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.
Nutrition Facts1 cup: 335 calories, 16g fat (5g saturated fat), 62mg cholesterol, 622mg sodium, 27g carbohydrate (16g sugars, 5g fiber), 22g protein.
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!
May 4, 2017
I must of lost my taste buds. All those 5 star reviews and all it was is a sweet tomato sauce. No flavor for us. Made it exactly as written. Needs a lot of herbs, spices and red pepper flakes. Can't say that I would make it again. So sad, I was hoping for more and it just didn't happen. Sorry.
Apr 8, 2017
excellent recipe!! My grandkids love it! It makes plenty to freeze also. Have made it several times and always enjoyed!
Sep 7, 2016
This was very good! You need to taste half way through. I wound up adding 2 T of Italian seasoning.