored and coarsely chopped, 2 cans (14-ounces each) Italian-style diced tomatoes or regular diced tomatoes, 8 ounces button or baby bella mushrooms, chopped. My go-to meat sauce from now on! on their spaghetti so no surprise there. Kara – thanks for all of your comments on the posts you’ve tried. Thanks again Mel! My soup is under pressure for 90 minutes and I have never had a problem. In saucepan, add tomato sauce, paste, water, garlic, sugar, potato, 1/2 teaspoon of the salt, and 1/4 … Can I have it again? He raves, which makes me smile. It reduced perfectly, and though I would’ve eaten it after 2 hours, it was even MORE perfect after all day in the oven. I made the sauce this morning, sample bites taste divine…awaiting a spaghetti dinner this evening . This is the best sauce ever!!! AHHH~~ finally found the perfect Spaghetti Sauce. Or do you slow cook without the lid? I appreciate you . to make Argentine Canelonis, which is basically a baked savory crepe. I love to come home from church and smell it coming in my crockpot…it’s glorious and the balsamic vinegar gives it that depth! Is the red pepper in your spaghetti sauce a hot pepper or mild? And we have made some great memories in the kitchen from many of your recipes. I definitely have a new spaghetti recipe now.. Hi Katie – if you are looking for a basic red sauce for spaghetti and meatballs, I’d use this marinara recipe. First year gardening on our farm and I had two five gallon buckets of fresh roma tomatoes, fresh onions, garlic and basil. I’m hoping after all that it turns out . I made everything exactly to a T. AMAZING! Hope you like it if you try it! I am done looking for another recipe. Thanks! Thank you for sharing.! While I’m not a vegetarian, I can’t stand minced meat of any kind in my sauce (it’s the texture). We all say : “Thanks Mel”. @Allie- my signature go-to recipe is chicken cacciatore which I add zucchini, bell pepper, mushrooms. The first few times I followed the instructions exactly and did not change anything. Although the jarred sauce was easy it lost something in the translation. Thanks!! It was wonderful. But tonight I made this awesome sauce (puréed it for the kids) and served over low carb penne. I’ve never bought before. I made it to the letter the first time. Mel, have you ever thought of substuting grated carrots for the sugar….awesome…. As an Amazon Associate and member of other affiliate programs, I earn from qualifying purchases. The meat cooks quite quickly. Have made this several times. Thank you so much, this is homerun recipe. I decided to find something different than my own because I couldn’t remember exactly how I made it. I just added some water as the bottom was scorching as the sauce was simmering. It was great. Mel, Jessica – you’ll have to give me your details on how you can this. I decided to make this in the crockpot, but I read it too quickly and added the olive oil and balsamic vinegar too early. Never lose a recipe again, not even if the original website goes away!Use the Copy Me That button to create your own complete copy of any recipe that you find online. Thanks! I tried it with this awesome french bread recipe: http://dealstomeals.blogspot.com/2009/03/blog-post_09.html. It’s a fantastic recipe to help people understand how simple and delicious a homemade sauce can be… A wonderful way to help understand what each step brings to the dish. Thank you for a wonderful recipe. I would like to know if you can can this sauce which has meat. The work to put it together is definitely worth it! Perfection. I made this and took it in to work. Alicia – wow, your changes sound decadent and amazing! I hope you like the recipe! I’m sorry to hear about your husband. I made it in the IP on saute and then simmered using the slow cook setting. CAC – you’ll definitely have to experiment with this since I haven’t tried it with fresh tomatoes. And yes, it is a red bell pepper. nearly every recipe I’ve tried has been okay, Made yours, and jack pot……………………he fell in love. Hi Mel! It’s perfect. So, now I find myself cooking up a storm- many dishes are your wonderful recipes! Thank you for sharing. It’s a really easy recipe. Just a heads up to anyone else considering a crock pot, you’ll need a pretty large one. Best ‘from scratch’ I’ve ever made! I’ll try it again, and tweak it to my taste. Excellent. Tastes great. I am going g to try your spafhetti,sauce as it looks wonderful but i,have one quetuon. Thank you Thank you for such delicious recipes! My kids love this sauce. I’m about to make this delish recipe for the first time (super excited!) I had used it up and forgot to buy more. Another thing I do that you may want to try, process two to four raw carrots and add that instead of sugar. I used half the sugar and blended the mushrooms (don’t like the texture) with the pepper and onion. We always have a stash of containers stacked in the freezer for weekday lunches and dinners. I need to make two dishes for my daughters ski team tomorrow night and wanted to use this sauce as the base for both. your own Pins on Pinterest Wow. Add the jar of Bertolli sauce, and stir. I did add a pinch of red pepper flakes to give it just a little kick. This sounds wonderful! Thanks Mel, Hey Mel! I’ve not really calculated the cost per serving, though. I think I’m going to do what one of your commenters did and add a pound of Italian sausage to the recipe (I understood it to say add to the existing two pounds of ground beef. I love hiding veggies in everything. I made this in the slow cooker and it just barely fit in my large oval one. You might try omitting or decreasing the balsamic vinegar to see how that goes next time. This is the first time I’ve made spaghetti sauce from scratch. Absolutely Delicious! 