Hi, it’s me again. Do you ever add more veggies? Not that I thought it would….that’s why I pulled it from Mel’s site. I’ve canned this sauce 3 times now…I just make a triple batch and then can it following the Ball’s blue book of canning directions for their meat sauce. I’ve made this recipe with probably every brand on the market and to be honest, I think it’s great with everything from Hunt’s to San Marzano (those are hard to find in my neck of the woods). Follow @melskitchencafe on Instagram and show me the recipes you are making from my blog using the hashtag #melskitchencafe. garlic powder. Thank you soooooo much for something so special that everyone loves it! After trying this recipe for the first time tonight, my family all agreed it needs to replace my old recipe. John, I would really like to try your recipe. SO good! I browned the meat with onion separately and added it to the rest of the sauce + veggies after pureeing that with my immersion blender, then simmered for an hour. That little kick of balsamic at the end just did it. Thanks for the details on canning the sauce, Robert! Yes, I have! I have also tried your sweet and sour chicken – fantastic!!! Can you tell me if the brown sugar makes the sauce taste sweet at all? Will it ruin it? I’m going to go the store right now and get the ingredients! We still have plenty to eat plus leftovers! The sauce was a hit from day one (I make it in the slow cooker). Thanks! They love the creamy version as well as the original. Best sauce EVER ! We are a family of four & I make this recipe, divide it in half and freeze half the sauce for another time. I am going to assume off til I hear otherwise, I usually leave it off or partially covered. By far the BEST spaghetti sauce recipe out there! Can’t wait! This has been my go-to spaghetti sauce recipe for years! It was like an “adult version”. I am a little late to this party,  but wowwwwww! I made this in the slow cooker and it just barely fit in my large oval one. Thank you so much for including your tips. They are the tastiest sauces I have ever had. I got rave reviews from my husband and the 2 college kids loved it. I made it exactly like the said and my family and friends just devoured it. I thought I’d give this a try, was thinking to myself “this could be just another site with all great reviews only to discover the dish tastes ordinary” as I have been searching for the best bolognaise recipe for years and THIS IS IT, THIS IS THE ONE! I just really love to can those two things because I’m lazy and hate that extra step when I’m cooking! Then when it’s almost time to eat, I brown the beef with a few spices and add it to the sauce with the vinegar. So good! I didn’t have beef broth so blended up a can of whole tomatoes &added it to make up for the liquid. When you do it in a slow cooker, does it still reduce down? Thank you so much for sharing this great recipe! Wow, Melanie! It’s the same effect browning the beef for beef stew. Made this today for my post-baby freezer stash and it’s lovely! Your neighbors are lucky to have you! I am not Italian but live in community with lots of wonderful Italian cooks who could not believe I didn’t make my own sauce. I’ve only made this recipe like a million times. Then…. And maybe one time I’ll try it meatless with like 2lbs of mushrooms – we are real mushroom lovers here. I’m really glad that your husband liked this so well! We have enough in the freezer for probably 3 more meals for our little family. I love your homemade sauce and I have been using it quite a bit! Delicious!!! But I definitely use the mushrooms (and double them) to boost the flavor. It truly is the best recipe. I’ve made this dozens of times since then and here’s what I do just a bit differently to my liking. It was great. Thank you for sharing. Learn more! It was so delicious! Oh Mel, I just discovered your site. Very yummmmmy!! Thanks and I am so glad to have found your blog. I let my sauce gently simmer for 4 hours in the pot and stirred every once and awhile. I made this weeks menu plan using your website. I’ve started making it in triple or more batches and canning it for food storage and it works out really well! Lol. I made it in the IP on saute and then simmered using the slow cook setting. Yum, yum, yum! But my family requested meatballs this time. 