Divine Spaghetti Sauce

Divine Spaghetti Sauce
  • 1 pound lean ground beef
  • 2 (28 ounce) cans whole peeled tomatoes
  • 2 (6 ounce) cans tomato paste
  • 1 large onion, chopped
  • 4 stalks celery, chopped
  • 2 green bell peppers, chopped
  • 1 red bell pepper, chopped
  • 15 fresh mushrooms, sliced
  • 5 tablespoons Italian seasoning
  • 1 teaspoon dried red pepper flakes
  • 4 bay leaves
  • 2 tablespoons chopped fresh basil
  • 3 cloves garlic, minced
  • 1 pound spaghetti


  1. In a large skillet, brown beef over medium heat until no longer pink; cut up any remaining chunks of beef and reserve.
  2. In a large saucepan, combine whole tomatoes and paste; mash until smooth. Cover and heat on low.
  3. In a large skillet over medium heat, quickly sear onion and celery until transparent; add to tomato sauce in saucepan. In same skillet, saute bell peppers and mushrooms for a few minutes, but do not allow them to become soft; add to tomato sauce.
  4. Add Italian seasoning, dried red pepper flakes, bay leaves, basil and garlic to tomato sauce; add beef and mix. Remove cover, simmer over low heat and continue to simmer all day, stirring occasionally.
  5. Bring a large pot of lightly salted water to a boil. Add pasta and cook for 8 to 10 minutes or until al dente; drain.
  6. Add sauce to pasta; serve.

03/24/2017
Divine Spaghetti Sauce, recipe PT15M PT1H 5 455 calories

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