150 ppl. If you know anything about that, I’d love your input. It will have to wait for the weekend – I will let you know what the family says!Laurie. I’m sure you’re quite familiar with rushed recipes! Another hit from your site, Mel. The first time i omitted the red pepper and let it simmer in the slow cooker for 4 hrs. I only did a few changes because of what I had on hand. I did not do the vinegar or the beef broth. This sauce is so good. I can’t say enough about this spaghetti sauce. Other than that, I did everything as prescribed – and it was fantastic!!! I really want to add it but afraid the taste will be present. Thanks, again! I also substituted the meat for spicey sausage. The sauce is GREAT!! Thank you sharing. Hi! I have made it twice now. It did not lose any quality or flavor even after frozen for a long time. I am gonna use this as the base for baked spaghetti. I love that you re-posted this. I made this recipe and it was the BEST spaghetti sauce I had. I filled up 2 quart mason jars and 2 pint-and-a-half jars. I am sitting here in my kitchen while the sauce is simmering. There are a lot of nutritional calculators online if you do a quick google search that can calculate the nutrition for you. I’m getting ready to post it! I also have to admit I was a bit scared of the balsamic vinegar, worried that I would ruin the whole lot after it was done! ♥. Tell your 9-year old he/she is the smartest kid ever! I was looking online for a simple spaghetti recipe that had onions, garlic, bella mushrooms and vine-ripened tomatoes and yours came up! All Rights Reserved. I stuck it in a crockpot for 4 hours (after I sauteed the onions, garlic, and meat & peppers). I made this weeks menu plan using your website. I thought I’d give this a try, was thinking to myself “this could be just another site with all great reviews only to discover the dish tastes ordinary” as I have been searching for the best bolognaise recipe for years and THIS IS IT, THIS IS THE ONE! I usually slow cook this sauce all day, and freeze half of it. Also, can I use minced garlic in a jar? It has so many flavors and veggies! While I was checking on different recipes, I came across your sauce recipe. Little pricey but well worth it, and I also add finely chopped celery, and don’t food process it at all. I’m so glad this homemade sauce fit the bill for what you were looking for! I do prefer this as well. The recipe may have turned South adding 2 TBS. I only had 1/2 lb of hamburger on hand so that was all I used and I really liked it not too meaty. I add pound of italian sausage in addition to the beef. That’s how I know it’s a keeper! Yum Yum Bowls with Knockoff Cafe Yumm Sauce, Slow Cooker Jalapeno Popper White Bean Chili, Simple green salad (or something more fancy like this. I just broke down the chunks as it simmered. I made your sauce with a fee tweeks and loved the addition of the red pepper, balsamic and beef broth. Thank you for a winner of a recipe … I am making more tomorrow! I am newly obsessed with mine , I haven’t, Emily, but don’t see why you couldn’t! Have you tried to make it in the instant pot? let it simmer all day and then add the tomoatoe paste to thcken to your liking. Sounds like a delicious combination! Would be interesting to see how it compared to store bought. . This is by far the best I have ever had. I’m so glad you liked this spaghetti sauce. definately lookin forward to it. Thank you Mel for sharing =). Will it ruin it? And I’m sorry you had to dirty so many skillets and pots to make this! Since I didn’t have one around I used a medium sized carrot, just chopped it finely in a mini food processor. My husband and I make a huge batch of sauce every couple months and freeze it for any night we don’t feel like cooking. Thanks for sharing. After trying this recipe it has become my go to. My 2 year old daughter asked for seconds…and then thirds! Mel rest assured this is THE BEST SPAGHETTI RECIPE EVER. I have never been a huge spaghetti fan but with THIS SAUCE I’m converted! I’ve never made it in the slow cooker so you’ll have to experiment. I’ve made it numerous times. canned tomatoes. Thanks for bringing that up! Thanks for checking in! Good luck! Learn more! Enjoy the rich taste of pumpkin in pies, cakes, soups, cupcakes, bar cookies, cheesecakes and more. John, I would really like to try your recipe. I have a low tolerance for salt but had to add some extra to this sauce. I am thrilled with your site. It thickened and allowed my tomatoes to cook down perfectly. I think that’s why I needed much more salt, to counteract the sweetness. I have tried so many recipes and then found this one and it’s all I use. I come back to this time and again. Don't forget a delicious loaf of bread! I added 1 teaspoon cayenne to the sauce. I just really love to can those two things because I’m lazy and hate that extra step when I’m cooking! It was a big hit. But my family requested meatballs this time. A lot of wasted food, sometimes I can tweek a recipe but I don’t think I can in this case. If the internet ever explodes and my blog disappears, you better believe I’ll have copies of this recipe hidden in secure, undisclosed locations so it can be passed down to future generations. I have to follow recipes very closely due to my lack of cooking skills so I have a couple of questions. Thanks for the recipe! I’m a big fan of your other recipes so I took a leap of faith with this one too. defenetly worth the time and effort, its delicious i omited the ddried basil and crushed tomatoes, because i dont like it too tomatoe like. Today is my second time making this and I LOVE it. When you do it in a slow cooker, does it still reduce down? Thanks for letting me know! This is a great recipe, and good thing because I tripled it so I could freeze some. Geoff – I always add the balsamic to the whole batch and then freeze. And thank