Ingredients for Methodist Spaghetti Sauce
- 1 1/2 lbs Lean Ground Meat
- 1 medium onion, chopped
- Bell Pepper
- Cream Of Mushroom Soup
- 1 (10 3/4 ounce) can Tomato Soup
- Diced Tomatoes
- Sliced Mushrooms
- 1 (15 ounce) can Tomato Sauce
- Worcestershire Sauce
- 1/2 teaspoon dried Oregano
- 2 tablespoons Sugar
- 1/4 teaspoon Garlic Powder
- 1 teaspoon Salt
- 1/2 teaspoon black Pepper
- 1/2 cup Water (optional, or as needed)
- 1 garlic clove, minced
- 1 (6 ounce) can Tomato Paste
- 1 (28 ounce) can Crushed Tomatoes
- 1/4 teaspoon dried Basil
- 1 Bay Leaf
- Spaghetti
- Fresh Parsley (for garnish, if desired)
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How to Make Methodist Spaghetti Sauce
- In a large pot or Dutch oven, brown the ground beef over medium-high heat, breaking it up with a spoon. Drain off any excess grease.
- Add the onion and garlic to the pot and cook until softened, about 5 minutes.
- Stir in the tomato paste and cook for 1 minute more.
- Add the crushed tomatoes, tomato soup, tomato sauce, sugar, salt, pepper, oregano, basil, and bay leaf. Bring to a simmer.
- Reduce heat to low, cover, and simmer for at least 1 hour, or up to 2 hours for a richer flavor. Stir occasionally.
- If the sauce becomes too thick, add a little water (about 1/2 cup at a time) until you reach your desired consistency.
- Remove the bay leaf before serving. Taste and adjust seasonings as needed.
- Serve over your favorite spaghetti and garnish with fresh parsley, if desired.
Nutrition Information (Approximate per serving)
Sodium
39 g
Sugar
39g
Fat
3g
Carbs
5g