Spaghetti Sauce

It’s really not that hard to make spaghetti sauce, and it tastes much better than opening a can. Plus, you get to control the ingredients and cut out the preservatives. Don’t be scared by the long cooking time, you can simply cook it overnight. You can make this sauce ahead of time and freeze it as well.


1 pound lean ground beef
1 onion, chopped
1 clove garlic, minced
2 cans tomatoes, cut up
1 (8 oz.) can tomato sauce
1 (12 oz.) can tomato paste
1 beef bouillon cube
2 tablespoons minced parsley
1 tablespoon brown sugar
1 teaspoon dried oregano leaves
1 teaspoon dried basil leaves
1 teaspoon salt
1/4 teaspoon pepper
sliced fresh mushrooms or pepperoni, if desired


In large skillet crumble meat with onion and garlic. Break up pieces of meat with fork and cook until it loses its red color. Drain off excess fat. In slow cooker, combine browned meat, onions, and garlic with remaining ingredients. Cover and cook on low 8 to 10 hours.

 Makes 6 to 8 servings.