you! I think I’m going to freeze two separate containers. Sorry , I hate to write anything bad but we just didn’t like it. Jul 23, 2016 - This recipe is adapted from one of my favorite cookbooks, Cooking from Quilt Country by Marcia Adams. I don’t think that’s a bad thing, just an observation. Truly the best there is! Jul 23, 2014 - This Pin was discovered by Susan Wyant. And, do I let it simmer covered or uncovered? Hi Mel – I just have to tell you how much I love your spaghetti sauce recipe! have I told you lately that I love you?! They look forward to getting it. I wish you people would STOP saying how great it LOOKS… Reviews are suppose to be AFTER you actually make and try a recipe, so it helps those of us wondering before cooking. Did a taste test leaving out the balsamic vinegar. Blue Ribbon Recipes ~ Country Chili Sauce This recipe is adapted from one of my favorite cookbooks, Cooking from Quilt Country by Marcia Adams. I’d given up finding a sauce that worked but I love your recipes so I gave one more try. Seriously, making family meals can be the pits sometimes so I’m glad that there are moms out there who can use some good ideas! Thanks for the great recipe! The second time, I used 1 lp ground beef and 1 pound ground Italian sausage. I think that may be the next french bread recipe I try, too! Good luck! Add garlic, and cook, stirring constantly for a minute or so. I don’t have a blender. Very exciting. So good! If you are sure you want to make this spaghetti sauce recipe, I wouldn’t alter any ingredients except to take out the meat. I have two small boys and they gobbled it up. I made it at 11 am this morning and actually threw it in the crockpot on low. I’ve made it many times, sometimes exactly as written and sometimes I make changes. A very unique sauce, I loved the balsamic vinegar in it. Hi Stephanie, I always stir in the balsamic even if I’m planning on freezing the spaghetti sauce or using it later. Its Summertime and everyone is grilling hot dogs and what makes a hot dog better??? Have frozen, and reheating is easy and fast. The sauce was very good. Mel, I’m excited to try this recipe. Gus – Letting the sauce simmer uncovered will definitely help reduce excess liquid. Will be making it vegetarian also now since the spices seem spot on. The roasted red pepper gave it a sweet smoky flavor and letting it simmer on the stove top reduced the sauce to a nice thick consistency (it was too watery in the slow cooker). My entire family loved it, even without the onions and garlic. My husband and 14 month old son loved it too!! Wasn’t sure if it had another purpose. Another “winner” as my 5 year old says. We have stared really looking at ingredients and it is unbelievable what our foods are actually made of! I saw this and am making it for the first time. For me I can never get enough mushrooms, and I add them at the very end or they would shrink to almost nothing. I enjoy searching for new recipes, especially spaghetti. Thank you. I think it was better the 2nd time around. I can’t thank you enough for that. Add Ingredients to … In a blender or food processor, blend remaining 1 cup onion and the red pepper until smooth. Thank you so much, Sara! I leave out the meat (because I have some young children who would be vegetarian if I let them), use a #10 can of crushed tomatoes from Costco, and leave everything the same except I increase the spices by a third and throw in an extra bell pepper (my favorite veggie). This recipe looks delicious but I have one suggestion. My kids loved it. I have always been curious about cooking meat into a sauce vs browning 1st. We had it over spaghetti squash and hubby and I had two helpings each. The first time I did a meatless sauce, and this time I am adding the ground beef. I almost forgot to add the balsamic, and am so glad I remembered, because it just put the flavor over the top. She use some chopped up pork ,,or chicken, and put it in the oven at 250 and lets it simmer uncovered all day….and as you know if you add heavy cream it becomes a wonderful white Bolognese , but this already is. Karisa – yep, beef broth will do just fine! In addition, I’ve also included a slow cooker variation to the notes of the recipe, because many a Sunday, the aroma of rich, flavorful homemade spaghetti sauce is exactly what we want to come home to. I recently found your website and have enjoyed every recipe I’ve tried. Bring to boiling. Then when it’s almost time to eat, I brown the beef with a few spices and add it to the sauce with the vinegar. Then added one tablespoon, tasted again and loved the depth of flavour and added the second tablespoon. Do you ever sub this leftover sauce in your spaghetti pie, ziti, or lasagnas? This is just rude. Lol. A big hit with my family! Yes you can try subbing in Italian seasoning for the dried herbs. Been making home made sauce for my little girl (various ways, testing stove top, slow cooker, a combination and different recipes from all over the web). It’s the best! So much better than jar sauces you buy at the grocery store! I’m working on that as we speak, and if you can hang on to the last remains of summer garden tomatoes, I’ll hopefully be posting my perfected method/recipe later this week or early next. Julie – I’m glad you liked this! For as much as I love to make new variations of recipes (seriously, I can’t be stopped with things like chocolate chip cookies and lasagna and brownies), I have not branched out and tried new spaghetti sauce recipes for nearly seven years. Weird, but magnificently good! Blue Ribbon Recipes ~ Country Chili Sauce This recipe is adapted from one of my favorite cookbooks, Cooking from Quilt Country by Marcia Adams. Hi Doug – thanks for your comment; happy to hear you are enjoying the recipes! The only change I did was run the beef in the