Ron’s Ultimate Spaghetti – why order spaghetti from a restaurant when it tastes like this at home?

This is a fantastic spaghetti. I never, never order spaghetti when we dine out. I find it very bland, offering mostly tomato sauce without much flavor. This is our family recipe and I hope you enjoy it as much as we do.

spaghetti sauce

Ron’s Ultimate Spaghetti Sauce

Thanks to Columbiamo for sharing this spaghetti recipe.

Spaghetti sauce

Ron’s Ultimate Spaghetti

Why order spaghetti from a restaurant when it tastes like this at home?
5 from 3 votes
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Course: Main Course
Cuisine: Italian
Keyword: Spaghetti Sauce
Servings: 8
Calories: 518kcal

Ingredients

  • 1 pound ground beef
  • 1 diced sweet onion
  • 1 diced green bell pepper
  • 24 ounces tomato sauce
  • 14.5 ounces stewed tomatoes
  • 14.5 ounces water
  • 1 tablespoon dried basil
  • 1 tablespoon dried oregano
  • 1 tablespoon chili powder
  • 1 tablespoon parsley flakes
  • 1/4 cup grated Parmesan cheese
  • 1 tablespoon garlic powder
  • 1 teaspoon pepper
  • 4 chicken bouillon cubes or beef bouillon cubes
  • 1 teaspoon Accent seasoning (optional)
  • 1 1/2 pounds spaghetti

Instructions

  • Sauté the ground beef, diced onions and diced bell pepper together until meat is browned. Add all spices, tomato sauce, stewed tomatoes and water. Simmer for twenty minutes. 
  • Add 1/4 cup grated parmesan cheese and stir. Boil four quarts of water. Add 1 ½ pound spaghetti to boiling water and stir until water returns to boil. Turn heat down and simmer 8 to 9 minutes to desired tenderness. 
  • Drain and pour directly in to sauce or add sauce to individual serving. Because of the bullion cubes make sure you taste before adding salt. You may find some tomatoes and tomato sauce a little more sour than others. This of course depends on the brand being used. If this turns out to be the case, add a wee bit of sugar.

Nutrition

Calories: 518kcal | Carbohydrates: 73g | Protein: 24g | Fat: 14g | Saturated Fat: 5g | Cholesterol: 43mg | Sodium: 791mg | Potassium: 789mg | Fiber: 5g | Sugar: 7g | Vitamin A: 790IU | Vitamin C: 10.3mg | Calcium: 120mg | Iron: 4.8mg
Tried this recipe?Mention @CopyKatRecipes or tag #CopyKatRecipes!

About Stephanie

I recreate your favorite restaurant recipes, so you can prepare these dishes at home. I help you cook dinner, and serve up dishes you know your family will love. You can find most of the ingredients for all of the recipes in your local grocery store.

Stephanie is the author of CopyKat.com's Dining Out in the Home, and CopyKat.com's Dining Out in the Home 2.

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Reader Interactions

Comments

  1. MarkD

    5 stars
    Loved this spaghetti sauce. I served it with some Caesar salad, and a nice bottle of Italian Chianti, and played Vivaldi’s four seasons while I dined.

  2. David Grant

    Warning: this is super high in sodium. 4 bouillon cubes is 400% of an adult’s daily intake of salt. Other sources of salt here include the tomato sauce (if canned), the stewed tomatoes (if canned), chili powder, parmesan cheese, and the Accent powder (MSG contains sodium, not as NaCl of course; about half as much as table salt).

    I do 1 can tomato sauce, 2 cans stewed tomatos, 1 can tomato paste, 2 lbs ground beef and 2 bouillon cubes and 1 Tbsp Clubhouse Italian seasoning. Probably about more than half the sodium as your recipe, yet it is definitely salty enough. Sometimes I even just use 1 bouillon cube.

  3. Candace

    This is the best spagetti sauce I have ever had!! From now on I will be skipping the canned/jar sauces and just making this!! It was the perfect sauce!! I served mine with homemade rolls and a salad! Yum!

  4. Frank Laratta

    WHAT? Sugar in Spaghetti Sauce NEVER

    Most Italians wont allow it
    Just simmer the sauce long enough and the sweetness of the tomato will come through

    • Candace

      I don’t know if you have ever watched Kitchen Boss with Buddy Vilastro but he is as italian as they come and he puts sugar in his sauces sometimes!

  5. JennB

    I used this recipe, but used a meat substitute (LifeLight Simply Ground) and omitted the bouillon cubes. LOVED all the spices and flavor. Probably the best spaghetti ever!

  6. Ronald R. Flinders

    This is a recipe that I developed and really enjoy. However, the pepper should be 1/4 teaspoon instead of a teaspoon and my user name is Columbiamo. You can adjust the pepper to taste and I am sure you will love the recipe.

  7. Brett

    I’m looking forward to suggesting this recipe next time we have spaghetti for dinner. It’s always amazing to try new recipes like this that add a flavorful twist 🙂

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