I’m sure you’re quite familiar with rushed recipes! Tonight I tried this spaghetti sauce and it turned out bitter, what did I do wrong? Yes, I have! This comment is long over due as I’ve been making this sauce for a few years now. I’m so happy to have all of this homemade meat sauce to freeze!! I loved the flavor. Yes, I seed and core and stem the pepper. I love your site. Not that I haven’t made some interesting things simply to use up leftover paste, but still. It’s now all sitting in the crockpot on high…. Those are the only changes I made and quite frankly I would not change a thing , though certainly would add the mushrooms next time and make  a full recipe. I am not Italian but live in community with lots of wonderful Italian cooks who could not believe I didn’t make my own sauce. I stuck it in a crockpot for 4 hours (after I sauteed the onions, garlic, and meat & peppers). I am so happy I found your blog… I have been using your recipes and my picky family has been very pleased. Going forward,  we are not mushroom lovers so left them out and the sauce was still fantastic. The best Spaghetti Sauce made from scratch with simple ingredients. Thank you Thank you for such delicious recipes! There are several ways that we find Blue Ribbon recipes: Our very own Test Kitchen reviews and prepares a large sampling of promising recipes. Is this how it should be at the beginning? It’s the best! I have tried a ton of recipes, and I can sleep tonight knowing I finally have a winner. And, do I let it simmer covered or uncovered? While I was checking on different recipes, I came across your sauce recipe. Freezes super well! I TRIED every restaurant, HAVE NOT FOUND GOOD SAUCE yet. And we had two quarts left over, so I froze them (separately) and used one quart with a 16-oz package of spaghetti noodles today and it was the perfect amount of sauce to noodles. Made it for dinner last night, left out the mushrooms and pepper as I didn’t have one but added a can of purée red kidney beans and a bunch of spinach! Other than that, I did everything as prescribed – and it was fantastic!!! I’ll have to keep an eye out for those packets. I just really love to can those two things because I’m lazy and hate that extra step when I’m cooking! Made this recipe last night and loved it! Everyone loved it! Been making home made sauce for my little girl (various ways, testing stove top, slow cooker, a combination and different recipes from all over the web). (We are going to do it this way from now on:) ) Big hit with the family also. There are a lot of nutritional calculators online if you do a quick google search that can calculate the nutrition for you. Thanks, Jill! Might be the brand of balsamic vinegar or even canned tomatoes you are using. It doesn’t need it. Thank you for this easy delicious recipe . My son is picky but I refuse to cook without flavor, so I throw the onions and mushrooms into the food processor along with the red pepper and he is non the wiser. Christina – I like to puree it for the flavor it adds and I like that it is smooth without the extra texture. It was a huge hit! Thanks so much for this wonderful blog!!!! Thank you so much for sharing this. I think you can probably use minced garlic from a jar – try a tablespoon and see how that goes. Hi Edie – I know there are a lot of high end balsamic vinegars out there but I almost always use the brand they sell at Costco. Would I be able to make this and can it in a pressure canner and store it for awhile? Oops-just made it for the first time and didn’t wait to add the balsamic. My kids had stopped eating jarred pasta sauce but I missed spaghetti sauce. I’m so glad you liked this spaghetti sauce. Love this! I love your homemade sauce and I have been using it quite a bit! refrigerator biscuits (I use Grand's butter tasting) 1 pkg. And- I made your breadsticks to go along with it. Or should I just stick to freezing regardless? In addition, I’ve also included a slow cooker variation to the notes of the recipe, because many a Sunday, the aroma of rich, flavorful homemade spaghetti sauce is exactly what we want to come home to. I love this sauce! My husband loves this sauce and does not want me changing a thing. The 2nd time i roasted the red pepper on the stove then blended it into the sauce, and i simmered the sauce on the stove top. Hmm… I made this yesterday and thought it was good but I feel like I need to tweak it to suit our individual tastes…Hubby thought it had a lil’ too much oregano. Hi Julie – thanks for your review(s). I’ve been cooking for over 30yrs; 1 always-hungry husband and 3 now grown children and this is the