Print Recipe

Erin’s Spaghetti Sauce


Course: Main Course

Cuisine: Italian

Prep Time: 15 Min

Cook Time: 25 Min

Total Time: 40 Min

Serves: 4


  • 1 pound ground beef
  • 1 medium onion chopped
  • 2-3 garlic cloves minced
  • olive oil
  • salt or garlic salt,
  • 1 can (regular size) tomato sauce
  • 1 can (regular size) diced tomatoes can substitute with fresh tomatoes
  • 1 tsp rosemary
  • 1 tsp thyme
  • 1 tsp marjoram
  • 1 tsp lavender optional
  • 2 tsp – 1 tbsp dried basil or about 10 leaves chopped fresh basil,
  • 2 tsp – 1 tbsp dried oregano or about 2 tbsp chopped fresh oregano,


  1. Note: The herbs are really subjective. Add and subtract to your taste.
  2. Directions:
  3. In a large saucepan skillet thing, saute onions and garlic in a small amount of olive oil until onions are tender. Hint: add garlic after a few minutes so that it doesn’t burn. Add ground beef; salt to taste. Brown ground beef. Drain but do not rinse (unless you have very lean ground beef, then do not drain), and return to pan.
  4. Add remaining ingredients. Cook over medium heat until bubbling; reduce heat to low and allow to simmer. The sauce is better the longer it simmers. Serve over pasta of your choice.
  5. Serves 4 – 6 people, and it’s obviously pretty easy to double. We frequently make a double portion and freeze the extras in quart-size Ziploc bags.
  6. Note: You can make the sauce separate from the meat and allow it to simmer by itself. You can also add chopped summer squash (yellow, zucchini, etc.) to make it a meatless sauce. We also add pureed butternut squash or carrots to add a serving of veggies. A good source of carrots to puree are the ones in a crockpot pot roast (since I hate cooked carrots). Those carrots have a nice flavor they’ve absorbed from the roast, and it’s great in the spaghetti sauce.

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