George's Spaghetti Sauce

Spaghetti Sauce does not need a recipe, it is indicative of the cooks mood and what is in the house, like a stew. This one has some unique twists that I like and have developed over the years. Feel free to experiment. I usually make a large pot and freeze the left over in family sized zip locs for easy future spaghetti or Lasagna. This one is the quick version assuming canned tomatoes etc., dry herbs, garlic etc. Go for fresh if possible!

Yield: 6 servings
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  • 1.5 pound(s) Course Ground beef
  • 1 pound(s) Ground Italian Pork sausage
  • 2 whole(s) onions very coursely chopped
  • 2 whole(s) Green Peppers cut to 3/4" sq. pieces
  • 3 stalk(s) Celery very coursely chopped
  • 4 tablespoon(s) Dry Basil
  • 3 tablespoon(s) Oregano
  • 1 tablespoon(s) dry Garlic More if you like it
  • 1 can(s) Large can whole tomatoes coursely crushed
  • 1 can(s) tomatoe paste large can
  • 2 can(s) Mushrooms
  • 3/4 cup(s) Rich Red Wine
  • 1/2 cup(s) Freshly grated parmesan cheese
  • 1/4 cup(s) honey
  • 1 tablespoon(s) Salt optional
  • 1 teaspoon(s) Freshly ground pepper


  1. Saute Meat and herbs together. Saute all vegies (leave slightly under cooked). Add all canned vegies and simmer as long as you can, minimum of 1/2 hour. Stir often.

  2. About 10 min prior to serving add grated cheese, red wine and honey. Stir and allow to cook in.

  3. Serve over your favorite properly cooked pasta. Grate plenty of fresh parmesian cheese over top. Needs a fresh salad, garlic bread, and the rest of the good red wine.

  4. The longer it cooks, the better. Always better when re-heated.

  5. Never use cheap wine in cooking.
December 2013

This recipe is a personal recipe added by gellison and has not been tested or endorsed by MyRecipes.

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