food processor after I cooked it, and it gave the sauce a nice consistency! Not that I thought it would….that’s why I pulled it from Mel’s site. The flavor will be slightly different, but I think it should work fine. My kids gobbled it–they even gobbled the spaghetti squash I served it on in the first place, which they’ve never eaten so well before. The flavors blended perfectly however, I did omit the balsamic vinegar. I made this yesterday for a dinner party. I love that it makes so much!! Some people have left it out, though, and liked the sauce just fine. . My husband (Brian) would tell your husband he may never get sick of it! I was just thinking I needed to get this recipe in my collection and there it was at the top of your blog! Today I added fennel seeds, about two teaspoons as we love fennel. Awesome! You are 100% correct, this is the BEST. That’s usually what I use. Making it today with no canned tomatoes – all fresh from the garden. I’m just uncertain what kind of pepper is being referred to. After reading the reviews I thought it would be best to not add it. Katie – I don’t have that one anymore. It would be awesome if I could just add ground meat directly to sauce or soup. I have never tried canning it (but hopefully will figure out a canning recipe soon!). Use the same time/pressure as you would for stuffed pepper soups etc. It will probably be fine – you can toss them in at any point of simmering for future reference. SO yummy! Tiff, I don’t know…I’ve never canned this sauce. It cooked on low for two hours and then set for another hour while I prepared the rest of the spaghetti pie. Absolute winner and all of my kiddos will get a copy when they get married!! This is my family’s favorite spaghetti sauce, hands down. Thank you for this little pot of heaven! Loved by all…3 kids included! This sauce was amazing. This blue ribbon potato salad is already a winner—so the 5 star reviews write themselves!. I followed the recipe exactly, except I quartered it because I only had a half pound of mild Italian sausage & no ground beef. Made this for supper tonight. Thanks, Patty – I’m so glad you like this recipe! Who should I add them. Does the ground beef you use in your spaghetti sauce also come out tasting like over-done hard pieces of beef? © Copyright 2020 Meredith Corporation. There are two other recipes I found on line that are much better than this one. I tasted it and it seems kind of bland. I’d probably suggest 20-30 minutes high pressure. Wow, Melanie! I’m passing this recipie along to everyone. But, I use very lean meat so there’s little fat, if any, to drain. I’m thinking lasagna is in my near future! When I tried to blend the pepper and onion they just flung to the side and would not blend. I made this sauce twice and it came out wonderful each time. The next morning when it is still frozen but thawed enough to chop into chunks, I throw it in the slow cooker and let it heat up for dinner. My grandkids knew the flavor was different from my regular sauce and did not like it. I don’t think I’ll buy sauce again. I made this sauce and let it simmer it was so delightful. Thank you so much for sharing! (Can’t wait to try it with Basalmic). Thanks for another great recipe. It was fabulous, and my judgmental 2 year old wouldn’t try it for most of dinner. The only substitution I always make is to use 1 pound of ground beef and 1 pound of Italian sausage. It almost ruined the taste., but I added 2 T. Of white sugar to get rid of the bad taste. My crockpot wasn’t quite big enough, so I ended up cooking part of it on the stove. Hands down the best sauce ever.I froze the leftover sauce into dinner sized portions (for 2) and it’s so amazing to pull this out and have a delish supper ready in 10 mins! AMAZING. It is soooo good!!! I made this sauce tonight, and my kids LOVED it. And, instead of the 1 and 1/2 cups of beef broth, I added 1 cup of beef broth and 1/2 cup red wine. I made this last night when we had some visitors over. I do use Lucini Balsamic Vinegar of Modena…a bit pricey though definitely worth it. The second batch is simmering now. Thanks for encouraging moms to try new things and be excited about it. Carla – thank you so much for your review on this recipe! I just have one more word for this recipe: YUMMINESS!!! Was average. I love your site. I don’t normally comment… But I have to say, since discovering this recipe and your site about a month ago- I’ve made this sauce at least 5 times now. Wow is all I can say. I called an audible and used a combo of pork, veal and beef, but otherwise, followed it to a T. This recipe is now part of my arsenal! I think most of the flavor was brought out with the balsamic vinegar which I didnt realize would happen. Omg! I share with my mother and sister. Do you have any suggestions as to how I should add the pepper and extra onion? Since finding this recipe, it’s the only one I use. ), Hi Mel!I always follow you with your recipes but this isn’t an Italian recipe, maybe it is your idea of an italian sauce but it isn’t an italian sauce. Great point and I meant to add that to the note. Add beef, and cook, breaking into small pieces, until it is no longer pink, 6-7 minutes. Could I substitute a yellow bell pepper instead of red? Instead of simmering it on the stove, I put on the lid and put it in the oven at 300 degrees and let it cook for about 6 hours. This is definitely the best one we’ve made! I will say that I don’t think a full batch of this will fit in the popular 6-quart Instant Pot so you might want to halve it for pressure cooker safety. it is a wonderful meal . Do you ever make this without meat? Kendel – Yes, this sauce does have a hint of sweetness so you may want to leave it out or cut back. I am really hoping to get away from prepackaged sauces. I added some red pepper flakes