Stamp-of-Approval Spaghetti Sauce Recipe
Stamp-of-Approval Spaghetti Sauce Recipe photo by Taste of Home

Stamp-of-Approval Spaghetti Sauce Recipe

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4.5 94 96
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My father is very opinionated, especially about food. This recipe received his almost unreachable stamp of approval. I have yet to hear a disagreement from anyone who has tried it! —Melissa Taylor, Higley, Arizona
TOTAL TIME: Prep: 30 min. Cook: 8 hours
MAKES:12 servings
TOTAL TIME: Prep: 30 min. Cook: 8 hours
MAKES: 12 servings


  • 2 pounds ground beef
  • 3/4 pound bulk Italian sausage
  • 4 medium onions, finely chopped
  • 8 garlic cloves, minced
  • 4 cans (14-1/2 ounces each) diced tomatoes, undrained
  • 4 cans (6 ounces each) tomato paste
  • 1/2 cup water
  • 1/4 cup sugar
  • 1/4 cup Worcestershire sauce
  • 1 tablespoon canola oil
  • 1/4 cup minced fresh parsley
  • 2 tablespoons minced fresh basil or 2 teaspoons dried basil
  • 1 tablespoon minced fresh oregano or 1 teaspoon dried oregano
  • 4 bay leaves
  • 1 teaspoon rubbed sage
  • 1/2 teaspoon salt
  • 1/2 teaspoon dried marjoram
  • 1/2 teaspoon pepper
  • Hot cooked spaghetti

Nutritional Facts

1 cup: 298 calories, 12g fat (4g saturated fat), 48mg cholesterol, 557mg sodium, 30g carbohydrate (21g sugars, 7g fiber), 20g protein Diabetic Exchanges:2 lean meat, 4 vegetable 2 fat


  1. In a Dutch oven, cook the beef, sausage, onions and garlic over medium heat until meat is no longer pink; drain.
  2. Transfer to a 5-qt. slow cooker. Stir in the tomatoes, tomato paste, water, sugar, Worcestershire sauce, oil and seasonings.
  3. Cover and cook on low for 8-10 hours. Discard bay leaves. Serve with spaghetti.
    Freeze option: Cool before placing in a freezer container. Cover and freeze for up to 3 months.Thaw in the refrigerator overnight. Place in a large saucepan; heat through, stirring occasionally. Serve with spaghetti.
    Yield: 12 servings (3 quarts).
Originally published as Stamp-of-Approval Spaghetti Sauce in Taste of Home February/March 2009, p16

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 Mar. 28, 2016

"Very good sauce. I cut the recipe in half and put it in a 3-quart slow cooker for about 6 hours. Came out great!"

Reviewed Mar. 1, 2016

"Sounds so good. If I were to change anything about it, I would add some sliced button mushrooms."

Reviewed Feb. 7, 2016

"This recipe is the best!!! My husband said to throw out all my other recipes. This one can't be beat!!!!!!"

Reviewed Jan. 28, 2016

"Canola oil is a GMO product. Use instead organic extra virgin olive oil."

Reviewed Jan. 27, 2016

"For my taste, I would make this w/out the sausage and all hamburger, To: shereeder: To CAN this I would eliminate the meat. Meat can be added as you make each meal. I have done this In the past w/another sauce recipe. Hope this helps."

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