best spaghetti sauce I’ve ever made. Thanks for many wonderful recipes! My grandkids keep running into the kitchen asking when will dinner be ready? Made this for supper tonight. SO good! Do I just simmer it a little linger to evaporate the excess liquid? There isn’t a strong mushroom flavor – just a hearty texture and hint of meatiness. can I use only fresh garden tomatoes? Heat oil in a large nonstick skillet. I didn’t have all the ingredients and tweaked it a little bit to use what I had at home. Made this according to recipe and husband who is meat eater said that this was superb! Do I leave the lid on or off during simmering? Your neighbors are lucky to have you! SO yummy! Since it’s just my husband and myself I freeze it. I’ve tried a couple homemade sauce recipes and nothing has really stood out,  so I’m hoping this will be the one!! I love making the sauce, and know I can freeze it. We still have plenty to eat plus leftovers! I have a deep love for spaghetti… but I always use the sauce in a jar and just add stuff to it. Discover (and save!) Thank you! Looking forward to enjoying it through the winter! Wanted to say hi while I had this window open. When I started adding spices I just added everything else in… “Even the balsamic vinegar”!!!! Then I let the kids choose what sauce they want. It’s perfect. I used 3 cans of diced tomatoes, minced garlic (in the jar), 2 beef boullon cubes (didn’t have any broth in the can), brown sugar, salt, pepper, oregano, basil and my husband added a little bit of regular sugar. Great point and I meant to add that to the note. It really irks me too, because my sauce is really fantastic and everyone loves it, but when I add ground beef it just ruins it, and I love having beef in my sauce. Thank you for the great recipe! Thanks Mel, Hey Mel! Geoff – I always add the balsamic to the whole batch and then freeze. Too sweet and rich after the balsamic vinegar. Its magnifique! What a yummy sauce!! I made this sauce twice and it came out wonderful each time. I did not do the vinegar or the beef broth. Can you email me back with the answers? I’m happy you’ve found “the one!”. I really love Mrs Wages sauce packets. And, instead of the 1 and 1/2 cups of beef broth, I added 1 cup of beef broth and 1/2 cup red wine. You have finally convinced me! I had this spaghetti sauce in Missouri at the Lake of the Ozarks and have tried hundreds of recipes looking for it. This sounds wonderful! Do you happen to have a yummy spaghetti sauce recipe that uses fresh tomatoes? It wouldn’t be shelf stable unless it was canned according to the official ‘canning rules’ – so if you want to make large batches, I’d encourage freezing or figuring out how it will can (I believe others have left comments above saying they’ve canned it). Tried it with and without the balsamic. The second time, I used 1 lp ground beef and 1 pound ground Italian sausage. I loved the pureed bell pepper in it. Make sure to pressure can at 10 lbs for 1 hour and 15 minutes. This sauce was amazing. My family LOVED this! I just made another double batch. Love, love, love this recipe. Hands down the BEST spaghetti sauce I’ve ever made! I will say that I don’t think a full batch of this will fit in the popular 6-quart Instant Pot so you might want to halve it for pressure cooker safety. Made this last night using a trick I found on Cooks Country. I used it in lasagna the last time and got a thumbs up from my husband. I add the balsamic vinegar 15 minutes before serving. I substituted fresh tomatoes and this sauce was really good! 1. Thanks for posting….. I didn’t have any basil or bay leaves. https://www.yummly.com/recipes/spaghetti-with-white-sauce-pasta I made it for my first-generation Italian grandparents and they both said it was the best sauce they’d ever had – and my grandparents are NOT ones to flatter or give compliments lightly! Mmmm my kitchen smells amazing. If we don’t have dried basil or dried thyme, can we use Italian seasoning instead? Create bountiful outdoor winter arrangements with a little help from Mother Nature. I’ve made this twice now – I just finished a batch tonight. I also used red & yellow bell pepper and added about double the brown sugar. Tell your 9-year old he/she is the smartest kid ever! Also, can I use minced garlic in a jar? I also drained the fat before I added the flour. I never remember to add the balsamic vinegar at the end, but either way it’s awesome. I leave out the meat (because I have some young children who would be vegetarian if I let them), use a #10 can of crushed tomatoes from Costco, and leave everything the same except I increase the