blue ribbon spaghetti sauce recipe

I prefer smaller chunks of tomatoes in my sauce. In a large bowl combine eggs, soft bread crumbs, Parmesan, dried parsley, and the remaining 1/2 teaspoon pepper and 1/4 teaspoon salt. I called an audible and used a combo of pork, veal and beef, but otherwise, followed it to a T. This recipe is now part of my arsenal! Gosh I don’t know if I can make any other sauce! Sprinkle with finely shredded Parmesan, if you like. It is delicious! Dec 9, 2012 - This Pin was discovered by Dana Shelton. I have one question. For anyone reading comments…. Thank you for sharing. I am not sure whether I need to add the balsamic at the end. I have been telling everyone about it. My husband devoured it and asked for more. If I added 1 pound of Italian sausage, I’d use it in place of one of the pounds of ground beef. I found it several years ago. Instead of simmering it on the stove, I put on the lid and put it in the oven at 300 degrees and let it cook for about 6 hours. I would then thaw it in the fridge, simmer for an hour and add the vinegar at the end as the recipe directs. I stumbled upon your site last night. I use a 12-ounce can of tomato paste (or you can use two 6-ounce cans). (That, and I felt silly for having taken up a moment of your time with my trivial question.) I only did 1 1/2 tblsp of vinegar because I was nervous, but next time I would use all of it for sure and I might try with italian sausage instead of beef. So, now I find myself cooking up a storm- many dishes  are your wonderful recipes! Mel. Your neighbors are lucky to have you! A big hit with my family! Perfect consistency of the sauce, delicious flavor. We also love this sauce! seriously, you have SO MANY great recipes, and this is yet another one! Sorry , I hate to write anything bad but we just didn’t like it. That’s how I know it’s a keeper! I love the red pepper in it! I moved up to a larger pot, then had to go up to an even bigger one by the end. I followed the recipe but somehow ended up with a slightly bitter aftertaste. The 2nd time i roasted the red pepper on the stove then blended it into the sauce, and i simmered the sauce on the stove top. The sauce was very good. I can soup with meat and it is delicious, so I am sure you could do the sauce too. MMMmmmm! This sauce was amazing. I’ve never made it in the slow cooker so you’ll have to experiment. Thank you for this marvelous recipe! I keep it in my freezer all the time. There is no better sauce than this on the planet! I am happy to say that now I can thanks to you. There are a lot of nutritional calculators online if you do a quick google search that can calculate the nutrition for you. And, do I let it simmer covered or uncovered? I make a simuliar sauce which works great on Sloppy Joes plus its fast and easy. Thanks so much for your thorough review, Jan! I really appreciate your blog. Thank you for taking the time to perfect not only this recipe, but to also make it can-able! I am glad it makes a lot! 2. Worked beautifully. I need to make two dishes for my daughters ski team tomorrow night and wanted to use this sauce as the base for both. Or do you recommend canned specifically for this recipe? I believe the main secret is to purée the onions and red pepper, along with the balsamic vinegar at the end. Can you email me back with the answers? No more looking. Thank you soooooo much for something so special that everyone loves it! Always amazing. Is the red pepper in your spaghetti sauce a hot pepper or mild? That’s the best! Turned out fantastic. You can leave it out if you aren’t sure about flavor – I don’t think it makes the sauce sour, personally. I halved this recipe and had enough for spaghetti and a lasagna. from Sally Walter. I have an extra yellow laying around and forgot to buy a red one . Just tried this tonight and it was sooo good! My picky eater wiped the plate clean! It takes a bit of work but it is so worth it to be able to dump it out of the jar and heat it up and already have the hamburger in it. Really, really great. I always add loads of veg to my sauce to replace meat. @Allie- my signature go-to recipe is chicken cacciatore which I add zucchini, bell pepper, mushrooms. We had it over spaghetti squash and hubby and I had two helpings each. I also add a little more sugar. I thought I’d give this a try, was thinking to myself “this could be just another site with all great reviews only to discover the dish tastes ordinary” as I have been searching for the best bolognaise recipe for years and THIS IS IT, THIS IS THE ONE! Mash the potato in the sauce and add meatballs. Oh well, I just scraped them into the meat mixture even though it wasn’t a sauce haha. I’ll be using it to make lasagna for Christmas. I have toms from my garden that I would like to use. If I come across a stellar recipe, I’ll let you know! This is the one. We ate it with spaghetti for dinner, and we ALL loved it, including my 4 year old son. Another hit! 1/2 tsp. Can’t wait to try your new version. My husband and I make a huge batch of sauce every couple months and freeze it for any night we don’t feel like cooking. All Rights Reserved. This second time around I added 1 lb sausage and 1 lb hamburger- so good! Savory Spaghetti Sauce Recipe: How to Make It | Taste of Home The balsamic just adds a different layer of flavor (has a bit more depth than white vinegar). Melanie G – I love the crockpot trick and took that same tip from an earlier commenter. I don’t think that’s a bad thing, just an observation. And yes, it is a red bell pepper. I already had homemade meatballs in the freezer, so I didn’t use meat. Question! Only change is I add a green bell pepper in addition to the red, and a teaspoon of red pepper flakes. Another change I made taking the suggestion from Mel’s notes was to purée all the onion with the red pepper. My kids gobbled it–they even gobbled the spaghetti squash I served it on in the first place, which they’ve never eaten so well before. They each differ quite widely by brand. I think it was better the 2nd time around. Will make again. It is so tender and blends beautifully into the sauce. If you want I could send you the right recipe like granny’s style. 