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Hearty Spaghetti

 Hearty Spaghetti
Field editor Julia Livingston of Frostproof, Florida sent the recipe for this spaghetti that feeds a crowd. For easy transport, assemble pasta and sauce in an insulated carrier.
25 ServingsPrep: 20 min. Cook: 1 hour


  • 5 pounds ground turkey or beef
    With Johnsonville Italian Sausage.

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  • 5 medium onions, chopped
  • 1 bunch celery, chopped
  • 8 cans (14-1/2 ounces each) diced tomatoes, drained
  • 2 cans (6 ounces each) tomato paste
  • 1 cup Worcestershire sauce
  • 1/2 cup sugar
  • 4 tablespoons salt
  • 4 pounds uncooked spaghetti


  • In two large Dutch ovens or soup kettles, cook the beef, onions and
  • celery over medium heat until meat is no longer pink; drain. Stir in
  • the tomatoes, tomato paste, Worcestershire sauce, sugar and salt.
  • Bring to a boil. Reduce heat; cover and simmer for 1 hour, stirring
  • occasionally.
  • Cook spaghetti according to package directions; drain. Serve with
  • meat sauce. Yield: 25 servings (about 3/4 cup meat sauce with 3/4
  • cup spaghetti).
Nutritional Facts: 1 serving (3/4 cup) equals 458 calories, 9 g fat (4 g saturated fat), 44 mg cholesterol, 1,348 mg sodium, 66 g carbohydrate, 3 g fiber, 26 g protein.

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Hearty Spaghetti (continued)

Wine: Full-Bodied Red Wine: Enjoy this recipe with a full-bodied red wine such as Cabernet Sauvignon, Merlot or Syrah.