The USU Extension Food Safety Program only recommends using science-based (safe) home canning recipes.  The USDA Complete Guide to Canning has the following safe, tested, recipes:

http://www.uga.edu/nchfp/how/can_03/spaghetti_sauce.html (Pressure Canned)
http://www.uga.edu/nchfp/how/can_03/spaghetti_sauce_meat.html (Pressure Canned)
http://www.uga.edu/nchfp/how/can_03/tomato_sauce.html (BWB or Pressure Canned options)

You may wonder why spaghetti sauce must be pressure canned, while tomato sauce may be BWB canned?  It is assumed that spaghetti sauce will contain many other ingredients besides tomatoes and maybe even meat.  To make these ingredients safe, a pressure process is recommended.