Made with tomato sauce, basil, oregano, and other famous Italian ingredients, Three Mama’s Spaghetti Sauce will be the talk of your next family dinner!
Homemade spaghetti. Or as my children used to call it, skabetti. Yummy!
I can’t think of a better way to enjoy the chilly fall season then to make this dish.
I have had plenty of requests for this recipe and truth be known, this was the first dish that I ever posted on this blog.
This recipe has gone through some tweaking over the years, however, I think we have it right where we love it now. This is the last and final version that I will make.
After long evenings spent with both my mother and my mother-in-law, discussing how we make our spaghetti sauce, I decided to take a few ingredient suggestions from their recipes and add them into my original one.
It was my mother-in-law’s idea to add an additional jar of sauce and my mother’s idea to add the white wine.
Thus is the reason why I renamed this dish, Three Mama’s Spaghetti Sauce. It literally took three mama’s to make it.
I have made this dish for quite a few new mothers in our area because it is just so darn easy to make. I discovered it four years ago and it has become one of my favorites to make for friends and family.
If you are pressed for time, you can make this in your slow cooker and let it cook all day. You can also make it ahead of time and freeze it.
Husband Man and I have yet to come across another recipe that tops this one 😉
Three Mama's Spaghetti Sauce
Made with tomato sauce, basil, oregano, and other famous Italian ingredients, Three Mama's Spaghetti Sauce will be the talk of your next family dinner!
- 1 pound ground beef (or 1 lb. ground Italian Sausage)
- 1 medium onion (chopped)
- 2 cloves garlic (minced)
- 29 ounce canned crushed tomatoes
- 15 ounce canned tomato sauce
- 12 ounce can tomato paste
- 1/8 cup sugar
- 1 teaspoon dried basil
- 1/2 teaspoon black pepper
- 1/4 teaspoon crushed red pepper flakes
- 1/2 teaspoon salt
- 1/2 teaspoon garlic powder
- 1/2 teaspoon Italian Seasoning
- 24 ounce jar of spaghetti sauce (or marinara sauce)
- 1/4 cup red wine
- 16 ounce package of Vermicelli Noodles
Brown ground beef/sausage in a frying pan over medium heat until brown and crumbly.
Using the same pan, add the onions and garlic. Cook until the onions are transparent.
Place the meat/onion mixture into the slow cooker. Combine the rest of the ingredients in the slow cooker until well mixed.
Cook on low, 8-10 hours or on high 4-6 hours.
Serve over vermicelli noodles and top with Parmesan Cheese.
This makes enough to fill a 6 quart slow cooker.
To make on the stove top, follow steps 1 and 2. Place these ingredients in a stock pot, along with the rest of the ingredients. Simmer on low for 30 minutes.
To freeze: Place left over spaghetti sauce (without the noodles) in a glass/freezer safe container or a freezer safe gallon bag. Label with the date and freeze. It should freeze for a good 2 months.
To Defrost: Place bag or bowl in the fridge overnight. Heat in microwave or on stove top before serving. Or you can place the bowl in the microwave on 'defrost' for a faster option.
Recipe Source: Compiled from my mom, mother-in-law, and other recipes off the internet.
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