1 pkg. The second time, I used 1 lp ground beef and 1 pound ground Italian sausage. If I am going to freeze some sauce do I add the balsamic vinegar to the whole batch or just what I am using for the meal? Lol I have some on the stove now and the only thing I changed was the thyme. I made two massive batches of this sauce for a spaghetti dinner fundraiser last January. Amazing! Then when it’s almost time to eat, I brown the beef with a few spices and add it to the sauce with the vinegar. I also love that we get 4 meals out of it. I just saw another reply where you mentioned it is great without meat. Thank you sharing. I added some red pepper flakes also. What changes would I need to make if I just want to make a plain sauce (no meat in the sauce) My five-year old wants spaghetti and meatballs for his birthday dinner. We are a family of four & I make this recipe, divide it in half and freeze half the sauce for another time. Fantastic!!!! So, so good. . I love hiding veggies in everything. Now more than before, because I now have a better understanding of the sacrifice it means for you, I appreciate your taking the time not only to share your wonderful recipes and accompanying photos (the photos draw us in! I ask for home made but it is always with can tomatoes I want fresh tomatoes. I collected this recipe while judging the Urban Cowboys and Cowgirls Cookin’ Competition, a part of the Houston Rodeo Festivities.. I have two questions for you. I love every recipe I have made from this site and appreciate you sharing your awesome talent. Thanks so much for this recipe. Never lose a recipe again, not even if the original website goes away!Use the Copy Me That button to create your own complete copy of any recipe that you find online. It made enough for me to save 3 nights worth of sauce in the freezer. I like the vegetable ideas the other ladies have shared. I love your recipes! What brand of balsamic vinegar do you prefer? Leslie, I’m making this sauce for a fundraiser at my church, I need to feed approx. Thank you!! Thank you for such a yummy addition to our recipes . Oh Mel, I just discovered your site. Thanks! If you don’t have balsamic vinegar, I’d probably leave it out. ♥. My husband prefers it that way. I also used vegetable broth. I tried it with this awesome french bread recipe: http://dealstomeals.blogspot.com/2009/03/blog-post_09.html. I can’t have onion or garlic and so all Italian food….or sometimes it seems food in general….is bland when I try to adapt it for my diet. Thanks so much for sharing. My neighbors have seven – yes – seven great kids- I cook and deliver in my picnic basket! simmer, the resulting sauce had a slightly bitter undertone, thus I added the brown sugar I had originally omitted in favor of the natural sweetness of carrot and extra red pepper. ... any leftover spaghetti with sauce of your liking. It thaws and heats up wonderfully well. I didnt want them to sit to long and rot, so I found this recipe and gave it a try. The recipe made a big 6 quart pot of sauce so after the sauce cooled I distributed it in 1 quart jars with seal and ring and froze the sauce. I have wanted to make my own spaghetti sauce for so long, but none of them ever fit the bill. Add another tablespoon of the garlic and Italian seasoning, and then 3+ tablespoon of sugar (or to taste) and the 2+ tablespoons cayenne pepper. The rich, delicious flavor of this homemade spaghetti sauce is nothing short of amazing! My husband and 14 month old son loved it too!! So glad you and the kids liked this! But my family requested meatballs this time. It thickened and allowed my tomatoes to cook down perfectly. I do add fennel seeds. You have finally convinced me! I made this as the recipe said except for the red pepper. I came across your recipe on Pinterest. ), but also to respond to inquiries. I have tried so many recipes and then found this one and it’s all I use. Question:  If I missed it I’m sorry; how many cups does the sauce make? lol. For example, I LOVE vegetable soup and occasionally I will add ground beef or Turkey. Sally – I’m glad that you tried this and it was a hit with you and your husband. It will have to wait for the weekend – I will let you know what the family says!Laurie. It wouldn’t be shelf stable unless it was canned according to the official ‘canning rules’ – so if you want to make large batches, I’d encourage freezing or figuring out how it will can (I believe others have left comments above saying they’ve canned it). The balsamic and red pepper are a delicious addition. I would love to have plenty canned of this delicious sauce! About your question, I actually didn’t add wine during any of the variations mostly because I am not an alcohol drinker and usually don’t use it in my cooking, either. So she decided today that we need to make a homemade sauce…And I found you! Folks in the Honorary Kitchen Crew test recipes at their leisure in their own home kitchens. Sorry if this is a silly question, but could I use chicken broth instead? I’ve made it numerous times. If so, how much should I use? If you are sure you want to make this spaghetti sauce recipe, I wouldn’t alter any ingredients except to take out the meat. I use white or yellow onions (sometimes red if that’s all I have). I followed the recipe exactly but next time I will chop the italian stewed tomatoes into smaller pieces. I usually slow cook this sauce all day, and freeze half of it. jar of spaghetti sauce. Have made spaghetti and lasagna with it. I am done looking for another recipe. Just made this sauce it was fantastic I will make this again for my family. I replace one pound of the ground beef with one pound Italian sausage and we like it even more. Thank you so much. Yes, I have! I checked it about every 2 hours, afraid it would cook down too fast, but no! We always have a stash of containers stacked in the freezer for weekday lunches and dinners. Since I canned tomatoes, I wanted to experiment with a new recipe. I don’t normally comment… But I have to say, since discovering this recipe and your site about a month ago- I’ve made this sauce at least 5 times now. Midwest Living is part of the Meredith Home Group. . When I started adding spices I just added everything else in… “Even the balsamic vinegar”!!!! Hi Julie – thanks for your review(s). This time I used some rosemary and maybe 1/8 of a tsp time. Been making home made sauce for my little girl (various ways, testing stove top, slow cooker, a combination and different recipes from all over the web). I just bought the ingredients for this. I started with your Spaghetti Pie, now your Red Sauce. Thank you so much! I also made the spaghetti pie, WOW, that was a hit!! However, we both thought the taste was richer after I added the vinegar. I did use my own home canned tomatoespecially, yummy. I think sharing recipes is a great idea! Thanks Mel, Hey Mel! I think this recipe is amazing! Good luck! I love your recipes! Thank you so much for all you do! You’ll probably need to simmer it slightly longer to let it thicken up. I can’t thank you enough for that. This tastes fabulous, but I just have one or two questions. Thank you so much for sharing this great recipe, My husband and I tried this tonight and it’s delicious! THANK YOU. I double the recipe each time and can’t thank you enough! I love making the sauce, and know I can freeze it. I also have to admit I was a bit scared of the balsamic vinegar, worried that I would ruin the whole lot after it was done! Christina – I like to puree it for the flavor it adds and I like that it is