• 2 tablespoons olive oil
  • 3 cloves garlic, minced
  • 1/2 cup chopped fresh parsley
  • 2 medium onions, chopped
  • 2 pounds lean ground beef
  • 3 (16 ounce) cans whole tomatoes
  • 3 (6 ounce) cans tomato paste
  • 3 of the 6 ounce cans full of water
  • 1 teaspoon sugar
  • Salt to taste
  • 2 teaspoons dried oregano
  • 1 teaspoon dried basil
  • 1/4 teaspoon freshly ground black pepper
  • 1 bay leaf crumbled
  • 2 1/2 pounds spaghetti, cooked and drained
  • Grated Parmesan or Romano cheese


In a 5-quart Dutch oven or heavy kettle, saute garlic, parsley and onion until tender, but not browned. Add ground beef; cook over high heat, stirring to break up meat as it browns. Crush tomatoes in a blender or with a potato masher. Add to Dutch oven with tomato paste, water, sugar, salt, oregano, basil, pepper and bay leaf. Bring to boil, lower heat and simmer, uncovered, for about 45 minutes. Taste and correct seasonings, adding salt, pepper or more sugar if needed. Serve over cooked spaghetti, topped with grated Parmesan or Romano. (This makes a lot of sauce, but it freezes well.

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Submitted 6/13/05.
Source: My Files
Submitted By: Joy Bowers
Spaghetti and Meat Sauce