spices by a third and throw in an extra bell pepper (my favorite veggie). Know it is small amount but never used it in sauce. Very versatile and forgiving! Making this now, 12:40 PM on 5-17-19. I also substituted the meat for spicey sausage. I have been making this sauce since you originally posted it. It’s a really easy recipe. However, we both thought the taste was richer after I added the vinegar. Truly tasted like restaurant spaghetti, would recommend 100% to anyone…many thanks!!! Posted by Debs Blue Ribbon Recipes at 11:08 AM. For example, I LOVE vegetable soup and occasionally I will add ground beef or Turkey. This has been my go-to spaghetti sauce recipe for years! This is my go-to site for all things FOOD. Thanks, Anona! Have you made this recipe without the beef cooked in? Those looking for authentic Italian may be disappointed, others may love it as the positive reviews confirm. It can simmer for 2-3 hours (very low heat) with good results, especially if you want a super thick, flavorful sauce. It was wonderful. Savory Spaghetti Sauce Recipe: How to Make It | Taste of Home Everyone who eats it raves about it and wants the recipe. Thanks for what sounds like a awesome spaghetti sauce! Wow- this was SO incredible! I appreciate you . Hi! https://www.allrecipes.com/recipe/158140/spaghetti-sauce-with-ground-beef This recipe is superb, even satisfied my hard to please husband. Thank you. It does make a ton, so there is plenty to spare for the freezer and leftovers. I’m shouting and celebrating because dinner is routinely a difficult experience (I.e. I made it with puréed tomatoes instead of crushed because that’s what I had. Is that the best way to do it? I left a good amount of headspace, since I plan to freeze them. We LOVE this sauce. Have tried several recipes which were okay, but nothing like this. After reading the reviews I thought it would be best to not add it. It is soooo good! Fall spices are the all-star of the spice rack right now. Hi Mel – I just have to tell you how much I love your spaghetti sauce recipe! Truly the best there is! I browned the meat with onion separately and added it to the rest of the sauce + veggies after pureeing that with my immersion blender, then simmered for an hour. I made it exactly like the said and my family and friends just devoured it. I made this last night and love it. We paired it with your garlic breadsticks (husband’s favorite bread) and everyone is happy. It looks amAAAzing! Keep stirring and do not let the sauce burn. Yardley Crew – wow, thanks for the referrals! After eating this sauce I will never use jarred sauce again!! I’m thinking lasagna is in my near future! Also I don’t eat pasta but felt the need to scoop myself a scoop for dinner, it was just that yummy, not to pass up! Thank you for a great recipe! The best sauce recipe!! Mel, you’re an angel. I’m waiting for the canning recipe also!! Yes, you can use fresh garden tomatoes, but I would recommend peeling them first. So good! Thank you! This looks delicious! Thank you for your hard work! I can’t wait to make it again and freeze it for easy dinners . I’m hoping after all that it turns out . Back to the tried and true original I went! Barbi – thanks for letting me know you like this spaghetti sauce! Thank you so much, Sara! I haven’t made homemade sauce in over 20 years and I’m here to tell you that this is by far the best sauce I’ve ever tasted or made. I am going to assume off til I hear otherwise, I usually leave it off or partially covered. I was hoping to add a litttle sweetness that I might have gotten from the red pepper. I absolutely LOVE your site! I’m tempted to serve without the pasta and eat it by the bowlful….it’s that good!! I’d like to try it with white sugar  instead of brown. This receipe is absolutely delicious!! Thank you so much! I got six cups sauce from my batch. , Rushed during my trial run of this tantalizing meat sauce (and admittedly distracted by both a toddler, a husband leaving for work, and leftover red pepper slices I immediately decided should be breakfast), I accidentally added the balsamic right along with the rest of the ingredients. Hi Jenny – yes, you could definitely leave the meat out of this for a vegetarian option. Thank you so much for sharing! Thank you so much for including your tips. Absolute winner and all of my kiddos will get a copy when they get married!! MMMmmmm! Love your website and recipes. I love your recipes! The first time i omitted the red pepper and let it simmer in the slow cooker for 4 hrs. But I have finally found a keeper, I like the blending of the few veggies because I even snuck in some