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. Much too sweet with the brown sugar, maybe I’ll add only a teaspoon next time. OMG,..I can’t imagine spaghetti or pizza without mushrooms. No I didn’t think there was a strong mushroom flavor, just a good umami/meaty flavor! Do you happen to have a yummy spaghetti sauce recipe that uses fresh tomatoes? Use the same time/pressure as you would for stuffed pepper soups etc. Spaghetti is his favourite dinner.Simply an incredible sauce! A robust stew loaded with beef, sausage, bacon and tons of vegetables. I’m about to make this delish recipe for the first time (super excited!) Your sauce looks amazing and I can’t wait to try it on my pick fiancée and children! I just wanted to let you know I have been making this recipe for a while now. Threw everything in the crockpot on lowvand turned out amazing. Thank you for taking the time to perfect not only this recipe, but to also make it can-able! Mel, your website has become my new recipe box! I prefer smaller chunks of tomatoes in my sauce. Thank you so much, this is homerun recipe. I would like to know if you can can this sauce which has meat. The sauce is so simple yet rich and full of flavor! You’ve got it down! Hi there, love the website and the fantastic recipes! Should I steam and mash them? Eep. Made the sauce this morning… doubled the recipe in a massive 18qt. I’ll have to try it with a little fennel – thanks so much for the comment, Jorene! I’m new at canning. I make dinner & they complain about eating it). Thank you! Do I leave the lid on or off during simmering? This blue ribbon potato salad is already a winner—so the 5 star reviews write themselves!. Hi Mel! My family does not like to have chunks of tomato in their sauce, can I replace the diced tomatoes with tomato sauce or is there some other tweak you would suggest? AMAZING! Midwest Living November/December 2020 Recipes, 50 Quick and Easy Holiday Decorating Ideas. So she decided today that we need to make a homemade sauce…And I found you! 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. It’s more of a marinara sauce, but it’s delicious. https://www.leaperrins.com/recipe/100020100012/blue-ribbon-barbecue-sauce I never remember to add the balsamic vinegar at the end, but either way it’s awesome. The first time i omitted the red pepper and let it simmer in the slow cooker for 4 hrs. I have commented on this recipe already but I have just made it again, omitting the meat and the pepper and adding zucchini and celery. Going forward,  we are not mushroom lovers so left them out and the sauce was still fantastic. Mashing might be a good idea, too. Yes, I seed and core and stem the pepper. I allowed it to simmer about 2 hours. Leslie, I’m making this sauce for a fundraiser at my church, I need to feed approx. So glad you loved this recipe and am glad you are able to freeze some for future meals. The flavor is a bit different than this homemade spaghetti sauce (in order for the sauce to be safe for canning), but it’s super tasty. Does yours turn out the same way? This was delicious – my picky kids devoured it! It fit perfectly. Christy – I was looking forward to someone making this and letting me know what they thought. Sometimes adding a bit of liquid (like some of the diced tomatoes or crushed tomatoes) to the blender can help it all combine a bit better. Are there other sauces or soups you have done this way? Thanks for checking in. I didn’t deviate at all, resisting my urges to tweak it, and I was rewarded with possibly the very best spaghetti I’ve ever had! I would still stir in the balsamic vinegar at the end. It was still wonderful. I made this for the first time almost to a t, omitting just the vinegar and sugar and it was amazing. That’s the best! It’s definitely a keeper! This is a keeper recipe for sure! We have done some of our own tweaking though. MY KIDS ATE DINNER!! My dad’s birthday is in a couple of days, so being the spaghetti lover that he is, he is going to get a batch of it. My 9 yr. old said it was the best spaghetti sauce ever! Can you email me back with the answers? Totally going to try this, but something you could add that is delish (my moms sauce is really yummy and has this in it) is zucchini, and I’m sure squash would be good in it too. My soup is under pressure for 90 minutes and I have never had a problem. Just a heads up to anyone else considering a crock pot, you’ll need a pretty large one. In a large bowl combine eggs, soft bread crumbs, Parmesan, dried parsley, and the remaining 1/2 teaspoon pepper and 1/4 teaspoon salt. My family loves that one! I’m passing this recipie along to everyone. I’ve been making this, usually double batched since you first posted it in 2009. I made this last night when we had some visitors over. So, so good. Sorry! Cipi. I’d probably suggest 20-30 minutes high pressure. I could cry and dance, I am so happy!! Add the tomato paste, salt, pepper, oregano, basil and thyme, and cook for 1 minute, stirring until combined. oregano, dried. The second time, I used 1 lp ground beef and 1 pound ground Italian sausage. This makes a GREAT sauce! Thank you! Pour the mixture into the pot with the beef and onions. 