There’s something magical about a pot of slow-simmered Creole red gravy bubbling away on the stove. This is Granny’s Spaghetti, the recipe that tasted like Sunday afternoons, family crowded around the table, and a kitchen that smelled like love. It’s rich, rustic, and deeply seasoned, with a homemade roux that gives the sauce its signature depth. If you grew up in South Louisiana, this will feel like coming home. If you didn’t, this is your chance to experience it.
This isn’t a quick sauce. It’s a slow, soulful one, the kind you make when you want real comfort. But every minute is worth it.
What You Need to Make Granny’s Spaghetti
Just simple, old-school ingredients that create big, bold flavor:
- Tomato paste
- Tomato sauce
- Onion
- Bell pepper
- Garlic
- Ground meat (beef or a mix)
- Sugar
- Salt
- Black pepper
- Vegetable oil
- All-purpose flour
- Water
- Parmesan
- Cooked spaghetti noodles
How to Make Granny’s Spaghetti (Creole Spaghetti Sauce)
Follow these steps and your kitchen will smell like someone’s maw maw is cooking.
Make the Roux
Start with a heavy pot. Heat the vegetable oil over medium heat, then whisk in the flour. Cook, stirring constantly, until you have a caramel-brown roux — deep in color and rich in aroma.
Add the Trinity
Stir in the chopped onion, bell pepper, and garlic right into the hot roux. It’ll thicken quickly. Cook for 2–3 minutes until everything is softened and fragrant.
Stir in the Tomato Paste
Add the can of tomato paste and let it cook for a few minutes to deepen in color and flavor.
Add Tomato Sauce and Water
Pour in both cans of tomato sauce. Then use the empty cans to measure about two cans’ worth of water. Stir everything well and bring it to a gentle simmer.
Simmer Low and Slow
Let the sauce cook for 1 hour, stirring occasionally so nothing sticks.
Brown the Meat
In a separate skillet, brown the ground meat with salt and pepper. Drain excess grease. (A mix of beef and pork makes this especially good.)
Combine and Season
Add the cooked meat into the pot. Stir in the sugar and salt, adjusting to taste. Simmer uncovered for another hour, until thick, rich, and concentrated in flavor.
Serve
Ladle the gravy over spaghetti noodles and finish with grated Parmesan. Add garlic bread and you’ve got a meal straight out of a Louisiana kitchen.
Commonly Asked Questions
Can I make this spaghetti sauce ahead of time?
Absolutely. It tastes even better the next day after the flavors meld. Store in the fridge up to 4 days.
Can I freeze Granny’s spaghetti sauce?
Yes! Freeze in airtight containers for up to 3 months. Thaw overnight and reheat gently.
Can I use different meats?
A mix of beef, pork, and even a little sausage gives it classic Creole flavor, but beef alone works just fine.
Why add sugar to the sauce?
A little sugar balances the acidity of the tomatoes and gives it that signature “granny” taste.
What pasta works best?
Spaghetti is the traditional choice, but it’s great on linguine or even rigatoni.
Granny Spaghetti
Ingredients
Method
- In a large heavy pot, heat oil over medium heat. Whisk in flour and stir constantly until the roux turns a deep caramel brown.
- Add chopped onion, bell pepper, and minced garlic directly into the hot roux. Stir constantly — the mixture will thicken. Cook for 2–3 minutes until fragrant.
- Stir in one can of tomato paste and cook for another few minutes, letting it deepen in color and flavor.
- Pour in the tomato sauce, then refill each can twice with water (for about 4 cans total). Stir well to combine.
- Bring to a gentle simmer and cook for 1 hour, stirring occasionally.
- In a separate skillet, brown ground meat with salt and pepper. Drain excess grease.
- Add browned meat to the sauce. Stir in sugar and salt, adjusting to taste. Continue simmering another hour, uncovered, until rich and thick.
- Spoon over spaghetti noodles and top with grated Parmesan. Best enjoyed with garlic bread and good company.