smooth without the extra texture. or do you want my reciepe!!!!!!! Without the meat, this sauce is awesome with Mel’s Italian Meatballs (her recipe calls for them to go on sub sandwiches but they are great on spaghetti too). If we don’t have dried basil or dried thyme, can we use Italian seasoning instead? I have been making this sauce for a couple years now. Then he asked if this was a “secret Mafia Italian recipe”…lol. Yum. Kendel – Yes, this sauce does have a hint of sweetness so you may want to leave it out or cut back. The only thing I do different is delete the pepper. This recipe looks delicious but I have one suggestion. . Do you use a particular brand? This sauce was absolutely delicious. While this sauce recipe makes a large batch (grab a big pot! He raves, which makes me smile. I’ve made this recipe with probably every brand on the market and to be honest, I think it’s great with everything from Hunt’s to San Marzano (those are hard to find in my neck of the woods). The only thing is that a few times that I’ve put ground beef/turkey in the Instant Pot, it definitely changes the texture after pressure cooking (different than when it’s simmered on the stove; not sure why). I’m so glad you liked this spaghetti sauce. Hope this helps! Made this recipe today and it’s fantastic! Keep stirring and do not let the sauce burn. My family is so much happier around the dinner table thanks to this blog. I did not like the flavor after that. I’ll have to try it with a little fennel – thanks so much for the comment, Jorene! Add the ground black pepper, garlic salt, tomato sauce, salsa, chili seasoning mix and kidney beans. It’s more of a marinara sauce, but it’s delicious. The flavors blended perfectly however, I did omit the balsamic vinegar. It does make a ton, so there is plenty to spare for the freezer and leftovers. Hi Edie – I know there are a lot of high end balsamic vinegars out there but I almost always use the brand they sell at Costco. Didn’t quite like that taste. OMG thank you for sharing. Hope that helps a little! We have enough in the freezer for probably 3 more meals for our little family. Another win from Mel’s kitchen to mine. I made your sauce with a fee tweeks and loved the addition of the red pepper, balsamic and beef broth. I also put it all in the crockpot after browning the beef and vegetable mixture for about 4 hours on low. Sounds good. Mel, your website has become my new recipe box! Delicious!!! Yes, you can use fresh garden tomatoes, but I would recommend peeling them first. I made this without the meat and it made exactly 12 cups for me. Much thanks and love from Ireland! And thanks for letting me know you’ve liked a few recipes so far. Since finding this recipe, it’s the only one I use. Wow, Melanie! My husband took one bite, looked at me and said,”New recipe?” After a few more bites he said this is even better than his favorite pasta place. I stuck it in a crockpot for 4 hours (after I sauteed the onions, garlic, and meat & peppers). Have tried several recipes which were okay, but nothing like this. This sauce was good. Chavah – glad you liked this sauce and I’m definitely going to throw it in my crockpot next time I make it! Mel,,, Read many of the comments,,,love to read what people have to say about your recipe’s . Should I steam and mash them? Hands down the BEST spaghetti sauce I’ve ever made! Barbi – thanks for letting me know you like this spaghetti sauce! Made the 1 hour bread sticks to go with the sauce. Thanks for sharing. Thank you for your input. I’ve been cooking for over 30yrs; 1 always-hungry husband and 3 now grown children and this is the best spaghetti sauce I’ve ever made. Was average. So happy to see how many people love this one, I’ve been making almost the exact recipe for years,, and happy to see you have and love it as a go to. AHHH~~ finally found the perfect Spaghetti Sauce. This is a bolognaise and you won’t be sorry because it has a much better texture then browning the meat first and then building the sauce around it. It’s like -4 degrees out so I don’t want to go shopping  haha It made a bunch so we’re having leftovers tonight and I plan to freeze the rest for a lasagna maybe at the end of the month. Loved by all…3 kids included! In addition, I’ve also included a slow cooker variation to the notes of the recipe, because many a Sunday, the aroma of rich, flavorful homemade spaghetti sauce is exactly what we want to come home to. This sounds wonderful! Your sauce may be a bit chunkier but the flavor will still be there. What size can of  tomatoes paste do you use and can I use Apple cider vinegar instead of balsamic? Everyone who eats it raves about it and wants the recipe. I ha w a feeling that it won’t be nearly as good. I would always sneak spoonfuls of sauce as it simmered on the stove. It also freezes beautifully. Hi Bailee, it was probably the vinegar. I added mushrooms and green peppers. *pause for dramatic gasps* Following a 2 hr. Would it work for this? of the last ingredient – the balsamic vinegar, and I also use a good brand from Costco. Anna – I think chicken broth should work ok although the sauce might have a slightly less deep flavor profile since beef stock/broth has a bit deeper flavor. Tiff, I don’t know…I’ve never canned this sauce. Well, it is partly being lazy BUT mostly curiosity, the “why not” of it. . Love this!! I made this sauce a few weeks ago and it was a hit with my husband, whom, after 22 years of marriage as never liked my homemade spaghetti sauce! I browned my meat and added some tony chachere’s. I’m getting ready to post it! UPDATE: 9/12/16 after many years on my site, this recipe was in dire need of new photos and some updates. of italian sausage, but the results were fabulous! Also do you have any suggestions on how I could fix it? I add pound of italian sausage in addition to the beef. Made this last night using a trick I found on Cooks Country. For a smoother sauce for picky kids (eyeing my own two), diced tomatoes can be replaced with two cans of tomato sauce. This recipe has been feeding my family since 2010.   