also. I don’t think I’ll be buying jarred sauce again anytime soon! The only thing is that a few times that I’ve put ground beef/turkey in the Instant Pot, it definitely changes the texture after pressure cooking (different than when it’s simmered on the stove; not sure why). After all these years (more than a decade) I can’t imagine using another spaghetti sauce either. This turned out great, just a tip for everyone make sure to use real San Marzano tomatos imported from Italy, makes a big difference . HOLY SMOKE! I am curious though, why do we purée the onion and pepper? That need to go out of your way just to be hurtful might be the reason you have time to try so many spaghetti recipes. If you don’t have balsamic vinegar, I’d probably leave it out. Blue Ribbon Award Winning Chili is a chili cook-off winning recipe! I love the red pepper in it! I didn’t change much of the original recipe except for the following: original recipe called for 3 tablespoons olive oil but over the years, I’ve used 1 tablespoon consistently; I often puree all the onions and pepper with good results (for those that don’t want onion pieces), I hardly ever use Italian-style diced tomatoes because I don’t keep them on hand so keep in mind that regular diced tomatoes work great, too (and on occasion, I’ve used fire-roasted diced tomatoes; delicious!). This is an easy and delicious sauce. Didn’t quite like that taste. This was just wonderful and easy to make!! Your sauce looks amazing and I can’t wait to try it on my pick fiancée and children! Thanks, Anona! I have tried for years to make my own sauce and have always gone back to Prego because I could not make one that tasted any better until today. My teenage daughter and I love to cook together. It smells fantastic. Love, love, love this recipe. Also makes enough for ample freezing. . I made this without the meat and it made exactly 12 cups for me. You might even try leaving that out completely if that balsamic flavor profile doesn’t work for you. (We are going to do it this way from now on:) ) Big hit with the family also. In general, I love spaghetti sauce for its rich tomato flavor but the flavors in this sauce – overly sweet with aftertaste, masked the tomato flavor. I use a 12-ounce can of tomato paste (or you can use two 6-ounce cans). I just made the sauce. This is my go-to site for all things FOOD. I double the recipe each time and can’t thank you enough! I have this simmering on my stovetop now. I made it again tonight and it’s always delish. This sauce was absolutely delicious. Yardley Crew – wow, thanks for the referrals! https://www.melskitchencafe.com/homemade-spaghetti-marinara-sauce-for-canning-or-freezing/. Personally I would not leave the balsamic vinegar out. I’ve actually seen Giada de Laurentis do the butter thing and have never tried it, but I think I will next time based on your recommendation! https://www.leaperrins.com/recipe/100020100012/blue-ribbon-barbecue-sauce In my world there are two ingredients that no chili should ever be without: Hunt’s vine ripened tomatoes and BUSH’S slow-simmered chili beans. Mash the potato in the sauce and add meatballs. I tripled the recipe and froze over 50 cups of sauce in freezer bags. My whole family and my best friend LOVED it !!!!! Made the sauce this morning… doubled the recipe in a massive 18qt. I will definitely be making this again and again. Does the balsamic vinegar make it taste tangy or sour? Hope that helps a bit! The whole crew loved this simple spaghetti pie. THANK YOU. I’m making this today and was just wondering what it added to it. Ty again for this wonderful recipie. I’m sorry I don’t have that info, Karyn! This sauce was amazing. of the last ingredient – the balsamic vinegar, and I also use a good brand from Costco. This recipe made enough to freeze enough sauce for another meal. Sauce: the sauce may seem watery at first but will reduce to perfection after simmering for an hour. This sauce takes a while to cook down, as it needs to be thicker than the spaghetti sauce recipe I use. Love this recipe. I would really like to can it. It looks amAAAzing! Thank you so much. My kids had stopped eating jarred pasta sauce but I missed spaghetti sauce. I made this for the first time almost to a t, omitting just the vinegar and sugar and it was amazing. I feel like I should add more spices but if it’s suppose to be this way and the flavors come out in the cooking time I will refrain. Then make your own site and do it there. They loved it so much, they accused me of just buying a jar of spaghetti sauce. He said it is the best thing he has had in his life. Cook over medium-low heat for about 20 minutes or until cooked through (160 degree F), turning meatballs occasionally to brown evenly. I would always sneak spoonfuls of sauce as it simmered on the stove. You weren’t exaggerating about perfection. Thank you thank you thank you! I did 1/2 hot italian sausage and 1/2 ground beef. I cooked this recipe today exactly as written, and I am afraid we didn’t like it. I made it for the first time last summer. Not that I haven’t made some interesting things simply to use up leftover paste, but still. Ooooohh-your sauce looks delicious!! I’m happy you’ve found “the one!”