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Rich, hearty, and packed with flavor—this homemade pasta sauce recipe would make a Nonna proud. A beefy sauce that is slow-simmered for a rich, savory taste. Serve it over pasta or bake it into lasagna.

Homemade Pasta Sauce on spaghetti

Holly’s Ground Beef Pasta Sauce

  • Flavor: This sauce has a savory flavor with hints of herbs and a fresh tomato taste.
  • Skill level: Making pasta sauce is a great beginner recipe, with simple steps but it has so much flavor that it’s perfect for anyone to make!
  • Technique: I include a spice mix that I add to the meat, which is similar to the one I use in my homemade Italian sausage. It’s easy and adds an extra layer of flavor.
  • Budget tip: Add leftover veggies in Step 3 for an extra boost of flavor and nutrients.
  • Prep ahead: Pasta sauce freezes beautifully so double or triple the recipe for future meals.
spices , salt , parsley , beef , tomato sauce , tomatoes , sugar , basil , seasoning , bay leaves , pepper , onion and garlic with labels to make Homemade Pasta Sauce

Ingredient Tips For Pasta Sauce

  • Meat: I use ground beef in this recipe and mix in my own seasonings. Half of the meat can be replaced with Italian sausage.
  • Tomatoes: Tomatoes are the base of this sauce, I recommend a high-quality brand, I love San Marzano style tomatoes.
  • Sugar: A pinch sugar will balance the acidity from the tomatoes. Or, instead of sugar, add half a grated carrot to the sauce.
  • Seasonings: Dried Italian seasonings are added to the sauce in addition to the meat seasoning above. If adding fresh herbs, they should be added at the end of cooking so their delicate flavor doesn’t get cooked out.

Variations: Add sauteed mushrooms and onions in Step 3 or some shredded zucchini, chopped spinach, or kale for an extra bump in nutrition.

Not Just for Pasta!

The great thing about this ground beef pasta sauce is that it’s so versatile and having some on hand for last-minute meals is a weeknight timesaver.

Besides topping a pile of spaghetti, use pasta sauce for meatball subs, lasagna, mix it with rice for stuffed peppers, or create a casserole with veggies and cheese.

Storing Leftovers

Leftover homemade pasta sauce can be kept in the refrigerator in a covered container for up to 4 days. Freeze portions in zippered bags for up to 3 months and thaw overnight in the refrigerator or reheat from frozen on medium heat on the stovetop.

Did you love this Homemade Pasta Sauce? Leave us a rating and a comment below!

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Homemade Pasta Sauce in the pot
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Ground Beef Pasta Sauce

This homemade pasta sauce is a rich, savory blend of ground meat, tomatoes, fresh herbs, and spices, simmered to perfection for a hearty meal.
Prep Time 20 minutes
Cook Time 1 hour 15 minutes
Total Time 1 hour 35 minutes
Servings 8 servings
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Ingredients  

  • 1 ½ pounds lean ground beef
  • 1 large onion diced
  • 3 cloves garlic minced
  • 28 ounces canned whole tomatoes or canned diced tomatoes*, 1 can
  • 28 ounces canned tomato sauce
  • 1 large green bell pepper diced, or red bell pepper
  • 1 cup water
  • 1 tablespoon Italian seasoning
  • 2 bay leaves
  • 1 teaspoon granulated sugar
  • ½ teaspoon salt or to taste
  • ¼ cup chopped fresh parsley
  • ¼ cup chopped fresh basil

Meat Seasoning Mix

  • 2 teaspoons ground sage
  • 2 teaspoons fennel seeds
  • 1 teaspoon dried thyme leaves
  • 1 teaspoon black pepper
  • teaspoon ground allspice

Instructions 

  • In a medium bowl, combine ground beef with sage, fennel seeds, thyme, pepper, and allspice until well mixed.
  • Heat a large pot or Dutch oven over medium-high heat. Add the ground beef mixture, onion, and garlic, breaking up the meat with a spoon. Cook until browned, drain excess fat if needed.
  • Add the canned tomatoes with the liquid, tomato sauce, green bell pepper, water, Italian seasoning, bay leaves, sugar, and salt to the pot. Stir well to combine.
  • Bring the mixture to a boil. Reduce the heat and simmer uncovered for 1 hour or until the sauce has reached your desired consistency. Stir occasionally.
  • Once the sauce has thickened, stir in the chopped parsley and basil.
  • Remove bay leaves, taste and season with additional salt and pepper. Serve over hot pasta.

Notes

Meat seasoning: I add a seasoning similar to sausage seasoning into the meat. If preferred, half of the beef and be replaced with Italian sausage and you can skip the meat seasoning mixture.
Tomatoes: While any type of canned tomatoes works well in this recipe, I love San Marzano tomatoes for their bright flavor. If using whole tomatoes, break them up with your hands as you add them to the sauce.  
Leftover pasta sauce can be stored in a covered container in the fridge for up to 4 days. Freeze cooled portions in zippered bags for up to 3 months. Thaw in the fridge or reheat from frozen on the stovetop over medium heat. 
 
4.99 from 60 votes

Nutrition Information

Calories: 130 | Carbohydrates: 8g | Protein: 21g | Fat: 1g | Cholesterol: 46mg | Sodium: 340mg | Potassium: 521mg | Fiber: 2g | Sugar: 3g | Vitamin A: 415IU | Vitamin C: 26mg | Calcium: 61mg | Iron: 2.3mg

Nutrition information provided is an estimate and will vary based on cooking methods and brands of ingredients used.

Course Main Course, Pasta, Sauce
Cuisine American, Italian
plated Homemade Pasta Sauce on spaghetti with a title
fresh and flavorful Homemade Pasta Sauce in the pot with writing
Homemade Pasta Sauce on pasta with writing
Homemade Pasta Sauce in the pot and plated on pasta with writing

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About the author

Holly Nilsson is the creator of Spend With Pennies, where she creates easy, comforting recipes made for real life. With a passion for nostalgic flavors and simplified techniques, Holly helps busy home cooks create delicious meals that always work. She is also the author of “Everyday Comfort,” which promises to inspire even more hearty, home-cooked meals.
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Comments

  1. interesting to premix spices with meat..I’ll try that..I like to also add a pinch of cinnamon and a quarter cup of red wine..it adds flavor…

  2. I was hesitant with the ground beef spices, I usually just brown the beef with onion and garlic but I trust this website, it never disappoints! Turned out fantastic and will become my go to sauce. Thank you again Holly5 stars

  3. Is there a way to make this low acid? Or do you have another recipe that’s low acid? My husband has severe GERD but absolutely loves spaghetti sauce! Please and thank you.

    1. Hi Cana, I have not tried making a low acid version of this recipe. Since tomatoes are highly acidic you could try making a white sauce. I hope that helps!

  4. Hi Holly! I love all of your recipes. I just have a question about the tomatoes. We will soon have a garden full of ripe romas. How would you change the recipe using fresh tomatoes? Or what other steps would I need to take? Thank you in advance!!

    1. Hi Felicia, you should be fine to swap the canned whole tomatoes for fresh ripe tomatoes. If your tomatoes aren’t juicy you can try adding a little extra water or tomato sauce. I hope that helps.

  5. Hi Holly,
    I like your recipes and the good tips you give :)
    For the pasta sauce, is it better to use diced tomatoes or whole tomatoes and break them in the cooking?

  6. I must be missing something. All I can see writin is how good it is an how to use it. No ingredients or directions. Hungry an Confused in Oklahoma.

    1. Hi Kelly, to view the recipe in full you can scroll to the bottom or use the jump to recipe button at the top of the page.