Rustic Spaghetti Sauce with Meat

Spaghetti Meat Sauce with MeatI am facing the reality that I planted too many tomato plants this year, and they are coming off the vine like you will not believe. I have made salsas, fresh tomatoes with soy sauce and fresh ground pepper, tomatoes on every salad, you name. Well, don’t name it because there is one sauce that I have been wanting to perfect, spaghetti sauce. This came at a good time, not just because the tomatoes are in season, but the fact that my wife stated she is ready for Autumn food (she calls it chili season). With chili in mind, I was out to make a meat sauce for some really good pasta.

Typically, we buy the sauce in the jar, and they are pretty much all the same. You might want to stop buying the sauce in a jar after this one. The flavors are full of warmth, and with a pinch of cinnamon, your taste buds will have you coming back for more.


  • Ground beef, cooked and drained
  • 1 large onion, chopped
  • 1 carrot, finely chopped
  • 1 stalk of celery
  • 1 bulb of garlic, chopped
  • 2 tsp oregano
  • Bunch of fresh basil, chopped
  • 2 tbs of sugar (white or brown)
  • 8-10 tomatoes, slit at the top, then boiled until skin can be removed
  • 1 tsp chili flakes
  • 1 8oz can of tomato paste
  • 1/2 tsp of celery seed
  • 1/2 tsp of cayenne pepper
  • 1 tbs paprika
  • 1/2 tsp majoram
  • 1 tbs of Worcestershire sauce
  • 1/2 tbs fresh rosemary, chopped
  • 2-3 bay leaves
  • 2 tbs of olive oil
  • 4 cups of water
  • 1/2 cup of good red wine
  • 1 cup of chicken broth
  • pinch of cinnamon

Start by browning your meat, as well as boiling your tomatoes. You do not want the skin of the tomatoes as it messes with the texture. Slit the top of your tomatoes, throw in boiling water for 5 minutes or so, then remove to let cool. In the meantime, your ground beef should be done, so drain the oil, and set aside. Once the tomatoes are cooled, remove the skin. Here comes the fun part, and trust me on this one, you are almost done putting this one together.

In a large pot, add the olive oil and bring to medium to high heat. Add your garlic, as well as all of your chopped veggies and let these cook for a few minutes. In a bowl, squeeze all of your tomatoes. Get in there and squeeze and have fun with it. Good, now that it over, add the tomatoes to the rest of the vegetables, along with all of your herbs, meat, and spices. Give a few good stirs, then add your chicken broth, red wine, and water. Give another good stir, cover and simmer for 5-6 hours. That’s it folks. When you are ready, cook your pasta and add top with the sauce. Trust me, it is a sure bet.

If you enjoyed this post, please consider leaving a comment or subscribing to the RSS feed to have future articles delivered to your feed reader.

Dax Phillips

Thank you for visiting my website. Truly, I do appreciate it. My free time and stress reliever is cooking for my family, friends, and everyone in between. The recipes you find on this site are those that I have either created, been part of, or those that I simply enjoy and have made my own in some shape, form, or other. My focus has always been on comfort food, because at the end of a long work day, you want something comforting. I currently am the father of three children, and married to a wonderful wife of thirteen years. There is nothing fancy with these recipes, just simple, and I will admit, not so simple ingredients, and a simple kitchen corner I can call my own. I learned early on that cooking and bringing family together was very important. After all, this notion of being together at dinner time was instilled early on by my parents. There are many memories of being in the kitchen with my parents, watching them cook, or preparing meals, or those home cooked smells while waiting for dinner. My parents who worked full-time, always had home cooked meals during the week, with the exception of Friday nights where we would enjoy a Wisconsin fish fry, and often on late afternoons on Sunday, where we would order Ann's pizza. I tend to cook by making things up. As a home cook, I think you have to take chances, and add or subtract ingredients that make up a dish, and make them your own. Remember to taste, and taste often. If a dish has potential, try it again, and make it your own. You should also note that I do not count calories, or break down recipes into grams of anything. To me, that's a bit boring. My philosophy is that if the food is good, eat it, and eat it in moderation. Life is just too short not to enjoy good food. Commonly Asked Questions: Can I use your photography/content on my website/blog? Please do not redistribute my photography or recipes without my permission. All of the recipes and photography on this website are my own unless noted, and is subjected to copyright  If you’d like to use a photograph or a recipe, please contact me for permission. Will you review my product/book/site? I am available for recipe development, food photography and/or styling, travel/press events, product reviews, brand promotion/ambassador, and sponsored posts. If you are interested in working with me, or if you have a question/comment regarding a recipe or about my blog, please send me an email.

Leave a Reply

Your email address will not be published. Required fields are marked *