This Homemade Spaghetti Sauce is rich, hearty, and packed with slow-simmered flavor without the long cook time. It’s an easy one-pot sauce to serve over your favorite pasta with homemade garlic bread on the side.
Whether topping spaghetti or using it in lasagna or baked ziti, this sauce adds rich homemade flavor.
This post may contain affiliate links. Please read our disclosure policy.
Holly’s Recipe Highlights: Spaghetti Sauce
- Why I Love This Recipe: This sauce is quick to prepare, easy to customize, and so versatile. Plus, it’s made in one pot for easy clean-up!
- Flavor: Rich and savory, with meaty flavor from the beef and sausage, balanced by sweet tomatoes, garlic, and Italian herbs.
- Prep Note: Make a double batch to freeze (your future self will thank you!).
- Tools: Use a Dutch oven (or large pot) to simmer the sauce, and my favorite meat chopper to break up the beef and pork easily.
Cook Time: 40 Mins Servings: 8 Cooking Method: Stovetop
Ingredient Notes
- Ground Beef: Use lean ground beef and drain off any excess grease to keep your sauce from getting oily. Swap for ground turkey, chicken, or pork, though very lean meats may produce a slightly less rich sauce.
- Italian Sausage: Use mild or hot Italian sausage, or make your own homemade Italian sausage. For an all-beef sauce, increase the Italian seasoning and add oregano and red pepper flakes.
- Diced Tomatoes: Choose regular or petite diced tomatoes depending on how much texture you want in the sauce.
- Crushed Tomatoes: For a rich tomato base, add crushed tomatoes or replace it with tomato sauce for a smoother, slightly thinner consistency.
- Tomato Paste: Let the tomato paste cook in the pot for about a minute to help thicken the sauce before adding the other tomatoes.
- Shredded Carrot: Balances the acidity of the tomatoes and adds subtle natural sweetness. Swap for finely diced red bell pepper, or a small pinch of sugar.
How to Make Spaghetti Sauce
- Cook the ground beef, sausage, onion, and garlic. Drain excess fat.
- Stir in the remaining ingredients and let simmer uncovered (full recipe below).
Before serving, taste and adjust the seasonings. Then stir in fresh herbs, saving some to sprinkle on top once plated.
Storing Leftover Spaghetti Sauce
- Refrigerator: Keep leftovers in an airtight container for up to 4 days. Store the sauce separately from cooked spaghetti when possible.
- Freezer: Freeze the sauce in an airtight container for up to 4 months.
- Thawing: Thaw overnight in the refrigerator or defrost gently in the microwave. Then warm over medium-low heat on the stove, stirring occasionally. Add a splash of water if the sauce has thickened.
Love Your Leftovers! Use leftovers to make baked spaghetti, serve them over garlic bread sloppy joe-style, or spoon the sauce over baked spaghetti squash for an easy lunch.
My Favorite Sides for Spaghetti Night
Did you enjoy this Spaghetti Sauce Recipe? Leave a comment and rating below.
Equipment
Ingredients
- 1 pound lean ground beef
- ½ pound Italian sausage casings removed, or bulk sausage*
- 1 medium yellow onion diced
- 3 cloves garlic minced
- 1 (28 ounce) can diced tomatoes with juices
- 1 (28 ounce) can crushed tomatoes or tomato sauce
- 6 ounces tomato paste
- 1 cup water
- ¼ cup shredded carrot or a pinch of sugar
- 1½ teaspoons Italian seasoning
- ½ teaspoon dried basil
- ½ teaspoon salt or to taste
- ¼ teaspoon black pepper
- 3 tablespoons chopped fresh parsley or fresh basil (optional)
Instructions
- In a large pot or Dutch oven, cook the beef, sausage, onion, and garlic over medium-high heat until no pink remains, about 5 to 6 minutes. Drain fat.
- Add diced tomatoes, crushed tomatoes, tomato paste, water, carrot, Italian seasoning, basil, salt, and pepper.
- Bring to a simmer over medium-high heat. Reduce the heat to medium-low and let simmer uncovered for 30 minutes or until thickened.
- Taste and season with additional salt and pepper if desired. Stir in fresh parsley if using.
- Serve over spaghetti or cooked pasta.
Notes
- Do not rinse the spaghetti after draining or add butter or oil to the pasta. The starches will help the sauce to cling to the noodles.
- Keep leftovers in an airtight container in the fridge for up to 4 days and in the freezer for up to 4 months.
Nutrition Information
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© SpendWithPennies.com. Content and photographs are copyright protected. Sharing of this recipe is both encouraged and appreciated. Copying and/or pasting full recipes to any social media is strictly prohibited. Please view my photo use policy here.
Do you prefer the carrot or sugar in the recipe?
Both work great, but I usually opt for carrots since I have those on hand.
I see this recipe calls for 6 ounces of canned tomato paste. I want to use Mutti concentrated tomato paste in a tube. How much do I need to use?
I haven’t tried this product so I can’t say for sure David.
Will this fit in a 4-qt slow cooker? I could not find how much it makes anywhere. I would prepare it on the stove and then put it in the slow cooker. Thanks.
I suggest using a 6 quart slow cooker Bonnie. I’m not sure it would quite fit in the 4 quart.
This is the second time I have made this for family dinner. 15-20 people eat it each time and all I get is compliments. Especially from the grand kids. This time I did alter the recipe with 1 pound of ground Veal and used sweet and hot Italian sausage. It is something my Italian Mother-in-law taught me.
LOVE THIS SAUCE!!!!!!!! This is truly the best sauce I have ever made! Thank you so much for the recipe!
I’ve been using this spaghetti sauce recipe for the last 3 or 4 times I’ve made sauce. It is great I am getting ready to make it again and plan on doubling it. I put what I need for 2 of us in a freezer container and have it available all the time. I love it that much. Tomatoes give me heartburn but this recipe is perfect. Won’t be buying anymore jar spaghetti sauce.
Can this be made in a crock pot?
Hi Janice, we have a recipe for crock pot spaghetti sauce.
I doubled the recipe and froze by serving size. This is a fast & yummy pasta dish just waiting to happen..Thanks again!
Great recipe. I can’t wait to try it.
très belle préparation. merci c’est délicieux
Hi..I love All of your recipes! Do you think that this sauce could be canned? If so, what size jars do I need, and how many?
Thank you so much,
Linda
I have never tried canning this recipe but I would love to hear how it turns out for you!
Excellent recipe! Thick, tasty, and yummy!
This is my go to recipe. I’m getting ready to make it today for dinner.