Spaghetti Sauce

Barbara Leeson


I peel the tomatoes by cutting the cores out and making an X on the bottom of each.Then I put them into boiling water for twenty seconds, then into a bowl of ice water to cool then down. The skins should slide right off. I chop the garlic into larger pieces (about the size of a kernal of corn) so it will have a sweeter taste rather than having a strong flavor to it in this sauce. I do not usually use the really large basil leaves,unless they have a really good scent to them, so I try to pick out a package that has the least large ones in it. This is my own recipe and it is very tasty!


★★★★★ 1 vote

1 Hr
2 Hr


  • 2 lb
    ground beef, i use ground round
  • ·
    salt and pepper to season the meat
  • 3
    onions, vidalia, peeled and chopped (if you can't get vidalias, use a sweet onion, but remember that vidalias are usually a smaller onion, so you may not have to use three if using a different kind of sweet onion)
  • 6
    large cloves garlic, chopped
  • 12-14
    large roma tomatoes, peeled and chopped
  • 1 pkg
    fresh basil leaves, rinsed and chopped
  • 1/2 Tbsp
    italian seasoning
  • 1 tsp
    packed light brown sugar
  • 1 tsp
    kosher salt

How to Make Spaghetti Sauce


  1. Brown ground beef very well in deep frying pan, leaving the meat in larger chunks (the size of a walnut or so)season the meat once it is browned well. Turn heat to low. Add onions, cover pan and cook for 10 minutes then stir - cook for 10 more minutes then stir again. Add garlic, cook for 10 minutes then stir. Add tomatoes, basil, italian seasoning, brown sugar and salt. Stir, cover pan and bring to a boil over med-high heat. Reduce the heat to low, put the lid on, leaving the lid slightly ajar. Cook one and half to two hours or until the sauce is the thickness you like. Stir occasionally
  2. Serve with spaghetti, grated cheese and garlic toast for a delicous meal!

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About Spaghetti Sauce

Course/Dish: Pasta, Other Sauces
Regional Style: Italian
Hashtags: #spaghetti, #sauce

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