Real Home Made Spaghetti Sauce - Olive's Best

Kathie Carr


My first husband was Italian and his Mom made the world's best spaghetti. Here is how she taught me to make it.

This sauce was used for spaghetti, lasagna, and pizza.

A big thanks to Olive Plaia for this recipe.

pinch tips: How to Mince Garlic





20 Min


2 Hr


1 lb
bulk italian sausage
1 lb
lean ground beef
2-3 clove
garlic, minced
1 large
onion, chopped
bay leaf
1-2 Tbsp
oregano, dried
1 Tbsp
italian seasoniong
1 tsp
freshly ground black pepper
salt to taste
beef bouillon cubes
2-3 qt
home canned tomatoes, or equivalent store bought canned whole tomatoes
1/2 tsp
dreid red pepper flakes, optional

Directions Step-By-Step

Brown sausage and beef in a large skillet. Add garlic and onion. Cook until onion is tender. Drain excess grease.

Add all remaining ingredients and bring just to a boil. Reduce heat to a simmer and cook for a couple of hours, stirring occasionally.

Do not add much salt at the beginning of the process as it loses flavor but will still add to your sodium intake.
You may add more tomatoes or tomato juice if mixture begins to thicken too much. Do your final seasoning about 15-20 minutes before cooking is complete.
The traditional Italian way of cooking this sauce was to simmer for at least 2 hours but 3 or 4 hours was preferred.

Leftover sauce was kept refrigerated and added to(meat balls, ground cooked meats, more vegetables, onions, etc.) as the week progressed. When the sauce ran low and thick it was used for pizza sauce.

About this Recipe

Course/Dish: Pasta, Other Sauces