Vicki's Spaghetti Sauce

Vicki's Spaghetti Sauce Recipe

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Vicki Holt


This is something that I threw together and never really measured. My daughter sat with me one time when I made it and wrote everything down so that I could share it. It makes a big batch and freezes well for future quick meals. I have found that this is just a basic recipe that adapts well to anyone's taste. This is also a great recipe for a large crockpot.


★★★★★ 1 vote

8 - 10
1 Hr
30 Min


  • 1 lb
    ground beef
  • 1 lb
    italian sausage, no casings
  • 1
    onion chopped
  • 3 clove
    garlic minced
  • 2 can(s)
    14.5 oz diced tomatoes w/basil, garlic, & oregano
  • 1 can(s)
    14.5 oz. can diced tomatoes
  • 3 can(s)
    6 oz tomato paste w/ basil, garlic, & oregano
  • 3 can(s)
    8 oz tomato sauce w/ basil, garlic, & oregano
  • 1 can(s)
    15 oz can tomato sauce
  • 3/4 c
  • 1/4 c
    dried parsley
  • 1 Tbsp
    brown sugar, firmly packed
  • 1/2 c
    grated parmesan cheese
  • ·
    salt, pepper, & red pepper flakes to taste
  • ·
    cooked pasta

How to Make Vicki's Spaghetti Sauce


  1. In a large stockpot over medium heat, brown ground beef and sausages; drain. Add onion, garlic, and mushrooms (if desired); cook for 5 minutes. Add remaining ingredients except pasta. Reduce heat; simmer for 30 minutes, stirring occasionally. Serve over cooked pasta.

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