On Line Cookbook

No Salt Spaghetti Sauce

Recipe Information
Leigh Ann

Serves/Makes:4 servings

  • 1/2 lb (.2 kg). ground chuck or lean ground beef
  • 1/2 lb (.2 kg). sausage (preferably italian)
  • 1/4 onion, minced
  • 1 can tomato sauce
  • 1 can cut tomato, undrained
  • 1 Tbsp (15 ml). Oregano
  • 1 Tbsp (15 ml). Thyme
  • 1 Tbsp (15 ml). Basil
  • 1 Tbsp (15 ml). Garlic Powder
  • a dash of pepper
  • In a large skillet, brown the ground chuck and sausage.
  • Pour meat into a collander to drain.
  • Using the same skillet, saute the onion in whatever grease is left from the meat.
  • Add the tomato sauce and tomatoes and bring to a boil.
  • Reduce heat. Add herbs and return meat to skillet.
  • Cover and simmer for about 12 minutes, stirring occasionally.
  • Season with pepper to taste.
  • Serve over hot spaghetti!
If you prefer, you can omit the meat, and saute the onion in a Tbsp. of vegetable oil instead. Or, you could saute 1/2 green bell pepper, chopped, along with the onion. Also, if you're in a hurry, you can use 2 cans of tomato sauce, omitting the canned tomatoes, use a Tbsp. of Onion powder instead of the onions, and cook, uncovered, for 3 minutes instead of simmering. For extra tasty spaghetti, try sprinkling a little parmesan cheese over the sauce just before serving.