blue ribbon spaghetti sauce recipe

I never remember to add the balsamic vinegar at the end, but either way it’s awesome. I have made it twice now. Thank You! I’m sure it’s good this way too but since I started making my sauce this way I would never go back to the other method. Stir in the balsamic vinegar and let the sauce rest for 10-15 minutes (for the flavor to absorb) before serving. Delicious! It works perfectly. OH MY GOSH THIS IS FANTASTIC SAUCE!!! Karisa – yep, beef broth will do just fine! My search is over. I know this recipe be heart and it’s rare not to have a bag or two in my freezer! Amazing! Thank you will Let ypu know when I make it. HOLY SMOKE! . Keep stirring and do not let the sauce burn. Add the jar of Bertolli sauce, and stir. The second batch is simmering now. @Allie- my signature go-to recipe is chicken cacciatore which I add zucchini, bell pepper, mushrooms. I cook it for as long as the day goes, 5 -8 hours. I’ll try it again, and tweak it to my taste. So she decided today that we need to make a homemade sauce…And I found you! Those looking for authentic Italian may be disappointed, others may love it as the positive reviews confirm. Love love loved it!!! Hi Julie – thanks for your review(s). I love this so much better! The sauce is GREAT!! Thank you! Another hit! I love hiding veggies in everything. It truly is the best ever. I am canning them and doing pasta and pizza sauces. One word… Wow! defenetly worth the time and effort, its delicious i omited the ddried basil and crushed tomatoes, because i dont like it too tomatoe like. It’s a fantastic recipe to help people understand how simple and delicious a homemade sauce can be… A wonderful way to help understand what each step brings to the dish. I’m so pleased to have found this recipie. This was delicious. lol. Thanks. I made this in the slow cooker and it just barely fit in my large oval one. Anna – I think chicken broth should work ok although the sauce might have a slightly less deep flavor profile since beef stock/broth has a bit deeper flavor. They each differ quite widely by brand. Thanks so much! I think that may be the next french bread recipe I try, too! I think you can probably use minced garlic from a jar – try a tablespoon and see how that goes. It cooked on low for two hours and then set for another hour while I prepared the rest of the spaghetti pie. Thanks for the great recipe! What kind of onions do you use? And, instead of the 1 and 1/2 cups of beef broth, I added 1 cup of beef broth and 1/2 cup red wine. Cover; simmer for 1 hour, stirring occasionally. Thanks so much for letting me know. I love that it makes so much!! And we had two quarts left over, so I froze them (separately) and used one quart with a 16-oz package of spaghetti noodles today and it was the perfect amount of sauce to noodles. I had used it up and forgot to buy more. Thanks in advance! I hope you like the recipe! It turned out great. Heat oil in a large nonstick skillet. This is my go-to recipe now! Oh well, I just scraped them into the meat mixture even though it wasn’t a sauce haha. In saucepan, add tomato sauce, paste, water, garlic, sugar, potato, 1/2 teaspoon of the salt, and 1/4 teaspoon of the pepper. All Rights Reserved. Everyone loved it! I don’t eat sugar, so I substituted raw honey, and believe it or not, fresh black berries from my garden. Thanks for checking in. I am glad it makes a lot! Nice smooth sauce. Hi Mel – I just have to tell you how much I love your spaghetti sauce recipe! We like our sauce meaty! My kids loved it. I absolutely LOVE your site! Mel rest assured this is THE BEST SPAGHETTI RECIPE EVER. I have made this sauce with the meat, but my family loves meatless sauce + meatballs. Letting it cook low and slow just made the flavor all the better! If you know anything about that, I’d love your input. Help… Dinner in 4 hrs. Do you have suggestion on what to do so I don’t have to cook it for 4-6 hours? My family just loves this recipe too. . Awesome sauce!!! I’m hoping after all that it turns out . You always have such Yummy recipes! I want to try it soon. In addition, I’ve also included a slow cooker variation to the notes of the recipe, because many a Sunday, the aroma of rich, flavorful homemade spaghetti sauce is exactly what we want to come home to. I have never tried canning it (but hopefully will figure out a canning recipe soon!). Next time I make this I will add some hot Italian sausage, something I’ve always done with my sauce. Lol. I’ve even turned half the batch into chili by omitting the balsamic and adding beans and additional spices. I already had homemade meatballs in the freezer, so I didn’t use meat. For as much as I love to make new variations of recipes (seriously, I can’t be stopped with things like chocolate chip cookies and lasagna and brownies), I have not branched out and tried new spaghetti sauce recipes for nearly seven years. It’s the same effect browning the beef for beef stew. What??? I made it at 11 am this morning and actually threw it in the crockpot on low. Thank you! My question is this. Just made a batch of your salsa (SO GOOD), and still have tomatoes. Add diced tomatoes, crushed tomatoes, mushrooms (if using), beef broth, and sugar. That’s just a guess but a good starting place. Sooo delicious. I made this sauce and let it simmer it was so delightful. I really appreciate your blog. Bring the sauce to a boil, and then reduce to low and simmer for 1 hour, stirring occasionally. About your question, I actually didn’t add wine during any of the variations mostly