Online Recipe Book

Spaghetti Sauce 2

6 servings
Prep info
30 min prep + 4 hr simmer & 10 min prep & 10 min cook beef & 15 min cook pasta
Prep time
30 minutes
Cook time
4 hours
Time required
4 hours, 30 minutes
Oven preheat
Mains - Misc


  • First Lot
  • 420 g tomato paste (3 cans)
  • 1 L water
  • 2.5 t dried oregano
  • 1 t minced garlic
  • 2 t dried basil
  • 1.25 t salt
  • 1/2 t black pepper (freshly ground)
  • 3.5 t sugar (as desired)
  • Second Lot
  • 300 g sausage (crumbled and cooked)
  • Third Lot
  • oil (as needed)
  • 42 g chopped onion
  • 300 g ground beef
  • 18 g grated parmesan cheese
  • 135 g chopped mushrooms
  • spaghetti (to serve)


For the first lot: (Start about 4 hours before serving time)

1. In a 5 quart pot, mix all the first lot ingredients together.  Place on stove and simmer over medium high heat til it comes to a slight boil.  Turn down the heat to low and keep it at a very gentle simmer.  Cover and cook, stirring occassionally.

2. Taste to see if you like the spice combination, adding more as necessary.

For the second lot: (2 hours before serving time)

3. Add the sausage to the sauce.  Continue to simmer on low.

For the third lot: (30 minutes before serving time)

4. Heat oil in a large skillet; once hot, add onion.  Cook about two minutes, then add ground beef, and cook until done.  Add to sauce.

5. Add parmesan cheese and mushrooms to sauce; continue to simmer, and adjust seasonings as necessary.

6. Boil the spaghetti, cook until desired doneness, drain, and toss with sauce. Serve!


SJ Note 28 March 2010: This is good!  I tweaked the original a bit; for this first try I left out the sausage, but we'll add it next time, because the sauce is a bit sparse on meat as it is (I didn't realize how much it would make!).  I think I didn't cook it at a high enough heat, because at the end it was still too acidic, so I added some sugar to help with that.  The long cook time is to decrease the sharpness of the tomato paste; longer would make it better.  Very tasty!

SJ Note 14 July 2011: When making this meatless, use 2 cups less water at the beginning and simmer uncovered.  When making vegetarian, make sure the Parmesan is vegetarian, or use a different cheese, or omit the cheese; also omit the beef stock, or use red wine instead.

SJ Note 15 June 2012: Simmered covered this time, and the flavor was fine, but the sauce was too thin.  I've cut back the water (by two cups), and I'll see how it does in the future. -- Update: This is much better. Follow as written above.

SJ Note 15 Sep 2018: Have adjusted quantities to make 6 servings instead of 10. We keep having problems fitting so much in the freezer at once.