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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.
  • Total Time
    Prep: 20 min. Cook: 1 hour
  • Makes
    25 servings (about 3/4 cup meat sauce with 3/4 cup spaghetti)


  • 5 pounds ground beef
  • 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.
Nutrition Facts
3/4 cup: 458 calories, 9g fat (4g saturated fat), 44mg cholesterol, 1348mg sodium, 66g carbohydrate (10g sugars, 3g fiber), 26g protein.

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Average Rating:
  • ChrisSinc
    Jan 6, 2014

    This is 'Restaurant Quality'. I did a couple of tweaks: added more seasonings (pepper, oregano, basil, garlic) & used 4 of each crushed & diced tomatoes.

  • mcree111
    Jan 14, 2013

    No comment left