Paula Deen Alice Jo’s Spaghetti Sauce

Paula Deen Alice Jo's spaghetti sauce is an easy meat sauce made with ground beef, stewed tomatoes and tomato paste, ready in 35 minutes. Save this simple weeknight spaghetti dinner for Sunday dinner, church supper or potluck night, because it simmers in one pot and keeps for days.

Brown the beef well and drain off the fat before anything else goes in the pot. Skip the draining and the sauce turns greasy instead of rich and tomato-forward.

Paula's version stirs a full tablespoon of Worcestershire sauce and 2 tablespoons of sugar into the tomatoes. The Worcestershire adds a savory edge, and the sugar tames the acidity of all that canned tomato, so the sauce tastes like it simmered for hours.

Paula Deen Alice Jo's Spaghetti Sauce

0.0 from 0 votes

Course: DinnerCuisine: American, SouthernDifficulty: Easy

Servings

5

servings

Prep time

5

minutes

Cooking time

30

minutes

Calories

380

kcal

A thick, meaty tomato sauce with tender onion and green pepper, simmered just long enough to come together. Spooned over hot spaghetti, it clings to every strand.

Ingredients

• 1 tablespoon Italian seasoning
  

• 1 (14 1/2 oz) can stewed tomatoes
  

• 1 (8 oz) can tomato sauce
  

• 2 (6 oz) cans tomato paste
  

• 1 clove chopped garlic
  

• 1 tablespoon Worcestershire sauce
  

• 1 chopped green bell pepper
  

• 1 large chopped onion
  

• 1 1/2 lbs ground beef
  

• 2 tablespoons sugar
  

• 1 teaspoon salt
  

• 1 cup water
  

Directions

• Brown the beef: Brown 1 1/2 lbs ground beef in a large, heavy bottomed pot over medium-high heat. Then drain off the fat so the sauce stays rich without being greasy.
• Saute the vegetables: Add 1 large chopped onion, 1 chopped green bell pepper and 1 clove chopped garlic to the beef. Saute for about 5 minutes, until the onion is tender.
• Add the tomatoes: Stir in 2 (6 oz) cans tomato paste, 1 (8 oz) can tomato sauce and 1 (14 1/2 oz) can stewed tomatoes. Then pour in 1 cup water so the sauce loosens up as it cooks.
• Season the sauce: Add 1 tablespoon Italian seasoning, 1 tablespoon Worcestershire sauce, 2 tablespoons sugar and 1 teaspoon salt. Stir everything together until the paste is fully mixed in.
• Simmer and cool: Simmer the sauce for 30 minutes, stirring now and then so nothing sticks to the bottom. Once it thickens, let it cool before storing.
• Serve over pasta: Cook your spaghetti or favorite pasta while the sauce simmers. Then spoon the hot sauce over the noodles and serve right away.

Tools for this recipe

• Lodge 6-quart enameled Dutch oven, OXO wooden spoon set, OXO 5-quart stainless steel colander. As an Amazon Associate I earn from qualifying purchases.

FAQs

How long does this spaghetti sauce keep in the fridge?

Paula says it keeps for several days covered and refrigerated. Let it cool completely first, then store it in an airtight container.

Can I use ground turkey or Italian sausage instead of ground beef?

Yes, both work in the same amount. Sausage already carries a lot of seasoning, so taste before adding the full teaspoon of salt, and brown and drain either one the same way.

Can I make this sauce ahead for a party?

It's a good make-ahead sauce, since it holds for days in the fridge. Reheat it gently in a pot, adding a splash of water if it has thickened too much.

What can I use if I don't have a heavy bottomed pot?

A large Dutch oven or a deep, wide skillet will do the job. Just keep the heat steady and stir often so the tomato paste doesn't scorch on the bottom.

Why does my spaghetti sauce taste too acidic?

Canned tomatoes can run sharp, which is why this recipe includes 2 tablespoons of sugar. If it still tastes tart after simmering, add a pinch more sugar and let it cook a few more minutes.