Tasty Tomato Spaghetti Sauce

    55 minutes

    This is a quick version of pasta sauce in that it doesn't have to simmer all day! Best served with salad and garlic bread.

    96 people made this

    Serves: 6 

    • 500g extra-lean beef mince
    • 1 small onion, finely chopped
    • 2 teaspoons salt
    • freshly ground pepper to taste
    • 2 cloves garlic, minced
    • 1 (185g) tin tomato paste
    • 400g tomato pasta sauce
    • 1 (800g) tin diced tomatoes
    • 4 teaspoons dried thyme
    • 2 teaspoons dried basil leaves
    • 2 teaspoons dried rosemary
    • 1 teaspoon dried marjoram
    • 1 teaspoon crushed bay leaf

    Preparation:10min  ›  Cook:45min  ›  Ready in:55min 

    1. Place beef mince in a non-stick wok or large deep frypan. Cook over medium heat until evenly brown. Drain excess fat. Add onion and cook until soft and translucent. Season with salt and pepper. Stir in garlic, tomato paste, tomato pasta sauce and diced tomatoes. Season with thyme, basil, rosemary, marjoram and bay leaf. Cover and simmer on low heat for 30 minutes.

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    Reviews in English (85)


    Either there was a serious misprint on this recipe, or I was naive enough to fall for a joke. This gives new meaning to "Thats-a spicey sauce!" Even though I kept the teaspoons of pepper very scant, the recipe ended up totally inedible.  -  25 Jul 2002  (Review from Allrecipes USA and Canada)


    Ok, I got rid of the tomato sauce altogether and used double the tomato paste. I used 1 tablespoon of Italian Seasoning and 1 tablespoon of Oregano in place of all the other seasonings (too much spice otherwise). To give it more of a "rich" flavor I added one cup of red wine (Merlot, Cab, whatever you got). This removes a lot of the tomato-y (sp?) taste and gives the sauce a deep rich flavor and taste. The end result is a sauce that will go well on any pasta. No disrespect to the writer, I just put my .02 in the recipe.  -  02 May 2007  (Review from Allrecipes USA and Canada)


    I learned this recipe long ago from my Best friend's mother who is Italian, it has exactly the same ingredients but as many of reviewers mentioned, my original recipe uses 1/3 of the spices. I have to add that this is one of my husband's favorites.  -  10 Jul 2007  (Review from Allrecipes USA and Canada)