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Nutrition Facts
Serving Size 1 (377g) Recipe makes 8 servings The following items or measurements are not included below: 3 tablespoons mixed Italian herbs
Calories 571
Calories from Fat 76		(13%)
Amount Per Serving		%DV
	Total Fat 8.5g	13%
	Saturated Fat 3.3g	16%
	Monounsaturated Fat 2.4g
	Polyunsaturated Fat 1.5g
	Trans Fat 0.2g
Cholesterol 40mg		13%
Sodium 975mg		40%
Potassium 1231mg		35%
Total Carbohydrate 99.4g		33%
	Dietary Fiber 12.9g	51%
	Sugars 11.2g
Protein 30.7g		61%
detailed view... how is this calculated?

Mama's Spaghetti With Meat Sauce

Recipe #179429 | 45 min | 25 min prep | add private note

⁽⁸⁾ RATE IT NOW Print Recipe

By: Halcyon Eve
Jul 26, 2006

This is adapted from my mom's spaghetti recipe. It's a family favorite that simmers while you prepare the pasta--great for busy nights. Leftovers make a great lunch. I usually serve this over spaghetti, but sometimes I use linguine, fettucine, or penne. Good with garlicky bread and a salad. You can also make the sauce ahead and freeze it (it freezes quite well); just thaw and heat.

SERVES 8 (change servings and units)

Ingredients

1 lb 95% lean ground beef
1-2 garlic cloves, minced
1 small onion, chopped
2 stalks celery, chopped
1 cup sliced mushrooms (or use 2 small cans sliced mushrooms, drained)
1 (14 1/2 ounce) can diced tomatoes with juice
2 (14 1/2 ounce) cans tomato sauce
1 (6 ounce) can tomato paste
3-4 tablespoons mixed Italian herbs
2 dried bay leaves
salt
fresh ground black pepper
1 pinch brown sugar (optional)
2 (12 ounce) packages dry pasta
1/2 cup shredded parmesan cheese

Directions

1
Brown beef in a saucepot or large, deep skillet over medium heat; drain.
2
Add garlic and saute until just turning white.
3
Add onion, celery, and mushrooms. Saute until tender, about 5-7 minutes.
4
Add tomatoes with juice and tomato sauce. Stir to combine. Add tomato paste and mix together. Stir in herbs and bay leaves. Season to taste with salt and pepper. Add a pinch of brown sugar, if desired.
5
Bring sauce to a simmer; reduce heat and simmer, uncovered, for 15-20 minutes, stirring occasionally. Meanwhile, prepare pasta according to package instructions.
6
Before serving, remove bay leaves and taste; adjust seasoning as desired. Serve over hot pasta, sprinkled with Parmesan cheese.

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Featured Reviews for This Recipe

From: Lady Diana

On Jul 16, 2009

My husband is Italian and his grandmother makes the best spaghetti and meatballs. He usually doesn't like anyone else's spaghetti but he loves this one! In fact my whole family likes this one! Since finding this recipe there is no more spaghetti sauce out of a jar in my house. This recipe is quick and easy and has so much more taste than those jared sauce! I use baby bella mushrooms in my sauce and add Italian sausage into the meat mix.

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From: Chef #1318966

On Jul 9, 2009

This was an easy recipe to follow and it was one of the best batches of spaghetti I have made in awhile.

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From: Travis' mom

On Apr 30, 2009

Great sauce. Easy to make. It's even better the next day.

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From: breezermom

On Dec 6, 2008

This was a good spaghetti sauce, but I thought the amount of italian herbs was a little overpowering. I used the lesser amount, and it still seemed a bit strong for our tastes. But other than that, this is a very easy and quick spaghetti sauce. I am used to spaghetti sauces that cook for hours, so I was surprised at the short cooking time. Since it is so quick it is good for a weeknight. I made this for Everyday is a Holiday tag! Thanks for posting a quick and easy recipe!

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