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Hearty Spaghetti Sauce Recipe

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This hearty, old-fashioned spaghetti sauce will satisfy even the largest appetite. It may look like a lot of work, but it goes together fast and smells so good as it cooks. - Margaret Malinowski Queen Creek, Arizona

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Hearty Spaghetti Sauce Recipe

Prep: 40 min. Cook: 2-1/2 hours

Yield: 38 Servings

40 30 70

Ingredients

8 bacon strips
8 pounds ground beef
4 large onions, chopped
2 large green peppers, diced
1 pound sliced fresh mushrooms
1/2 cup olive oil
16 garlic cloves, minced
1/2 cup all-purpose flour
6 cans (28 ounces each) diced tomatoes
2 cans (12 ounces each) tomato paste
2 cups water
1 cup white wine vinegar
6 tablespoons sugar
3 tablespoons Worcestershire sauce
2 tablespoons dried celery flakes
2 tablespoons dried oregano
2 tablespoons dried basil
4 teaspoons salt
2 teaspoons celery salt
2 teaspoons cayenne pepper
Hot cooked spaghetti

Directions

In a large stockpot, cook bacon over medium heat until crisp. Remove to paper towels to drain. Cook beef over medium heat in drippings until meat is no longer pink; drain. Remove beef and keep warm.
In the same pot, saute the onions, peppers and mushrooms in oil for 5 minutes or until onions are tender. Add garlic; cook 2 minutes longer.
Stir in flour until blended. Stir in the tomatoes, tomato paste, water, vinegar, sugar, Worcestershire sauce and seasonings. Crumble bacon; return bacon and beef to pan. Bring to a boil. Reduce heat; simmer, uncovered, for 2 hours, stirring occasionally. Serve with spaghetti. Yield: 38 servings (1 cup each).

Nutritional Facts 1 cup sauce (calculated without spaghetti) equals 268 calories, 14 g fat (5 g saturated fat), 50 mg cholesterol, 617 mg sodium, 17 g carbohydrate, 4 g fiber, 20 g protein.

Originally published as Hearty Spaghetti Sauce in Taste of Home June/July 2008, p49

Full-Bodied Red Wine

Enjoy this recipe with a full-bodied red wine such as Cabernet Sauvignon, Merlot or Syrah.

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