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! I hope it works out better if you try it again. ♥. I love seeing all the goodness you are whipping up in your kitchens! Help… Dinner in 4 hrs. I used some that I had frozen (you’re right in saying this makes a lot!) Should be fine! Question! I think sharing recipes is a great idea! It would be awesome if I could just add ground meat directly to sauce or soup. Hi Mel, I have to agree with Sara…this is not traditional Italian sauce by any means. Yeah, totally, I think it could. Hot, cooked spaghetti noodlesDivine breadsticksSimple green salad (or something more fancy like this Gourmet Green Salad). I love that it makes so much!! I have a blendtec so I know it’s not the blender. That is all I changed and it really does not need that, except we are from Texas and love heat. Anonymous – thank you for letting me know you liked this! I took the advice of another commenter and did 1 lb ground beef + 1 lb sausage and it is amazing. I love making the sauce, and know I can freeze it. Perfect timing! Enjoy with any kind of pasta or recipe that calls for spaghetti sauce. Sauce: the sauce may seem watery at first but will reduce to perfection after simmering for an hour. My kids love this sauce. This sauce was amazing. I did add a pinch of red pepper flakes to give it just a little kick. but have a question: I have no idea what beef stock is (there, I said it) I bought beef broth, will that work? What exactly do you mean by “red pepper”? It takes a bit of work but it is so worth it to be able to dump it out of the jar and heat it up and already have the hamburger in it. Curious what you’ve tried or what your thoughts are on this. This was a hit! 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. I am canning them and doing pasta and pizza sauces. Nice smooth sauce. Another keeper. I also put it all in the crockpot after browning the beef and vegetable mixture for about 4 hours on low. Jessica – ok, your input on canning is invaluable! I use a 12-ounce can of tomato paste (or you can use two 6-ounce cans). Absolutely Delicious! A lot of times I’ll freeze this sauce and then throw the frozen portion in the fridge overnight. I hv made this twice now. Just stumbled upon this recipe on Pinterest and gave it a try tonight. My sister asked for the recipe. I still have enough sauce for two more pies! Truly the best there is! I’ve made it so many times now. I have been making your old version for the past year except with ground turkey and no wine. Hope that helps a bit! Also, it might not cook down and thicken like it does on the stove when simmered. I have an extra yellow laying around and forgot to buy a red one . Others may have reported back in the comments about how they’ve done it. I made this spaghetti sauce last night–TO DIE FOR!! Would it work for this? It thaws and heats up wonderfully well. I love your recipes! Or should I just stick to freezing regardless? I browned my meat and added some tony chachere’s. I think this would be fine to can providing you pressure can it. Much thanks and love from Ireland! I won’t bother to make it in the oven again. Letting it cook low and slow just made the flavor all the better! Good flavor, and not too spicy for the kids. The only substitution I always make is to use 1 pound of ground beef and 1 pound of Italian sausage. I just smiled and said “enjoy!” Thank you sweet Mel! My family loves it and so does everyone that comes over. Add the homemade meatballs for a true Italian meal. Would I be able to make this and can it in a pressure canner and store it for awhile? I also forgot to ask: I may have added a little too stock to the mixture-it’s hard to say because there’s a lot of sauce. And thanks for letting me know you’ve liked a few recipes so far. Will make again. It was worth every minute though. I also made the spaghetti pie, WOW, that was a hit!! I can’t have onion or garlic and so all Italian food….or sometimes it seems food in general….is bland when I try to adapt it for my diet. Where is the first sauce recipe you posted, with the red cooking wine and both chicken and beef bouillon? I started with your Spaghetti Pie, now your Red Sauce. I think most of the flavor was brought out with the balsamic vinegar which I didnt realize would happen. Wow- this was SO incredible! Otherwise, I really liked the taste and the texture. That looks scrumptious! My question: Do you suspect this bitterness was a product of bringing the balsamic to the party prematurely? I haven’t used it in years and have been using this one instead. Discover (and save!) I used it in lasagna the last time and got a thumbs up from my husband. Thanks for posting! I’m obsessed with my IP, too. I am really hoping to get away from prepackaged sauces. I’m so glad this homemade sauce fit the bill for what you were looking for! I’m hoping after all that it turns out . I’m a beginner (as in, I’ve never, ever canned), but I’m getting a canner. Reduce heat. I came across your blog and love it! As luck would have it, I need to make a batch of Spaghetti Sauce for the freezer, and found your recipe. Sooo delicious. Thanks! My whole family was so impressed and FULL lol! I’m happy you’ve found “the one!”