Southern Spaghetti Sauce is a thick, flavorful sauce with lots of ground beef, onion, and bell pepper. It has a hint of sweetness to it which really brings out the tomato flavor. Freezes well.
This spaghetti sauce is one of my favorite comfort foods to make and it reminds me of the sauce my grandmother used to make. It was always a treat when we got it because my grandmother only knew how to cook two things that I’m aware of- spaghetti sauce and shrimp salad. It’s very thick and full of ground beef, onions, and bell peppers. A hefty spoonful of sugar adds some sweetness and cuts any bitterness in the tomatoes. Two whole cans of tomato paste give it an extra intense flavor.
I like this sauce so much, I have been known to skip the pasta and just eat a bowl full of sauce with a spoon. With lots of Parmesan cheese on top- the kind in the green can. Usually I prefer fresh Parmesan on things, but maybe since I grew up eating spaghetti sauce like this one with grated Parmesan out of a can, it’s just what I crave.
Childhood food memories are the best aren’t they?
This sauce freezes really well and I’ll often make a double batch of it and freeze half for a second meal.
Watch the short video below to see how easy this sauce is to make.
Southern Spaghetti Sauce
Ingredients
- 1 1/2 pounds lean ground beef
- 1 large onion,, diced
- 1 green bell pepper,, diced
- 1 clove garlic,, minced
- 2 (6-ounce) cans tomato paste
- 1 (8-ounce) can tomato sauce
- 1 (14 1/2-ounce) can stewed tomatoes
- 1 tablespoon Italian Seasoning
- 1 tablespoon Worcestershire Sauce
- 1 tablespoon sugar,, the original recipe calls for 2 tablespoons, but I just add one
- 1 teaspoon salt
- 1 cup water
Instructions
- Brown beef in a large heavy bottomed pot. Drain fat.
- Add onion and green pepper and saute until onion is tender, about 5 minutes. Add garlic and saute 30 seconds.
- Add tomato paste, tomato sauce, stewed tomatoes, seasonings, and water.
- Simmer 30 minutes.
Notes
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
Recipe Source: adapted from Paula Deen
Do I simmer covered or uncovered?
Made this recipe minus Canned Tomatos since my daughter despises tomatoes and added an extra cup of water. The best ever. Thank You
I got a kick out of the statement that the author made about eating the sauce by the bowlful without any pasta :-D. I do that, too, my own sauce recipe being nearly the same as this–only difference, I think, is that I add pure maple syrup (it’s from my 65 years of being a native of northern lower Michigan, and using maple syrup in many things–but is also my preference over sugar). I, too, eat my pasta sauce by the bowlful, and I often add in a spicy kick of cayenne pepper. My friends love my sauce, too, and one man said “…it should be illegal because it just makes me want to eat and eat and eat!”
I love it when my cooking does that.
This is how my mother and grandmother made spaghetti sauce and all of us are from Texas. However, I went to see my sister who lives in Indiana and we went to Ohio and had their ‘diner’ spaghetti. Oh boy do they put sugar in it and they have it over spaghetti and pile on the cheddar cheese! Never had it so sweet and never with cheddar cheese.
Hola Christin from Mexico… really SOUTHERN! I had never seen a spaghetti sauce recipe with a bit of sugar in it although I like to toss one or two Mini Milky Ways into my sauce as it is cooking just for interest! Hasta la huego!
Made this delicious Spagetti sauce in the crockpot yesterday. I added a little bit of chicken broth and instead of adding stewed tomatoes( don’t care for stewed tomatoes ) I used diced tomatoes. I then transferred everything to the the crockpot nd added a stick of butter. It was delicious. One of the best spaghetti sauces that I’ve made. Cooking is my passion nd I feel happiest when I’m in the kitchen. I try to make recipes that I’ve nvr tried. I have a few signature dishes that my friends have tried and and have been told that I have a talent for cooking.
Francis, I think I will try the Mini Milky Ways in mine. Thanks for the tip.
I just wanted to say that your sauce is the BOMB!! My go too sauce now!! Thank You for posting it 🙂
Yay! Glad you enjoy it Cindy!
This recipe needs a little more clarity in that there is no mention of when to add the Worcestershire sauce and if the juice from the stewed tomatoes is incorporated in the recipe or drained.
That being said, I have this simmering on the stove as I type. Have been looking for a recipe that I thought would come close to the spaghetti I had at an Oklahoma dinner, many decades ago. The list of ingredients sounded right, but found the taste a little lacking in the cooking process. Added a few more spices and am letting simmer longer, so the flavors are enhanced. I will try this recipe again and kick it up as I go along. Thanks for posting!
I just made this tonight and its now my go to sauce recipe. Its really good.
I could eat this sauce every week and not get tired of it. Glad you like it!
how many servings in this?
I’m hoping 2 adults and a 4 year old and a 2 year old at least.
How many does this serve?