Bobby's Spaghetti Sauce

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Bobby (*_*)


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.


★★★★★ 2 votes

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



  1. 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.
  2. 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.

Printable Recipe Card


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

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