Bobby's Spaghetti Sauce Recipe

No Photo

Have you made this?

 Share your own photo!


Bobby Webb


This is a meatless sauce. This sauce can be divided in half or doubled.
I like making this, it makes the kitchen smell like Italian cooking.
My wife and friends love it.

pinch tips: How to Keep Knives Sharp Like a Pro



YIELD: 3 to 4 quarts


45 Min


2 Hr


Stove Top


3 Tbsp
olive oil
3 medium
onions, coarsely chopped
8 to 10 clove
garlic, coarsely chopped
16 medium
tomatoes, peeled, cored and coarsely chopped
2 (15-oz) can(s)
tomato sauce
3 (6-oz) can(s)
tomato paste
5 c
1/4 c
granulated sugar
2 to 3 Tbsp
basil, fresh, chopped
2 tsp
oregano, fresh, chopped
1/2 tsp
fennel seeds, crushed
1 Tbsp
kosher salt
1 Tbsp
fresh ground black pepper
2 Tbsp
fresh parsley, chopped

Directions Step-By-Step

Combine oil, onions and garlic in a large pot or Dutch oven. Cook on medium heat until onions are soft, stirring occasionally to keep from sticking. Add rest of the ingredients and bring to a boil over medium-high heat, stirring frequent to keep from sticking. Once it starts boiling, turn heat to low simmer and simmer for 2 hours or until sauce reaches consistency.
Take pot off stove and using a immerse blender, blend until coarse smooth. Replace back to heat, and returning to medium heat. Process (canning) in hot jars and lids for storing. Or, pour over 3 to 4 pounds of spaghetti.

About this Recipe

Course/Dish: Other Sauces
Main Ingredient: Fruit
Regional Style: Italian
Dietary Needs: Vegetarian
Hashtags: #spaghetti, #Itlian