spinach and kids knew no better next time I think I will add some more hidden vegetables to that blend! I made this its sooooo delicious . I’ve been looking for the best recipe for spag sauce and this is it. My whole family really liked it. If not no worries. This little dish was a brave gesture to say the least, competing against contenders like pecan-smoked black angus brisket and sizzling street tacos with fresh green sauce! It’s definitely going to be my next batch. Hi John – I use about 8 – 16 ounces fresh mushrooms. I can’t wait until tomorrow to eat some more-spaghetti sauce, like greens, is a dish that definitely improves in flavor after being on the refrigerator overnight. Here’s to a more successful sauce next time, thanks to you. I gave plenty away but still had alot. After eating leftovers the past couple days, there is more to say about this recipe. I know how those rushed recipes go! I can’t find it!! unsalted butter..always seems to finish it off. I am glad you liked it! Since finding this recipe, it’s the only one I use. I love it but the family doesn’t. Leave the Balsamic vinegar out! Thanks a bunch! your own Pins on Pinterest They look forward to getting it. I tripled the recipe and froze over 50 cups of sauce in freezer bags. I love your site and knowing that I can always find awesome, no fail recipes! I made your sauce with a fee tweeks and loved the addition of the red pepper, balsamic and beef broth. Your sauce may be a bit chunkier but the flavor will still be there. It adds something unique to the flavor. I am a little late to this party,  but wowwwwww! I am really excited about trying this recipe the next time we have pasta. Thanks!!! This is great! Only change is I add a green bell pepper in addition to the red, and a teaspoon of red pepper flakes. Thank you for a wonderful recipe. I think it was better the 2nd time around. I like a little chunkiness to my sauce. You weren’t exaggerating about perfection. Tiff, I don’t know…I’ve never canned this sauce. I think sharing recipes is a great idea! Thanks for the great recipe! I tweaked the recipe based other other reviewers' recommendations: I used only 2 T of olive oil 1 onion a 29 oz can of tomato sauce only 1/2 t. of cayenne and it was perfect for my taste. Some people have left it out, though, and liked the sauce just fine. Heat and stir until sugar dissolves. My 9 yr. old said it was the best spaghetti sauce ever! I tasted it and it seems kind of bland. I’m glad this spaghetti sauce was a hit! Another keeper. I do have a question about the spaghetti sauce. I have a blendtec so I know it’s not the blender. Are there other sauces or soups you have done this way? If I come across a stellar recipe, I’ll let you know! I just wanted to let you know I have been making this recipe for a while now. Hands down the best sauce ever.I froze the leftover sauce into dinner sized portions (for 2) and it’s so amazing to pull this out and have a delish supper ready in 10 mins! So, I used a fresh tomato and instead of blanching it and peeling the skin, I coarsely chopped it and ran it through the food processor after the onions and peppers. I love the addition of sausage – I bet it really spiced things up and added great flavor. seriously, you have SO MANY great recipes, and this is yet another one! Thankyou from Australia! My 2 year old daughter asked for seconds…and then thirds! I know I added the balsamic vinegar too early would that have caused it? Sally – I’m glad that you tried this and it was a hit with you and your husband. Thanks Mel, this one’s definitely a winner! Made the 1 hour bread sticks to go with the sauce. I am hoping to make this today but hoping to use my garden tomatoes! I add 1/2 hamb and 1/2 ground Italian sausage, I use garden fresh tomatoes when I can, when I can’t I use whole San Marzano tomatoes from Cento and crush them up with my hands, I double the garlic (my husbands Italian so we LOVE garlic) and add raw Italian sausage links. I came across your blog and love it! I tried a highly rated sauce many years ago from another website and it was so lackluster that I just continued with storebought jars for more flavor and less work. Mel, have you ever thought of substuting grated carrots for the sugar….awesome…. Thank you! In a large bowl combine eggs, soft bread crumbs, Parmesan, dried parsley, and the remaining 1/2 teaspoon pepper and 1/4 teaspoon salt. Thanks for continually sharing your talents with us! to make Argentine Canelonis, which is basically a baked savory crepe. we love you! This is my new go-to! One of the comments, someone said to use San Marzano (sp?) Slow Cooker: