Homemade Spaghetti Sauce


Some might call me “mom who fixes dinner”, but I prefer to be called spaghetti sauce scientist. I needed a title fitting of the effort that went in to making dinner. You see, first, I researched my subject matter (read up on all things spaghetti sauce). And then I spent time in the lab (kitchen) and tested and experimented until, at last, I had a breakthrough and discovered which combination of ingredients makes for a meaty, hearty, mild, delicious spaghetti sauce. You see, most recipes call for several teaspoons of some kind of Italian herb or another. My findings? Too many herbs. So, I decreased and modified and simplified. Conclusion: just one teaspoon of Italian herbs is all it takes. It’s revolutionary!! The sausage and tomato flavors are allowed to shine through. And the big finish (cheese) is like the icing on the cake of spaghetti. The only drawback of being a spaghetti sauce scientist? Random teeny tiny red polka dots of splattered spaghetti sauce all over my white lab coat. Might I suggest wearing an apron instead. A red one. (hehe)


1 T butter

1 sweet onion, chopped

½ green pepper, chopped fine

1 lb. ground sausage or beef, browned

1 6-oz. can tomato paste

5 c crushed tomatoes

1 T brown sugar

1 t Italian seasoning (found in baking aisle with herbs/spices)

1½ t salt

¼ t pepper

2 c water

mozzarella or parmesan cheese, shredded fine, for garnish


Melt butter in large skillet. Saute onion and green pepper in butter over medium heat until tender, 2-3 minutes. Stir in browned sausage/beef, tomato paste, tomatoes, brown sugar, Italian seasoning, salt, pepper and water. Simmer over low heat for 1-2 hours. Serve over spaghetti or angel hair pasta, cooked according to package directions. Sprinkle with cheese.


Adapted from: cooks.com

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2 Responses to Homemade Spaghetti Sauce

  1. Karen says:

    This looks so good! I love trying new spaghetti sauce recipes, and can’t wait to try this one. BEAUTIFUL photo…I just want to dig in!

    • Carol says:

      Thanks so much, Karen! It’s fun because there’s a never-ending supply of recipes to try, right? Right now I’m studying mac and cheese recipes to find a good creamy recipe. I’d like to think that the food thing is a hobby, but is it bordering on obsession with me? Haha!

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