Danny’s Homemade Fresh Ingredients Spaghetti Sauce

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I started making fresh spaghetti sauce when my wife was sick with cancer and the Venezuelan doctor put her on a diet which included no canned goods. I have since doctored it up until I have gotten it to this point. Serve over spaghetti and add Parmesan cheese, if desired.


  • 1 tablespoon olive oil
  • ½ pound ground beef
  • 1 teaspoon ground cumin
  • 1 ½ tomatoes, chopped
  • ⅓ onion, chopped
  • ¼ bell pepper, diced
  • 3 cloves garlic, minced
  • 1 ½ tomatoes, quartered
  • ⅔ onion, chunked
  • ¼ bell pepper
  • ⅓ cup water, or as needed
  • 1 tablespoon vinegar
  • 3 cloves garlic
  • 2 teaspoons Worcestershire sauce
  • 2 teaspoons dried basil
  • 2 teaspoons dried oregano
  • 2 teaspoons dried parsley
  • 2 teaspoons dried cilantro
  • 2 teaspoons paprika
  • 1 teaspoon soy sauce
  • 1 teaspoon hot sauce (such as Tabasco® Chipotle Pepper Sauce)
  • 1 teaspoon brown sugar
  • salt to taste


Heat oil in a saucepan over medium heat. Add ground beef and cumin; cook and stir until meat is browned lightly, 5 to 10 minutes. Stir in chopped tomatoes, chopped onions, diced bell pepper, and minced garlic; cook and stir until meat is browned and vegetables are soft, 5 to 7 minutes.

Combine quartered tomatoes, chunked onion, bell pepper, water, vinegar, garlic cloves, Worcestershire sauce, basil, oregano, parsley, cilantro, paprika, soy sauce, hot sauce, brown sugar, and salt in a blender; blend sauce to desired thickness. Add more water if a thinner sauce is desired.

Pour sauce onto ground beef; cover and cook until the sauce reaches desired consistency, 15 to 20 minutes.

Preparation time: 30 mins
Cook time: 25 mins
Total time: 55 mins
Servings: 4 – Yield: 4 servings



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