The recipes states to simmer the sauce for an hour but we always take an extra because we really like for the ingredients to simmer. Also, I know it does not call for it but do not be afraid to throw some Fresh Rosemary into the sauce.
Let's Get Started…
The Ingredients To Gather:
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1 pound ground beef 1 onion, chopped
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4 cloves garlic, minced
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1 small green bell pepper, diced
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1 (28 ounce) can diced tomatoes
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1 (16 ounce) can tomato sauce
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1 (6 ounce) can tomato paste
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2 teaspoons dried oregano
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2 teaspoons dried basil
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1 teaspoon salt
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1/2 teaspoon black pepper
The Step By Step Directions To Follow:
1. Combine ground beef, onion, garlic, and green pepper in a large saucepan. Cook and stir until meat is brown and vegetables are tender. Drain grease.
2. Stir diced tomatoes, tomato sauce, and tomato paste into the pan. Season with oregano, basil, salt, and pepper. Simmer spaghetti sauce for 1 hour, stirring occasionally.
Finished!
We Highly Suggest Serving This Spaghetti Sauce, Or Meat Sauce, With A Thick Slice Of Crusty Bread & A Small Side Salad.
Happy Seasoning & Enjoy!
Article Source: All Recipes
Sorry, no sugar but add 1 or 2 carrots, cut in quarters, will also sweeten the sauce.(you can save the cooked carrots to add to soups or stews}
Just before t the beginning of the recipe, it says Fresh Rosemary.
I add mushrooms and dice zucchini to mine along with rosemary. Oh and I use Italian sausage never hamburger.
Carol Graffeo, it’s to cut the tomato acid not to sweeten. I had to start using just a tsp for a large pot or I couldn’t eat it
Rebecca Maurer-Milota I know people use sugar but I always used Pastene Kitchen Ready tomato and never had that prob! Like someone said its all in how you enjoy your sauce
Nothing new here.
Right Jeanie Newton…it is a gimmick….Ivery been adding a bit of sugar to my sauce for a while my Uncle Tony claimed it took the bite out of the tomatoes . ..who knew it would become a secret ingredient ?
you don’t hv any secret ingredient—- but a lie.
there is no secret ingredient.
Nothing unusual or special
Sounds like an everyday recipe
Same recipe I’ve used for many many years I just had a tablespoon of sugar to it which takes acid out of tomato sauce
I use a splash of red wine vinegar to cut the acid.
The secret ingredient is…. CLICK BAIT!!!
Rosemary at top of recipe.
THE secret ingredient is what?
REALLY,10 HRS LATER……..SUGAR…DAH
My homemade sauce is better! No secret ingredient here..BUT mine does have a secret ingredient!
Now you have to share, you know!!!!!
No sugar, too sweet.
So, what’s the secret ingredient? Nothing secret about those ingredients, I’ve been using them along with a few more that were not listed for years.
I see no secret ingredients, either, but I add, a tick finely chopped celery, basil, thyme, oregano, rosemary, sage, marjoram, lashings of sweet paprika, Red Pepper seeds, Bay leaves (4-6 large), full garlic bulb,1 teaspoon sugar and mushrooms (fine cut). THAT… is a spaghetti Sauce!!!
Enjoy!
Looks like something the dog threw up.
Never saw gravy like before, have you? It sorta looks exactly like gravy, or as the non-Italians call it, spaghetti sauce. Don’t be so ignorant.
I’m northern Italian. It’s spaghetti sauce.
LOL, I am from Bklyn, too, and raised Quarter Horses for many years. It’s spaghetti sauce!! I agree
My sister in law is Italian and her mom was a chef…never heard it called gravy
Sounds about the same as my sauce
My secret ingredient is a can or pureed carrots. Thickens the sauce and sneaks extra veggies into my kids.
Those who can turn on a stove can usually cook ok. Most know that sugar is used to cut the tomato acidity. But even though I read this recipe about a dozen times it DOES NOT LIST SUGAR. Where is everybody seeing sugar in this recipe?
this has been my go-to recipe for meat sauce for 50 years!!! Glad to see it in print for all to try, yippee!!
Looks like all these comments are fairly old, but I wanted to add my 2 cents. My mother-in-law from the south of Italy, her husband from Sicily, and her mother, also from the south of Italy, all tell me never to add sugar UNLESS you intend to leave a big pot of sauce to cook or sit on the stovetop for more than a day. They say sugar is a preservative and that it was used when and wherever there was no refrigeration. Personally, I think sugar ruins the taste of any red sauce. Also, I like a freshly made sauce, with a ladle of it finished off for a minute in saute pan with the cooked pasta, then immediately plated. Try it sometime.
i do not like tomato past can i leave it out
My secret ingredient is a couple pork chops, it makes the sauce sweet without sugar.
You want a secret ingredient? Simmer this with a good sized chunk of peeled ginger & remove the ginger before serving. I know it sounds crazy and it is not traditional, but it is actually very good.
So much tomato will make my hands hurt terribly, I think it is the acid that tends to give me swollen joints and pain. LOTS of water to drink and joints to “crack” help to disperse it. Does anyone else have this problem with too much tomato ? I can’t take so much in a meal( i LOVE them)
This is a great recipe Ive used this for several years and yes I have added carrots and sometimes a pinch of sugar, depends on the tomatoes I use. Very good recipe
I use tiny bit of cloves
Greeks add allspice
I add carrots for sweetness.