Stamp-of-Approval Spaghetti Sauce Recipe

4.5 98 100
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 98 100
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 8-10 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.
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.

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  • 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.
  3. Cover and cook on low for 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.
    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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Reviews forStamp-of-Approval Spaghetti Sauce

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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."

MY REVIEW
j29cjoy User ID: 3525520 243394
Reviewed Feb. 7, 2016

"This recipe is the best!!! My husband said to throw out all my other recipes. This one can't be beat!!!!!!"

MY REVIEW
redmm97 User ID: 7278824 242712
Reviewed Jan. 28, 2016

"Canola oil is a GMO product. Use instead organic extra virgin olive oil."

MY REVIEW
tsuop User ID: 6274346 242671
Reviewed Jan. 27, 2016

"For my taste, I would make this w/out the sausage and all hamburger, To: shereeder: To CAN this I would eliminate the meat. Meat can be added as you make each meal. I have done this In the past w/another sauce recipe. Hope this helps."

MY REVIEW
isthisabadjoke User ID: 6305392 242669
Reviewed Jan. 27, 2016

"Any recipe that cooks this long doesn't need the sugar to offset the acidic tomato taste. The slow cooking with the meat and other spices eliminates that problem. Even a two or three hour simmer will do the same."

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