Stamp-of-Approval Spaghetti Sauce Recipe

4.5 102 102
Stamp-of-Approval Spaghetti Sauce Recipe
Stamp-of-Approval Spaghetti Sauce Recipe photo by Taste of Home
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Stamp-of-Approval Spaghetti Sauce Recipe

Read Reviews
4.5 102 102
Publisher Photo
My father is very opinionated, especially about food. This recipe received his almost unreachable stamp of approval. I have yet to hear a disagreement from anyone who has tried it! —Melissa Taylor, Higley, Arizona
MAKES:
12 servings
TOTAL TIME:
Prep: 30 min. Cook: 8 hours
MAKES:
12 servings
TOTAL TIME:
Prep: 30 min. Cook: 8 hours

Ingredients

  • 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

Directions

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. Cover and cook on low for 8 hours. Discard bay leaves. Serve with spaghetti. Yield: 12 servings (3 quarts).
Originally published as Stamp-of-Approval Spaghetti Sauce in Taste of Home February/March 2009, p16

Nutritional Facts

1 cup: 335 calories, 16g fat (5g saturated fat), 62mg cholesterol, 622mg sodium, 27g carbohydrate (16g sugars, 5g fiber), 22g protein.

  • 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
  1. In a Dutch oven, cook the beef, sausage, onions and garlic over medium heat until meat is no longer pink; drain.
  2. Transfer to a 5-qt. slow cooker. Stir in the tomatoes, tomato paste, water, sugar, Worcestershire sauce, oil and seasonings. Cover and cook on low for 8 hours. Discard bay leaves. Serve with spaghetti. Yield: 12 servings (3 quarts).
Originally published as Stamp-of-Approval Spaghetti Sauce in Taste of Home February/March 2009, p16

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MY REVIEW
harveena User ID: 361795 278983
Reviewed 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."

MY REVIEW
Jodyand joe User ID: 4832014 277704
Reviewed 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!"

MY REVIEW
Psalm127-3 User ID: 7749892 277601
Reviewed Nov. 11, 2017

"thanks for posting this recipe. I I don't like sausage husband does though."

MY REVIEW
MizL User ID: 7093378 277586
Reviewed Nov. 10, 2017

"While I agree using the slow cooker uses less electricity, I make my sauce in the same dutch oven used to brown the meats. After all the ingredients have been added, I place the dutch oven in my stove oven at 325 degrees for 3 hours. It is delicious and there is one less pot to clean. And you have not taken away from your usable counter space. Also, why not just use dried Italian seasoning in place of the marjoram, oregano, and basil? Unless you have a kitchen herb garden, it is very expensive to purchase these fresh and use such a small amount. Just a thought."

MY REVIEW
KathyCooks1943 User ID: 8651526 265529
Reviewed 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."

MY REVIEW
quiltpinky1 User ID: 870678 264454
Reviewed Apr. 8, 2017

"excellent recipe!! My grandkids love it! It makes plenty to freeze also. Have made it several times and always enjoyed!"

MY REVIEW
s.keeper User ID: 7380142 253818
Reviewed Sep. 7, 2016

"This was very good! You need to taste half way through. I wound up adding 2 T of Italian seasoning."

MY REVIEW
angela32 User ID: 3084463 251958
Reviewed Jul. 28, 2016

"I swap out the canola oil, for olive oil and the plain canned tomatoes with fire roasted. I also add red pepper flakes, because we like it a bit spicy. It is great as is though! I have made it both ways!"

MY REVIEW
dschultz01 User ID: 1076910 246181
Reviewed Mar. 28, 2016

"Very good sauce. I cut the recipe in half and put it in a 3-quart slow cooker for about 6 hours. Came out great!"

MY REVIEW
badger.7158 User ID: 8704837 244722
Reviewed Mar. 1, 2016

"Sounds so good. If I were to change anything about it, I would add some sliced button mushrooms."

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