The Ribbon - Care for Caregivers
Shugie's Spaghetti Sauce

Doris Chambers from Glen Burnie, Md. says:
This recipe is at least 60 years old and is a real family favorite! I usually double the recipe and freeze half for another meal.

Prep Time: 25 minutes
Cook Time: 1 1/2 hours


  • 1 lb. ground beef
  • 2 medium onions
  • 2 cans Contadina tomato paste (6 oz. size)
  • 1 can tomato sauce (15 ounce)
  • 1 Tbsp. sugar
  • 1 1/2 tsp. garlic powder
  • 1 1/2 tsp. oregano
  • 1 1/2 tsp. italian seasoning
  • 2 1/2 cups water


In dutch oven on stove, brown ground beef, drain well. Add remaining ingredients except onions. Stir well. Peel onions, cut each in half. Add onion halves to sauce. Cook on low, loosely covered, 1 1/2 hours. Just before serving, remove onion halves from sauce. (My family does not like onions in the finished sauce, so I came up with this idea of cooking it with them in, then removing them. If your family wants the onions to stay in the sauce, just chop them, and brown with the ground beef. Both ways work well!) Serve with one pound of spaghetti or other pasta.

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