I don’t have a video for this recipe.
If I had a photo, I would most certainly use it. That is... unless the photo I have sucks. For now, you'll just have to picture a big heaping helping of
Katherine's Spaghetti Sauce
...in your mind.
Katherine's Spaghetti Sauce

Katherine's Spaghetti Sauce

If you’re making this, you better also be making Katherine’s Meatballs. Cuz if you’re not, you’re making a giant mistake. Believe me.


  • 2-28 ounce cans crushed tomatoes
  • 6 oz can tomato paste
  • 1 medium onion, finely chopped
  • 4 cloves garlic, chopped
  • 1 handful fresh basil leaves
  • 1 tablespoon sugar
  • Olive oil


  1. In a large pot, heat 4 tablespoons olive oil
  2. Add garlic and onion and cook until golden brown
  3. Add crushed tomatoes and tomato paste
  4. Fill tomato paste can with water (3 times) and add to sauce - 4 if it’s really thick
  5. Simmer for about 3 minutes, then add meatballs and sugar
  6. Simmer for 1 to 2 hours and stir often (or sauce will burn) being careful not to break meatballs - no one wants a busted meatball
  7. At about an hour, check thickness and flavor - then add basil and salt & pepper if necessary.
  8. Cook until meatballs are fully cooked - but not dry.