because I am not an alcohol drinker and usually don’t use it in my cooking, either. This recipe wasn’t scary at all, we halved the recipe and have plenty of leftovers! Give this rich tomato sauce plenty of time to simmer so the flavors develop. I cooked some whole grain rotini and it was perfect! My grandkids knew the flavor was different from my regular sauce and did not like it. I have made this sauce multiple times yet every time I think it’s better than before. Thanks for letting me know! Is this better then any restaurant, The rich, delicious flavor of this homemade spaghetti sauce is nothing short of amazing! Add meatballs. Well, it is partly being lazy BUT mostly curiosity, the “why not” of it. Absolutely fabulous, Dh declared prego would never be allowed in the house again LOL This was so easy to make and it tasted like you stood over the stove all day long. Leave the Balsamic vinegar out! None of this sauce made it to the freezer….my son even had it the next day COLD from the frig for his breakfast. I tried a highly rated sauce many years ago from another website and it was so lackluster that I just continued with storebought jars for more flavor and less work. Now all of our little town of Panguitch is finding out about you. AHHH~~ finally found the perfect Spaghetti Sauce. I’m waiting for the canning recipe also!! I’m not sure how I feel about puréed meat but if you are ok with it or are going to make it meatless, it should work fine. I love the addition of the red pepper/onion puree and the touch of balsamic vinegar at the end! It is really up to you how long you reduce the sauce. ♥. I used 1 lb. Thank you again! Thank you for sharing. your own Pins on Pinterest but wait, this chili took the $20,000 prize and blue ribbon at a chili cook-off! Made this for dinner tonight. I didn’t have any basil or bay leaves. I’d much rather use your recipe, wonder if my tomatoes will wait…. Discover (and save!) This divine, homemade spaghetti sauce is comfort food at its finest! I’m used to using Hunts sauce and tweaking it a little bit. Thanks for being patient! I would always sneak spoonfuls of sauce as it simmered on the stove. This is so wonderful that I’ve given up my previous recipe that I had used for 25+ years. Processing the veggies sounds like such a great idea for sauce. This big batch yields about 16-20 cups/servings (the yield is right above the recipe title). I didn’t change much of the original recipe except for the following: original recipe called for 3 tablespoons olive oil but over the years, I’ve used 1 tablespoon consistently; I often puree all the onions and pepper with good results (for those that don’t want onion pieces), I hardly ever use Italian-style diced tomatoes because I don’t keep them on hand so keep in mind that regular diced tomatoes work great, too (and on occasion, I’ve used fire-roasted diced tomatoes; delicious!). Usually I don’t comment on pages, but this sauce deserves the recognition! This was delicious! It smells fantastic. Here’s to a more successful sauce next time, thanks to you. YUM! Would I be able to make this and can it in a pressure canner and store it for awhile? I make it so much I have it memorized. Can I just say that this sauce saved pasta for me. I use a 12-ounce can of tomato paste (or you can use two 6-ounce cans). Is the red pepper in your spaghetti sauce a hot pepper or mild? Will be using lean ground turkey instead of beef. Looks like you’ve had plenty of comments about this sauce, but I’m gonna add my 2 cents. I ha w a feeling that it won’t be nearly as good. Cook over medium-low heat for about 20 minutes or until cooked through (160 degree F), turning meatballs occasionally to brown evenly. My husband prefers it that way. Oops-just made it for the first time and didn’t wait to add the balsamic. Oh Mel, I just discovered your site. . Love this! My husband and I make a huge batch of sauce every couple months and freeze it for any night we don’t feel like cooking. They love the creamy version as well as the original. I chose your sauce to make tonight. It’s definitely a keeper! They look forward to getting it. Wow, Melanie! Was average. I have tried a few of your recipes and I have loved every one of them! I have been making this pasta sauce for years and I refuse to change a thing— I swear it tastes better after it’s been frozen for a while. Have tried plenty of “quick” tomato sauces and they are always too watery – tomato sauce really does need to be simmered for 40 minutes – 1 hour – which, for busy parents, makes a great weekend meal. I’m getting ready to post it! So, now I find myself cooking up a storm- many dishes  are your wonderful recipes! Thanks a bunch! I had this spaghetti sauce in Missouri at the Lake of the Ozarks and have tried hundreds of recipes looking for it. You have finally convinced me! But I definitely use the mushrooms (and double them) to boost the flavor. Great point and I meant to add that to the note. Also makes enough for ample freezing. Thanks Mel, Hey Mel! What do you think? Your the best,,,thanks so much.Douglas. One of my guests even joked that they kind of just wanted to drink the sauce straight because it was so delicious. I’m excited to try this recipe as I already use and love the weeknight spaghetti sauce! Weird, but magnificently good! It will probably be fine – you can toss them in at any point of simmering for future reference. Just curious , what does the balsamic Vin do to it ? I just wanted to let you know I have been making this recipe for a while now. Love it and wouldn’t change a