Spaghetti topped with Betty’s thick ground beef, Italian sausage, mushroom, and tomato sauce, with grated Parmesan, garlic bread, and a side salad.

Betty’s Spaghetti Sauce

Simmer Time: The longer the sauce gently simmers, the deeper and more balanced the flavor becomes. Keep it at a bare simmer and stir regularly so the tomato paste does not catch on the bottom.
Sausage: Mild or hot Italian sausage links both work well. Keep the pieces large so they hold together during the long simmer.
Tomato Paste: This ingredient gives the sauce its rich texture and helps create a hearty consistency.
Make Ahead: The sauce can be prepared one or two days in advance. Cook the spaghetti shortly before serving for the best texture.
Storage and Reheating: Refrigerate the sauce and spaghetti separately in airtight containers within 2 hours. Use within 3–4 days, or freeze the sauce for up to 3 months. Reheat the sauce to 165°F before serving.
Serving Suggestions: Serve with Cheesy French Bread and Caesar Salad, with grated Parmesan at the table if desired.

Name: Betty’s Spaghetti Sauce
Prep time: 10 min
Cook time: 120 min
Total time: 130 min
Yield: 10 servings
Ingredients: 1 pound ground beef; 1 pound Italian sausage links; 1 medium yellow onion; 1 bottle or jar prepared spaghetti sauce; 1 can tomato sauce; 1 can tomato paste; 1 large can whole peeled tomatoes; 2 small cans sliced mushrooms; 2 bay leaves; 1 teaspoon oregano; 1 teaspoon sugar; to taste garlic salt; to taste salt; to taste black pepper; 16 oz spaghetti; salted water

Betty's spaghetti sauce is a thick, meaty pot worth letting simmer. The sausage and beef settle into the tomatoes until the sauce clings to pasta instead of pooling beneath it.

By Betty Lou GardnerAbout 2 hours 10 minutesUpdated 2026-08-25

Betty’s Spaghetti Sauce is rich, hearty, and full of slow-simmered flavor, with Italian sausage, ground beef, mushrooms, and tomatoes coming together into a thick, satisfying sauce. Perfect for family dinners, weekend cooking projects, or making ahead for future meals, it’s the kind of classic pasta sauce that rewards a little patience with every spoonful.

Betty Lou Gardner in a family archival photograph

Granny’s Kitchen Notes

From Betty Lou Gardner

The bay leaves go in right at the beginning so they’ve got time to do their job. I always cut the sausage into bigger pieces because they hold together better during a long simmer. The sauce should barely bubble. If it’s boiling hard, it’s cooking too fast. The wooden spoon usually stands up by itself before it’s done.