Hearty Homemade Spaghetti Sauce Recipe
Hearty Homemade Spaghetti Sauce Recipe photo by Taste of Home

Hearty Homemade Spaghetti Sauce Recipe

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"After years of experimenting, my mom has perfected her hearty spaghetti sauce recipe," notes Jennifer Shaw of Fond du Lac, Wisconsin. "It's excellent served with a tossed salad and garlic bread." Although the recipe makes more than two servings, it freezes well.
TOTAL TIME: Prep: 20 min. Cook: 55 min.
MAKES:8 servings
Diabetic Exchange Test Kitchen Approved
TOTAL TIME: Prep: 20 min. Cook: 55 min.
MAKES: 8 servings


  • 1 pound lean ground beef (90% lean)
  • 1/2 cup chopped sweet red pepper
  • 1/4 cup chopped green pepper
  • 1/4 cup chopped celery
  • 1/4 cup chopped onion
  • 2 garlic cloves, minced
  • 1/4 pound sliced fresh mushrooms
  • 1 can (14-1/2 ounces) Italian diced tomatoes, undrained
  • 1 can (6 ounces) tomato paste
  • 1/2 cup water
  • 1 bay leaf
  • 1 teaspoon sugar
  • 1/2 teaspoon salt
  • 1/2 teaspoon dried basil
  • 1/2 teaspoon dried oregano
  • 1/2 teaspoon pepper
  • Hot cooked spaghetti
  • 2 tablespoons shredded Parmesan cheese

Nutritional Facts

1/2 cup (calculated without spaghetti) equals 142 calories, 5 g fat (2 g saturated fat), 29 mg cholesterol, 424 mg sodium, 12 g carbohydrate, 2 g fiber, 13 g protein. Diabetic Exchanges: 2 lean meat, 1 vegetable


  1. In a large skillet, cook the beef, peppers, celery, onion and garlic over medium heat until meat is no longer pink and vegetables are tender; drain. Add the mushrooms; cook for 2 minutes.
  2. Stir in the tomatoes, tomato paste, water, bay leaf, sugar, salt, basil, oregano and pepper. Bring to a boil. Reduce heat; cover and simmer for 45 minutes, stirring often. Discard bay leaf. Serve sauce over spaghetti. Sprinkle with Parmesan cheese. Yield: 4 cups.
Originally published as Hearty Homemade Spaghetti Sauce in Cooking for 2 Spring 2007, p37

Medium-Bodied Red Wine

Enjoy this recipe with a medium-bodied red wine such as Chianti, Sangiovese, Malbec or Zinfandel.

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Reviewed Nov. 10, 2015

"I quadrupled this recipe, making 3 small changes..n 1 major.. substituting sweet italian sausage for gound beef...1 cup chardonnay for water (was out of favorite dry white wine..pinot grigio..), used equal parts yellow, red, n orange bell peppers (don't like green) and used my fresh basil n cuban oregano instead of dried and added 2 tbs of fresh flat leaf parsley.....WAS AWESOME!!!!! if I do say so. Made enough to freeze several batches for future use. Served over cheese stuffed ravioli n made beer bread while it was simmering."

Reviewed May. 24, 2011

"this is the recipe I use when making

sauce for 2 .very good"

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