This classic spaghetti and meat sauce is one of my oldest recipes I have! CLASSIC SPAGEHETTI WITH MEAT SUACE- This is one of my oldest recipes! I still after 40+ years enjoy it!

This is a family favorite! I have been serving this sauce for 40+ years and I still crave it on Italian Night! It takes a couple hours to simmer and the aroma will fill your house!!!! I can hardly resist dipping crackers and bread into it while it cooks!!  When the kids get home from school they do the same! :)I can still see them today in this ritual and it brings back many happy memories. Please put away the Ragu and give my HOMEMADE SAUCE a try!!! It really is easy and worth the couple of extra steps! xoxo

Author: The Food Nanny
  • 3 (14oz) cans diced tomatoes, undrained
  • 2 tablespoons plus 1 teaspoon olive oil, divided
  • 1/3 cup chopped white onion
  • 3 garlic cloves, minced
  • 1 1/2 pounds lean ground beef
  • 1 (6oz) can tomato paste
  • 3 tablespoons brown sugar
  • 1 1/2 teaspoon dried oregano
  • 1 teaspoon salt
  • 1/2 teaspoon dried basil
  • 1/2 teaspoon dried thyme
  • 1 bay leaf
  • 2 cups hot water
  • 1 pound uncooked spaghetti
  • Freshly grated parmesan cheese
  1. Optional step: Put the tomatoes and liquid in a blender and pulse 4 or 5 seconds to crush. Set aside.
  2. Heat 2 tablespoons of the oil in a large pot of skillet over medium heat. Add the onion and garlic and cook and stir until the onion is soft but not brown. Increase the heat to medium-high and add the meat. Continue to cook, stirring until the meat is browned. Stir in the tomato paste with a wooden spoon. Cook until the mixture starts sticking to the pan, about 5 mins. Add the reserved tomatoes, brown sugar, oregano, salt, basil, thyme, and bay leaf. Mix well. Stir in the water. Bring to a boil, decrease the heat, and simmer uncovered about 2 hours, stirring periodically and adding more hot water if the sauce gets too thick.
  3. Twenty minutes before serving, cook the spaghetti according to package directions. Drain.
  4. Put the Spaghetti in a bowl, sprinkle in the remaining 1 teaspoon of oil, and combine. Serve the sauce in another bowl. Pass the cheese.
  5. Serve with a tossed salad, corn or green beans, and garlic bread.


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