The Only Spaghetti Sauce Recipe You Will Ever Need

Sometimes, spaghetti gets a bad wrap for being a quick fall-back meal. But, let me tell ya… When it’s done right, it’s a beautiful thing! To me, it’s the ultimate comfort food. This recipe has been a favorite of mine for almost 20 years (and I’m only 25… ha!) and even those that aren’t moved by spaghetti truly enjoy this sauce.  It’s rich, hearty, and slightly sweet.

I have no idea where this recipe comes from originally, but I do know that my Aunt June shared the recipe with us.  (If you ever need a good recipe, just ask my Aunt June.  She has a special knack.)

It’s ideal to let the sauce simmer for about an hour, but it’s almost as good if you need to rush the process just a tad.  I promise you won’t be disappointed.  I almost always double the sauce – the leftovers work well for making a simple chicken parmesan.

The Best Spaghetti Sauce Ever
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Prep Time
10 min
Cook Time
1 hr
Total Time
1 hr 10 min
Prep Time
10 min
Cook Time
1 hr
Total Time
1 hr 10 min
  1. 1 pound beef
  2. 1 large onion, chopped
  3. 1 clove garlic, crushed
  4. 1 cup water
  5. 1 teaspoon salt
  6. 1 teaspoon sugar
  7. 1 teaspoon dried oregano leaves
  8. 3/4 teaspoon dried basil leaves
  9. 1/2 teaspoon dried marjoram leaves
  10. 1 bay leaf (spoon out when done)
  11. 3 cans (8 oz.) tomato sauce
  12. 1 can (6 oz.) tomato paste
  13. 1 tablespoon lemon juice
  1. Cook and drain beef.
  2. Stir in all ingredients.
  3. Heat to a boil.
  4. Reduce heat.
  5. Cover and simmer, stirring occasionally for 1 hour.
  6. Serve, piping hot, over your favorite pasta.
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Laurel West

Happy Wife. Mom of Three. Homemaker. Christ Follower. Multigenerational Texan. Chai Addict. Photographer. Health Nut. Natural Birth Junkie. Classically Trained Soprano. Founder of Adventures in Oiling. Amateur Graphic Designer.

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