Scott Robertson

Spaghetti Sauce From Scratch

By: Posted On: 2009-10-24

Serves: 5-6
Cook Time:
45+ mins


  • 1.5 pounds ground beef
  • 1 medium onion
  • 1 green pepper
  • few handfuls mushroom
  • 1 can tomato paste
  • 1 can tomato sauce
  • milk
  • oil
  • seasonings
    • salt, pepper, onion salt, garlic powder, Italian seasoning


Warm up a large cast iron skillet, with a little bit of oil in the bottom. Dice up one onion and brown in skillet. Then add in ground beef, break into as small of pieces as possible. Once meat is partly browned add in free peppers (if using frozen add in after tomato). Make sure you add some salt, pepper, and garlic powder before meat gets to brown. Once meat is mostly cooked add in both cans of tomato, and some milk usually around ¼ to a ½ a cup. The milk adds in some needed moisture and richness, water also tends to make the sauce to thin. However you may need some water depending how long you let it simmer. Mix tomato and rest of the ingredients well. Add in the mushrooms at this time as well as the Italian seasoning to taste. Let simmer for a bit, longer it simmers the better, normally from start to finish I do it in about 45 minuets, but on a very low simmer adding water or milk now and then and stirring occasionally it can simmer for a few hours.

Few notes...

  • If you want to make a larger batch, feel free to use a dutch oven

  • If you don't want mushroom, peppers, feel free to leave them out or even add more in if you want more

  • Make sure you get your noodles cooking at right time so everything is ready when you want to eat

  • I like to serve this with garlic bread. All I do is get the premade garlic loves at the supermarket, wrap in tin foil and then you can warm up and melt the garlic butter on a stove or cooking fire. Make sure to watch the bread carefully and rotate it often as it will burn.

Feel free to share your experiences, improvements, thoughts, etc regarding this recipe below.


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