I’ve also had good success making this in the slow cooker; I brown the meat ahead of time and throw everything (minus the olive oil and balsamic vinegar) in the slow cooker and cook on high for 4-6 or low for 7-9 hours. It will be the just right for recipes that call for a 28 oz. Danielle – thanks for the tip about the crockpot. Love that this is a staple for your family just like it is for ours! I think this recipe is amazing! Love love loved it!!! jar of spaghetti sauce. I think next time I’ll reduce the amount of meat slightly and add more mushrooms, but otherwise it was just fantastic. thanks! One for lasagna in a couple of weeks, and maybe another for “cheaters lasagna” (frozen ravioli, cheese, and sauce layered together and baked) a couple of weeks after that! I halved the recipe so maybe there wasn’t enough in there? Ooooohh-your sauce looks delicious!! I like the vegetable ideas the other ladies have shared. If so, how much should I use? Another “winner” as my 5 year old says. I followed the recipe exactly, except I quartered it because I only had a half pound of mild Italian sausage & no ground beef. I now can use the same recipe marinara sauce and meat sauce! I would like to know if you can can this sauce which has meat. I am sorry it might mean more work for you, though, if you won’t be able to enjoy a restaurant now and then! Tried-and-true, this spaghetti sauce recipe really is the best. We had it over spaghetti squash and hubby and I had two helpings each. Melanie G – I love the crockpot trick and took that same tip from an earlier commenter. Halving the Recipe: this sauce halves (or even quarters) great if you don’t want to make such a large batch. Thanks for letting me know! This is definitely the best one we’ve made! She use some chopped up pork ,,or chicken, and put it in the oven at 250 and lets it simmer uncovered all day….and as you know if you add heavy cream it becomes a wonderful white Bolognese , but this already is. Your email address will not be published. © Copyright 2020 Meredith Corporation. I think that’s why I needed much more salt, to counteract the sweetness. So much better than jar sauces you buy at the grocery store! This is the one. Personally I would not leave the balsamic vinegar out. For you fire lover's double the hot sauce. They love the creamy version as well as the original. Can I use fresh tomatos instead of “CANNED TOMATOS”?? He said it is the best thing he has had in his life. Thanks for bringing that up! never made a large amount before but did this time for freezer, followed step for step and made it, was surprised that not much flavor and very bitter to the taste, I have made better on my own hope you can recommend what to correct this. It is soooo good!!! Another thing I do that you may want to try, process two to four raw carrots and add that instead of sugar. definately lookin forward to it. Loved by all…3 kids included! Mostly, I love dark chocolate and joggers (not jogging). But a good recipe. I thought I’d give this a try, was thinking to myself “this could be just another site with all great reviews only to discover the dish tastes ordinary” as I have been searching for the best bolognaise recipe for years and THIS IS IT, THIS IS THE ONE! and if not then any pointers on how you would cook it in the IP and without the meat? I made the sauce this morning, sample bites taste divine…awaiting a spaghetti dinner this evening . Since I like my sauce a little sweeter, I did add a carrot and a little bit of white sugar. Please, please, please! Hi Doug – thanks for your comment; happy to hear you are enjoying the recipes! I will definitely be making this again and again. Will the sauce still thicken up okay without the meat, and should I decrease the onion or the spices or something else…? It has a permanent spot in my prized ‘I’ll-hand-these-down-to-my-children-binder’. Then make your own site and do it there. I have been telling everyone about it. I seriously make something of yours every night! It was like an “adult version”. Made the sauce this morning… doubled the recipe in a massive 18qt. . They are the tastiest sauces I have ever had. It will have to wait for the weekend – I will let you know what the family says!Laurie. It truly is the best recipe. It’s the same effect browning the beef for beef stew. I’m working on that as we speak, and if you can hang on to the last remains of summer garden tomatoes, I’ll hopefully be posting my perfected method/recipe later this week or early next. It was so delish I can’t wait for leftovers! And WOW it was wonderful!! I’m planning on making this in my crockpot. I tried