. Thank you for this easy delicious recipe . Give it a try and I’m sure you will not be sorry! *pause for dramatic gasps* Following a 2 hr. Please, please, please! My husband loves this sauce and does not want me changing a thing. I’ve been cooking for over 30yrs; 1 always-hungry husband and 3 now grown children and this is the best spaghetti sauce I’ve ever made. It’s perfect. And, do I let it simmer covered or uncovered? And we have made some great memories in the kitchen from many of your recipes. I made two massive batches of this sauce for a spaghetti dinner fundraiser last January. thanks, This is my second time making your sauce and my house smells awesome. 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 wish you people would STOP saying how great it LOOKS… Reviews are suppose to be AFTER you actually make and try a recipe, so it helps those of us wondering before cooking. He raves, which makes me smile. Fall spices are the all-star of the spice rack right now. If you are familiar with cooking with them, by all means, go ahead! This prize-winning chili recipe has been taste tested by chili-loving people who have searched for the best chili recipe and they agreed...it is definitely a winner! 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. Hopefully I’ll have it posted by next week! If you don’t have balsamic vinegar, I’d probably leave it out. I think next time I’ll reduce the amount of meat slightly and add more mushrooms, but otherwise it was just fantastic. The recipe may have turned South adding 2 TBS. Worked well as an ice pack and a nice easy meal. , 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. Mel you are amazing! All Rights Reserved. . How many batches of this would you say I need to make? 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. And, would I add the balsamic vinegar near the end of cooking time or could I just add it in the beginning and let it simmer on low for the whole day? Thanks for the great recipe. Thanks for posting….. After years and years of searching I have finally found the spaghetti sauce recipe that is “the one”. Thank you! I just bought the ingredients for this. Here’s to a more successful sauce next time, thanks to you. I have to follow recipes very closely due to my lack of cooking skills so I have a couple of questions. Too sweet and rich after the balsamic vinegar. I just finished making this, and unfortunately, I didn’t have any diced tomatoes on hand. And thank you! We love it! I usually slow cook this sauce all day, and freeze half of it. And why no recipe for enchilada sauce? Thank you! Also I don’t eat pasta but felt the need to scoop myself a scoop for dinner, it was just that yummy, not to pass up! Thanks in advance! Is that a bell pepper? It makes a TON!! And WOW it was wonderful!! As for the amount it makes it’s about 18 1/2 cup servings. It’s like -4 degrees out so I don’t want to go shopping  haha My family just loves this recipe too. of italian sausage, but the results were fabulous! Gus – Letting the sauce simmer uncovered will definitely help reduce excess liquid. I really appreciate your blog. Mix well, reduce heat to low and simmer for at least an hour. Thanks Mel, this one’s definitely a 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! I made this and took it in to work. Never done that before. This recipe wasn’t scary at all, we halved the recipe and have plenty of leftovers! Other than that, I did everything as prescribed – and it was fantastic!!! Everybody’s tastes are different, that’s what makes the world go ’round , Hi Mel! You have finally convinced me! Just for others who might wonder. Everybody that eats it loves it. Yes, it’s delicious meatless, too (especially if you add meatballs in – when I’ve done that, I add cooked meatballs toward the end of the sauce cooking so they can absorb some of the flavors of the sauce). 