Wondering it I followed the recipe almost exactly – I had ground pork, so did half ground beef, half pork. It almost ruined the taste., but I added 2 T. Of white sugar to get rid of the bad taste. We love the marinara, but wondered how you felt about this sauce sans meat (if you have tried it). It smells fantastic. Hope you like it if you try it! Don't forget a delicious loaf of bread! Try this with tomato juice instead of sauce. I’m glad this spaghetti sauce was a hit! Hi! Thank you for sharing.! I came across your blog and love it! Danielle – thanks for the tip about the crockpot. It doesn’t need it. I make a large batch and freeze. Labels: italian sauce, pasta, pasta sauce, recipes, red sauce, sauce, spaghetti sauce, tomato sauce. Hi Stephanie, I always stir in the balsamic even if I’m planning on freezing the spaghetti sauce or using it later. I am going g to try your spafhetti,sauce as it looks wonderful but i,have one quetuon. I put mine in quart canning jars and freeze it. It was amazingly good. It only took about 45 min to put it together, and then I let it simmer for about 2 hours. You weren’t exaggerating about perfection. What kind of onions do you use? I saw this and am making it for the first time. Are there other sauces or soups you have done this way? Hi Mel, I have to agree with Sara…this is not traditional Italian sauce by any means. This was delicious – my picky kids devoured it! Wow is all I can say. Mel – After several attempts to make a home made sauce to my liking, I was thrilled with this recipe. Absolute perfection! This is a delicious recipe! This was delicious…the whole family loved it! It is really up to you how long you reduce the sauce. Too sweet and rich after the balsamic vinegar. I am gonna use this as the base for baked spaghetti. And the brown sugar is lightly packed. My dad’s birthday is in a couple of days, so being the spaghetti lover that he is, he is going to get a batch of it. I never really claimed this to be authentic Italian – it’s just the homemade spaghetti sauce my family loves and prefers. I made this tonight, and no one in my family like it! Thank you so much for sharing! I TRIED every restaurant, HAVE NOT FOUND GOOD SAUCE yet. 3. Yes, I seed and core and stem the pepper. The house smelled so good while it was simmering. 16 oz ball fresh mozzarella cheese. It’s the best! I look forward to trying many more of your recipes! I do prefer this as well. Thank you Mel for sharing =). Thanks, Anona! this link is to an external site that may or may not meet accessibility guidelines. I just made another double batch. Pour the mixture into the pot with the beef and onions. I have tried a few of your recipes and I have loved every one of them! Try adding a bit more salt – that can make a huge difference. Thank you . I only had 1/2 lb of hamburger on hand so that was all I used and I really liked it not too meaty. I think the next time, I’ll blend some dried chiles to give it some heat! I was planning on making spag sauce to bottle today. Thanks for checking in. Create bountiful outdoor winter arrangements with a little help from Mother Nature. Best sauce I have ever tasted. Just curious , what does the balsamic Vin do to it ? Mel, have you ever thought of substuting grated carrots for the sugar….awesome…. . Love your website and recipes. I really love Mrs Wages sauce packets. I love the addition of the red pepper/onion puree and the touch of balsamic vinegar at the end! And WOW it was wonderful!! Sooo delicious. Serve over hot cooked spaghetti. I’m tempted to serve without the pasta and eat it by the bowlful….it’s that good!! can I use only fresh garden tomatoes? Thank you so much for sharing this great recipe! Could this work in the Instant Pot? I am really hoping to get away from prepackaged sauces. I had this spaghetti sauce in Missouri at the Lake of the Ozarks and have tried hundreds of recipes looking for it. I will make up batches of this yummy sauce and freeze for the future. It makes a delicious, creamy and cheesy sauce. Make sure to pressure can at 10 lbs for 1 hour and 15 minutes. I think this would be fine to can providing you pressure can it. I was curious, how much fennel seeds you use for the recipe? Can you make this without the meat and the consistency still be okay? I would make it meatless. If not, just cook them until they are really soft and tender. I leave out the meat (because I have some young children who would be vegetarian if I let them), use a #10 can of crushed tomatoes from Costco, and leave everything the same except I increase the spices by a third and throw in an extra bell pepper (my favorite veggie). Posted by Debs Blue Ribbon Recipes at 11:08 AM. Thanks for the great recipe! I am sitting here in my kitchen while the sauce is simmering. Hey Mel! It’s a really easy recipe. When my daughters come home for a visit, they always ask for my spaghetti dinner. Midwest Living November/December 2020 Recipes, 50 Quick and Easy Holiday Decorating Ideas. on their spaghetti so no surprise there. I am a little late to this party,  but wowwwwww! . Your sauce looks amazing and I can’t wait to try it on my pick fiancée and children! I forgot to add the balsamic vinegar last time but hopefully remember this time to see if I like the taste. Any other substitute? I have this simmering on my stovetop now. Also great frozen and heated up on busy weeknights. Sometimes I use turkey Italian sausage and the flavor is still great. but have a question: I have no idea what beef stock is (there, I said it) I bought beef broth, will that work? This truly is The BEST Homemade Spaghetti Sauce. This divine, homemade spaghetti sauce is comfort food at its finest! Your email address will not be published. So excited. Have you made this recipe without the beef cooked in? It fit perfectly. Drain excess grease. Will the sauce still thicken up okay without the meat, and should I decrease the onion or the spices or something else…? Use the same time/pressure as you would for stuffed pepper soups etc. Beef stock has a bit more concentrated flavor but it won’t make a huge difference in this recipe. Have made this several times. Thanks, Patty – I’m so glad you like this recipe! Our family enjoys a good marinara and have found that we just don’t like meat in our Italian food…ever…except of course for something like chicken parm! I left a good amount of headspace, since I plan to freeze them. Is that a bell pepper? I haven’t tried – not sure if the pH levels are safe for canning. It makes a TON!! Do you have suggestion on what to do so I don’t have to cook it for 4-6 hours? You’ve got it down! I have made this sauce many times since discovering it about two years ago. So I’m making this now and haven’t made homemade sauce in a very long time, I’ve added everything as described. For years I made a homemade spaghetti sauce. I made it at 11 am this morning and actually threw it in the crockpot on low. MeganM – not a stupid question! . I added the balsamic vinegar. Kind of glad they don’t like it because there was enough left to put a container in the fridge and 2 in the freezer for us to eat later. I didnt need all the seasoning because I used italing sausage!” But.. it was amazing! just about to make this for tomorrow night. (Can’t wait to try it with Basalmic). I love this so much better! Do you ever add more veggies? Thanks! It definitely makes a lot … We had generous helpings for dinner and I still put a bunch in the freezer for another time! I blended the pepper and onions with the broth. Wonderful recipe. Dive in to check out our top picks for a fabulous Midwest getaway. My whole family really liked it. Can you taste the