. Thank you for your hard work! I’ve been looking for the best recipe for spag sauce and this is it. I have 10 quarts of Mel’s sauce canned and we eat it even if its a year old . I won’t bother to make it in the oven again. Sometimes adding a bit of liquid (like some of the diced tomatoes or crushed tomatoes) to the blender can help it all combine a bit better. in addition to the 1/2 sausage and 1/2 beef, I used green pepper instead of red and left out the balsamic. I keep it in my freezer all the time. OMG thank you for sharing. When I started adding spices I just added everything else in… “Even the balsamic vinegar”!!!! . Huge complement to you! Made this recipe today and it’s fantastic! Tried-and-true, this spaghetti sauce recipe really is the best. My husband and I thought it was too sweet…probably half the brown sugar and balsamic vinegar would have made it more balanced??? MY KIDS ATE DINNER!! Thanks. This may be the best homemade spaghetti sauce I’ve ever had, and definitely the best that I’ve ever made. Thanks, I’ll let you know how it goes! My question is this. . Your the best,,,thanks so much.Douglas. Hey Mel! I’m going to try this one, too. Mallory – do you have a food processor? It offered no tips to fellow users or gratitude to the author. Spaghetti is his favourite dinner.Simply an incredible sauce! When I retired I decided to go back to homemade. This is a keeper recipe for sure! It is soooo good! Any chance you have made this in your Instant Pot?? Hot, cooked spaghetti noodlesDivine breadsticksSimple green salad (or something more fancy like this Gourmet Green Salad). Since it’s just my husband and myself I freeze it. Or at the very least, links to the recipes I’ve been testing out. BUT not this sauce. Because this homemade spaghetti sauce recipe is perfect. Mel you are amazing! I finally had to get serious and cut the water to show them who’s boss. Making this for my hubby and 3 kids this weekend–will post an update!! I got six cups sauce from my batch. Can you make this without the meat and the consistency still be okay? It does make a ton, so there is plenty to spare for the freezer and leftovers. I'm Mel! I was wondering if you could provide nutritional information(recent type 2 diabetes diagnosis) about this fantastic sauce. Thank you!! Looks like you’ve had plenty of comments about this sauce, but I’m gonna add my 2 cents. We ate it with spaghetti for dinner, and we ALL loved it, including my 4 year old son. As a note, I had a crazy day so I made the sauce in the a.m. and simmered it in the crock pot all day. I browned my meat and added some tony chachere’s. (That, and I felt silly for having taken up a moment of your time with my trivial question.) I also used vegetable broth. I have commented on this recipe already but I have just made it again, omitting the meat and the pepper and adding zucchini and celery. I have been trying out a few of your recipes, and they are soooo tasty! I love it so much. Ooh! Just curious , what does the balsamic Vin do to it ? I’ve never officially canned this sauce to put on my shelves but I would love to do that! It will be the just right for recipes that call for a 28 oz. But it smells fantastic!!!!! And- I made your breadsticks to go along with it. Tasted great. . I didnt need all the seasoning because I used italing sausage!” But.. it was amazing! Just tried this tonight and it was sooo good! My grandkids keep running into the kitchen asking when will dinner be ready? For example, I LOVE vegetable soup and occasionally I will add ground beef or Turkey. I hv made this twice now. Thanks Mel. I also added more basil, oregano & salt. Just stumbled upon this recipe on Pinterest and gave it a try tonight. containers for future dinners. I already had homemade meatballs in the freezer, so I didn’t use meat. Fantastic!!!! And I received various frozen peppers in my meat share, so used a variety of green/red/yellow peppers. I browned the meat with onion separately and added it to the rest of the sauce + veggies after pureeing that with my immersion blender, then simmered for an hour. Worked beautifully. I’ve even turned half the batch into chili by omitting the balsamic and adding beans and additional spices. I make a double batch and freeze for quick dinners on a … For a smoother sauce for picky kids (eyeing my own two), diced tomatoes can be replaced with two cans of tomato sauce. I would still stir in the balsamic vinegar at the end. Yeah, totally, I think it could. This makes a GREAT sauce! I have a deep love for spaghetti… but I always use the sauce in a jar and just add stuff to it. Love it! Hi Mel, Thanks, Jenny! My family does not like to have chunks of tomato in their sauce, can I replace the diced tomatoes with tomato sauce or is there some other tweak you would suggest? I did omit the mushrooms and red pepper and used 1 lb. Add the homemade meatballs for a true Italian meal. To reduce the sodium, omit the salt in the sauce and use reduced-sodium tomato products. Thank you for sharing. As a child nothing smelled better on a rainy evening than mom's spaghetti sauce!!! I made this last night. So good! I have made this spaghetti sauce twice now and it is so delicious! If I am going to freeze some sauce do I add the balsamic vinegar to the whole batch or just what I am using for the meal? ground beef and 1 lb. Instead of the red pepper, I used a combination of hot and sweet wax peppers, jalapeno peppers, and sweet bell peppers (gypsy)…(and doubled what the recipe calls for). I tried it for the first time tonight and loved it. I haven’t canned this recipe because it hasn’t been tested for food safety issues with canning – having said that, recipes with meat need to always be pressure canned not water bath canned. It was so good! Thank you again! The sausage links come out so tender they just fall apart. This is my first time making it, and I am using beefsteak tomatoes from my garden. I’m guaranteed to have it for months to come. Can’t wait to try your new version. Also I don’t eat pasta but felt the need to scoop myself a scoop for dinner, it was just that yummy, not to pass up! Best spaghetti sauce EVER!! A lot of times I’ll freeze this sauce and then throw the frozen portion in the fridge overnight. One word… Wow! That says a lot. I am so happy I found your blog… I have been using your recipes and my picky family has been very pleased. Danielle – thanks for