Roberta’s Famous Spaghetti Sauce

Okay, it’s not really famous outside of our family, but it really should be.  I have tried many, many different recipes for spaghetti sauce over the years, and I just keep coming back to this one that I got from my mother-in-law.  It really is the best.  Every time I try something new we think, that’s pretty good, maybe we’ll switch to this for a while.  And then I make this recipe again and remember how good it really is.  And know that we will never find a spaghetti sauce that we enjoy more.

It comes together pretty quickly and reheats beautifully, and it can be simmered for 15 minutes or an hour, whatever you have time for.  And it still tastes great.  It does make a fairly large batch, but I don’t usually make a half recipe anyways because it freezes well and makes for an easy meal another night.  Making a full recipe is no more work, and for our family, it generally gives us two meals, one that night, and one for the freezer.

spaghetti sauce

I make it fairly chunky, with the diced tomatoes giving the sauce a bit more texture, but you can also blend the canned tomatoes before adding them to the sauce to give it a smoother texture.  We like the chunks of tomatoes, but I sometimes change it up a bit just by blending the tomatoes instead.  You can also adjust the vegetables in it to your preference.

Hope you enjoy it as much as we do!




Roberta’s Famous Spaghetti Sauce

Yield: 8

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2 pounds (900 g) ground beef
1 cup onion, diced
6-8 button mushrooms, sliced
1/4 bell pepper, diced (any will do, we prefer green)
5-6 large cloves garlic, minced
2 teaspoons salt
2 teaspoons rosemary
1 tablespoon oregano
1 tablespoon soy sauce
1 tablespoon worcestershire sauce
1 - 398 ml (13.5 fluid ounce) can tomato sauce
1 - 796 ml (27 fluid ounce) can diced tomatoes
2 - 156 ml (5.5 fluid ounce) cans tomato paste
1 cup water
1/2 cup red wine (optional)
3 teaspoons sugar


  1. In a large saucepan, brown the ground beef over medium heat until no pink remains.  Remove the beef to another dish and drain most of the fat.
  2. In a tablespoon or so of the remaining fat, sauté the onion, mushrooms and bell pepper until tender, about 3-4 minutes.  Add in the garlic, salt, rosemary, oregano, soy sauce and worcestershire sauce and allow it to sizzle together for 1-2 minutes, making sure the garlic doesn't start to brown as it will become bitter.  Return the meat to the pot.
  3. Finally add the tomato sauce, tomatoes (blended first if you like a smoother sauce), tomato paste, water, red wine if using, and sugar.   Mix together and bring to a boil, still over medium heat.  Once it boils (it will boil quite quickly), lower the heat to a simmer and cover.
  4. Allow sauce to simmer for about 15 minutes or longer if you have time, stirring occasionally.  It tastes even better the longer you simmer, it's actually even better the next day as leftovers!  I usually try to simmer for 45 minutes to an hour, but have also had it in a rush after 10-15 minutes and it's still great.
  5. Serve over hot spaghetti.  Enjoy!


Adapted slightly from my mother-in-law's recipe.


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