Italian Tomato Sauce

Rating: 4.44 stars
9 Ratings
  • 5 star values: 6
  • 4 star values: 1
  • 3 star values: 2
  • 2 star values: 0
  • 1 star values: 0

The best spaghetti sauce! We had this every Wednesday when I was growing up. The secret ingredient is the nutmeg. Just a pinch. Delicious! Serve over spaghetti.

By cuttnshowmom

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Recipe Summary test

prep:
20 mins
cook:
30 mins
total:
50 mins
Servings:
10
Yield:
10 servings
Nutrition Info
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Ingredients

10
Original recipe yields 10 servings
The ingredient list now reflects the servings specified

Directions

  • Heat olive oil in a large pot over medium-high heat. Saute onion, celery, and garlic in hot oil until softened, about 5 minutes; add beef and cook, stirring to break into small chunks, until no longer pink, 5 to 7 minutes more.

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  • Stir stewed tomatoes and tomato paste with the beef mixture until smooth; add mushrooms, Parmesan cheese, parsley, salt, sugar, nutmeg, oregano, and black pepper. Cook, stirring occasionally, until the sauce is flavorful, about 10 minutes.

  • Stir baking soda into the sauce. Continue cooking until you can taste a reduction in acidity of the sauce, about 10 minutes more.

Cook's Notes:

Baking soda helps to neutralize acid in tomatoes, making the sauce more palatable. Add soda in very small increments and cook sauce several minutes after adding. Taste and add more soda if desired, but sauce will tend to be more or less acrid, depending on quality of tomatoes and paste.

I freeze the remainder and simply defrost and heat in the microwave. This can be done several times and it is as good as a leftover as it is when it is first made.

If sauce becomes too thick, add a little water toward the end of cooking. If too thin, cook uncovered about 15 minutes.

Use whatever ground meat you prefer. This works with beef, turkey, or chicken.

Nutrition Facts

Per Serving:
201 calories; protein 12.6g; carbohydrates 17.6g; fat 9.6g; cholesterol 31.9mg; sodium 980.3mg. Full Nutrition
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Reviews (9)

Read More Reviews

Most helpful positive review

Chef V
Allstar
Rating: 5 stars
04/02/2015
This was very tasty and had that hmm whats that i taste flavor to it! I loved the warming effect the nutmeg had on the sauce. I used about 1.5 pounds of ground beef upped the cloves of garlic to 4 added salt and pepper to taste used about 1 tablespoon of oregano used 2 stalk of celery and the mushrooms. I didn't bother with the sugar or baking soda (because i didn't feel the need to) My tomato can was only 796 ml so i added in 3 chopped fresh tomatoes as well. Also swapped monterey jack cheese for the Parmesan. I cooked my beef first and then drained the fat and set aside while i cooked the vegetables. Also waked up the tomato paste a bit in the pan with the vegetables before adding the beef back in and the tomatoes. GREAT dish thanks for sharing!!! Read More
Helpful
(4)

Most helpful critical review

Rose Matheney
Rating: 3 stars
11/18/2017
I always put baking soda in my sauce but I cook it with the tomato sauce and tomato paste first let cook for 20 minutes then ad all the other stuff. Works a hole lot better that way. Hope some one will give it a try. Read More
Helpful
(1)
9 Ratings
  • 5 star values: 6
  • 4 star values: 1
  • 3 star values: 2
  • 2 star values: 0
  • 1 star values: 0
Reviews:
Most Helpful Most Positive Least Positive Newest
Chef V
Allstar
Rating: 5 stars
04/02/2015
This was very tasty and had that hmm whats that i taste flavor to it! I loved the warming effect the nutmeg had on the sauce. I used about 1.5 pounds of ground beef upped the cloves of garlic to 4 added salt and pepper to taste used about 1 tablespoon of oregano used 2 stalk of celery and the mushrooms. I didn't bother with the sugar or baking soda (because i didn't feel the need to) My tomato can was only 796 ml so i added in 3 chopped fresh tomatoes as well. Also swapped monterey jack cheese for the Parmesan. I cooked my beef first and then drained the fat and set aside while i cooked the vegetables. Also waked up the tomato paste a bit in the pan with the vegetables before adding the beef back in and the tomatoes. GREAT dish thanks for sharing!!! Read More
Helpful
(4)
Rose Matheney
Rating: 3 stars
11/18/2017
I always put baking soda in my sauce but I cook it with the tomato sauce and tomato paste first let cook for 20 minutes then ad all the other stuff. Works a hole lot better that way. Hope some one will give it a try. Read More
Helpful
(1)
Laura Fall
Rating: 4 stars
11/29/2017
Substituted yellow bell pepper for celery. Added more garlic. Used 1/4 c red wine. Used pinch of allspice instead of nutmeg. Read More
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deamondsking
Rating: 5 stars
01/24/2020
Will definitely be making again. Only thing I didnt do was add parm as I m not a big lover of the flavour. I served it with meatballs and some tiger bread. Amazing. My girlfriend loved it too!! Read More
JoGi13
Rating: 5 stars
04/17/2016
i made this recipe and found it lacked flavor. i used insalted diced tomatoes. so i added hot sauce wocestershire sauce marjoram flakes shredded asiago and chili powder. turned out great. guess i can't call it spaghetti sauce anymore lol Read More
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