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Nutrition Facts
Serving Size 1 (465g) Recipe makes 6 servings The following items or measurements are not included below: 1/4 teaspoon pepper 1 teaspoon italian seasoning
Calories 405
Calories from Fat 114		(28%)
Amount Per Serving		%DV
	Total Fat 12.7g	19%
	Saturated Fat 4.7g	23%
	Monounsaturated Fat 5.1g
	Polyunsaturated Fat 0.9g
	Trans Fat 0.7g
Cholesterol 51mg		17%
Sodium 1609mg		67%
Potassium 1362mg		38%
Total Carbohydrate 51.4g		17%
	Dietary Fiber 6.0g	24%
	Sugars 13.0g
Protein 24.0g		47%
detailed view... how is this calculated?

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Spaghetti Sauce

Recipe #84085 | 2½ hours | 30 min prep | add private note

⁽¹²⁾ RATE IT NOW Print Recipe

By: ~Nimz~
Feb 15, 2004

This is one of my favorite Spaghetti sauces. Serve with a salad and crisp french bread.

SERVES 6 -8 (change servings and units)

Ingredients

1 lb ground beef
1/2 cup chopped onion
3 garlic cloves, minced
1 (4 ounce) can mushrooms
1/4 cup chopped fresh parsley or 2 teaspoons dried parsley
1 teaspoon garlic salt
1 teaspoon salt
1 teaspoon oregano
1/4 teaspoon pepper
1 bay leaf
1 dash basil
1 teaspoon italian seasoning
1 (6 ounce) can tomato paste
2 (15 ounce) cans tomato sauce
1 (14 1/2 ounce) can tomatoes
1 (10 ounce) can rotel
1/4 cup white wine (optional)
1 (8 ounce) package spaghetti

Directions

1
Brown ground beef and onion in Dutch oven or large skillet Add all other ingredients except spaghetti.
2
Simmer covered 1 hour Then uncovered for one and a half hours.
3
Serve over cooked spaghetti.

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Featured Reviews for This Recipe

From: smellyvegetarian

On Nov 19, 2009

This was my first attempt at homemade (at least not from a jar!) spaghetti sauce, and it turned out very nice and made quite a bit! I used only 1/2 lb beef and supplemented with finely diced zucchini and extra onion to make up for the missing bulk. I also used a 28-oz can of tomatoes and 1/2 can hatch green chiles instead of Rotel. I wasn't sure if I should drain the tomatoes or not so I didn't; next time I probably will. OH, and I threw the whole thing in the crock pot for about 4 hours on high, which worked out fine. Next time I will probably stir in some cheese at the end of cooking to take the edge off the tomato-yness, but otherwise I have no complaints. Thanks so much for posting. Made for PRMR.

1 person found this review helpful

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From: Sydney Mike

On Jun 16, 2009

Although I usually make meatballs separate from the sauce (then freeze a lot of it) I decided to make this up as a change of pace! The only change I made was to leave out the mushrooms, & still we had A GREAT TASTING SAUCE ~ VERY, VERY NICE! Froze most of it but kept enough out for a very satisfying lunch! Thanks for a great recipe! [Tagged, made & reviewed in Please Review My Recipe]

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From: Dreamer in Ontario

On Jan 24, 2008

When I made this I left out the mushrooms and used red wine instead of white wine since I had an open bottle of red. The sauce was served with whole wheat pasta. It was delicious! DH and I both loved it.

1 person found this review helpful

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From: Michelle Berteig

On Sep 9, 2007

Very good, thick and meaty sauce. The spices are right on! I added red wine instead of white. Easy to put together. I didn't have any Rotel, so I used a larger can of tomatoes and a small can of diced green chiles. Would definitely make again!

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