The Very Best Spaghetti Sauce I Have Ever Had!!!!! and Italian Sloppy Joes

06 Jan


I have the world’s greatest mom that gave me the best childhood ever, but she was not a very adventurous cook.  Most of her recipes were very simple and she was not one to experiment or try new things.  Mom’s spaghetti sauce was pretty much hamburger with a jar of store bought sauce.  I was very happy with this and I followed her example for many years.  My family was happy with this also, but then again , they loved Happy Meals and Kraft Macaroni and Cheese.  Little did we know what we were missing.

A few weeks ago, I tried Pioneer Woman’s spaghetti sauce and I have been converted.  Now this recipe has a list of ingredients that will make your head spin and my mother run in the other direction, but the effort is so worth it.  You will love, love, love this recipe..

This make a very large batch of sauce but is great to freeze or use in making lasagna or Italian sloppy joes.


  • 5 pounds Ground Beef (I Used Ground Round)
  • 3 Tablespoons Olive Oil
  • 2 whole Large Yellow Onions, Diced
  • 2 whole Green Bell Pepper, Seeded And Diced
  • 6 cloves Garlic, Minced
  • 1 cup White Wine (or Low Sodium Beef Broth If You Prefer)
  • 2 cans 28 Ounce Crushed Tomatoes
  • 1 can (14 Ounce) Crushed Tomatoes
  • 1 can (small, 4-ounce) Tomato Paste
  • 1 jar Good Storebought Marinara Sauce (can Use Another Jar If You Like The Sauce To Be More Saucy Than Meaty)
  • 1 teaspoon Ground Oregano
  • 1 teaspoon Ground Thyme
  • 4 whole Bay Leaves
  • 2 Tablespoons Sugar
  • 2 teaspoons Kosher Salt
  • ½ teaspoons Crushed Red Pepper (optional)
  • ¼ cups Finely Minced Fresh Parsley (or 3 Tablespoons Parsley Flakes), More To Taste
  • 1 whole Rind From One Wedge Parmesan (optional)
  • ½ cups Grated Parmesan Cheese (optional)
  • 2 pounds Spaghetti, Cooked Al Dente And Tossed With Olive Oil
  • Extra Minced Parsley, For Serving
  • Extra Parmesan Cheese, For Serving

Preparation Instructions

IMPORTANT: This recipe can easily be halved! I just like to make a ton so I can freeze it.

In a large pot over medium-high heat, brown the ground beef until totally browned. Remove meat from pot with a slotted spoon and put into a bowl. Set aside.

Discard any grease in pot, but do not clean the pot. Drizzle in olive oil. When it is heated, throw in the diced onion and diced bell pepper. Stir it around for 1 1/2 minutes, then add the garlic. Stir and cook for an additional minute.

Pour in the wine and allow it to bubble up and reduce for about 1 1/2 minutes. Add crushed tomatoes, tomato paste, and marinara sauce. Stir to combine, then add oregano, thyme, sugar, salt, bay leaves, and crushed red pepper (if using). Stir, then add cooked ground beef and stir to combine. Place the lid on the pot and allow to simmer for 1 hour, stirring occasionally. Add a little water or some low-sodium broth if it needs more liquid

After an hour, add the minced parsley and the rind from a wedge of Parmesan (or grated Parmesan if you prefer–or both!) Stir to combine, then put the lid back on and allow it to simmer for another 30 minutes or so. Discard bay leaves before serving.

Serve a big bowl of oiled noodles and spaghetti sauce so guests can serve themselves. Top each serving with minced parsley and grated Parmesan (or Parmesan shavings) and serve with a big piece of garlic-cheese bread.


recipe compliments of my hero “Pioneer Woman” Also compliment of Ree Drumond——-

italian sloppy joes



  • Leftover Spaghetti Sauce
  • Thick Slices Of Garlic Bread (either Storebought Or Homemade)
  • Mozzarella Cheese Slices
  • Minced Fresh Parsley

Preparation Instructions

Heat up the leftover spaghetti sauce until hot and bubbly.

Bake two garlic bread slices until golden brown and crisp.

Preheat broiler. Place one slice of garlic bread on an ovenproof plate. Spoon spaghetti sauce over the top, adding as much as you want. Top with a slice or two of mozzarella, then place it under the broiler just until the cheese melts. Sprinkle with parsley, prop the second piece of bread on the side, and serve with a knife and fork!

This is such a great recipe to make on the spur of the moment.  Grab some sauce out of the freezer, some garlic toast out of the freezer and voila, a dinner to impress the most finicky eater.  My kind of meal.  Serve with a big green salad and this can’t be beat.

 This sauce also works great as the meat sauce in lasagna.

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Posted by on January 6, 2014 in Recipes


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