Rose Mary Mogan


This recipe is being posted by special request for my daughter Briana. There are many versions of Homemade Spaghetti Sauce, this is mine, when you are not using freshly grown tomatoes from the garden. It is a great sauce full of flavor, & taste even better the next day. Food processor works well.

The key is to cook the sauce low & slow & not cover the pot, as the steam will dilute the sauce. Stir it often to prevent it from sticking to the bottom of the pot. You can also add cooked ground beef to the sauce if desired. I used frozen meat Balls in this one, so additional meat was not needed.


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Enough sauce for 1 1/2 to 2 pounds spaghetti, depending on portion size
25 Min
1 Hr 50 Min
Stove Top


  • 3 can(s)
    diced tomatoes 14.5 oz. ea.
  • 3 can(s)
    tomato paste 6 oz. ea.
  • 6 clove
    garlic, minced or sliced thin
  • 2 medium
    onions, chopped
  • 1 large
    bell pepper, chopped
  • 4 stalk(s)
    celery chopped
  • 1 pkg
    dry italian salad dressing mix (optional)
  • 1 Tbsp
    oregano, dried
  • 1-1/2 c
    grated parmesan cheese
  • 2 Tbsp
    firmly packed brown sugar
  • 1/8 tsp
    red pepper flakes, optional
  • 2 tsp
    coarse black pepper
  • 1/4 tsp
    grated nutmeg
  • 2 medium
    bay leaves
  • 2 can(s)
    diced tomato cans water, or more as desired
  • ·
    salt to taste as desired
  • 1 stick
    butter or margarine, or 1/2 cup olive oil



  1. Prep and cut veggies into smaller portions.
  3. Melt butter in large deep pot and then add in the chopped processed veggies. Cook about 8-10 minutes, until vegetables become translucent.
  4. These are the main ingredients for the sauce.
  5. Once the vegetables become translucent, add in the diced tomatoes, and the tomatoe paste. Then stir until the paste blends well into the diced tomato mixture. You may also add canned mushrooms if desired. My daughter does not care for them so I did not use any.
  6. Add in both diced tomato cans filled with water. Then add in the black pepper, pepper flakes and nutmeg,brown sugar, bay leaves, then stir till blended. Be sure to lower the heat and allow sauce to simmer. May add in the grated Parmesan cheese at this point, or wait until just before you are ready to serve. I like to allow the flavor of the cheese to blend together with the sauce. Bring sauce to a simmer, then lower heat, and allow to continue to cook on low heat.
  7. Continue to cook on low, taste and adjust seasoning if desired. I added in the precooked meat balls at this point and allowed to continue cooking. The longer you cook the sauce the more intensified the flavors become. Continue to stir often to prevent sauce from sticking. Serve sauce over your favorite pasta, and extra Parmesan cheese on the side with a salad and garlic Bread if desired.
  8. Here is the link for the tasty Garlic Bread that I like to serve with it

Printable Recipe Card


Course/Dish: Other Sauces
Main Ingredient: Vegetable
Regional Style: Italian

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