Here's my mother's recipe - everyone loves it.

SPAGHETTI SAUCE

Mix together:
2 Pounds Ground Beef
1 Cup Bread Crumbs
2 Beaten Eggs
1 Tablespoon Parsley Flakes
2 Teaspoons Salt
1 Teaspoon Pepper
4 Tablespoons Olive Oil
Large Onion, Chopped

Fry a Clove of Garlic in Olive Oil; then discard Garlic. Put Onion in Oil; stir around, almost to browning. Put Meat in skillet; break up, cook almost to browning. Then put in kettle.

Add:
1½ - 2 Quarts (3 small cans or 2 large cans) Tomatoes
2 Large plus 1 Small Cans Tomato Paste (plus couple of cans of water)
2 Teaspoons Italian Seasoning
½ Teaspoon Oregano
1 Bay Leaf
Stalk of celery (chopped fine)
2 Teaspoons Parsley Flakes
½ Green Pepper (chopped fine)
1 Tablespoon Worcestershire Sauce
2 Cloves Garlic (discard after cooking) (Can substitute garlic powder)
Little Basil Leaf (sift in)
1/3 Cup Sugar
1/8 Teaspoon Crushed Red Pepper (sift in)

Cook 2½ - 3 hours, until oil comes to top.

MEATBALLS

2 Pounds Ground Beef
2 Beaten Eggs
3 Spoons Parmesan Cheese (optional)
5 Tablespoons Bread Crumbs
1 Teaspoon Parsley Flakes
1 Chopped Onion
Italian Seasoning
Chopped Garlic Clove
Salt and Pepper to Taste

Mix ingredients and make meatballs; bake until they start to get a little brown. Add to the sauce.

Thanks for sharing, Wanda. I've copied/pasted it into my recipe files.

Shirley

I don't usually care for "real" italian spaghetti sauce.

I use the jars too...Ragu traditional is what we like.

We have a place over in Omaha,in the old market area, called "The Spaghetti Works"...I like theirs.

It's in an old factory building. Has lots of character too.

Mix in a bowl:
1 lb ground meatloaf mix (beef,pork & veal ground meat)
1/4 cup of grated Romano cheese
1 tbsp minced garlic or 1 tsp garlic salt
Form into 1" meatballs

Cut 1 lb sweet italian sausage into 3" long links

In a 4qt saucepan:
Over high heat
Pour about 1/4" of olive oil (doesn't have to be EVOO(first press), regular Olive oil will do.

Brown the meatballs and sausage in the pot until they are firm.

Turn heat down to medium....and add:
1 large can tomato puree and stir with a spoon until the pot is glazed (all little pieces of browned meat that may have stuck to the bottom are mixed into the tomato sauce).

Add and stir in:
3 cans of water (use the tomato puree can)
1 small can of tomato paste

When the sauce is hot, toss in a pinch of baking soda, and stir in. The sauce will foam, stir it in and then turn heat down to low.
Add:
1 diced clove of garlic
Sliced button mushrooms

Let simmer (no lid) for 1-2 hours.

Let simmer

I am a Ragu girl too..... the Parmesan and Romano Ragu

Prego gal here! LOL Meat flavored.
I brown hamburger, open jar, dump in with the hamburger and add Italian Seasonings and stir!

Here's mine Steph

1 lb. Ground Beef (I use Italian Sausage) browned

2 lb. Tomatoes (I use canned)
16 oz. Tomato Sauce
6 oz. Mushrooms
1/4 C. Parsley
1 1/2 tsp. Oregano
1 tsp. Salt
1/4 tsp. Thyme
1 Bay Leaf

Combine with browned meat and simmer 2 hours uncovered.

Are the tomatoes you guys use whole tomatoes that you mash up or diced or what?

I use pureed tomatoes for a smooth sauce, diced if I want a chunky sauce.

Another Prego meat sauce person,and it's better when you find it on sale.LOL,LOL
Kathi

we had linguine with garlic and olive oil, topped with Italian sausage, broccoli and grape tomatoes sliced in half for supper tonight. It wasn't speg. but it sure was good. It's even better with fresh grated parmesan cheese on top.

patti

Steph, I use the whole ones or diced, not pureed.

I use crushed tomatoes. My mother uses her own from her garden (she cans and freezes them). But she's a country girl, who does things the old-fashioned way....