Spicy Spaghetti Sauce Recipe

5 3 3
Spicy Spaghetti Sauce Recipe
Spicy Spaghetti Sauce Recipe photo by Taste of Home
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Spicy Spaghetti Sauce Recipe

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5 3 3
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I appreciate the fact that this hearty pasta sauce is quick to assemble and cooks in just a few hours. My husband and I have our hands full raising two children and 25,000 game birds on our farm.
MAKES:
6 servings
TOTAL TIME:
Prep: 30 min. Cook: 2-1/2 hours
MAKES:
6 servings
TOTAL TIME:
Prep: 30 min. Cook: 2-1/2 hours

Ingredients

  • 1 pound ground beef
  • 1 large onion, chopped
  • 1 can (46 ounces) tomato juice
  • 1 can (12 ounces) tomato paste
  • 1 can (4 ounces) mushroom stems and pieces, drained
  • 2 tablespoons minced fresh parsley
  • 1 tablespoon garlic salt
  • 1 tablespoon dried basil
  • 2 teaspoons sugar
  • 2 teaspoons dried oregano
  • 1/4 to 1/2 teaspoon crushed red pepper flakes
  • 3 bay leaves
  • Hot cooked spaghetti
  • Shredded Parmesan cheese, optional

Directions

In a Dutch oven, cook the beef and onion over medium heat until meat is no longer pink; drain. Stir in the tomato juice, tomato paste, mushrooms and seasonings; bring to a boil.
Reduce heat; simmer, uncovered, for 2-1/2 hours, stirring occasionally. Discard bay leaves. Serve over the spaghetti with Parmesan cheese if desired. Yield: 6-1/2 cups.
Originally published as Spicy Spaghetti Sauce in Country Woman September/October 2004, p31

  • 1 pound ground beef
  • 1 large onion, chopped
  • 1 can (46 ounces) tomato juice
  • 1 can (12 ounces) tomato paste
  • 1 can (4 ounces) mushroom stems and pieces, drained
  • 2 tablespoons minced fresh parsley
  • 1 tablespoon garlic salt
  • 1 tablespoon dried basil
  • 2 teaspoons sugar
  • 2 teaspoons dried oregano
  • 1/4 to 1/2 teaspoon crushed red pepper flakes
  • 3 bay leaves
  • Hot cooked spaghetti
  • Shredded Parmesan cheese, optional
  1. In a Dutch oven, cook the beef and onion over medium heat until meat is no longer pink; drain. Stir in the tomato juice, tomato paste, mushrooms and seasonings; bring to a boil.
  2. Reduce heat; simmer, uncovered, for 2-1/2 hours, stirring occasionally. Discard bay leaves. Serve over the spaghetti with Parmesan cheese if desired. Yield: 6-1/2 cups.
Originally published as Spicy Spaghetti Sauce in Country Woman September/October 2004, p31

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jetluvs2cook User ID: 1675049 253462
Reviewed Aug. 31, 2016

"easy to make and very tasty!!!"

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laurieenglish User ID: 4225738 136071
Reviewed Jan. 23, 2013

"yummy"

MY REVIEW
[email protected] User ID: 1579968 142026
Reviewed Sep. 7, 2012

"I've been making this for years and my Family loves it. It makes a lot and it's just my husband and I now but it freezes well so we get to enjoy it for several meals."

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