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Spaghetti sauce


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  • 2 lbs burger meat (I use ground elk)
  • 4 quarts of whole tomatoes- preferably home canned or whatever brand you like
  • 1 can of Tomato Sauce same variety
  • 1 small can of Tomato Paste + 1 can of water
  • Salt and Pepper
  • 2 T olive oil
  • 1 Large Onion chopped
  • 2 to 3 Cloves of Garlic minced
  • 4 Whole Cloves
  • 1 1/2 Tablespoon Oregano
  • 1 Tablespoon Basil
  • 1 teaspoon ground fennel
  • 1 minced anchovy (optional)


Servings 6
Level of difficulty Average
Preparation time 40mins
Cooking time 60mins
Cost Average budget


Step 1

put 2 T olive oil in a pan
Brown some or all of the burger leave chunky don't over stir,( if you want to make meatballs reserve 3/4 of a lb of the burger to make meatballs later.)
Add a little salt and pepper to browning meat
When meat is browned add diced onion and cook until translucent
Then add minced garlic and cook for 2-3 minutes
Mush up and add whole tomatoes, sauce , paste and water you can add a little more water
Add spices and other ingredients

Best to let this simmer (careful not to burn) for 24 hours but 3 or 4 hours will do.

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VIDEO: Rainbow Shrimp Pasta

This multi-colored Rainbow Shrimp Pasta is utterly delicious, and sure to impress when you serve it up!


  • 2 oz red spaghetti
  • 2 oz green spaghetti
  • 2 cups shrimp
  • Pepper
  • Salt
  • Paprika
  • 1/2 cup cream cheese


  1. Boil the red and green spaghetti separately in salted water until al dente.
  2. Fry the shrimp in a pan with plenty of salt, pepper and paprika.
  3. Add 1/2 cup of cream cheese, and stir through until combined.
  4. Arrange the cooked spaghetti in an alternating pattern on a plate.
  5. Top with the creamy shrimp sauce
  6. Garnish, and serve!

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