mushrooms? Thanks! This was really good. Thanks! Julie – I’m glad you liked this! Hi Mel! It offered no tips to fellow users or gratitude to the author. This was awesome! If you are familiar with cooking with them, by all means, go ahead! I made this today. I canned 12 quarts of Mel’s sauce and ate some a year later. Ooooohh-your sauce looks delicious!! My whole family and my best friend LOVED it !!!!! I have made this sauce multiple times yet every time I think it’s better than before. Made this according to recipe and husband who is meat eater said that this was superb! Curious what you’ve tried or what your thoughts are on this. I love it but the family doesn’t. . Thanks, I’ll let you know how it goes! Thank you! refrigerator biscuits (I use Grand's butter tasting) 1 pkg. Hi Mel – I just have to tell you how much I love your spaghetti sauce recipe! Hi Doug – thanks for your comment; happy to hear you are enjoying the recipes! I’ve been looking for a good homemade sauce that was a bit tedious for a while and this is it! Thanks for what sounds like a awesome spaghetti sauce! I just have one more word for this recipe: YUMMINESS!!! Halved recipe because my crock pot is small, still made a lot. Have you tried to make it in the instant pot? Yep, here you go! What kind or brand of flour tortilla’s did/do you use with your honey lime enchilda’s? Since I didn’t have one around I used a medium sized carrot, just chopped it finely in a mini food processor. I am going to assume off til I hear otherwise, I usually leave it off or partially covered. Love love loved it!!! No I didn’t think there was a strong mushroom flavor, just a good umami/meaty flavor! Wanted to say hi while I had this window open. Please, please, please! My 9 yr. old said it was the best spaghetti sauce ever! My kids had stopped eating jarred pasta sauce but I missed spaghetti sauce. Good luck! Jul 23, 2014 - This Pin was discovered by Susan Wyant. I love your site. Leave the Balsamic vinegar out! Can’t wait! I filled up 2 quart mason jars and 2 pint-and-a-half jars. Why? Thank you for a great recipe! I have a friend who taught me how to make her sauce, her Italian mother-in-law passed it down to her, and this is just as good if not better!! I decided to make this in the crockpot, but I read it too quickly and added the olive oil and balsamic vinegar too early. Thank you! My husband loves this sauce and does not want me changing a thing. I haven’t made homemade sauce in over 20 years and I’m here to tell you that this is by far the best sauce I’ve ever tasted or made. I’ve been making this, usually double batched since you first posted it in 2009. We also add way way way way more garlic (almost a whole bulb) because we are both complete garlic lovers! Thank you. I’m working on that as we speak, and if you can hang on to the last remains of summer garden tomatoes, I’ll hopefully be posting my perfected method/recipe later this week or early next. It’s a wonderful recipe, made it yesterday!! I made this Spaghetti Sauce for a very picky husband & teenage son and it was a “Hit”! Our favorite Midwest resort destinations range from cozy lakeside lodges to indoor water park behemoths. I just made the sauce. Tasted great. Yum Yum Bowls with Knockoff Cafe Yumm Sauce, Slow Cooker Jalapeno Popper White Bean Chili, Simple green salad (or something more fancy like this. Zoe – absolutely. I just discovered your site and haven’t made sauce in so long I needed a recipe. I know it imparts great flavor but since I never drink it, I don’t really know what I’m missing. I was just recently cleaning out my recipe drawer and my printed version is no longer with us. Thanks, Jenny! I’ve used an immersion blender after they’ve simmered in the sauce. I’m a beginner (as in, I’ve never, ever canned), but I’m getting a canner. I’m shouting and celebrating because dinner is routinely a difficult experience (I.e. As for the amount it makes it’s about 18 1/2 cup servings. Tried it with and without the balsamic. Does the balsamic vinegar make it taste tangy or sour? I want to have it for dinner all the time. Carla – thank you so much for your review on this recipe! Have frozen, and reheating is easy and fast. You mentioned here that you were working on a spaghetti sauce recipe for canning. Thanks for the great recipe. Just made this followed recipe all the way. So yummy! Any chance you have made this in your Instant Pot?? I love seeing all the goodness you are whipping up in your kitchens! I have made this spaghetti sauce twice now and it is so delicious! I trust you and your recipes so much that I know it was an error on my part. I still have enough sauce for two more pies! I also used red & yellow bell pepper and added about double the brown sugar. We don’t use so much garlic and we don’t use vinegrar. John, I would really like to try your recipe. My question is this. , Yum!! And, would I add the balsamic vinegar near the end of cooking time or could I just add it in the beginning and let it simmer on low for the whole day? https://www.melskitchencafe.com/homemade-spaghetti-marinara-sauce-for-canning-or-freezing/. Add 1 cup of the chopped onions, and sauté until translucent and slightly browned, 3-4 minutes. I’ve made this dozens of times since then and here’s what I do just a bit differently to my liking. I followed the recipe, but used 1 can of whole tomatoes in place of 1 can crushed (it’s all I had). Thanks for this yummy spaghetti recipe from a girl who grew up with NOT homemade spaghetti. She use some chopped up pork ,,or chicken, and put it in the oven at 250 and lets it simmer uncovered all day….and as you know if you add heavy cream it becomes a wonderful white Bolognese , but this already is. Photo credit: Quentin Bacon They are the tastiest sauces I have ever had. Awesome sauce!!! While I was checking on different recipes, I came across your sauce recipe. I’ve never noticed any adverse effects/taste from doing so. I have two small boys and they gobbled it up. The family is obsessed! I love LOVE this sauce! Can I have it again? I also added some hot peppers to it, because we like our sauce on the spicy side! Life just keeps getting better! Add the tomato paste, salt, pepper, oregano, basil and thyme, and cook for 1 minute, stirring until combined. Freezes super well! My husband wanted to know how often you can have this without not liking it anymore? Sorry! I have 2 very picky boys and they LOVE it. This big batch yields about 16-20 cups/servings (the yield is right above the recipe title). . What do you think? As the kids aged, and life got busier, we went to a jarred sauce. One difference mine came from a woman who passe years ago and was from Macedonia , A few things she did was to simmer the burger in just enough water to cover, makes the sauce a smooth find texture. I have a homemade spaghetti sauce recipe I do love that also freezes wonderfully, but