Stamp-of-Approval Spaghetti Sauce
Total TimePrep: 30 min. Cook: 8 hours
Makes12 servings (3 quarts)
- 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
- In a Dutch oven, cook the beef, sausage, onions and garlic over medium heat until meat is no longer pink; drain.
- Transfer to a 5-qt. slow cooker. Stir in the tomatoes, tomato paste, water, sugar, Worcestershire sauce, oil and seasonings.
- Cook, covered, on low 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.
Spaghetti Sauce Tips
What is the difference between spaghetti sauce and marinara sauce?Traditionally, marinara sauce is quick, simple and made with just a handful of ingredients. Spaghetti sauce, on the other hand, is more complex. It can feature meat, vegetables and a wide variety of seasonings.
What is the best spaghetti sauce?If you don’t have time to make homemade spaghetti sauce, a store-bought version will work in a pinch. We tested 11 different brands and liked this one the best.
What pasta shapes go best with this sauce?While spaghetti is the obvious choice, most long pasta noodles will work well. Feel free to open up a box of linguine, fettuccine, pappardelle or any other noodle that will hold up to this hearty spaghetti sauce recipe.
Nutrition Facts1 cup: 335 calories, 16g fat (5g saturated fat), 62mg cholesterol, 622mg sodium, 27g carbohydrate (16g sugars, 5g fiber), 22g protein.
Dec 28, 2019
A rich and hearty sauce! Next time I would cut back on the sugar as it was a bit sweet for us, but that is just personal preference. This makes a wonderful spaghetti sauce!
Nov 12, 2019
So I don't really get to rate stars based on the original since I deviated, but, here goes: I added only2 tomato paste cans because we like a thinner sauce. I found two big cans of San Marzano whole peeled tomatoes in my pantry. I didn't have all those great fresh herbs and I couldn't afford anyway. I have Italian Seasoning in a jar and dried parsley in my icebox. No sugar and added Merlot. Did everything the same except it took one hour one high and three hours on low on my old crockpot. Looks like I made many changes to this great recipe, but I have to thank the original recipe provider for giving me the basis (and really good) foundation for making a spaghetti sauce in a crockpot for the first time in my 60 years. I'm keeping this one forever because of its adaptability, budget versus restaurant costs, pull it out of the freezer handiness, and just because it's a winner.
Oct 14, 2019
I didn't use sausage, though I'm sure it would be tasty. I used 2 lbs. 85/15 gr. beef and drained well. I used a large crushed tomato can and two 15 oz. tomato sauce cans. First I diced a large sweet onion, crushed 5 garlic cloves and diced a jar of fire-roasted red peppers. I used all the spices from this recipe , except the sugar and the bay leaves. I added about 1/4 c. Olive Oil and sauteed the spices and vegetables (without the tomatoes) on low heat. I added a large jar of mushroom pieces, the tomatoes and the drained beef. I covered the skillet and let the sauce simmer, stirring occasionally, for 35 to 45 mins. The result was a mildly sweet, very flavorful thick sauce. After 3 helpings, my husband gave it 5 stars. I attribute the tasty flavor to my use of the spices in your "Stamp of Approval" Spaghetti Sauce. Thanks Taste of Home!
Aug 4, 2019
This is an excellent recipe, almost identical to the one my great-aunt Madeline DiGiovanni (born in 1895, one year after her parents arrived from Italy) made for our family and taught me to make. We didn't use Italian sausage because it doesn't agree with me, and she usually didn't use Worcestershire or marjoram. And cooked it for a good long time, although maybe not for 8 hours. Our whole family, including grandparents and 2nd and 3rd cousins, all grew up eating sweet sauces. It's how my great-aunt's mother and other relatives cooked, straight from Italy (probably Sicily, but I'm not sure). Just like any other place, even people in the same region may have different ways of cooking. She also never used any type of wine in her cooking, although I've seen it in recipes from so many others. This tastes like home to me-- it is wonderful! (And also, salt and pepper are usually a given, aren't they? Does anyone who's cooked for more than a couple of years really need to be told to add "salt and pepper to taste"?
Mar 31, 2018
My Father died before I was one year old; Grand Father took over. -20 sitting on the porch discussing 'To night you shall have ...' My first child ... tucked in my down coat, colder than hell,snow falling. Small face peaking out: "Tonight we shall make ..."
Feb 26, 2018
I found that all the comments for this recipe were very helpful, I read them all and went from there. Awesome thank you ??
Feb 23, 2018
I agree somewhat with Susan the fresher the ingredients the better.i have been cooking Italian cuisine for sixty five years...and am not of Italian origin.Sauces vary from north to south of Italy.The use of so much tomato paste is vert Southern and makes the sauce too sweet.Best to use Italian sausage,though Bolognese does not use sausage.No reason to cook for eight hours..two or three.herbs are essential,but a jumble of several merely confuses the sauce...and where is the red wine....absolutely necessary. Best to use canned Marzano tomatoes and crush by hand.So e much sauce as the recipe indicates would encourage freezing in smaller quantity freezer bags. Yes,salt and pepper are essential to taste. My best to all, Gianetta
Feb 23, 2018
I am Italian- American. Eliminate the sage, oregano, marjoram, sugar and Worcestershire sauce and replace with a large handful of fresh basil. Use crushed tomatoes instead of diced. 1-1/2 lbs. of Italian sweet sausage meat. Must add more salt, keep tasting until you reach the level of flavor....brown your onion garlic and meat in OLIVE OIL, remove garlic cloves ,add tomatoes, water, salt and fresh basil. Stir. Bring to boil ,simmer for about an hour and there is a good chance you will have a great Bolognese Sauce.
Dec 9, 2017
Prepared this in my Instant Pot, used the slow cooker function and then used the pressure cooker for about 15 minutes. The family loved it. Will be making this again.
Nov 13, 2017
Awesome recipe! I used home canned tomatoes two quart jars and one pound ground meat and one pound sausage as that is what I had on hand. We grow fresh herbs on the counter so that was handy. But it did make too much for my slow cooker; I guess it isn't a 5 quart but a four!