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Saucy Spaghetti Sauce

Course Main Course
Cuisine Italian
Prep Time 15 minutes
Cook Time 40 minutes
Total Time 55 minutes
Servings 8 people
Author heartysmarty


  • 1 Cup Onion chopped
  • 1/2 Cup Red Bell Pepper chopped
  • 1/2 Cup Celery Chopped
  • 1/2 Cup Carrot
  • 2 Cloves Garlic
  • 1/2 Cup Mild Italian Sausage cooked (see notes)
  • 1/2 Cup Ground Beef cooked (see notes)
  • 8 Cups Diced Tomatoes (Four 15-ounce cans), undrained
  • 1 6- ounce Can Tomato Sauce
  • 1 Tablespoon Dried Parsley
  • 1 teaspoon Dried Oregano
  • 1/2 teaspoon Dried Marjoram
  • 1 teaspoon salt
  • 1/2 teaspoon pepper
  • 2 Tablespoons Fresh Basil (1 Tablespoon Dry)
  • 2 Tablespoons Balsamic Vinegar
  • 8 ounces Whole Grain Spaghetti
  • 8 ounces White Spaghetti
  • Freshly Shredded Parmesan for topping


  • In a food processor, finely chop the onion, bell pepper, celery, carrot and garlic. Pour vegetables into a large stock pot along with the sausage and beef. Cook until meat is not longer pink or frozen. *See notes.
  • Stir in tomatoes, tomato sauce, dried herbs, salt and pepper. Bring to a low boil and simmer for about 30 minutes, covered. Remove lid and let simmer another 10 minutes, stirring occasionally. Add fresh basil and vinegar.
  • Meanwhile, boil pasta according to package directions. Top cooked pasta with sauce and a sprinkle of freshly shredded parmesan.


I often cook my ground sausage and meats 1 pound at a time. Whatever I don’t use goes into 1 cup portions in a zipper baggie, and I freeze it for later use. The amount called for here would be about 1/8 pound each of beef and sausage if cooking it from a raw state.