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.
- 1 pound beef
- 1 large onion, chopped
- 1 clove garlic, crushed
- 1 cup water
- 1 teaspoon salt
- 1 teaspoon sugar
- 1 teaspoon dried oregano leaves
- 3/4 teaspoon dried basil leaves
- 1/2 teaspoon dried marjoram leaves
- 1 bay leaf (spoon out when done)
- 3 cans (8 oz.) tomato sauce
- 1 can (6 oz.) tomato paste
- 1 tablespoon lemon juice
- Cook and drain beef.
- Stir in all ingredients.
- Heat to a boil.
- Reduce heat.
- Cover and simmer, stirring occasionally for 1 hour.
- Serve, piping hot, over your favorite pasta.