the tip about the crockpot. Can I just say that this sauce saved pasta for me. Again, thank you. I have been making your marinara sauce and using that. Enjoy with any kind of pasta or recipe that calls for spaghetti sauce. I did use my own home canned tomatoespecially, yummy. If you left them out how much would it affect the recipe? That’s the best! Good flavor, and not too spicy for the kids. Thank you so much for this recipe and all you do. Tonight my family tried your This little dish was a brave gesture to say the least, competing against contenders like pecan-smoked black angus brisket and sizzling street tacos with fresh green sauce! Hope this helps! Candice Beth – I’ve made a few alfredo pizzas in my time but I’m afraid they are nothing fancy. Please, please, please! What changes would I need to make if I just want to make a plain sauce (no meat in the sauce) My five-year old wants spaghetti and meatballs for his birthday dinner. I don’t eat sugar, so I substituted raw honey, and believe it or not, fresh black berries from my garden. I would suggest that you make up the sauce without the meat and then get the sauce bubbling away and then put the raw meat into the bubbling sauce and let it simmer away. I didn’t have all the ingredients and tweaked it a little bit to use what I had at home. I used it in lasagna the last time and got a thumbs up from my husband. I put them in the standard two cup glass pyrex measuring cup and use an immersion blender. You can leave it out if you aren’t sure about flavor – I don’t think it makes the sauce sour, personally. Our favorite Midwest resort destinations range from cozy lakeside lodges to indoor water park behemoths. At least the result was worth it, right? Pour the mixture into the pot with the beef and onions. I just bought the ingredients for this. Will the sauce still thicken up okay without the meat, and should I decrease the onion or the spices or something else…? Mmmm my kitchen smells amazing. So glad you loved this recipe and am glad you are able to freeze some for future meals. Any idea how many to use and how I would do that? 1 pkg. . Been married to an Italian for 34 1/2 years. I will make up batches of this yummy sauce and freeze for the future. I just wanted to let you know I have been making this recipe for a while now. Will make again. It is delicious! I add the balsamic vinegar 15 minutes before serving. Going to make it for Subday dinner! My whole family really liked it. I also forgot to ask: I may have added a little too stock to the mixture-it’s hard to say because there’s a lot of sauce. I love your homemade sauce and I have been using it quite a bit! Could this work in the Instant Pot? I have been telling everyone about it. Turned out fantastic. Another keeper. Thank you! Can this sauce be made without the meat and still come out tasting good? I would add up the ounces of crushed and diced tomatoes in the recipe and substitute a similar amount of fresh tomatoes, blending the amount that would sub in for the crushed tomatoes. This tastes fabulous, but I just have one or two questions. I STILL have people at church telling me that if I bottled it, they would buy it! I’ve made it so many times now. Made with your divine breadsticks. Never done that before. Yes, I seed and core and stem the pepper. I just smiled and said “enjoy!” Thank you sweet Mel! Would I be able to make this and can it in a pressure canner and store it for awhile? If you go ahead and brown some sausage or burger in the pan before you start adding the sauce ingredients it should still keep the flavor of having the meat. And WOW it was wonderful!! I believe the main secret is to purée the onions and red pepper, along with the balsamic vinegar at the end. It is quarts for 1 hour and 15 minutes in the pressure canner….and out of a triple batch i last got about 8 quarts. I made it with puréed tomatoes instead of crushed because that’s what I had. I now can use the same recipe marinara sauce and meat sauce! I found it several years ago. My whole spaghetti world has changed with this recipe!! Thank you! I was able to freeze two 48-oz. Photo credit: Quentin Bacon AMAZING! You are kind. Everybody’s tastes are different, that’s what makes the world go ’round , Hi Mel! I would then thaw it in the fridge, simmer for an hour and add the vinegar at the end as the recipe directs. When my daughters come home for a visit, they always ask for my spaghetti dinner. You get an A+ for this recipe! Another hit! Always amazing. I absolutely LOVE your site! We also add way way way way more garlic (almost a whole bulb) because we are both complete garlic lovers! I came across your blog and love it! You might try subbing crushed tomatoes for the diced and see how that works. Hi Mel. Does yours turn out the same way? You just prep about 20 tomatoes, add this sauce packet and a little sugar and simmer for 25 mins or so and then bottle them up! We love the marinara, but wondered how you felt about this sauce sans meat (if you have tried it). My dad’s birthday is in a couple of days, so being the spaghetti lover that he is, he is going to get a batch of it. It was absolutely delicious – like every other recipe I have tried from your blog!! Mel, your website has become my new recipe box! I also blended everything, including the meat, so it had a nice consistency. Thank you for this easy delicious recipe . My family loves it and so does everyone that comes over. You always have such Yummy recipes! My hubby and kids LOVED it! So excited. We like our sauce meaty! Add meatballs. I used 1 lb. Thanks for yet another winner!! After I had it all in the pot and simmering I thought “Oh no! Thank you . Thank you so much! It takes a bit of work but it is so worth it to be able to dump it out of the jar and heat it up and already have the hamburger in it. I am going to assume off til I hear otherwise, I usually leave it off or partially covered. I recenly found you blog, and tried 3 of your recipes… all FABULOUS. 