Karen’s Spaghetti Sauce

Karen's Spaghetti Sauce
Recipe type: Sauce
Cuisine: Italian
I am very blessed. This is my Mother's spaghetti sauce recipe I grew up with. Absolutely, always a fan favorite. Spoils you and makes you realize just how good it is when you have spaghetti anywhere else.
  • 3 quarts Tomato Juice*
  • 3 small cans Tomato Paste
  • 1 med. Onion, chopped or 3 T. Spice Jar Minced Onions
  • ⅓ C. Green Pepper, fresh or frozen, chopped
  • 2 cloves Garlic, minced or 2 tsp. fresh Garlic in jar or 1 tsp. spice jar, minced
  • 1 can Italian Tomatoes, diced with Italian Seasonings
  • 2 T. Parsley
  • 5 – 6 T. Sugar, or more to taste
  • 2 tsp. Basil, heaped
  • 1 tsp. Oregano, heaped
  • 1 tsp. Salt,
  • dash Pepper
  • 1 Bay Leaf
  • 2 T cold Water + 2 T Cornstarch
  • 2 lb. Ground Round
  1. Mix Tomato Juice, Onion, Green Pepper, Garlic, Italian Tomatoes, Parsley, Sugar, Basil, Oregano, Salt, Pepper, and Bay Leaf in lg. pan and bring to a boil.
  2. Simmer well 1 to 1½ hours covered at first and then partially covered.
  3. Remove Bay Leaf and use electric hand blender to make mixture smooth.
  4. Add Tomato Paste, mixing well and simmer.
  5. Blend cold Water and Corn Starch until smooth in a separate bowl and add slowly to tomato mixture stirring until well blended.
  6. Simmer to desired thickness. Taste for additional spices, esp. garlic and sugar.
  7. Makes 3 - 3 C. servings before meat is added. Freezes well.
  8. Brown 2 lb. Ground Round with additional Onions, Salt, Pepper, Oregano, Basil, and Garlic to taste.
  9. Drain and add to Sauce.
  10. Simmer.
  11. Adjust spices to taste.
  12. May add Meatballs at this point to simmer. I like meat sauce and meatballs!
*3 qt. Tomato Juice equals 90 oz. May use two large Campbell's Tomato Juice to replace home canned. Make sure to check number of ounces in Campbell’s Tomato Juice. If more than 90 ounces, you will need to adjust your amounts of seasonings. Two large Campbell’s Tomato Juice equals 128 oz. so you would need to do 1⅓ the amount of everything, including using 4 cans tomato paste. Length of simmering depends on how fast juices cook down. I start with a lid on to soften the tomatoes faster then use a lid set off center of pan to keep sauce from spattering and aid in the thickening process. Always season to taste. It sometimes needs extra salt, sugar, garlic etc. to taste.Barry


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