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This Spaghetti Sauce Recipe is hearty, delicious, and easy to make with simple pantry ingredients like ground beef, onions, garlic, Italian herbs, and tomatoes. Perfect for weeknight dinners or freezer meals.
Easy, Everyday Spaghetti Sauce
I grew up eating some version of homemade spaghetti sauce almost every week. It was one of my dad’s favorite meals to cook, and one of my favorite meals to eat.
This remains one of my favorite go-to dinner recipes. It has everything you’d want in a classic spaghetti sauce, including ground beef, onions, garlic, tomatoes, and homemade Italian seasoning. No unnecessary fillers or preservatives, just a simple, hearty, and flavorful homemade meat sauce that’s perfect with all your favorite pasta dishes (and more!)
Not only that, this recipe is:
- Made entirely in one pot
- Budget friendly
- Even tastier leftover
- Freezer-friendly
- Versatile
Table of Contents
Readers agree this is the best spaghetti sauce recipe; easy, flavorful, and restaurant-quality. Here’s what one reader had to say:
This is without a doubt the most delicious spaghetti sauce I have ever had including my grandmas, my moms, or any Restaurant sauce! My wife and I absolutely love it and it’s not difficult to make. Excellent! Excellent! Excellent!
– David
Key Ingredients
Here’s what you need to make this easy, deeply flavorful spaghetti sauce recipe:
- Ground Beef – There’s no “best” type of ground beef for spaghetti sauce, so go with whatever works for you and your family. If you find ground beef on sale, awesome! In general, I typically purchase 85-90% lean ground beef. You can also use Italian sausage, ground chicken or turkey, your favorite meatless meat alternative, or a mix of each!
- Onions, Green Bell Pepper, Garlic – Your “mirepoix,” this collection of aromatics is the first (and arguably most important) layer of flavor for the entire sauce. The green bell pepper is completely optional. I wasn’t a fan of the addition as a kid, but now it’s a must-have in all my spaghetti sauce recipes.
- Tomato Paste – Tomato paste helps thicken your sauce. Start with less and add more as needed.
- Tomatoes (diced, crushed, sauce) – I added 1 (28-ounce) can of diced tomatoes, 1 (28-ounce) can of crushed tomatoes, and 1 (14-ounce) can of tomato sauce.
- Seasoning – Aside from a sprinkle of fresh chopped parsley just before serving, I prefer to add dried herbs to my spaghetti sauce. I added dried oregano, thyme, and basil. If it’s easier, feel free to add a heaping tablespoon of your favorite homemade Italian seasoning blend.
- Worcestershire sauce – While it’s not a mandatory addition, the added umami flavor is a huge flavor upgrade.
- Sugar – If you’ve ever looked at the nutritional information for your favorite jarred spaghetti, you may be surprised by how much sugar is in each serving. Tons of sugar isn’t necessary, but a little helps balance the acidity from all those tomatoes – just be careful not to add too much.
How to Make Spaghetti Sauce
Check out just how easy it is to make this one-pot spaghetti sauce recipe! For more information, including detailed recipe instructions, jump to the recipe card below.
- Brown the ground beef in olive oil; remove and set aside.
- Cook the onions, bell pepper, and garlic until soft.
- Stir in the tomato paste and season with basil, thyme, oregano, salt, and pepper. Cook for 1-2 minutes.
- Add the diced tomatoes, crushed tomatoes, tomato sauce, sugar, Worcestershire sauce, and water; return the ground beef to pot.
- Cover and simmer for 20 minutes to 1 hour.
- Season to taste.
Variations and Optional Additions
Looking for a deeper, more complex spaghetti sauce? Try adding one or more of the following:
Red Wine (½ to 1 cup) – Deglaze the pot with wine after browning the beef and before adding tomato paste. Simmer for 2–3 minutes to reduce by about half.
Fresh Basil (¼ cup chopped) – Stir in during the last 5 minutes of cooking or sprinkle on top before serving.
Bay Leaves (1 to 2 leaves) – Add with tomatoes and liquids before simmering, then remove before serving.
Balsamic Vinegar (1 to 2 teaspoons) – Stir in at the end of cooking for a touch of sweetness and acidity.
Red Pepper Flakes (¼ to ½ teaspoon) – Add with the dried herbs and tomato paste for a little heat.
Veggie Add-ins: Add these with the onions unless noted otherwise:
- Carrots: 1–2 finely diced
- Celery: 1–2 finely diced
- Mushrooms: 1 cup sliced, sauté after onions
- Kale or Spinach: 1–2 cups chopped, stir in during the last 5–10 minutes of cooking
Serving Suggestions
This recipe is more than enough for 1-pound of cooked pasta. Serve your spaghetti dinner with classic Italian-American side dishes like a simple house salad, garlic bread or breadsticks, or a small bowl of this Instant Pot minestrone soup.
