- 2 pounds ground beef
- 3/4 pound Johnsonville® Ground Mild 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.
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).
Reviews forStamp-of-Approval Spaghetti Sauce
"I found that all the comments for this recipe were very helpful, I read them all and went from there. Awesome thank you ??"
"ditto what Susan said"
"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"
"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."
"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."
"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!"
"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."
"excellent recipe!! My grandkids love it! It makes plenty to freeze also. Have made it several times and always enjoyed!"
"This was very good! You need to taste half way through. I wound up adding 2 T of Italian seasoning."
"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!"