Recipes and Cooking Spaghetti Sauce 3.9 (56) 3 Reviews No need to ask what's for dinner when the tomato, garlic, and herb aroma from this Italian pasta sauce recipe wafts through the air. By BHG Test Kitchen BHG Test Kitchen The Better Homes & Gardens Test Kitchen has been in continuous operation for nearly 100 years, developing and testing practical, reliable recipes that readers can enjoy at home. The Test Kitchen team includes culinary specialists, food stylists, registered and licensed nutritionists, and other experts with Bachelor of Science degrees in food science, food and nutrition, or culinary arts. Together, the team tests more than 2,500 recipes, produces more than 2,500 food images, and creates more than 1,000 food videos each year in the state-of-the-art test kitchen. Learn about BHG's Editorial Process Published on June 14, 2011 Print Share Share Tweet Pin Email Prep Time: 20 mins Cook Time: 40 mins Total Time: 60 mins Servings: 4 Jump to Nutrition Facts Ingredients 1 cup chopped onion (1 large) ½ cup chopped green sweet pepper ¼ cup chopped celery 2 cloves garlic, minced 1 tablespoon cooking oil 4 cup chopped, peeled tomato (6 large) or two 14.5-ounce cans diced tomatoes, undrained 1 6 ounce can tomato paste ⅓ cup water 2 tablespoon snipped fresh parsley 1 tablespoon snipped fresh basil or 1 teaspoon dried basil, crushed 1 tablespoon snipped fresh oregano or 1 teaspoon dried oregano, crushed 2 teaspoon snipped fresh marjoram or 1/2 teaspoon dried marjoram, crushed 1 teaspoon sugar ½ teaspoon salt ¼ teaspoon black pepper 8 ounce dried spaghetti or linguine Finely shredded Parmesan cheese (optional) Directions In a Dutch oven cook onion, sweet pepper, celery, and garlic in hot oil until vegetables are tender. Stir in the tomato, tomato paste, water, parsley, dried herbs (if using), sugar, salt, and black pepper. Bring to boiling; reduce heat. Simmer, covered, for 30 minutes. Uncover and simmer for 10 to 15 minutes more or to desired consistency, stirring occasionally. Stir in fresh herbs, if using. Meanwhile, cook pasta according to package directions. Serve sauce over hot cooked pasta. If desired, sprinkle with Parmesan cheese. Makes 4 to 6 servings. Big-Batch Spaghetti Sauce: Prepare as above, except use a large Dutch oven and 2 cups chopped onion, 1 cup chopped sweet pepper, 1/2 cup chopped celery, 4 cloves garlic, 2 tablespoons cooking oil, 8 cups tomato or two 28-ounce cans diced tomatoes, one 6-ounce can tomato paste, 2/3 cup water, 1/4 cup fresh parsley, 2 tablespoons fresh basil or 2 teaspoons dried basil, 2 tablespoons fresh oregano or 2 teaspoons dried oregano, 1 tablespoon fresh marjoram or 1 teaspoon dried marjoram, 1 teaspoon sugar, 1 teaspoon salt, and 1/2 teaspoon black pepper. Simmer, uncovered, for 30 minutes or until desired consistency. Serve as directed.To Freeze: Place sauce in freezer containers. Seal and freeze up to 3 months. To use, thaw overnight in the refrigerator. Transfer to saucepan and heat through. Per 2/3 cup sauce: 110 cal., 4 g total fat (1 g sat. fat), 0 mg chol., 322 mg sodium, 17 g carbo., 4 g fiber, 4 g pro.Daily Values: 36% vit. A, 76% vit. C, 4% calcium, 7% ironExchanges: 1 1/2 Vegetable, 1/2 Other Carbohydrate, 1/2 Fat Spaghetti Sauce with Ground Beef or Sausage: Prepare as above, except omit the oil. In a large saucepan or Dutch oven cook 12 ounces ground beef or pork sausage with the onion, sweet pepper, celery, and garlic until meat is brown. Drain. Continue as directed in Step 2.Per serving: 459 cal., 12 g total fat (4 g sat. fat), 53 mg chol., 386 mg sodium, 62 g carbo., 7 g fiber, 28 g pro.Daily Values: 28% vit. A, 104% vit. C, 5% calcium, 31% ironExchanges: 3 1/2 Starch, 2 Vegetable, 2 Medium Fat Meat, 1 Fat Spaghetti Sauce with Meatballs: Prepare sauce as above. Meanwhile, in a large bowl combine 1 egg; 3/4 cup soft bread crumbs (1 slice); 1/4 cup finely chopped onion; 2 tablespoons finely chopped green sweet pepper; 1/4 teaspoon dried oregano, crushed; and 1/4 teaspoon salt. Add 12 ounces ground beef or bulk pork sausage; mix well. Shape into 24 meatballs. Arrange meatballs in a 15x10x1-inch baking pan. Bake in a 350 degrees F oven for 15 to 20 minutes or until done (160 degrees F). Drain. Serve with sauce and hot pasta.Nutrition Facts per serving: 535 cal., 17 g total fat (5 g sat. fat), 107 chol., 593 mg sodium, 67 g carbo., 7 g fiber, 31 g pro.Daily Values: 30% vit. A, 112% vit. C, 7% calcium, 34% ironExchanges: 3 1/2 Starch, 2 Vegetable, 2 Medium-Fat Meat, 1 Fat Print Nutrition Facts (per serving) 325 Calories 5g Fat 62g Carbs 12g Protein Show Full Nutrition Label Hide Full Nutrition Label Nutrition Facts Servings Per Recipe 4 Calories 325 % Daily Value * Total Fat 5g 6% Saturated Fat 1g 5% Sodium 342mg 15% Total Carbohydrate 62g 23% Total Sugars 12g Protein 12g Vitamin C 61.4mg 307% Calcium 50.5mg 4% Iron 4mg 22% Potassium 637mg 14% Folate, total 56.4mcg Vitamin B-6 0.3mg *The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.