Spaghetti Made with Fresh Tomatoes

Linda Griffith


When we lived down in Dade County, Florida, my boss used to let us go into the tomato fields after he had shipped what he needed. We would load up on tomatoes. Golly were they good....Florida season is in January down there. I learned to make homemade spaghetti back then. I don't get that many tomatoes anymore but the recipe is the same. This also freezes really well. Once in a while for something different, I will make meatballs out of the ground beef...That's really good also

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8 to 10


30 Min


1 Hr 30 Min


1 1/2 lb
lean ground beef
3 clove
garlic, smashed and diced
1 large
chopped onion
1 medium
bell pepper, chopped
1/2 c
sliced mushrooms
2 Tbsp
canola oil
2 lb
tomatoes, about 6 medium
2 can(s)
tomato paste, 6 oz. each
1 1/2 c
2 tsp
beef bouillon granules or 2 cubes
1 Tbsp
1 tsp
1 tsp
parsley flakes
1/2 tsp
basil, dried
1/2 tsp
italian seasoning
1/2 tsp
1/8 tsp
pepper or more if you like
bay leaf
1/2 lb
cooked and drained spaghetti
shredded parmesan cheese

Directions Step-By-Step

In a large skillet, brown ground beef until no pink remains. Drain..Put aside..
Peel and mince garlic. Add garlic, onion, bell peppers and mushrooms in hot oil until tender. Add to cooked ground beef. Peel fresh tomatoes (dunk speared tomatoes in boiling water 30 seconds. Immediately dip in cold water, pull off skin.) Core tomatoes, cut in quarters, save juice and put into pot. Add water, paste, sugar, bouillon, oregano, salt, basil, pepper and bay leaf, stir. Bring to a boil. Reduce heat, simmer on low for 1 1/4 to 1 1/2 hours. Remove bay leaf. Spoon sauce over spaghetti. Sprinkle with Parmesan Cheese
This freezes well. I freeze leftovers in zip lock bags
Serve with wine, a tossed salad and lots of hot garlic, Italian bread....

About this Recipe

Course/Dish: Beef
Regional Style: Italian