thing. I made this sauce tonight, and my kids LOVED it. I hv made this twice now. Does the ground beef you use in your spaghetti sauce also come out tasting like over-done hard pieces of beef? Tomorrow I’m going to try it in the slow cooker. The flavor definitely deepened after I added it. For those curious, this made about 12 – 13 cups. But it smells fantastic!!!!! Fantastic!!!! In a large pot, heat the olive oil over medium heat. Going forward,  we are not mushroom lovers so left them out and the sauce was still fantastic. Hey Mel! to make Argentine Canelonis, which is basically a baked savory crepe. Katie – I don’t have that one anymore. And thank you! You might try subbing crushed tomatoes for the diced and see how that works. I do prefer this as well. If the internet ever explodes and my blog disappears, you better believe I’ll have copies of this recipe hidden in secure, undisclosed locations so it can be passed down to future generations. It has already been added to my recipe box!! I’m about to make this delish recipe for the first time (super excited!) Just perfect!!!!! Thanks for letting me know! Thank you for this little pot of heaven! Soooo delish!!! Do you ever add more veggies? I made this recipe and it was the BEST spaghetti sauce I had. Have you made this recipe without the beef cooked in? I added some red pepper flakes also. Have made this several times. Wanting to make a huge batch for future meals and I’m wondering if you can can this spaghetti sauce since it has mushrooms and meat in it? And why no recipe for enchilada sauce? Just tried this tonight and it was sooo good! I have a deep love for spaghetti… but I always use the sauce in a jar and just add stuff to it. I can’t find it!! It was great. Found this recipe just so happened to have all the ingredients and it was amazing thank you. My 4 children (10.5, 9, 5.5 and 3) grew up on this stuff. The next morning when it is still frozen but thawed enough to chop into chunks, I throw it in the slow cooker and let it heat up for dinner. I didnt want them to sit to long and rot, so I found this recipe and gave it a try. Although the jarred sauce was easy it lost something in the translation. Been married to an Italian for 34 1/2 years. I do have a question about the spaghetti sauce. I will make up batches of this yummy sauce and freeze for the future. I have toms from my garden that I would like to use. Will be making it vegetarian also now since the spices seem spot on. i’m always looking for tips on skettie sauce, next time i make it, i’m trying this! Thank you so much for all you do! I’m so glad this homemade sauce fit the bill for what you were looking for! Going to make it for Subday dinner! Thank you Thank you for such delicious recipes! It was a huge hit! (We are going to do it this way from now on:) ) Big hit with the family also. Know it is small amount but never used it in sauce. They are delicious when blended with the onion and red pepper (very similar to the classic lasagna recipe red sauce I have on my site). Life just keeps getting better! I don’t know if this will help anyone but if you like more veggies and less meat in your sauce, try combining half this recipe with a whole batch of Mel’s marinara sauce. I came across your blog and love it! AMAZING! Have frozen, and reheating is easy and fast. After all these years (more than a decade) I can’t imagine using another spaghetti sauce either. I like a little chunkiness to my sauce. I ask for home made but it is always with can tomatoes I want fresh tomatoes. Another hit from your site, Mel. it’s human nature. I would add up the ounces of crushed and diced tomatoes in the recipe and substitute a similar amount of fresh tomatoes, blending the amount that would sub in for the crushed tomatoes. Please, please, please! Will it ruin it? I allowed it to simmer about 2 hours. Thank you! I stuck it in a crockpot for 4 hours (after I sauteed the onions, garlic, and meat & peppers). Is this how it should be at the beginning? It made a bunch so we’re having leftovers tonight and I plan to freeze the rest for a lasagna maybe at the end of the month. Your sauce looks amazing and I can’t wait to try it on my pick fiancée and children! I can soup with meat and it is delicious, so I am sure you could do the sauce too. Oh Mel, I just discovered your site. Before I put in the vinegar both my husband and I tasted it, and we both liked it. John, I would really like to try your recipe. I also used lower sodium beef stock, so not sure if that affects the taste. The family is obsessed! You can definitely leave them out – I usually make the sauce without these days. Thanks, Jill! I prefer no sweet taste in my sauces I can omit it if it does. Thanks for posting….. Your email address will not be published. Before we dive in to all things homemade spaghetti sauce, for those of you who have emailed and commented and begged recently for my favorite spaghetti sauce recipe to can (you know, like in jars and stuff)…never fear! Stephanie – it looks like Jessica answered both of our questions! We all say :   “Thanks Mel‍”. thanks! I’d like to try it with white sugar  instead of brown. Over the years I lost my desire to have spaghetti. Kina – glad you can tailor it to your liking – that’s what I hoped with this recipe is that people would take it and run with it on their own. I can’t wait to try this…without the meat…sounds yummy! Just wondering if I can speed up the ‘simmered for hours’ taste! My whole spaghetti world has changed with this recipe!! Our favorite Midwest resort destinations