like you, I’m always looking to tweak and improve! But I would suggest pressure cooking the entire recipe in the IP. I’ve made spaghetti sauce with “hidden” carrots and spinach in addition to the pepper and onions. It did not lose any quality or flavor even after frozen for a long time. Thank you in advance for your reply Mel and for sharing your recipe. I think I’m going to do what one of your commenters did and add a pound of Italian sausage to the recipe (I understood it to say add to the existing two pounds of ground beef. I almost forgot to add the balsamic, and am so glad I remembered, because it just put the flavor over the top. I haven’t yet but if it were me, I’d brown the ground beef in the IP, drain the grease, and then add everything else in and cook for 15 minutes high pressure? Absolutely Delicious! definately lookin forward to it. will never buy sauce in a jar again. Before we dive in to all things homemade spaghetti sauce, for those of you who have emailed and commented and begged recently for my favorite spaghetti sauce recipe to can (you know, like in jars and stuff)…never fear! It will be the just right for recipes that call for a 28 oz. Processing the veggies sounds like such a great idea for sauce. Has anyone tried this minus the meat? I made it to the letter the first time. Thanks!!! I cook it for as long as the day goes, 5 -8 hours. Thank you. I’m hooked. Eep. We ate it with penne pasta and there was plenty left over which I immediately froze for another meal. If you use ground Itialian sausage instead of ground beef, this recipe goes from great to Amazing!!!! Thanks for the recipe! I come back to this time and again. (Note: I tried to make it in my crock pot and it was WAY too much sauce to fit in there and it’s a pretty standard size. I have a low tolerance for salt but had to add some extra to this sauce. Slow Cooker: I’ve also had good success making this in the slow cooker; I brown the meat ahead of time and throw everything (minus the olive oil and balsamic vinegar) in the slow cooker and cook on high for 4-6 or low for 7-9 hours. Not a big hit with 3 of the kids, but they prefer butter, garlic and parm. !We’re both pretty young (both 24yrs old) and obviously still starting out so we typically go for quick and convenient. I love everything on your site, and it all turns out delicious!! Perfection. It was very delicious. Can you tell me what the difference the balsamic would make versus the regular vinegar? Usually I don’t comment on pages, but this sauce deserves the recognition! It was delicious also. Weird, but magnificently good! YUM. Delicious! I wish you people would STOP saying how great it LOOKS… Reviews are suppose to be AFTER you actually make and try a recipe, so it helps those of us wondering before cooking. I tried it for the first time tonight and loved it. Tonight my family tried your It’s definitely going to be my next batch. It turned out really well! Hi John – I use about 8 – 16 ounces fresh mushrooms. This is my go-to recipe now! The best Spaghetti Sauce made from scratch with simple ingredients. I prefer no sweet taste in my sauces I can omit it if it does. Thanks a bunch! I just made this sauce and it was yummy. Just blanch, peel and use the equivalent of what is called for in canned tomatoes. I followed the recipe exactly, except I quartered it because I only had a half pound of mild Italian sausage & no ground beef. By far the BEST spaghetti sauce recipe out there! I made this tonight for a bunch of friends – it was a BIG hit w/ everyone. It was a big hit. Jul 20, 2019 - This recipe is adapted from one of my favorite cookbooks, Cooking from Quilt Country by Marcia Adams. Made this for dinner tonight. We had enough for supper last night. Mix well, reduce heat to low and simmer for at least an hour. Instead of the red pepper, I used a combination of hot and sweet wax peppers, jalapeno peppers, and sweet bell peppers (gypsy)…(and doubled what the recipe calls for). I knew I needed something with a full, tangy flavor & finally decided on red plum sauce. YUM! I just looked it up again, as I have oodles of garden tomatoes to use. I also substituted the meat for spicey sausage. Mel you are amazing! BUT not this sauce. Geoff – I always add the balsamic to the whole batch and then freeze. Katie – I don’t have that one anymore. My picky little ones asked for seconds! Tried-and-true, this spaghetti sauce recipe really is the best. Absolutely fabulous, Dh declared prego would never be allowed in the house again LOL This was so easy to make and it tasted like you stood over the stove all day long. Little pricey but well worth it, and I also add finely chopped celery, and don’t food process it at all. I also added diced zucchini. ), that’s one of the things I love about it, because I can make it once and stick half (if not a little more) in the freezer for a super easy dinner later. Yum, yum, yum! My sister asked for the recipe. Can I just say that this sauce saved pasta for me. I’d much rather use your recipe, wonder if my tomatoes will wait…. Thanks for letting me know! I was just thinking last night, “I wish I had a good spaghetti sauce recipe” when I bought the store stuff. This recipe is what spaghetti dreams are made of!! I share with my mother and sister. Huge complement to you! So I have been dying to make this recipie! Then…. I either partially cover or leave the lid off. I hope you like the recipe! I’m sure it’s good this way too but since I started making my sauce this way I would never go back to the other method. I am so happy I found your blog… I have been using your recipes and my picky family has been very pleased. Since it makes so much, and I will be freezing it, like recommended, do I still stir in the balsamic 15 minutes before I finish cooking it, or will that give the frozen remainder a bitter taste when I reheat it in a slow cooker another day? Amy – wow, that’s high praise! Hi! I feel like I should add more spices but if it’s suppose to be this way and the flavors come out in the cooking time I will refrain. I will say that this is definitely better than my usual sauce so I plan to keep working with it until I love it! Is that the best way to do it? I made some spaghetti for my kids this past weekend and they love it! Mostly, I love dark chocolate and joggers (not jogging). Do you ever sub this leftover sauce in your spaghetti pie, ziti, or lasagnas? Thank you so much for including your tips. I just made this tonight. They are delicious when blended with the onion and red pepper (very similar to the classic lasagna recipe red sauce I have on my site). I won’t bother to make it in the oven again. I never remember to add the balsamic vinegar at the end, but either way it’s awesome. I really enjoy your blog! Delish.I opened my patio door to let dogs out and my nbrs called to see what I was cooking. And I’m sorry you