this sauce for a casual spaghetti dinner with friends and it did not disappoint! Kara – thanks for all of your comments on the posts you’ve tried. I’ve come again and again to your site but only recently took a moment to thoroughly read your About page (I thought I previously had, but no); when I discovered all the little ones you have running around your apron strings, my already good opinion of you grew! Hi Mel, No more looking. The flavor is a bit different than this homemade spaghetti sauce (in order for the sauce to be safe for canning), but it’s super tasty. This is the best sauce ever!!! Thank you for such a wonderful spaghetti recipe, you made me fall in love with spaghetti all over again! It thaws and heats up wonderfully well. What size can of  tomatoes paste do you use and can I use Apple cider vinegar instead of balsamic? I didn’t change much of the original recipe except for the following: original recipe called for 3 tablespoons olive oil but over the years, I’ve used 1 tablespoon consistently; I often puree all the onions and pepper with good results (for those that don’t want onion pieces), I hardly ever use Italian-style diced tomatoes because I don’t keep them on hand so keep in mind that regular diced tomatoes work great, too (and on occasion, I’ve used fire-roasted diced tomatoes; delicious!). I also add a little more sugar. They are delicious when blended with the onion and red pepper (very similar to the classic lasagna recipe red sauce I have on my site). I double the recipe each time and can’t thank you enough! Absolutely Delicious! Jul 20, 2019 - This recipe is adapted from one of my favorite cookbooks, Cooking from Quilt Country by Marcia Adams. Would be interesting to see how it compared to store bought. I’m sure he’s proud of you for cooking up a storm in his place! I made this today. I was planning on making spag sauce to bottle today. The meat cooks quite quickly. In saucepan, add tomato sauce, paste, water, garlic, sugar, potato, 1/2 teaspoon of the salt, and 1/4 teaspoon of the pepper. It is really yummy– so excited to freeze this for more delicious meals! It was delicious also. If the internet ever explodes and my blog disappears, you better believe I’ll have copies of this recipe hidden in secure, undisclosed locations so it can be passed down to future generations. I come back to this time and again. I would add up the ounces of crushed and diced tomatoes in the recipe and substitute a similar amount of fresh tomatoes, blending the amount that would sub in for the crushed tomatoes. It’s like -4 degrees out so I don’t want to go shopping  haha We are in the middle of the biggest heat waves in years and can not wait to get in the kitchen and start cooking! I really want to add it but afraid the taste will be present. Hi Mel. I think that may be the next french bread recipe I try, too! Omg! Stephanie – it looks like Jessica answered both of our questions! Add beef, and cook, breaking into small pieces, until it is no longer pink, 6-7 minutes. Wondered if this sauce would suit lasagna? A+++++ recipe! Serves 12 - 16. I can’t wait to try this…without the meat…sounds yummy! I recently found your website and have enjoyed every recipe I’ve tried. I have some lazy tomatoes that are taking their sweet time to ripen. 2. Thank you again! I will make up batches of this yummy sauce and freeze for the future. Planning to do this for Sunday. My kids love this sauce. It is really good. I added some red pepper flakes also. You might try subbing crushed tomatoes for the diced and see how that works. I do have a question. Hot, cooked spaghetti noodlesDivine breadsticksSimple green salad (or something more fancy like this Gourmet Green Salad). Your the best,,,thanks so much.Douglas. 1/2 tsp. I checked it about every 2 hours, afraid it would cook down too fast, but no! I tried it with this awesome french bread recipe: http://dealstomeals.blogspot.com/2009/03/blog-post_09.html. ground beef and 1 lb. Thank you for sharing. It was so good! I wish you people would STOP saying how great it LOOKS… Reviews are suppose to be AFTER you actually make and try a recipe, so it helps those of us wondering before cooking. As a child nothing smelled better on a rainy evening than mom's spaghetti sauce!!! I add pound of italian sausage in addition to the beef. I just made this sauce and it was yummy. Tastes great. Mel – this was a great recipe. Best ‘from scratch’ I’ve ever made! Cipi. I also used Italian sausage. My family is super picky too – I just put the tomatoes in the blender. This is my first time making it, and I am using beefsteak tomatoes from my garden. I