This to die for recipe is a family favorite and super delicious.  We have it about once a month and I freeze the rest.  I like to add hot italian sausages to it on occasion as well.


1 lb of Ground Beef
4-5 Cloves of Garlic
1 Large Onion
2 Large Cans of Diced Tomatoes
2 Small Cans of Tomatoe Paste
1 Cup of Water
1 Green Pepper
1 Carrot (finely chopped)
1 Stalk of Celery (Finely Chopped)
1 tbsp of Brown Sugar
1 heaping Tablespoon of Oregano
11/2 tsp of Thyme
1 tsp of Salt
1 tsp of Pepper
2 Bay Leaves
1 pd. Mushrooms

  1. Add EVOO to large dutch oven. Saute Garlic, add ground beef and brown.
  2. Add Onions, simmer for a few minutes but not too long.
  3. Drain fat from mixture
  4. Add Tomatoes (with juice) and Tomatoe Paste and 1 cup of water to pot.
  5. Bring to a boil.
  6. Add Vegetables and Spices. 
  7. Simmer on a very low heat for no less than 2 hours.  This is not a mix and serve recipe as the spaghetti sauce gets better as the spices intermingle with the veggies.
  8. Add mushrooms about 45 minutes before serving.

For a nice variation, cut Italian Sausages into three, brown them while making your sauce, and put into sauce to simmer and cook.  YUM!

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