Big-Batch Spaghetti Sauce

Total Time

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


38 servings (1 cup each)

Updated: Oct. 21, 2022
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


  • 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


  1. 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.
  2. 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.
  3. 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.

Nutrition Facts

1 cup: 268 calories, 14g fat (5g saturated fat), 50mg cholesterol, 617mg sodium, 17g carbohydrate (10g sugars, 4g fiber), 20g protein.

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