Fire Roasted Tomato, Ground Beef & Italian Sausage Spaghetti Sauce

Homemade spaghetti sauce is mandatory at our house.  Hubby could and has eaten spaghetti for breakfast, lunch and dinner. Yes, it was all in the same day. Pasta is one of our “comfort foods.”
spaghetti sauce

 My family likes a sweet spaghetti sauce so we add a secret ingredient. I’ll share it with you.  We used to use sugar but we wanted to try a healthier way to sweeten it.

spaghetti sauce

You can’t beat cooking with veggies and herbs from you’re own garden. I can hardly wait to start planting my garden and the bell peppers will be from there. Same with the fresh herbs.  I love going out into our yard and gathering fresh veggies and herbs to flavor our meals–they just taste better.  This year I need to plant more tomatoes because the ones  I canned aren’t lasting till winter ends.

peppers for spaghetti sauce

This winter seems to be hanging on and on. It can’t be over soon enough for me. I can’t wait till I can fire roast fresh tomatoes from our garden this summer. In the mean time, if you’re looking for a quick way to fire roast tomatoes the Kitchn  has an excellent tutorial on it.

Yumalicious Spaghetti Sauce

Rating: 51

Yield: 12-14 servings


  • 3 (20 ounce) cans of diced tomatoes (I used Hunts Basil, Garlic & Oregano)
  • 1 (20 ounce) can of tomato sauce (I used Hunts)
  • 2 (14 ounce) cans of Fire Roasted Diced Tomatoes (Hunts was used)
  • 1 (12 ounce) can of tomato paste
  • 1 large red pepper seeded and chopped
  • 1 large green pepper seeded and chopped
  • 1 yellow pepper seeded and chopped
  • 1 large sweet onion chopped
  • 6 fresh basil leaves chopped
  • 2 or 3 fresh sprigs of fresh thyme
  • 4 bay leaves
  • 5 garlic cloves crushed then chopped finely
  • 1 teaspoon sea salt
  • 1/4 cup fresh parsley finely chopped
  • 1 teaspoon ground oregano
  • 1/2 teaspoon crushed red pepper
  • 2 tablespoons vinegar
  • 2 tablespoons of olive oil
  • 1/2 cup of raisin puree (the secret ingredient)
  • 2 1/4 pounds of lean ground chuck
  • 1 (16 ounces) package of mild Italian sausage


  • Put everything, except the bay leaf and meat, into a large pot (I used a 16 quart stock pot)
  • Use 2 tablespoons of olive oil to fry up the sausage until it's no longer pink then drop it in with the veggies. I never have any oil left to strain off. (I use Jimmy Dean's Mild Italian Sausage)
  • Fry up the ground chuck. Make sure you drain off all the oil before dropping the cooked meat into your sauce pot.
  • Drop in your bay leaves
  • Give it a quick stir. Cook on low for for 6 - 8 hours stirring occasionally to make sure nothing burns on the bottom of the pot. I've done this in a slow cooker and my family and I prefer to cook it on the stove. We find the taste is better. Cook it with a lid partially covering it until the last hour. Uncovering it will allow it to cook down more and thicken up.
  • Remember to take the bay leaves out before serving if you've used dried ones.
  • Adjust your seasonings for the last 15 mins before serving.


It make a large amount of spaghetti so you'll have some for freezing for another time or two depending on how many you're serving. We usually get between servings. It freezes well.

Our spaghetti sauce recipe is the result of combining mine and my hubby’s personal recipe.  Do you have a family recipe for spaghetti sauce too?