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Savory Spaghetti Sauce


  • 1 to 2 pounds ground beef or turkey
  • 4 cloves garlic, finely minced
  • 2 tablespoons olive oil
  • 2 large carrots, grated
  • 3 medium onions, minced or grated
  • 10 cup tomato juice
  • 6 tablespoons tomato paste
  • 1 teaspoon chili powder
  • 2 (16 ounce) cans whole tomatoes, cut up, but no drained
  • 4 tablespoons chopped fresh parsley
  • 1 1/2 teaspoons ground oregano
  • 1 1/2 teaspoons ground basil
  • 2 bay leaves
  • 2 tablespoons butter or margarine

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  1. Brown meat over low heat and drain excess fat.
  2. Add garlic, olive oil, carrots, onion and 3 tablespoons of water to beef. Saute over low heat for 30 minutes, covered (checking to ensure there is enough liquid so the mixture doesn't burn).
  3. In a large pan, combine sauteed vegetables and beef with all remaining ingredients and simmer for 6 hours at the lowest heat setting.
  4. When partially cooled, store sauce in the refrigerator in a tightly covered container. Extra sauce may be frozen at this point.
  5. When you are ready to use the sauce, heat it slowly while you boil the spaghetti.