had to dirty so many skillets and pots to make this! This was delicious! I made this spaghetti sauce last night–TO DIE FOR!! The first time I did a meatless sauce, and this time I am adding the ground beef. Hands down the best sauce ever.I froze the leftover sauce into dinner sized portions (for 2) and it’s so amazing to pull this out and have a delish supper ready in 10 mins! When I retired I decided to go back to homemade. You can read about our tomato preparations in this post. I can’t find the spaghetti sauce recipe for canning though. I tweaked the recipe based other other reviewers' recommendations: I used only 2 T of olive oil 1 onion a 29 oz can of tomato sauce only 1/2 t. of cayenne and it was perfect for my taste. Does yours turn out the same way? Also, you’ll want to taste test to make sure the salt level is ok since you won’t get the added salt from the canned tomatoes. So, thanks! Bring to boiling. https://www.yummly.com/recipes/spaghetti-with-white-sauce-pasta I’m planning on making this in my crockpot. Blue Ribbon Recipes ~ Country Chili Sauce This recipe is adapted from one of my favorite cookbooks, Cooking from Quilt Country by Marcia Adams. I’m a grandmother with 13 grandchildren now and still love to cook for others. A quick glance through the comments below is proof that this spaghetti sauce is widely known, made and loved. Thank you! Awesome!! You get an A+ for this recipe! I’m a little confused by your question – the recipe only needs about an hour of simmering time. I add 1/2 hamb and 1/2 ground Italian sausage, I use garden fresh tomatoes when I can, when I can’t I use whole San Marzano tomatoes from Cento and crush them up with my hands, I double the garlic (my husbands Italian so we LOVE garlic) and add raw Italian sausage links. My “go-to” spaghetti recipe from now on! I appreciate you letting me know you liked it. I usually add cream sherry to my sauce it gives it some sweetness along with a hint of wine flavor. I have a deep love for spaghetti… but I always use the sauce in a jar and just add stuff to it. While I’m not a vegetarian, I can’t stand minced meat of any kind in my sauce (it’s the texture). I made this yesterday for a dinner party. My family does not like to have chunks of tomato in their sauce, can I replace the diced tomatoes with tomato sauce or is there some other tweak you would suggest? I don’t think apple cider vinegar will give the same depth of flavor. I always add 1lb of Italian sausage, and it’s the perfect meat to sauce ratio. I’m used to using Hunts sauce and tweaking it a little bit. I don’t eat sugar, so I substituted raw honey, and believe it or not, fresh black berries from my garden. I really wasn’t thinking much when I started with a regular sized skillet. Hi there, love the website and the fantastic recipes! Delicious! Thank you for a winner of a recipe … I am making more tomorrow! Thanks for letting me know! The other thing I always add to my spaghetti sauce (courtesy of giada delaurentis) is 2 Tbsp. It was so good! How many batches of this would you say I need to make? I think it is the best spaghetti sauce I have ever had!!! Just wondering if it can be used in other recipes on the sight. I haven’t canned this recipe because it hasn’t been tested for food safety issues with canning – having said that, recipes with meat need to always be pressure canned not water bath canned. I made this its sooooo delicious . Thanks, Jill! Worked well as an ice pack and a nice easy meal. Thank you thank you thank you! Sorry! I made this sauce tonight, and my kids LOVED it. It was so delicious! Hi Mel! I love that you re-posted this. It was fabulous, and my judgmental 2 year old wouldn’t try it for most of dinner. It was a huge hit! Thanks for being patient! ate way to much ,but just couldn’t stop, it was soooo good thank you. And I’ve been making spagetti sauces for 35 years….this one wins hands down !! I’m sure he’s proud of you for cooking up a storm in his place! In my world there are two ingredients that no chili should ever be without: Hunt’s vine ripened tomatoes and BUSH’S slow-simmered chili beans. That looks scrumptious! This recipe made enough to freeze enough sauce for another meal. I also drained the fat before I added the flour. This is the best sauce ever!!! Thanks. Cannot think you enough for this recipie it’s the best I have ever made and I have always made my own from scratch. I tried this sauce for a casual spaghetti dinner with friends and it did not disappoint! I omitted the food processor and just added the red pepper and onion. For you fire lover's double the hot sauce. Made with your divine breadsticks. I know I added the balsamic vinegar too early would that have caused it? I don’t know if this will help anyone but if you like more veggies and less meat in your sauce, try combining half this recipe with a whole batch of Mel’s marinara sauce. I love your site and knowing that I can always find awesome, no fail recipes! Whoa. It was absolutely delicious – like every other recipe I have tried from your blog!! The only change I did was run the beef in the food processor after I cooked it, and it gave the sauce a nice consistency! I’m really glad that your husband liked this so well! Thanks for yet another winner!! Spaghetti with store-bought sauce is an I’m-losing-my-sanity-let’s-just-eat meal, but spaghetti with this sauce is something I always look forward to! And maybe one time I’ll try it meatless with like 2lbs of mushrooms – we are real mushroom lovers here. I keep tasting it because it is so yummy. To reduce the sodium, omit the salt in the sauce and use reduced-sodium tomato products. Hi Erika, sorry for the delay in responding. I have been making your marinara sauce and using that. Thanks for encouraging moms to try new things and be excited about it. Everyone loved it! https://ohsweetbasil.com/favorite-homemade-spaghetti-sauce-recipe My grandkids knew the flavor was different from my regular sauce and did not like it. And, instead of the 1 and 1/2 cups of beef broth, I added 1 cup of beef broth and 1/2 cup red wine. It was a labor of love blanching and preparing my tomatoes for this sauce but I’m so glad I decided to go with this recipe!!! I bought Italian stewed tomatoes accidentally instead of the Italian diced tomatoes so that is why I had chunky sauce. And we grilled spaghetti squash to go with it (boiled a few elbow noodles to in case the kids needed some encouragement, but the adults mainly ate the spaghetti squash with sauce). I love this sauce! Everybody that eats it loves it. I made this tonight for my family and it was AMAZING!!! The meat (I use turkey) was also beautifully tender. The first few times I followed the instructions exactly and did not change anything. Learn more! Blue Ribbon Award Winning Chili is a chili cook-off winning recipe! I just broke down the chunks as it simmered. Do you