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A bowl of tomatoes on a table, with Sauce and Spaghetti

Grandma's Homemade Spaghetti Sauce Recipe

This traditional spaghetti sauce from scratch recipe is so simple and easy that you will never need another! It has been passed down through the generations in my family, and it is a real winner! We've always made it using fresh tomatoes, but you can also use canned. 
4.12 from 17 votes
Prep Time 1 hr
Cook Time 3 hrs
Total Time 4 hrs
Course Gluten-free, Main Course
Cuisine Italian
Servings 24 servings
Calories 74 kcal



  • 4 quarts tomatoes this is a volume, so use 128 fluid ounces if using canned tomatoes
  • 5 sweet onions chopped coarsely, divided
  • stalks celery chopped coarsely
  • ½ green pepper chopped coarsely
  • 6 cloves garlic pressed
  • ½ tablespoon oregano
  • 2 bay leaves
  • teaspoons basil
  • ½ tablespoon Italian seasoning
  • teaspoon crushed red pepper
  • ¼ cup sugar
  • 1 tablespoons salt
  • 9 ounces tomato paste
  • 16 ounces mushrooms sliced


  • Blend tomatoes, half of onions, celery, garlic, and green pepper in blender to desired level of chunkiness. We like our sauce fairly smooth, so we blend ours for a good long while on the chop setting.
  • Transfer blended vegetables to a very large pot (at least 8 quarts). Add spices, tomato paste, mushrooms, and remaining onions. Cook for 3 hours, or until desired consistency is reached.
  • Remove bay leaves.
  • Preserve as desired. Makes 2 to 3 quarts.


This recipe makes 3 quarts of sauce. Nutritional information assumes a ½ cup serving.
We can our spaghetti sauce. You could also freeze it if you so chose.


Calories: 74kcal | Carbohydrates: 17g | Protein: 3g | Fat: 1g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 1g | Sodium: 391mg | Potassium: 641mg | Fiber: 3g | Sugar: 11g | Vitamin A: 1505IU | Vitamin C: 30mg | Calcium: 40mg | Iron: 1mg
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