started with your Spaghetti Pie, now your Red Sauce. Lol I have some on the stove now and the only thing I changed was the thyme. Any idea how I got that and how to avoid it next time? Did a taste test leaving out the balsamic vinegar. I cooked some whole grain rotini and it was perfect! We have enough in the freezer for probably 3 more meals for our little family. Serve over hot cooked spaghetti. Before we dive in to all things homemade spaghetti sauce, for those of you who have emailed and commented and begged recently for my favorite spaghetti sauce recipe to can (you know, like in jars and stuff)…never fear! The only thing I do different is delete the pepper. The flavor will be slightly different, but I think it should work fine. I made it to the letter the first time. It was so good! UPDATE: 9/12/16 after many years on my site, this recipe was in dire need of new photos and some updates. I just finished making this, and unfortunately, I didn’t have any diced tomatoes on hand. https://ohsweetbasil.com/favorite-homemade-spaghetti-sauce-recipe My picky eater wiped the plate clean! in addition to the 1/2 sausage and 1/2 beef, I used green pepper instead of red and left out the balsamic. Hi Stephanie, I always stir in the balsamic even if I’m planning on freezing the spaghetti sauce or using it later. I love hiding veggies in everything. Sorry , I hate to write anything bad but we just didn’t like it. It’s definitely a keeper! I made this in the slow cooker and it just barely fit in my large oval one. For a smoother sauce for picky kids (eyeing my own two), diced tomatoes can be replaced with two cans of tomato sauce. We also love this sauce! Perfection. THANK YOU. Tonight will be another spaghetti night. Add diced tomatoes, crushed tomatoes, mushrooms (if using), beef broth, and sugar. I would love to have plenty canned of this delicious sauce! A very unique sauce, I loved the balsamic vinegar in it. I love LOVE this sauce! Turned out fantastic. I made this recipe and it was the BEST spaghetti sauce I had. I saw your meatball recipe from 2011 and figured I’d use that but given the amazing reviews on this sauce, I definitely want to give it a try! YUM! I’m making this today and was just wondering what it added to it. Made this for dinner tonight. I also made your ham recipe in the crockpot for Christmas and it turned out wonderfully. Thanks! It would still be good with the processor? I can’t say enough about this spaghetti sauce. I made this weeks menu plan using your website. I always add loads of veg to my sauce to replace meat. Because this homemade spaghetti sauce recipe is perfect. Jessica – ok, your input on canning is invaluable! So, now I find myself cooking up a storm- many dishes  are your wonderful recipes! We don’t use so much garlic and we don’t use vinegrar. I forgot to add the balsamic vinegar last time but hopefully remember this time to see if I like the taste. This is a great recipe for young kids that don't like spicy foods. Feel free to send it along! I made this tonight and it was awesome. You mentioned here that you were working on a spaghetti sauce recipe for canning. So good! Stupid Question Alert!!! Hopefully I’ll have it posted by next week! Don't forget a delicious loaf of bread! I love that you re-posted this. Thanks for checking in. Sorry! canned tomatoes. I haven’t yet but if it were me, I’d brown the ground beef in the IP, drain the grease, and then add everything else in and cook for 15 minutes high pressure? I had to promise I would always use this recipe. I keep it in my freezer all the time. I have an extra yellow laying around and forgot to buy a red one . I just bought the ingredients for this. I omitted the mushrooms as I did not have any on hand and halved the recipe. You’ll probably need to simmer it slightly longer to let it thicken up. Also do you have any suggestions on how I could fix it? Mix well, reduce heat to low and simmer for at least an hour. I froze half and will bring it out when my family comes! And thank you! Cinnamon, nutmeg, cloves, ginger, and allspice make so many meals better. Any other substitute? I would always sneak spoonfuls of sauce as it simmered on the stove. This is a great recipe, and good thing because I tripled it so I could freeze some. I finely diced all the onion, green pepper and mushrooms, rather than blending it up. Wow is all I can say. Awesome!! I’ll be using it to make lasagna for Christmas. I love the creamy version – that would have been my pick! Just wondering how that might affect this particular recipe… thanks! This homemade meatless pasta sauce is a family recipe and it's so easy