1/2 tsp. It is really up to you how long you reduce the sauce. I’m thrilled you liked this spaghetti sauce recipe. Christina – I like to puree it for the flavor it adds and I like that it is smooth without the extra texture. I am not sure whether I need to add the balsamic at the end. MMMmmmm! Thanks so much for letting me know. The best Spaghetti Sauce made from scratch with simple ingredients. lol. will never buy sauce in a jar again. I just looked it up again, as I have oodles of garden tomatoes to use. I also put it all in the crockpot after browning the beef and vegetable mixture for about 4 hours on low. My family LOVED this! Thank You! It tasted great before I added the Balsamic Vinegar. Thank you! I paired it with the Quick Homemade Breadsticks from this site and they were perfect together. I use Italian sausage instead of the hamburger and it tastes great! Mostly, I love dark chocolate and joggers (not jogging). Like many of the others, I too have been searching for that perfect spaghetti sauce recipe. I never remember to add the balsamic vinegar at the end, but either way it’s awesome. A quick glance through the comments below is proof that this spaghetti sauce is widely known, made and loved. The 2nd time i roasted the red pepper on the stove then blended it into the sauce, and i simmered the sauce on the stove top. Give this rich tomato sauce plenty of time to simmer so the flavors develop. It truly is the best recipe. I love everything on your site, and it all turns out delicious!! I’m tempted to serve without the pasta and eat it by the bowlful….it’s that good!! Thank you for sharing. If anyone knows, please let me know. I had this spaghetti sauce in Missouri at the Lake of the Ozarks and have tried hundreds of recipes looking for it. Hmm… I made this yesterday and thought it was good but I feel like I need to tweak it to suit our individual tastes…Hubby thought it had a lil’ too much oregano. We LOVE this sauce. Hi Hannah…yes I think the bitterness was probably due to the balsamic coming in too soon. Your site is a go-to for anything I’m looking for! One for lasagna in a couple of weeks, and maybe another for “cheaters lasagna” (frozen ravioli, cheese, and sauce layered together and baked) a couple of weeks after that! I usually add cream sherry to my sauce it gives it some sweetness along with a hint of wine flavor. Is this better then any restaurant, I make dinner & they complain about eating it). So glad to see you’re shining a light on it again. thanks, This is my second time making your sauce and my house smells awesome. Murphfam – glad you like the original spaghetti sauce. Thanks, Jill! We ate it with penne pasta and there was plenty left over which I immediately froze for another meal. It truly is the best ever. Everyone loved it! Dec 9, 2012 - This Pin was discovered by Dana Shelton. I either partially cover or leave the lid off. Have tried several recipes which were okay, but nothing like this. It also freezes beautifully. I want to try it soon. Mix well, reduce heat to low and simmer for at least an hour. I’ve made this dozens of times since then and here’s what I do just a bit differently to my liking. Add diced tomatoes, crushed tomatoes, mushrooms (if using), beef broth, and sugar. Do you have suggestion on what to do so I don’t have to cook it for 4-6 hours? That is all I changed and it really does not need that, except we are from Texas and love heat. Absolute perfection! https://www.yummly.com/recipes/spaghetti-with-white-sauce-pasta I have been making this pasta sauce for years and I refuse to change a thing— I swear it tastes better after it’s been frozen for a while. Thanks for what sounds like a awesome spaghetti sauce! Stir in the balsamic vinegar and let the sauce rest for 10-15 minutes (for the flavor to absorb) before serving. In a large pot, heat the olive oil over medium heat. Hands down the BEST spaghetti sauce I’ve ever made! Yep, here you go! I blended the pepper and onions with the broth. this link is to an external site that may or may not meet accessibility guidelines. I just finished making this, and unfortunately, I didn’t have any diced tomatoes on hand. Stupid Question Alert!!! THANK YOU THANK YOU THANK YOU for this great recipe!! Sounds like this recipe isn’t for you; I genuinely hope you find one you love! I made this tonight for my family and it was AMAZING!!! Any other substitute? My favorite way to thaw/cook the sauce is to throw the heaping frozen mass of sauce in the slow cooker and cook it on low for about 5-6 hours. This was really good. Any guidance would be much appreciated! Have made spaghetti and lasagna with it. Serve over hot cooked spaghetti. Am making this now and it smells yummy… I was a bit confused by your note that it might seem watery… mine is quite thick before starting to simmer… 12 oz of tomato paste and 2 X 48 oz cans of crushed tomato, even offset by the broth and diced tomato doesn’t equal a lot of excess liquid. Reduce the heat to a low simmer. Just made this followed recipe all the way. I really enjoy your blog! I used a quart of my tomatoes, a large can of seasoned tomatoes, and a large can of sauce, plus the tomato paste. My whole family was so impressed and FULL lol! 1. Here’s to a more successful sauce next time, thanks to you. Mel,,, Read many of the comments,,,love to read what people have to say about your recipe’s . Thank you so much for sharing this great recipe! Gosh I don’t know if I can make any other sauce! I TRIED every restaurant, HAVE NOT FOUND GOOD SAUCE yet. ... any leftover spaghetti with sauce of your liking. 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