- 2 pounds Ground Beef, (900g)
- 1 cup Diced Onion
- 6-8 Mushrooms, (button), sliced
- 1/2 cup Diced Green Pepper
- 5-6 large clove Garlics, minced
- 2 teaspoons Salt
- 2 teaspoons Rosemary
- 1 tablespoon Oregano
- 1 tablespoon Soy Sauce
- 1 tablespoon Worcestershire Sauce
- 13 1/2 ounces Tomato Sauce, (1 can, 398ml)
- 27 ounces Diced Tomatoes, (1 can, 796ml)
- 5 1/2 ounces Tomato Paste, (2 cans, 156ml)
- 1 cup Water
- 1/2 cup Red Wine, (optional)
- 1 tablespoon Granulated Sugar
In a large saucepan, brown the ground beef over medium heat until no pink remains. Drain the grease from the pan.
Add the onion, mushrooms, and bell pepper and cook, stirring, until tender, about 4-5 minutes.
Add the garlic, salt, rosemary, oregano, soy sauce, and Worcestershire sauce and allow it to sizzle together for 1-2 minutes.
Add the tomato sauce, tomatoes, tomato paste, water, red wine (if using), and sugar.
Stir everything together and bring the sauce to a boil over medium heat. Once it boils (it will boil quite quickly), lower the heat to a simmer and cover.
Allow sauce to simmer for about 45-60 minutes, stirring occasionally.
If you are rushed for time, it will still be great after simmering for just 15 minutes, although it is better if you simmer for longer.
Serve over hot spaghetti noodles.
- I've also made this spaghetti sauce with half ground beef and half ground turkey with good results.
- You can easily omit the green pepper and/or the mushrooms if you like.
- Leftover sauce can be frozen for up to 3 months.
Adapted slightly from my mother-in-law's recipe.