range from cozy lakeside lodges to indoor water park behemoths. I use white or yellow onions (sometimes red if that’s all I have). After eating this sauce I will never use jarred sauce again!! This sauce was absolutely delicious. Thanks for checking in! We still have plenty to eat plus leftovers! I blended the pepper and onions with the broth. This would be great in lasagna or even on top of a baked potato! It definitely makes a lot … We had generous helpings for dinner and I still put a bunch in the freezer for another time! I finally had to get serious and cut the water to show them who’s boss. It is so tender and blends beautifully into the sauce. Tried-and-true, this spaghetti sauce recipe really is the best. You are 100% correct, this is the BEST. Just wondering how that might affect this particular recipe… thanks! Otherwise, I really liked the taste and the texture. We actually made a sauce similar to this but added diced zucchini, more bell peppers, and on occasion squash. , Rushed during my trial run of this tantalizing meat sauce (and admittedly distracted by both a toddler, a husband leaving for work, and leftover red pepper slices I immediately decided should be breakfast), I accidentally added the balsamic right along with the rest of the ingredients. I loved the pureed bell pepper in it. I’ve never officially canned this sauce to put on my shelves but I would love to do that! There are several ways that we find Blue Ribbon recipes: Our very own Test Kitchen reviews and prepares a large sampling of promising recipes. Just a heads up to anyone else considering a crock pot, you’ll need a pretty large one. Thank you so much for sharing! I made this tonight and it was awesome. I am sitting here in my kitchen while the sauce is simmering. Chavah – glad you liked this sauce and I’m definitely going to throw it in my crockpot next time I make it! I discovered this recipe just a few months ago, and it is AMAZING! You can really tell what a great talent and love you have for cooking. That little kick of balsamic at the end just did it. Really, really great. It adds something unique to the flavor. I just discovered your site and haven’t made sauce in so long I needed a recipe. Oh my goodness. You just have to go by the canning rules. Hi Mel, I have to agree with Sara…this is not traditional Italian sauce by any means. Thank you Mel Cooked ahead for a Thanksgiving camping week One difference mine came from a woman who passe years ago and was from Macedonia , A few things she did was to simmer the burger in just enough water to cover, makes the sauce a smooth find texture. I added the balsamic vinegar. It’s like -4 degrees out so I don’t want to go shopping  haha I’ve tried a couple homemade sauce recipes and nothing has really stood out,  so I’m hoping this will be the one!! I’m guaranteed to have it for months to come. Thanks for the details on canning the sauce, Robert! I made it exactly like the said and my family and friends just devoured it. I always use red wine in my spaghetti sauce, and before I realized it, I poured a cup of red wine into the the sauce along with the beef stock. My kids had stopped eating jarred pasta sauce but I missed spaghetti sauce. That is all I changed and it really does not need that, except we are from Texas and love heat. My soup is under pressure for 90 minutes and I have never had a problem. My picky eater wiped the plate clean! I can’t wait until tomorrow to eat some more-spaghetti sauce, like greens, is a dish that definitely improves in flavor after being on the refrigerator overnight. I love the addition of sausage – I bet it really spiced things up and added great flavor. My family loves it and so does everyone that comes over. A glug of red wine instead of balsamic a few hours before it was done. . Left out spicy ingredients. And maybe one time I’ll try it meatless with like 2lbs of mushrooms – we are real mushroom lovers here. Hi Hannah…yes I think the bitterness was probably due to the balsamic coming in too soon. I look forward to trying many more of your recipes! We always have a stash of containers stacked in the freezer for weekday lunches and dinners. So good! It was a big hit. I do have a question. I canned 12 quarts of Mel’s sauce and ate some a year later. She never does me wrong. I know what your saying..oh no not another chili recipe! . I add the balsamic vinegar 15 minutes before serving. Mel – After several attempts to make a home made sauce to my liking, I was thrilled with this recipe. CAC – you’ll definitely have to experiment with this since I haven’t tried it with fresh tomatoes. Without the meat, this sauce is awesome with Mel’s Italian Meatballs (her recipe calls for them to go on sub sandwiches but they are great on spaghetti too). And the brown sugar is lightly packed. I don’t know why the ground beef I use always comes out tough, flavorless, hard, and over-done. Pour the mixture into the pot with the beef and onions. And we have made some great memories in the kitchen from many of your recipes. Sorry! My husband, who doesn’t eat spaghetti, tried the sauce this am and loves it. Others may have reported back in the comments about how they’ve done it. I had all the spices already, and it really is relatively cheap to make. I think that’s why I needed much more salt, to counteract the sweetness. I know it imparts great flavor but since I never drink it, I don’t really know what I’m missing. Have tried several recipes which were okay, but nothing like this. Tried it with and without the balsamic. I just did canned applesauce for the first time, but since this recipe contains meat, I ust want to be fure that it is ok to can sauce with meat. Very versatile and forgiving! Try adding a bit more salt – that can make a huge difference. My son is picky but I refuse to cook without flavor, so I throw the onions and mushrooms into the food processor along with the red pepper and he is non the wiser. I think this recipe is amazing! I didn’t have all the ingredients and tweaked it a little bit to use what I had at home. on their spaghetti so no surprise there. What changes would I need to make if I just want to make a plain sauce (no meat in the sauce) My five-year old wants spaghetti and meatballs for his birthday dinner. Best sauce EVER ! I’m happy you’ve found “the one!”