Making Home made Spaghetti Sauce

Making great spaghetti is really not that hard, and will taste so much better than buying a store ready-made sauce, and pouring it over boiled noodles. But there are some very important though simple steps to follow that can ensure a great-tasting and enjoyable meal.

The first step is acquiring the ingredients. Make a list of things to pick up at the market before heading out; then, mark them off as they are placed in the shopping basket or cart. It’s always more difficult to head back to the store for a forgotten item once you have started cooking. Everyone has their favorites, and some of the recipes ingredients can be altered to taste; but the sauce really makes the meal. Below is a list I have found more than adequate to render my favorite spaghetti sauce.

1 ½ lbs ground hamburger (Turkey or sausage can be substituted)

1 medium yellow onion (diced into ¼ inch pieces)

½ medium to small green pepper (diced Optional)

2 32 oz can crushed tomatoes (I prefer Italian style)

1 16oz can diced tomatoes (remove ¼ cup to use later)

3 tbsp Worcestershire sauce

2 tsp ground pepper

Italian seasoning (start with two teaspoons and add to taste)

1pkg Lipton Golden onion soup mix (other varieties interchangeable)

2 tbsp crushed minced garlic (you can used 2 tsp ground powder but minced is best)

2 tbsp Olive oil (Extra Virgin Olive Oil)

1 pkg Dream field’s spaghetti noodles

3 tsp salt

5 qt sauce pan with lid

3 qt stock pot with lid

Medium colander (Strainer)

2 quarts water

8 oz shredded sharp cheddar or three-cheese Italian cheese

Long handled wooden spoon

In a 3 qt sauce pan over medium heat, (that’s the middle setting on the range dial….the high setting is for people that just want to get things over with fast lol) pour in the olive oil and bring to temperature; then add the onion and green pepper. Cook until the onions are slightly caramelized, and peppers are soft and pliable. Now add the minced garlic and stir into the sautéing vegetables (if you are using ground powdered garlic {though I discourage it} it should be added with the dry ingredients), add the tomatoes (crushed and diced) bringing the sauce to a slow simmer. You can now stir in the Worcestershire sauce and dry ingredients using only ½ of the salt and onion soup mix. Stirring occasionally let cover and allow the sauce to simmer for about five minutes to meld the flavors together.

Remove the lid; the sauce should have a great aroma now, so we can add the raw hamburger to the sauce stirring in a little at a time. The sauce will separate the ground meat dispersing it into the sauce as you stir. Do not taste the sauce once you have added the raw meat until everything has simmered for about 20 minutes fully cooking the meat; remember to stir occasionally to prevent sticking. Makes about 2 quarts.

Note: When the meat is seared with the onions before the tomatoes and spices are added, the meat is flavorless and bland. Adding it to the sauce raw allows the flavors to permeate the sauce and enhance the full flavor into the meat.

Pour the water and remaining salt into the 5 quart stock pot; cover, and place over high heat on a large burner. The salt will help bring the water to a boil faster. Many people believe oil should be added to the water to prevent sticking. However, the oil will prevent the sauce from clinging to the noodles and make the spaghetti runny. When the water has reached a boil, remove the lid and slowly add the noodles , allowing them to loosely spread around the pot, then as they start to soften, stir them into the water until they are fully covered. Once they are some-what softened, reduce heat to medium to prevent boiling over. Cook according to package directions (it should take between 15 to 20 minutes) fully cooked noodles should be soft and tender, but cook to your taste. Drain the noodles and stir in the ¼ cup tomatoes previously separated. They will keep the noodles from sticking and add color for a nice presentation. Place in a separate bowl and serve.

Place the pasta in a bowl (plates may allow some of the sauce to escape) and ladle some sauce over it, then sprinkle it with the graded cheese. It’s not uncommon to only use a small amount of pasta and a lot of the sauce but it won’t go near as far. Serve with toasted garlic bread and enjoy, after all you made it yourself. After trying this recipe, you may never use store-bought spaghetti sauce again.©


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Copyright :: All Rights Reserved
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Title :: Making Home Made Speghetti
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Comments 13 comments

Anamika S profile image

Anamika S 4 years ago from Mumbai - Maharashtra, India

I have always opted for ready made ones, but making a spaghetti sauce from scratch could be fun. I would love to try. Voted up and shared on google.


marcoujor profile image

marcoujor 4 years ago from Jeffersonville PA

Impressive and delicious looking, Stu... you're off and running! Voted UP & Useful, mar.


Ardie profile image

Ardie 4 years ago from Neverland

1) Spaghetti is my MOST favoritest meal of them all :) 2) You make your recipe easy enough that even I can understand - which is saying a lot as I cannot cook to save my life and 3) I love your silly little notes added throughout the text. Homemade spaghetti sauce is the best idea I've heard of in a long time!


Marcy Goodfleisch profile image

Marcy Goodfleisch 4 years ago from Planet Earth

Homemade spaghetti sauce is so incredibly great - I confess I've leaned on the prepared stuff in jars far too long. You're making me hungry for the real deal! Voted up, useful and awesome.


must65gt profile image

must65gt 4 years ago Author

I am honored by the more than generous comments. I must admit, when time is limited, I have opened a jar of the store-bought stuff...but it was the Classico Fire-Roasted Tomato and Garlic. But I still prefer the real stuff. Oh and an addition. If you have extra sauce left over.....it makes great lasagna.


J.S.Matthew profile image

J.S.Matthew 4 years ago from Massachusetts, USA

Great recipe article! Sounds delicious. I have never made sauce at home although I made some at a restaurant I worked at. Voted up and SHARING!

JSMatthew~


homesteadbound profile image

homesteadbound 4 years ago from Texas

Wow! You put a lot of work into the basic spaghetti sauce recipe. This is great and sounds yummy!


must65gt profile image

must65gt 4 years ago Author

Thanks for reading, Homebound. We love it and eatit way more often than we should lol. We alwasy makew more than we need and end up freezing it for later. Thanks again, Stu


phdast7 profile image

phdast7 4 years ago from Atlanta, Georgia

Great recipe. And you are so right, just a little bit of effort makes for much better (and surely healthier, too) sauce. I love making extra and freezing it as well. My sons used to spread leftover sauce on french bread, add their favorite cheese and run it under the broiler for impromptu pizza. Good Hub. :) SHARING


must65gt profile image

must65gt 4 years ago Author

Thanks phdast7, I'm afraid the Spaghetti sauce has too many applications and may be one of the reasons I need to diet (lol) It makes a good dipping sauce for bread while you're waiting for the noodles to cook as well. thanks so much for reading and sharing.


LadyLyell profile image

LadyLyell 4 years ago from George, South Africa

This is one of my favorite meals, maybe I have Italian blood in me.

Your recipe will stop my habit of buying bottle sauce as I follow your instructions.

Thanks for the recipe!


must65gt profile image

must65gt 4 years ago Author

Thank you LadyLyell, I think we all may have Italian blood in us because of our love for Italian foods lol try using Dream-field noodles, they're whole grain and taste great too! tanks for reading and I hope you enjoy this one. God Bless


Sunita-Sharma profile image

Sunita-Sharma 4 years ago from Los Angeles,California,US

I always wanted to make spaghetti saucea at home but never tried it. But after reading your hub it looks so easy.Will try it for sure!

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