Delish sketti from our fave honey. Made with ketchup and butter.MORE+LESS-

Updated September 17, 2015


lb bulk Italian pork sausage

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  • 1

    In stovetop skillet, cook sausage over medium-high heat 5 minutes, stirring frequently, drain.

  • 2

    In microwave, heat butter and ketchup in bowl for 45-60 seconds, until melted.

  • 3

    Meanwhile, cook spaghetti as directed on package, drain.

  • 4

    Stir ketchup and butter mixture, and add in sausage. Top on spaghetti.

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My Mom’s Homemade Spaghetti and Meat Sauce

This easy spaghetti recipe with meat sauce takes just a few minutes of prep and then a low simmer on the stove for a deep, meaty-flavored, homemade spaghetti for the best family favorite dinner.

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Before I even started writing this post, I was wrestling with the title.

My Sister’s Favorite Spaghetti Dinner. Because as a kid it was #1 on her request list. And to do this day, all these years later and after eating meals from all over the world, it still is.

My Mom’s Best Spaghetti Recipe Ever! Because it is. And, who doesn’t trust mom to make the best?

The Best Spaghetti and Meat Sauce You’ll Ever Make But Never Guess the Secret Ingredient. Intrigued.

The Dinner to Make When You Want to Perfume Your House With All the Glorious Smells and Then Feed an Army. Perhaps a little lengthy for a title, but still totally appropriate.

Spaghetti and Meat Sauce So Good You’ll Eat the Cold Leftovers Still in the Container Straight from the Fridge. Uh-oh, did I just give myself away. Busted!

I asked my sister to text me a picture of her copy of my mom’s spaghetti recipe, as seen below. The splatters and drips are proof that my sister is this recipe’s number one fan—and it looks like she’s also quite the stellar recipe tester!

When I finished college and moved into my first apartment, I wrote down my mom’s recipe for our favorite family dinner and plopped it into my tattered recipe binder. Eventually I’d made it so many times I committed it to memory. But as time passed, it didn’t taste quite as good as my mom’s, a fact I didn’t actually realize until she made us all her original version when my sister was visiting. (Naturally my sister got to choose her favorite dish for dinner, because hello, she’s still the favorite :) ).

That dinner is when I realized I was missing one very crucial ingredient that makes this spaghetti better than the rest, and isn’t often found in spaghetti sauce. Have you spied it yet? I’ll reveal in a minute, but first, let’s talk basics…

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Recipe Summary

  • 1 pound spaghetti
  • ¾ cup margarine
  • 1 onion, chopped
  • 1 (28 ounce) can whole peeled tomatoes
  • ½ teaspoon salt
  • 3 tablespoons all-purpose flour
  • 1 cup milk
  • 1 cup heavy whipping cream
  • 15 large black olives, halved
  • 1 (4.5 ounce) can sliced mushrooms
  • ½ cup grated Parmesan cheese

In a large skillet melt 1/2 cup margarine over medium heat. Stir in onion, chopped tomatoes, and salt simmer for 1/2 hour.

Meanwhile, in a large pot with boiling salted water cook pasta until al dente. Drain. Place cooked spaghetti in the bottom of a greased 9x13 inch baking dish.

In a small saucepan melt 3 tablespoons of margarine over medium heat. Take off heat and quickly stir in 3 tablespoons of flour to make a paste. Return to heat and slowly stir in the milk. Cook on low, stirring often, until thick. Add heavy cream and continue to cook until slightly thickened.

Pour simmered tomato mix over top of spaghetti. Sprinkle on olive halves and mushrooms. Pour cream sauce on top. Sprinkle with grated Parmesan cheese.