. I have been making this sauce for a couple years now. Don't forget a delicious loaf of bread! I’ve never made spaghetti sauce with balsamic vinegar. Kara – thanks for all of your comments on the posts you’ve tried. I like my sauce smooth. Wow is all I can say. I just need to learn how to can now so I can be stocked up without spending a lot of time on it. I made this its sooooo delicious . I just finished making this, and unfortunately, I didn’t have any diced tomatoes on hand. I got six cups sauce from my batch. I loved the flavor. Could I substitute a yellow bell pepper instead of red? I made this weeks menu plan using your website. The roasted red pepper gave it a sweet smoky flavor and letting it simmer on the stove top reduced the sauce to a nice thick consistency (it was too watery in the slow cooker). Hi Brad – it helps balance out the flavors and adds a nice rich acidity. Thanks again for the recipe! Perfect timing! While I’m not a vegetarian, I can’t stand minced meat of any kind in my sauce (it’s the texture). It is a keeper!!!! I love your homemade sauce and I have been using it quite a bit! We are in the middle of the biggest heat waves in years and can not wait to get in the kitchen and start cooking! This recipe is superb, even satisfied my hard to please husband. My favorite way to thaw/cook the sauce is to throw the heaping frozen mass of sauce in the slow cooker and cook it on low for about 5-6 hours. I almost forgot to add the balsamic, and am so glad I remembered, because it just put the flavor over the top. I bought Italian stewed tomatoes accidentally instead of the Italian diced tomatoes so that is why I had chunky sauce. Mmmm my kitchen smells amazing. We love the marinara, but wondered how you felt about this sauce sans meat (if you have tried it). In saucepan, add tomato sauce, paste, water, garlic, sugar, potato, 1/2 teaspoon of the salt, and 1/4 … I didnt need all the seasoning because I used italing sausage!” But.. it was amazing! (That, and I felt silly for having taken up a moment of your time with my trivial question.) I am not sure whether I need to add the balsamic at the end. I’m so happy to have all of this homemade meat sauce to freeze!! Do you have any suggestions as to how I should add the pepper and extra onion? I let my sauce gently simmer for 4 hours in the pot and stirred every once and awhile. ate way to much ,but just couldn’t stop, it was soooo good thank you. Last year, I lost My precious husband ~~~ 31 Years of love, laughter and good food- he was a fantastic cook‍ Making this now, 12:40 PM on 5-17-19. Alicia – wow, your changes sound decadent and amazing! I have made this spaghetti sauce twice now and it is so delicious! Too sweet and rich after the balsamic vinegar. I made this tonight and my family couldn’t stop raving about it. You can leave it out if you aren’t sure about flavor – I don’t think it makes the sauce sour, personally. I tried this sauce for a casual spaghetti dinner with friends and it did not disappoint! Let me know how it turns out! Sorry! After I had it all in the pot and simmering I thought “Oh no! Thank you, there hasn’t been a recipe of yours that we haven’t loved. Thanks for continually sharing your talents with us! I’ve used an immersion blender after they’ve simmered in the sauce. I would really like to can it. I came across your recipe on Pinterest. Making this for my hubby and 3 kids this weekend–will post an update!! I think this would be fine to can providing you pressure can it. This served no purpose whatsoever except to be mean and criticize. I’m sorry to hear about your husband. Sorry if this is a silly question, but could I use chicken broth instead? Reduce heat. Thank you so much for sharing this great recipe! Thanks! If you want I could send you the right recipe like granny’s style. It was fabulous, and my judgmental 2 year old wouldn’t try it for most of dinner. I saw this and am making it for the first time. It would be awesome if I could just add ground meat directly to sauce or soup. Mel, What size can of  tomatoes paste do you use and can I use Apple cider vinegar instead of balsamic? MeganM – not a stupid question! Mashing might be a good idea, too. Never done that before. Will the flavor cook out? It was delicious also. (i LOVE olive gardens) Any ideas?? I just saw another reply where you mentioned it is great without meat. That need to go out of your way just to be hurtful might be the reason you have time to try so many spaghetti recipes. No comments: Will do. I still have enough sauce for two more pies! I made this on Sunday and not only was it pretty easy to follow the directions it was better than any spaghetti sauce I have ever had!! Thanks, Jenny!   