Spaghetti & Lasagna Sauce

by Frances Nickerson
(N.D. Ile Perrot, Quebec, Canada)

For some reason my family and friends request either a spaghetti or lasagna as a special holiday or birthday meal when I ask them what they'd like for me to make for them. As I make the spaghetti sauce for spaghetti throughout the year for no special occasion, it baffles me as to why they'd want it for special occasions as well. So with no further ado, here's my much sought after sauce recipe.

Spaghetti/Lasagna Sauce


  • 1 - 28 oz (768ml) can tomato sauce
  • 1 - 28 oz (768ml) can whole tomatoes
  • 1 - 28 oz (768ml) can diced tomatoes
  • 1 - 28 oz (768ml) can crushed tomatoes
  • 1 small can tomato paste
  • 1 can sliced mushrooms (drained) or 1 pint of fresh cleaned & sliced mushrooms
  • 1 bell pepper (colour of your choosing) cleaned, seeded and sliced or chopped
  • 2-3 medium onions chopped
  • Oregano or Italian Seasoning to taste (I put a lot - I shake enough to almost cover the top of the sauce)
  • Granulated Garlic to taste (again I almost cover the top of the sauce with it)


  • Stir in and heat until it bubbles on high and then bring it down to low and let simmer for at least 1 - 1.5 hours, stirring every 15 minutes to prevent sticking and burning on the bottom.

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