Recipe of the Week: Spaghetti Sauce, by J.M.


  • 1 lb lean ground beef
  • 1 large onion, chopped
  • 1 clove of garlic, minced
  • 2 (1 lb) can of tomatoes, cut up
  • 1 (8 oz) can of tomato sauce
  • 1 (12 oz) can tomato paste
  • 1 cup beef bouillon
  • 2 tbs minced parsley
  • 1 tbs brown sugar
  • 1 tsp dried oregano leaves
  • 1 tsp dried basil leaves
  • 1 tsp salt
  • 1/4 tsp pepper


  1. In a large skillet, crumble meat with onion and garlic. Break up pieces of meat with a fork and cook until it loses its red color.
  2. Drain off excess fat.
  3. In a pot, combine browned meat, onions, and garlic with the remaining ingredients.
  4. Cover and cook on low for about an hour
  5. Serve over hot spaghetti.

You can make this ahead of time and freeze it. Makes 6 to 8 servings.

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One Comment

  1. Very similar to my mothers recipe. She cooked a couple of pounds of marrow ones for a few hours first in place of beef broth and she used a spoon of white sugar to cut the acidity of the tomatoes. But since this all goes back to the depression, WW II and after I can also say that during good times she would include more meat; Italian sausage and sometimes pork or beef. I loved the meatier version of her “tomato gravy”.

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