Wondering it Yeah, totally, I think it could. Yes, I seed and core and stem the pepper. I made this yesterday for a dinner party. This sauce was amazing. I have been telling everyone about it. Thanks for the recipe! Wanted to say hi while I had this window open. I find peace and comfort in my kitchen these days. Whoa. Yardley Crew – wow, thanks for the referrals! Blue Ribbon Recipes ~ Country Chili Sauce This recipe is adapted from one of my favorite cookbooks, Cooking from Quilt Country by Marcia Adams. I love the creamy version – that would have been my pick! Candice Beth – I’ve made a few alfredo pizzas in my time but I’m afraid they are nothing fancy. You said you have finally perfected this sauce, I’m sure during this process you experimented with putting some sort of wine in it, what made you decide to leave it out in this recipe?? The balsamic and red pepper are a delicious addition. Excellent. I don’t think apple cider vinegar will give the same depth of flavor. So excited. I halved this recipe and had enough for spaghetti and a lasagna. I was just recently cleaning out my recipe drawer and my printed version is no longer with us.,, 2 pounds lean ground beef or lean ground turkey, 1 red bell pepper, seeded, cored and coarsely chopped, 2 cans (14-ounces each) Italian-style diced tomatoes or regular diced tomatoes, 8 ounces button or baby bella mushrooms, chopped. This homemade meatless pasta sauce is a family recipe and it's so easy to make! I tasted the sauce after about 2 hours and it was a tad too tomatoey for me so I added some garlic powder, parsley and rosemary to see if thats what I was missing. Sometimes I use turkey Italian sausage and the flavor is still great. Add garlic, and cook, stirring constantly for a minute or so. Do I just simmer it a little linger to evaporate the excess liquid? There are a lot of nutritional calculators online if you do a quick google search that can calculate the nutrition for you. It makes a TON!! . If you use ground Itialian sausage instead of ground beef, this recipe goes from great to Amazing!!!! And thanks for letting me know you’ve liked a few recipes so far. Leslie, I’m making this sauce for a fundraiser at my church, I need to feed approx. I made the sauce this morning, sample bites taste divine…awaiting a spaghetti dinner this evening . I live in Idaho with my husband, 5 kids, and selection of weird farm animals. I agree – this is the best sauce I’ve made. Thanks for another great recipe. I have tried for years to make my own sauce and have always gone back to Prego because I could not make one that tasted any better until today. Little pricey but well worth it, and I also add finely chopped celery, and don’t food process it at all. I made a batch with ground turkey, instead of ground beef, and the husband didn’t like that batch. I made this as the recipe said except for the red pepper. This recipe was SO yummy! I’m thrilled you liked this spaghetti sauce recipe. Curious what you’ve tried or what your thoughts are on this. If not, just cook them until they are really soft and tender. For anyone reading comments…. Serve over hot cooked spaghetti. You weren’t exaggerating about perfection. Will the sauce still thicken up okay without the meat, and should I decrease the onion or the spices or something else…? I have a friend who taught me how to make her sauce, her Italian mother-in-law passed it down to her, and this is just as good if not better!! Thank you! I’ve made this dozens of times since then and here’s what I do just a bit differently to my liking. I used ground turkey only and fresh tomatoes instead of canned sliced. This is it. After trying this recipe it has become my go to. Will make again. This was wonderful! Hi Katie – if you are looking for a basic red sauce for spaghetti and meatballs, I’d use this marinara recipe. My 2 year old daughter asked for seconds…and then thirds! nearly every recipe I’ve tried has been okay, Made yours, and jack pot……………………he fell in love. Midwest Living November/December 2020 Recipes, 50 Quick and Easy Holiday Decorating Ideas. Carla – thank you so much for your review on this recipe! Thanks so much for this wonderful blog!!!! A+++++ recipe! I did not like the flavor after that. definately lookin forward to it. I only did 1 1/2 tblsp of vinegar because I was nervous, but next time I would use all of it for sure and I might try with italian sausage instead of beef. I saw your meatball recipe from 2011 and figured I’d use that but given the amazing reviews on this sauce, I definitely want to give it a try! And WOW it was wonderful!! from Sally Walter. When my daughters come home for a visit, they always ask for my spaghetti dinner. Stupid Question Alert!!! Love all of your recipes! Thanks! I usually add cream sherry to my sauce it gives it some sweetness along with a hint of wine flavor. Or do you slow cook without the lid? I can’t thank you enough for that. Are there other sauces or soups you have done this way? Thanks for yet another winner!! I pureed all of the onions as you suggested and the mushrooms as well – that way the kids will never know what’s hidden in there! This was delicious…the whole family loved it! If I added 1 pound of Italian sausage, I’d use it in place of one of the pounds of ground beef. I used some that I had frozen (you’re right in saying this makes a lot!) It was wonderful. I didn’t have beef broth so blended up a can of whole tomatoes &added it to make up for the liquid. I would recommend tasting before adding the balsamic vinegar – some may want it, some may not. I made this Spaghetti Sauce for a very picky husband & teenage son and it was a “Hit”! OMG,..I