Genevieve’s Spaghetti Sauce

Here is another family recipe that I want to share with you! My Great-Grandmother, Genevieve’s, recipe for Spaghetti Sauce.


This sauce has some memories in it for me. When my Grandmother was sick and going through chemotherapy it changed the way she tasted things. The only thing that sounded good to her and that she could still taste, was her Mother’s spaghetti sauce. At least once a week we’d have spaghetti.

This was also one of the first meal recipes I had made by “myself”. When I was about 8 years old a friend and I decided we wanted to cook a meal for our parents so she spent the night and then the next day we started making the sauce with Mom’s help. We let it simmer all day and then that evening boiled the pasta and then made a salad. I remember wanting it to be so perfect. We started serving it and ended up dropping a plate of spaghetti on the white dining room carpet… I was grateful my Dad was a professional carpet cleaner and was able to clean it completely without it leaving a stain. Crisis averted.


It’s a simple recipe, but it’s meant to simmer all day long. The longer tomatoes cook the more health benefits, and the more savory and flavorful it becomes. Same thing with tomatoes in chili, which is why it always tastes better the next day.

I hope this recipe will give y’all some memories to keep as well, even if it is that one time you had a great bowl of spaghetti.

Genevieve's Spaghetti Sauce

  • Servings: 1-1 1/2 Gallons
  • Print


  • 1 can family size tomato paste
  • 3 cans family size tomato sauce
  • 2 cans mushrooms
  • 1 green bell pepper, chopped
  • 3 big onions, chopped
  • 4 stalks celery, chopped
  • 2 bay leaves
  • 1 1/2 Tbsp oregano
  • 1 tbsp brown sugar or molasses
  • salt and pepper
  • 1 tbsp garlic salt


  1. Heat a large pot on medium heat, adding a small amount of oil if desired. Add in your onion, celery, and bell pepper. Cook until the onion is translucent.
  2. Add in your tomato paste, tomato sauce, and mushrooms. Add the oregano, brown sugar or molasses, garlic salt, and salt and peper.
  3. Let simmer for 8 hours. Taste and if it is too acidic, add more brown sugar or molasses. And if it needs more seasoning, add additional seasoning.
  4. Cook spaghetti noodles when about ready to serve. Top with spaghetti sauce!


Leave a Reply

Fill in your details below or click an icon to log in: Logo

You are commenting using your account. Log Out /  Change )

Google+ photo

You are commenting using your Google+ account. Log Out /  Change )

Twitter picture

You are commenting using your Twitter account. Log Out /  Change )

Facebook photo

You are commenting using your Facebook account. Log Out /  Change )


Connecting to %s