happen to have a yummy spaghetti sauce recipe that uses fresh tomatoes? I have commented on this recipe already but I have just made it again, omitting the meat and the pepper and adding zucchini and celery. Sometimes adding a bit of liquid (like some of the diced tomatoes or crushed tomatoes) to the blender can help it all combine a bit better. I’ll try it again, and tweak it to my taste. Love this sauce! Cinnamon, nutmeg, cloves, ginger, and allspice make so many meals better. I discovered this recipe just a few months ago, and it is AMAZING! Karisa – yep, beef broth will do just fine! Can’t wait to make your recipe. Or at the very least, links to the recipes I’ve been testing out. I’m a big fan of your other recipes so I took a leap of faith with this one too. Heat oil in a large nonstick skillet. I made this spaghetti sauce today for dinner tonight. In general, I love spaghetti sauce for its rich tomato flavor but the flavors in this sauce – overly sweet with aftertaste, masked the tomato flavor. I also made your ham recipe in the crockpot for Christmas and it turned out wonderfully. Looking forward to enjoying it through the winter! My husband who is not a huge fan of italian even commented on how good the sauce was. Thank you! Thanks in advance! I just finished making this, and unfortunately, I didn’t have any diced tomatoes on hand. I have been making your old version for the past year except with ground turkey and no wine. Wondered if this sauce would suit lasagna? Been married to an Italian for 34 1/2 years. Unfortunately, now my husband will insist on having spaghetti at home rather than going out to an Italian restaurant. Thanks so much! It truly is the best ever. Thanks Mel. . , I was able to neutralize the bitterness with additional sugar and pinches of baking soda. This blue ribbon potato salad is already a winner—so the 5 star reviews write themselves!. I’m just uncertain what kind of pepper is being referred to. This was wonderful! Can I make meatballs instead, and why don’t you use meatballs. Will definitely make again! I made this tonight and my family couldn’t stop raving about it. I will say that I don’t think a full batch of this will fit in the popular 6-quart Instant Pot so you might want to halve it for pressure cooker safety. The sauce is my hands down go-to recipe (we now eat it with green lentils instead of ground beef) and are always so stoked with the way it turns out. This pizza sauce recipe came home with a blue ribbon! One word… Wow! I have tried a ton of recipes, and I can sleep tonight knowing I finally have a winner. I only did a few changes because of what I had on hand. And- I made your breadsticks to go along with it. I am really excited about trying this recipe the next time we have pasta. Made it for dinner last night, left out the mushrooms and pepper as I didn’t have one but added a can of purée red kidney beans and a bunch of spinach! I just really love to can those two things because I’m lazy and hate that extra step when I’m cooking! This is so wonderful that I’ve given up my previous recipe that I had used for 25+ years. First year gardening on our farm and I had two five gallon buckets of fresh roma tomatoes, fresh onions, garlic and basil. Truly tasted like restaurant spaghetti, would recommend 100% to anyone…many thanks!!! No comments: Thanks for posting….. Sounds like a delicious combination! It’s a fantastic recipe to help people understand how simple and delicious a homemade sauce can be… A wonderful way to help understand what each step brings to the dish. We all say :   “Thanks Mel‍”. You can definitely leave them out – I usually make the sauce without these days. some chili sauce. My family loves that one! . The first time, I made it exactly as the recipe reads. Stir until combined before adding the bay leaves. Thanks for all of your yummy recipes, they never disappoint! AMAZING! As an Amazon Associate and member of other affiliate programs, I earn from qualifying purchases. Thank you for this easy delicious recipe . https://www.allrecipes.com/recipe/158140/spaghetti-sauce-with-ground-beef SO good! My soup is under pressure for 90 minutes and I have never had a problem. Sauce: the sauce may seem watery at first but will reduce to perfection after simmering for an hour. I’ll have to keep an eye out for those packets. I think mushrooms add amazing umami to recipes, but I cannot stand their texture (cooked or raw) – would adding them to the onion/pepper combo in the blender work? Mel, I love your recipes, and am truly excited that I am going to give this one a try. My whole family was so impressed and FULL lol! Make Ahead Instructions: the sauce can be made 2-3 days in advance and stored in the refrigerator. Stir in the balsamic vinegar and let the sauce rest for 10-15 minutes (for the flavor to absorb) before serving. Brian loves about it no matter how often we have it. I appreciate you . I’m guaranteed to have it for months to come. Love, love, love this recipe. A lot of times I’ll freeze this sauce and then throw the frozen portion in the fridge overnight. Anonymous – thank you for letting me know you liked this! I had to promise I would always use this recipe. Thank you for such an awesome recipe!! My husband (Brian) would tell your husband he may never get sick of it! I will definitely be making this again! We actually made a sauce similar to this but added diced zucchini, more bell peppers, and on occasion squash. Can this sauce be made without the meat and still come out tasting good? Thank you! The first time i omitted the red pepper and let it simmer in the slow cooker for 4 hrs. In saucepan, add tomato sauce, paste, water, garlic, sugar, potato, 1/2 teaspoon of the salt, and 1/4 teaspoon of the pepper. We still have plenty to eat plus leftovers! Thank you for this little pot of heaven! I made this for the first time almost to a t, omitting just the vinegar and sugar and it was amazing. This is a great recipe, and good thing because I tripled it so I could freeze some. I’m so happy to have all of this homemade meat sauce to freeze!! I’m going to try this one, too. Hi Mel! Thank you will Let ypu know when I make it. Over the years I lost my desire to have spaghetti. This is my first time making it, and I am using beefsteak tomatoes from my garden. Best ‘from scratch’ I’ve ever made! I made this yesterday. I always use red wine in my spaghetti sauce, and before I realized it, I poured a cup of red wine into the the sauce along with the beef stock. Thanks for being the first so far! It was still fabulous. Murphfam – glad you like the original spaghetti sauce. Hi! Thanks for another great recipe. I also used Italian sausage. Jul 23, 2016 - This recipe is adapted from one of my favorite cookbooks, Cooking from Quilt Country by Marcia Adams. It was absolutely delicious!! 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