can’t imagine spaghetti or pizza without mushrooms. It was very delicious. I’ve actually seen Giada de Laurentis do the butter thing and have never tried it, but I think I will next time based on your recommendation! My grandkids keep running into the kitchen asking when will dinner be ready? I have tried a ton of recipes, and I can sleep tonight knowing I finally have a winner. Unfortunately, now my husband will insist on having spaghetti at home rather than going out to an Italian restaurant. You get an A+ for this recipe! Barbi – thanks for letting me know you like this spaghetti sauce! Add beef, and cook, breaking into small pieces, until it is no longer pink, 6-7 minutes. Personally I would not leave the balsamic vinegar out. Also, you’ll want to taste test to make sure the salt level is ok since you won’t get the added salt from the canned tomatoes. I made your sauce with a fee tweeks and loved the addition of the red pepper, balsamic and beef broth. It can simmer for 2-3 hours (very low heat) with good results, especially if you want a super thick, flavorful sauce. I was looking online for a simple spaghetti recipe that had onions, garlic, bella mushrooms and vine-ripened tomatoes and yours came up! However, we both thought the taste was richer after I added the vinegar. Create bountiful outdoor winter arrangements with a little help from Mother Nature. The sauce was a hit from day one (I make it in the slow cooker). It almost ruined the taste., but I added 2 T. Of white sugar to get rid of the bad taste. BUT not this sauce. UPDATE: 9/12/16 after many years on my site, this recipe was in dire need of new photos and some updates. My husband took one bite, looked at me and said,”New recipe?” After a few more bites he said this is even better than his favorite pasta place. I made this spaghetti sauce exactly as the recipe called for.. Hope you like it if you try it! I just looked it up again, as I have oodles of garden tomatoes to use. Top off your Thanksgiving feast with our recipes for pumpkin pie, apple crisp, pecan bar cookies, praline layer cake and other holiday favorites. Thank you in advance for your reply Mel and for sharing your recipe. I’ve been cooking since I was six. Made this last night using a trick I found on Cooks Country. Absolute hit with the family! Hi! There isn’t a strong mushroom flavor – just a hearty texture and hint of meatiness. And I’m sorry you had to dirty so many skillets and pots to make this! I made this sauce a few weeks ago and it was a hit with my husband, whom, after 22 years of marriage as never liked my homemade spaghetti sauce! How many batches of this would you say I need to make? The whole crew loved this simple spaghetti pie. Perfection. Since finding this recipe, it’s the only one I use. This comment is long over due as I’ve been making this sauce for a few years now. My husband loves this sauce and does not want me changing a thing. I think it is the best spaghetti sauce I have ever had!!! It made enough for me to save 3 nights worth of sauce in the freezer. I have a ton of ripe tomatoes from my garden. Like many of the others, I too have been searching for that perfect spaghetti sauce recipe. This recipe rocks! I’ve made it numerous times. Jenny. This recipe is what spaghetti dreams are made of!! The first few times I followed the instructions exactly and did not change anything. Even after repeatedly scraping them toward the middle they just kept going to the side. This makes a GREAT sauce! I am curious though, why do we purée the onion and pepper? Tell your 9-year old he/she is the smartest kid ever! Thanks! Awesome recipe! You mentioned here that you were working on a spaghetti sauce recipe for canning. Dec 9, 2012 - This Pin was discovered by Dana Shelton. This recipe made enough to freeze enough sauce for another meal. Thanks for the great recipe. Just wondering if it can be used in other recipes on the sight. Your sauce may be a bit chunkier but the flavor will still be there. It wouldn’t be shelf stable unless it was canned according to the official ‘canning rules’ – so if you want to make large batches, I’d encourage freezing or figuring out how it will can (I believe others have left comments above saying they’ve canned it). I’m canning today, actually! A lot of times I’ll freeze this sauce and then throw the frozen portion in the fridge overnight. So, so good. Dottie – sure, you could purée this. I also used vegetable broth. Awesome!! It is really yummy– so excited to freeze this for more delicious meals! It was absolutely delicious!! 150 ppl. Only change is I add a green bell pepper in addition to the red, and a teaspoon of red pepper flakes. The recipe made a big 6 quart pot of sauce so after the sauce cooled I distributed it in 1 quart jars with seal and ring and froze the sauce. Thanks for sharing. Bring to boiling. I’m really glad that your husband liked this so well! I appreciate you letting me know you liked it. Jessica – you’ll have to give me your details on how you can this. This is my go-to site for all things FOOD. Lol I have some on the stove now and the only thing I changed was the thyme. I share with my mother and sister. That says a lot. You just prep about 20 tomatoes, add this sauce packet and a little sugar and simmer for 25 mins or so and then bottle them up! It is really good. This prize-winning chili recipe has been taste tested by chili-loving people who have searched for the best chili recipe and they is definitely a winner! I recenly found you blog, and tried 3 of your recipes… all FABULOUS. Can I have it again? 