Sunday, November 14, 2010

Bonnie's Spaghetti Sauce

Do you want to throw something together at the last minute?  It couldn't get much easier than this, and it's one of my most often-requested recipes!

Serves 4-5

In a heavy skillet on the stove, over medium-low heat, brown together:

1/2 lb. ground beef chuck (break up with a fork as you brown)
1/2 c. chopped onion (frozen is fine)

Mix well in a blender (all but the bay leaf** and Parmesan cheese**)

one 14 1/2 oz. can whole tomatoes*
one 8 oz. can tomato sauce*
one 6 oz. can tomato paste*
1 TB Worcestershire sauce 
2 tsp. chopped garlic (or 1/2 tsp. garlic powder)
1 1/2 tsp. dried whole rosemary leaves
1 tsp. dried basil leaves
1 tsp. dried oregano
1/8 tsp. dried crushed red pepper*
1/4 tsp. mild chili powder*
1 tsp. salt
1/4 tsp. fresh ground black pepper
2 tsp. sugar

1 bay leaf**
1/8 c. shredded Parmesan cheese**

*Tip:  It is especially important to use a quality canned tomato product and to measure the crushed red pepper and chili powder!

Pour Sauce over the ground beef mixture, add the bay leaf**, cover and simmer over low heat for about one-half hourStir often.

Add a little water, if necessary, while cooking.  Right before serving, remove the bay leaf** and stir in the shredded Parmesan cheese**. 

Serve over your favorite spaghetti with a nice salad and crusty garlic bread.  Enjoy!

Printable Recipe


  1. This spaghetti sauce is the best!!! Harvey gave me the recipe years ago and Elaine and I have been making it ever since. Thanks for sharing it again Bonnie!

  2. @DealinDan I'm so glad you still like! Great to hear from you - Hope you and Elaine are fine!