My mother used to spend all day making spaghetti sauce. She would start it that morning, (after a cup of joe and a smoke) and simmered it for hours. The whole house would smell wonderful and we couldn't wait to eat it. This recipe has been added to over the years and makes the best sauce ever!


Ingredients –
2 Quarts Diced Tomatoes
1 Quart Whole Tomatoes
2 Quart Tomato Sauce
1 Quart Crushed Tomatoes
1 pint Tomato Paste
4-5 Fresh Tomatoes
2 heads Garlic, peeled, chopped and pressed
2-3 large Onions, chopped
2-3 Green Peppers, chopped
1 large Celery Bunch, chopped
4 pounds Lean Ground Beef
Fresh Mushrooms
2 tablespoons Virgin Olive Oil
1/4 teaspoon Basil
1/4 teaspoon Oregano
pinch Cayenne
pinch Red Pepper Flakes
pinch White Pepper
pinch Celery Seed
pinch Rosemary
pinch Thyme
pinch Garlic Powder
pinch Ground Sage
pinch Turmeric


Add garlic, onions, green pepper, celery, cayenne, red pepper flakes, white pepper, celery seed, rosemary, thyme, garlic powder, ground sage, turmeric to large deep skillet.

Add olive oil and simmer over medium heat until tender.Drain off excess liquid. Move vegetables from skillet to stockpot. Add diced tomatoes, whole tomatoes, tomato sauce, and crushed tomatoes.

Brown ground beef. Drain off excess fat.Drain meat and add to sauce pot. Turn up heat and simmer just below boil one hour. Turn heat down to low. Simmer several hours.
Add mushrooms 30 minutes before serving.

Posted @ Designs by Gollum

5 Responses
  1. Joyce Says:

    I like the addition of the peppers and also the hot pepper flakes. I like it spicy:)

  2. Mary Says:

    This sounds wonderful. I'll have to freeze some of it, but I never mind if the sauce is good. Yours sounds great.

  3. ButterYum Says:

    Looks absolutely delish!


  4. Homemade spaghetti sauce and not from a can. This is a must try in my book.

  5. Red Says:

    Thanks everyone for the comments. Mary, it freezes very well! We freeze about half in two containers.

    have a forking it day!