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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.