Inger's Spaghetti Sauce

4.7
(65)

My family loves this spaghetti sauce. I know once you view the ingredients you will say, 'Chicken bouillon and chicken seasoning?' Yup! Trust me, you will enjoy this recipe. The secret to making spaghetti sauce is to let it simmer. When finished you can either serve with spaghetti or add to ground beef for meat sauce. You can also let this cool off and refrigerate it in containers for future use.

4
4
4
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Prep Time:
15 mins
Cook Time:
4 hrs
Total Time:
4 hrs 15 mins
Servings:
16
Yield:
8 cups

Ingredients

  • 6 tablespoons olive oil

  • 1 onion, chopped

  • 1 tablespoon chopped garlic

  • 1 large green bell pepper, chopped

  • 1 tablespoon dried basil

  • 1 tablespoon dried oregano

  • 1 (.18 ounce) packet chicken bouillon granules

  • 1 (6 ounce) can tomato paste

  • 2 (28 ounce) cans crushed tomatoes

  • 2 teaspoons poultry seasoning

  • 1 teaspoon white sugar, or as needed

  • salt and pepper to taste

Directions

  1. Heat the olive oil in a pot over medium heat. Mix in onion and garlic, and cook 1 minute. Stir in the green bell pepper. Season with basil, oregano, and chicken bouillon. Stir in the tomato paste and crushed tomatoes, and season with poultry seasoning. Cook and stir 10 minutes.

  2. Mix sugar into the sauce. (Some people add up to 2 tablespoons sugar; I suggest starting with 1 teaspoon.) Season with salt and pepper. Reduce heat to low, and simmer 3 to 4 hours.

Nutrition Facts (per serving)

94 Calories
6g Fat
11g Carbs
2g Protein
Nutrition Facts
Servings Per Recipe 16
Calories 94
% Daily Value *
Total Fat 6g 7%
Saturated Fat 1g 4%
Sodium 300mg 13%
Total Carbohydrate 11g 4%
Dietary Fiber 3g 10%
Total Sugars 2g
Protein 2g
Vitamin C 20mg 102%
Calcium 51mg 4%
Iron 2mg 11%
Potassium 438mg 9%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.

** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.

(-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.

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