The Pioneer Woman Tasty Kitchen
Profile Photo

Restaurant Style Spaghetti Meat Sauce

5.00 Mitt(s) 1 Rating(s)1 vote, average: 5.00 out of 51 vote, average: 5.00 out of 51 vote, average: 5.00 out of 51 vote, average: 5.00 out of 51 vote, average: 5.00 out of 5

Prep:

Cook:

Level: Easy

System:

6
x

Print Options

Page size Letter 3x5 4x6
Text Size Small Medium Large
Content Include description
Include prep time, etc.
Show image

Description

A hearty spaghetti meat sauce that rivals the best Italian restaurants.

Ingredients

  • ½ cups Water
  • 2-½ pounds Ground Chuck
  • 1-½  Large Onions, Chopped
  • 1 can (29 Oz Size) Tomato Sauce
  • 1 can (6 Oz. Size) Tomato Paste
  • 2 teaspoons Black Pepper, Ground
  • ¼ cups Sugar
  • 1 Tablespoon Red Wine Vinegar
  • 1-½ teaspoon Salt
  • 1 Tablespoon Chili Powder
  • 1 teaspoon Garlic Powder
  • ½ teaspoons Oregano
  • 2  Bay Leaves

Preparation

1. In a Dutch oven, mix together all ingredients except the bay leaves until smooth. Do not brown the ground beef prior to mixing—this is what gives the sauce a fine, restaurant-quality texture.

2. Stirring frequently, cook over medium low heat until the meat is browned.

3. Place bay leaves on top. Cover and simmer on low heat for 3 hours, stirring occasionally.

4. Remove bay leaves, skim fat from top and serve over your favorite pasta.

This sauce can be frozen in airtight containers for up to 6 months.

No Comments

You must be logged in to post a comment.

One Review

You must be logged in to post a review.

Profile photo of ellieanne

ellieanne on 2.21.2015

I previously made this sauce and just found leftovers in my freezer. It is absolutely delicious! It is so rich and flavorful. When I made it, I bought the beef from our local butcher, which is freshly ground. I have given this recipe to all my co-workers and everyone that made it loved it also! This is such a unique recipe. Thank you for sharing!

Related Recipes

0.00 Mitt(s) 0 Rating(s)0 votes, average: 0.00 out of 50 votes, average: 0.00 out of 50 votes, average: 0.00 out of 50 votes, average: 0.00 out of 50 votes, average: 0.00 out of 5

Prep: Cook:

Serves: 2 Level: Easy


Southern-Inspired Shrimp & Grits
Profile Photo by Ali Randall | Home & Plate in Main Courses
A signature Southern dish, shrimp and grits is an easy-to-make, yummy-in-your-tummy...
0.00 Mitt(s) 0 Rating(s)0 votes, average: 0.00 out of 50 votes, average: 0.00 out of 50 votes, average: 0.00 out of 50 votes, average: 0.00 out of 50 votes, average: 0.00 out of 5

Prep: Cook:

Serves: 2 Level: Easy


Grilled Chicken Paillard with Arugula and Shaved Pecorino
Profile Photo by Sarah 'n Spice in Main Courses
This Grilled Chicken Paillard with Arugula and Shaved Pecorino is the...
0.00 Mitt(s) 0 Rating(s)0 votes, average: 0.00 out of 50 votes, average: 0.00 out of 50 votes, average: 0.00 out of 50 votes, average: 0.00 out of 50 votes, average: 0.00 out of 5

Prep: Cook:

Serves: 4 Level: Easy


Chili-Infused Salmon
Profile Photo by Peter - from "Feed Your Soul Too" in Main Courses
Add great flavor to your dishes by infusing your cooking oil....
0.00 Mitt(s) 0 Rating(s)0 votes, average: 0.00 out of 50 votes, average: 0.00 out of 50 votes, average: 0.00 out of 50 votes, average: 0.00 out of 50 votes, average: 0.00 out of 5

Prep: Cook:

Serves: 6 Level: Easy


Pesto Tortellini
Profile Photo by Stacey @ Bake.Eat.Repeat. in Main Courses
Green pesto tortellini, crammed with green veggies and perfect for spring!...
0.00 Mitt(s) 0 Rating(s)0 votes, average: 0.00 out of 50 votes, average: 0.00 out of 50 votes, average: 0.00 out of 50 votes, average: 0.00 out of 50 votes, average: 0.00 out of 5

Prep: Cook:

Serves: 6 Level: Easy