to make! I appreciate you letting me know you liked it. Should be fine! I don’t think I’ll be buying jarred sauce again anytime soon! Love this recipe! It was absolutely delicious – like every other recipe I have tried from your blog!! I’m vegan and made it as written but simply left out the meat entirely. Thank you so much for sharing this great recipe, My husband and I tried this tonight and it’s delicious! I’ve added some additional notes to the recipe below to reflect some very minor changes I’ve made over the years. It would be awesome if I could just add ground meat directly to sauce or soup. Would it work for this? I did use my own home canned tomatoespecially, yummy. I’m a big fan of your other recipes so I took a leap of faith with this one too. oregano, dried. So good! I have wanted to make my own spaghetti sauce for so long, but none of them ever fit the bill. The sauce is GREAT!! You just prep about 20 tomatoes, add this sauce packet and a little sugar and simmer for 25 mins or so and then bottle them up! In a blender or food processor, blend remaining 1 cup onion and the red pepper until smooth. Hi! I'm Mel! Jessica – you’ll have to give me your details on how you can this. Thanks! Made with your divine breadsticks. I almost forgot to add the balsamic, and am so glad I remembered, because it just put the flavor over the top. I’d given up finding a sauce that worked but I love your recipes so I gave one more try. I am sitting here in my kitchen while the sauce is simmering. Use the same time/pressure as you would for stuffed pepper soups etc. 3. Hi! YUM! Love it! I have 2 very picky boys and they LOVE it. Thanks for yet another winner!! I have been making your marinara sauce and using that. Could this work in the Instant Pot? Thanks, Jenny! (Can’t wait to try it with Basalmic). I used ground pork instead of beef and I used a green pepper instead of a red and I used regular vinegar instead of balsamic. I have also tried your sweet and sour chicken – fantastic!!! I don’t think that’s a bad thing, just an observation. When I finally got to the basalmic vinegar stage I was salivating in anticipation… I reached for my trusty old bottle and… It was gone! . If you want I could send you the right recipe like granny’s style. AHHH~~ finally found the perfect Spaghetti Sauce. I just looked it up again, as I have oodles of garden tomatoes to use. I don’t have a blender. I really appreciate your blog. I haven’t made this sauce yet (love your quick one with the soy sauce) but the reviews have convinced me I’ve put this recipe off too long! If you don’t have balsamic vinegar, I’d probably leave it out. Thanks. I haven’t canned this recipe because it hasn’t been tested for food safety issues with canning – having said that, recipes with meat need to always be pressure canned not water bath canned. pot for my three kiddos play date tomorrow and for our meals. Today I added fennel seeds, about two teaspoons as we love fennel. I use white or yellow onions (sometimes red if that’s all I have). Everybody that eats it loves it. It's free! I collected this recipe while judging the Urban Cowboys and Cowgirls Cookin’ Competition, a part of the Houston Rodeo Festivities.. It almost ruined the taste., but I added 2 T. Of white sugar to get rid of the bad taste. I would make it meatless. Thanks so much! Whoa. Thank you . I finally got my batch of spaghetti sauce canned this week, it went from a 2-night project to a 3-night project, whew. Very exciting. I was just thinking last night, “I wish I had a good spaghetti sauce recipe” when I bought the store stuff. Should I put it in a blender in batches to smooth it like the Marinara sauce? YUM. Thank you so much for this recipe and all you do. Best sauce I have ever tasted. As the kids aged, and life got busier, we went to a jarred sauce. Instead of simmering it on the stove, I put on the lid and put it in the oven at 300 degrees and let it cook for about 6 hours. So I only put in 1 T. Maybe next time I’ll be brave and do 2. You said you have finally perfected this sauce, I’m sure during this process you experimented with putting some sort of wine in it, what made you decide to leave it out in this recipe?? I followed the recipe but somehow ended up with a slightly bitter aftertaste. I have a low tolerance for salt but had to add some extra to this sauce. It was so delicious! I’ll try it again, and tweak it to my taste. The sauce was very good. So excited. Thank you SO much for your recipes I have tried a number of them and they have ALL been big hits and will be on the menu rotation forever!!
2020 blue ribbon spaghetti sauce recipe