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! This pizza sauce recipe came home with a blue ribbon! Alicia – wow, your changes sound decadent and amazing! The recipe looks delicious. Been married to an Italian for 34 1/2 years. I just made this tonight. Didn’t quite like that taste. (Note: I tried to make it in my crock pot and it was WAY too much sauce to fit in there and it’s a pretty standard size. ground beef and 1 lb. Husband and I both noticed a rather unpleasant aftertaste – was it the vinegar? I don’t think I’ll be buying jarred sauce again anytime soon! 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!). https://www.allrecipes.com/recipe/241067/chunky-italian-spaghetti-sauce Kind of glad they don’t like it because there was enough left to put a container in the fridge and 2 in the freezer for us to eat later. I do have a question about the spaghetti sauce. My husband devoured it and asked for more. The first few times I followed the instructions exactly and did not change anything. Sorry! Can you leave the meat out of it so you can use it for chicken (or veggie meals)? Thanks, I’ll let you know how it goes! Thanks for the recipe! from Sally Walter. I just made the sauce. Thankyou from Australia! It was very delicious. I saw that this recipe got a ton of happy reviews so I had to try it for myself. In fact, I usually have to add a little olive oil to ground Turkey. Have made spaghetti and lasagna with it. I look forward to trying many more of your recipes! Jen – I use a large stockpot, probably a 6-quart pot. I halved the recipe so maybe there wasn’t enough in there? Good luck! I’ve even turned half the batch into chili by omitting the balsamic and adding beans and additional spices. Absolute perfection! I know I added the balsamic vinegar too early would that have caused it? I prefer no sweet taste in my sauces I can omit it if it does. I tweaked the recipe based other other reviewers' recommendations: I used only 2 T of olive oil 1 onion a 29 oz can of tomato sauce only 1/2 t. of cayenne and it was perfect for my taste. , Yum!! I do prefer this as well. on their spaghetti so no surprise there. What makes this my ace recipe when I want to impress is from the extra depth element from the brown bits by sauté chicken thighs/legs with skin 1st before adding the vegs. I did let it cook down for about 12 hrs because I used fresh tomatoes from the garden instead of the paste and canned tomatoes, and it was kind of thin…after cooking down, it came out with a perfect consistancy. I think mushrooms add amazing umami to recipes, but I cannot stand their texture (cooked or raw) – would adding them to the onion/pepper combo in the blender work? I’d given up finding a sauce that worked but I love your recipes so I gave one more try. I didn’t have all the ingredients and tweaked it a little bit to use what I had at home. I’ve tried a couple homemade sauce recipes and nothing has really stood out,  so I’m hoping this will be the one!! Turned out fantastic. You can leave it out if you aren’t sure about flavor – I don’t think it makes the sauce sour, personally. I love hiding veggies in everything. The taste was fantastic and my kids asked for seconds which is a first. I made this for the first time tonight and I couldn’t be more pleased. At least the result was worth it, right? The flavors blended perfectly however, I did omit the balsamic vinegar. Since finding this recipe, it’s the only one I use. A glug of red wine instead of balsamic a few hours before it was done. Zoe – absolutely. 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! I’m sorry I don’t have that info, Karyn! YUM! (i LOVE olive gardens) Any ideas?? Soooo delish!!! Blue Ribbon Recipe. Hi Sara – I bet your authentic recipe is delicious! I love the red pepper in it! My fiancée and I have been debating for a while now to make a homemade sauce instead of store bought. The family is obsessed! Thank you!! it’s human nature. Thank you thank you thank you! We made it tonight with tomatoes from our garden and couldn’t be happier with the results! Again, thank you. Thanks for letting me know! I will just keep cooking the spaghetti recipe I like. Have frozen, and reheating is easy and fast. This was delicious! It was absolutely delicious – like every other recipe I have tried from your blog!! Love for spaghetti… but i love making the sauce, and then found this recipe is adapted from one the... About 4 hours on low for two hours and it ’ s kitchen to mine chicken. If it can be stocked up without spending a lot of time simmer. Not want me changing a thing whole grain rotini and it was so impressed and of... Or off during simmering fail recipes the husband didn ’ t stop, it is the red pepper a. 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