Mom's Hearty Spaghetti Recipe
Mom's Hearty Spaghetti Recipe photo by Taste of Home
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Mom's Hearty Spaghetti Recipe

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Flavored with Italian sausage and dotted with tender meatballs, the savory from-scratch sauce made this dish one of my mom's most-requested. We five kids were always thrilled to hear it was on the menu. -Grace Yaskovic, Branchville, New Jersey
TOTAL TIME: Prep: 30 min. Cook: 2 hours
MAKES:8 servings
TOTAL TIME: Prep: 30 min. Cook: 2 hours
MAKES: 8 servings


  • 1 egg
  • 1/4 cup milk
  • 1 cup soft bread crumbs
  • 1/2 teaspoon salt
  • 1/2 teaspoon garlic powder
  • 1/2 teaspoon minced fresh parsley
  • 1 pound ground beef
  • SAUCE:
  • 1 pound Italian sausage links, cut into 2-inch pieces
  • 1 large onion, chopped
  • 1 medium green pepper, chopped
  • 2 cans (28 ounces each) diced tomatoes, drained
  • 2 cans (8 ounces each) tomato sauce
  • 1 can (14-1/2 ounces) beef broth
  • 1 can (6 ounces) tomato paste
  • 2 garlic cloves, minced
  • 2 teaspoons each dried basil, oregano and parsley flakes
  • 2 teaspoons sugar
  • Salt and pepper to taste
  • Hot cooked spaghetti
  • Grated Parmesan cheese


  1. In a bowl, combine the first six ingredients. add beef and mix well. Shape into eight meatballs. Brown in a Dutch oven over medium heat; drain and set meatballs aside.
  2. In the same pan, cook sausage, onion and green pepper until vegetables are tender; drain. Add the tomatoes, tomato sauce, broth, tomato paste, garlic and seasonings. Add meatballs; stir gently. Bring to a boil. Reduce heat; cover and simmer for 2-3 hours. Serve over spaghetti; sprinkle with Parmesan cheese. Yield: 8 servings.
Originally published as Mom's Hearty Spaghetti in Taste of Home June/July 2000, p35

Medium-Bodied Red Wine

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

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Mamacheese2004 User ID: 2528734 248093
Reviewed May. 11, 2016

"This dish is absolutely delicious! I did change just a few minor things. I didn't brown the meatballs in a pan. Instead I browned them in the oven. It was a lot easier that way. I also made my meatballs pretty good sized, but apparently smaller than the recipe wanted me to, in which case I had more meatballs than just 8, which was ok by me! I also used ground Italian sausage in place of the links. Easy to put together, and worth the wait on the cook time. It's even better as left overs."

jadebabe User ID: 3061074 23331
Reviewed Jun. 5, 2012

"My family loves it. As a matter of fact when I made it and I had the exhaust fan on, my neighbor was cutting his grass. He said he felt like he had to come over for some. I told him he should have, I had plenty."

kshea User ID: 2698812 203630
Reviewed May. 25, 2012

"Been making this for years. Sometimes I add more seasonings. Great!"

rustedgold1 User ID: 3141438 79665
Reviewed Aug. 23, 2010

"I have been making this sauce since I found it printed in my Taste of Home mag. It has excellent flavor and comes out great every time I make it!"

MY REVIEW User ID: 2545920 70016
Reviewed Jun. 1, 2010

"This is my family's favorite spaghetti. I have made it several times and will continue to do so."

coyl User ID: 1487004 53431
Reviewed Feb. 10, 2010

"This is wonderful! the meatballs just melt in you mouth....wasn't crazy about the italian sausage (not my favorite) but i would make more meatballs with the sauce instead... great recipe!!!!"

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