Mom's Spaghetti Sauce

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Great comfort food; big hit with my teenage boys

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I've been trying to make perfect spaghetti sauce for years. Finally! It doesn't have to cook for 4 hours to be fabulous.

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I've made this a few times in the fire house. With a station of seven fire men we are what you could call "Good Eaters". Even when I cut the recipe in half and we still have left overs of the sauce. I make it the day before and let everything just kinda fester together over night. When I reheat it for that nights dinner it makes the station smell real good. The crew always enjoys it when I make this. I always add a bit more seasonings above what the recipe calls for though. Not exactly sure how much, due to the fact that I eyeball it until I think its enough. The crew hasn't killed me yet so I know I haven't screwed it up. It is a thick meaty sauce that will stick with you for a long while after your meal (in a good way

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The ratio of 5 large cans of tomato paste to 10 cans of water would make it like cement. And with that much sauce using that small of an amount of basil it would be pretty much flavorless. And there are two things that DON'T go into Sunday gravy, onions and oregano. That's for pizza.

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I didn't have all the tomato paste asked for so I used what I had and then crushed tomatoes and added water. Also added more cheese, black pepper and some red pepper flakes. Very good!!

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Love it. I make just a few adjustments. I use beef stock in place of the water. I also add a cup of red wine an hour or so before its done cooking. I cut the recipe in half and still have enough sauce left over to freeze for lasagna.

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This tasted like any old sauce to me. It was good but not memorable. It'z not something I would rave to family and friends about.

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Very simple but very good! I also found the recipe very versatile in that you can use any (or no meat ingredient. Kudos to Chris Devito!

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I've been able to cook anything BUT spaghetti until I found this recipe!! It's amazing, though we add a green bell pepper and use hot italian sausage instead of italian seasoned sausage. We only use 3 cans of tomato sauce and 3-4 cans of water for a thicker sauce. Drained stewed tomatoes are good in it too! I cook the meats up then throw everything in my slowcooker for 3hrs on high, then 2-3 on low and it's AMAZING! Simple, just like a good spaghetti sauce should be.

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Great recipe-reminds me of my Grandma's she did it all most the same way--I think the secret is how long you simmer it. 3-4 hours makes it all the better, and by the way I used moose burger that we have and it was great just some small seasoning changes. Make sure you keep tasting to get it where you want plus more garlic and some olive oil.