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Rating: 4.67 stars
24 Ratings
  • 5 star values: 16
  • 4 star values: 8
  • 3 star values: 0
  • 2 star values: 0
  • 1 star values: 0

We created this spaghetti sauce because my wife did not like thick sauce. Therefore, we came up with this recipe and have used it for over 20 years. We are always asked for the recipe, but, until now, had never given the recipe to anyone. Hope you enjoy!!

Recipe Summary

cook:
25 mins
total:
25 mins
Servings:
6
Yield:
6 servings
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Ingredients

6
Original recipe yields 6 servings
The ingredient list now reflects the servings specified
Ingredient Checklist

Directions

Instructions Checklist
  • Pour the olive oil into a skillet and place over medium heat. Cook the garlic in the hot oil 1 to 2 minutes; add the onion, bell pepper, basil, green onion, and bay leaf and cook until the bell pepper softens; season with salt and pepper. Stir in the tomato sauce, stewed tomatoes, diced tomatoes with chiles, water, and sugar; continue to cook 20 to 30 minutes, stirring every 5 to 10 minutes.

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Nutrition Facts

125 calories; protein 3.6g; carbohydrates 19.9g; fat 5g; sodium 1109.5mg. Full Nutrition
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Reviews (22)

Read More Reviews

Most helpful positive review

Rating: 5 stars
02/07/2008
Wow this receipe is the best non-thick Spaghetti Sauce we have ever tried. The sauce is great with pizza dipping sauce spaghetti lasagna. You should bottle this up and sell it. We followed the recipe exactly and will never change it. Again thanks!! Your crawfish recipe rocks too. Read More
(14)
24 Ratings
  • 5 star values: 16
  • 4 star values: 8
  • 3 star values: 0
  • 2 star values: 0
  • 1 star values: 0
Rating: 5 stars
02/07/2008
Wow this receipe is the best non-thick Spaghetti Sauce we have ever tried. The sauce is great with pizza dipping sauce spaghetti lasagna. You should bottle this up and sell it. We followed the recipe exactly and will never change it. Again thanks!! Your crawfish recipe rocks too. Read More
(14)
Rating: 5 stars
01/12/2009
Loved this recipe and have gotten rave reviews from all who consumed. I made some slight modifications... 1.) I simmered for many hours 2.) I added water gradually 1/2 cup at a time to achieve consitency I liked. 3.) Put stewed tomatos in the food processor prior to putting in the pan (because I can't eat chunks of tomatos) 4.) added some sliced sausage Thanks much for this great recipe! Read More
(11)
Rating: 5 stars
01/08/2009
DELICIOUS! My husband said this was as good as sauce from a fine Italian restaurant. I used yellow bell pepper instead of green because my husband hates green pepper and I left out the water on the advice of other reviewers. It was a perfect consistency and the flavor was awesome. Look no further this is GREAT sauce! Read More
(8)
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Rating: 5 stars
03/10/2008
This sauce has an amazing flavor!!! I did not add the water as directed used 1/2 the sugar and added about 1/2# diced fresh mushrooms. My boyfriend thinks I'm a gourmet cook and asked me to make a double batch next time. Thank you for sharing this wonderful recipe Richard & Suzanne. I normally don't like tomato-based sauces for spaghetti (I use olive oil basil & julienned sun-dried tomatoes) but this recipe has changed my opinion. Read More
(7)
Rating: 5 stars
03/27/2008
Excellent! Didn't add any water & only used about 1 tsp of sugar. This is a keeper. Thanks for the recipe! Read More
(4)
Rating: 5 stars
10/30/2008
Wonderful sauce we made it just as is with the exception of and additional two cans of tomato paste added at the end of cooking. We will not be buying bottled Spaghetti Sauce any longer...Wonderful Flavor.. Read More
(4)
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Rating: 4 stars
05/28/2008
Okay Okay..I didn't read the recipe submitter's notes before making this recipe. I looked at the ingredients and had everything and followed the recipe as stated except used only 1 teaspoon of sugar. The end result was a very THIN and runny sauce (not like any sauce I have seen before). In order to make it more like my family likes it I added one 6oz. can of tomato paste. The green chili's give it a very subtle heat. I served this sauce over the Maria's Stuffed Chicken Breasts recipe. Overall it was a good tasting sauce. Read More
(3)
Rating: 4 stars
07/29/2011
This was a good pasta sauce. It wasnt one of my favorites but I enjoyed making it. I dont like my sauce as thin as this recipe is so I only added about 2 cups of water and simmered a lot longer about 1 1/2 to 2 hours. I did have to season this very well with italian seasonings and dried basil. When putting in fresh basil at the beginning it pretty much mellows out the flavor and is better to add close to the end to get the full basil flavor. I chunked up some yellow squash and added it in as well. The sauce came out nice and robust from all the vegies and simmering longer. It didnt seem to coat the spaghetti as well as other pasta sauces do and it made a big batch! So we had plenty of leftover sauce. Thanks for the recipe! I may make again sometime because I really liked the addition of all the vegies in it. Read More
(3)
Rating: 5 stars
04/22/2011
My family LOVES this sauce. I made a couple of small changes; I used crushed tomatoes instead of the tomato sauce (to make it just a bit chunkier) omitted the green pepper (because I'm the only one in my family of 4 who likes it) and added an extra can of Italian style diced tomatoes instead of the water because I didn't want the sauce to be too thin. It turned out fabulous! This is the 3rd time I'm making it this month!!! Thank you so much for sharing this recipe it's perfect for the days I've forgotten to defrost meat for dinner and I always have all of the ingredients on hand!! Read More
(3)