2. Wondered if this sauce would suit lasagna? This is a bolognaise and you won’t be sorry because it has a much better texture then browning the meat first and then building the sauce around it. Can you make this without the meat and the consistency still be okay? I was planning on making spag sauce to bottle today. Best ‘from scratch’ I’ve ever made! Thanks Mel. Hi Doug – thanks for your comment; happy to hear you are enjoying the recipes! This is by far the best I have ever had. Blue Ribbon Recipes ~ Country Chili Sauce This recipe is adapted from one of my favorite cookbooks, Cooking from Quilt Country by Marcia Adams. Another win from Mel’s kitchen to mine. Yum. I’ve started making it in triple or more batches and canning it for food storage and it works out really well! This is just rude. Finally a recipe that calls for tomato paste and actually uses the entire can. And- I made your breadsticks to go along with it. Use this sweet Blue Ribbon Barbecue Sauce to make a Barbecued Pork Sandwich from Bruce and Eric Bromberg's "Blue Ribbon Cookbook." So good! It was a labor of love blanching and preparing my tomatoes for this sauce but I’m so glad I decided to go with this recipe!!! Has anyone tried this minus the meat? I browned my meat and added some tony chachere’s. My family LOVED this! This is an easy and delicious sauce. Instead of the red pepper, I used a combination of hot and sweet wax peppers, jalapeno peppers, and sweet bell peppers (gypsy)…(and doubled what the recipe calls for). I would then thaw it in the fridge, simmer for an hour and add the vinegar at the end as the recipe directs. This is definitely the best one we’ve made! If anyone knows, please let me know. Fall spices are the all-star of the spice rack right now. Yes! I am glad you liked it! I’ll be using it to make lasagna for Christmas. Drain excess grease. I’ve been looking for a good homemade sauce that was a bit tedious for a while and this is it! Love that this is a staple for your family just like it is for ours! I feel like I should add more spices but if it’s suppose to be this way and the flavors come out in the cooking time I will refrain. Thank you thank you thank you! I moved up to a larger pot, then had to go up to an even bigger one by the end. The recipe looks delicious. We made it tonight with tomatoes from our garden and couldn’t be happier with the results! SO good! Best spaghetti sauce EVER!! That’s usually what I use. I tried it with this awesome french bread recipe: mild Italian sausage and it was great! In a blender or food processor, blend remaining 1 cup onion and the red pepper until smooth. Perfect consistency of the sauce, delicious flavor. Would it work for this? Make sure to pressure can at 10 lbs for 1 hour and 15 minutes. It was so delish I can’t wait for leftovers! Thank you! simmer, the resulting sauce had a slightly bitter undertone, thus I added the brown sugar I had originally omitted in favor of the natural sweetness of carrot and extra red pepper. Dive in to check out our top picks for a fabulous Midwest getaway. It does make a ton, so there is plenty to spare for the freezer and leftovers. It works great. Also, it might not cook down and thicken like it does on the stove when simmered. I love making the sauce, and know I can freeze it. I am thrilled with your site. Planning to do this for Sunday. Good luck! Can you email me back with the answers? I will say that I don’t think a full batch of this will fit in the popular 6-quart Instant Pot so you might want to halve it for pressure cooker safety. I love your site and knowing that I can always find awesome, no fail recipes! I would make it meatless. So, I used a fresh tomato and instead of blanching it and peeling the skin, I coarsely chopped it and ran it through the food processor after the onions and peppers. I decided to find something different than my own because I couldn’t remember exactly how I made it. Just blanch, peel and use the equivalent of what is called for in canned tomatoes. When I finally got to the basalmic vinegar stage I was salivating in anticipation… I reached for my trusty old bottle and… It was gone! This is the first time I’ve made spaghetti sauce from scratch. I, too, cannot wait to make this recipe! 19 Desserts Filled With Fall Spices. I’m tempted to serve without the pasta and eat it by the bowlful….it’s that good!! Love it! I called an audible and used a combo of pork, veal and beef, but otherwise, followed it to a T. This recipe is now part of my arsenal! Thank you so much, this is homerun recipe. Blue Ribbon Award Winning Chili is a chili cook-off winning recipe! The meat cooks quite quickly. By far the BEST spaghetti sauce recipe out there! He said it is the best thing he has had in his life. One for lasagna in a couple of weeks, and maybe another for “cheaters lasagna” (frozen ravioli, cheese, and sauce layered together and baked) a couple of weeks after that! It was so good! Hi Bailee, it was probably the vinegar. Murphfam – glad you like the original spaghetti sauce. Also do you have any suggestions on how I could fix it? Another thing I do that you may want to try, process two to four raw carrots and add that instead of sugar. I TRIED every restaurant, HAVE NOT FOUND GOOD SAUCE yet. Enjoy with any kind of pasta or recipe that calls for spaghetti sauce. Hands down the BEST spaghetti sauce I’ve ever made! I think sharing recipes is a great idea! I appreciate you . The first time, I made it exactly as the recipe reads. 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