You can also add this homemade sauce to countless other recipes like homemade Italian meatballs, my easy stuffed shells, this easy lasagna or lasagna soup, or as the base for homemade beef chili.
Frequently Asked Questions
Yes. If you prefer a smoother, less chunky sauce, feel free to dump the softened veggies into a blender or food processor (or use a hand-held immersion blend) and blend them to your desired texture.
The easiest way to thicken spaghetti sauce is by adding more tomato paste, 1 tablespoon at a time, until desired consistency is reached. You can also simmer the sauce over low heat, uncovered, until the desired consistency is reached.
Yes. Allow your sauce to cool to room temperature before transferring it to freezer bags or containers. You may choose to freeze your leftovers as individual servings or all together in one gallon-sized ziplock bag. Freeze for up to 3 months.
Not exactly. The key difference between marinara sauce and spaghetti sauce is that spaghetti sauce has meat, whereas marinara sauce does not.
In an airtight container in the refrigerator, this spaghetti sauce will last for up to 5-7 days. Reheat it in a small sauce pot over medium heat or in the microwave before serving.
More Amazing Pasta Recipes
If you make this spaghetti sauce recipe, I’d love to hear how it turned out in the comment section below! Your review will help other readers in the community. And if you’re hungry for more delicious food inspiration and exclusive content, join my free newsletter here.
Spaghetti Sauce Recipe
Ingredients
- 2 tablespoon olive oil, divided
- 2 pounds ground beef
- 2 medium yellow onions, diced
- 1 green bell pepper, stem removed, seeded, and diced (optional)
- 5 cloves garlic, minced
- 2-3 tablespoon tomato paste
- 1 teaspoon dried basil
- 1 teaspoon dried thyme
- 1 teaspoon dried oregano
- salt + black pepper, to season
- 1 (28 ounce) can diced tomatoes
- 1 (28 ounce) can crushed tomatoes
- 1 (14 ounce) can tomato sauce
- 2-3 tablespoon granulated sugar
- 1-2 tablespoon Worcestershire sauce
- ¾ cup water, plus more as needed
- 1 pound spaghetti noodles, cooked according to package instructions
Instructions
- Brown the ground beef – Add 1 tablespoon of olive oil to a large heavy-bottomed Dutch oven or sauce pot set over medium-high heat. Brown the ground beef, using a wooden spoon or spatula to break it apart into smaller crumbles. Once the meat is fully cooked, transfer it to a clean plate and set aside.
- Cook the onions, bell pepper, and garlic – To the same pot add the remaining tablespoon of olive oil and return to medium heat. Add the onions and cook for 5-7 minutes, or until soft and translucent, stirring often. Mix in the diced bell pepper and continue to cook for 3-4 minutes. Sprinkle with salt and stir in the minced garlic. Cook, stirring continuously, for 1 minute.
- Mix the onions with the tomato paste and seasoning – Add the tomato paste to the vegetables, mixing thoroughly until combined. Add the basil, thyme, oregano, and a pinch of salt and pepper. Mix well to combine.
- Add tomatoes – Stir in the tomatoes, sugar, Worcestershire sauce, water, and return the cooked ground beef back to the pot. Mix well to combine. Bring the sauce to a low boil, then reduce heat to low, cover, and allow the sauce to simmer for at least 20 minutes.
- Season to taste – Season with additional salt, pepper, Italian seasoning, or sugar, to taste. Serve with cooked spaghetti noodles or other pasta of choice. Garnish with chopped parsley and shredded parmesan cheese, if desired.
Notes
- Yield and servings: About 10–11 cups of sauce. Enough to serve 8 to 10 people, depending on portion side.
- This recipe calls for simple, unseasoned, plain, canned tomatoes. I did not use jarred spaghetti sauce, marinara sauce, or pizza sauce, nor did I use canned fire-roasted tomatoes.
- This recipe is terrific with all ground beef or substituted for ground pork, Italian sausage, ground lamb, chicken, or ground turkey.
- Thin the sauce by adding additional water, chicken stock, or even salted pasta water. To thicken the sauce stir in more tomato paste 1 tablespoon at a time.
- As written, this recipe is dairy-free and gluten-free (double check with your Worcestershire sauce to confirm as each brand is different)
- Leftovers: Keep stored in an airtight container in the refrigerator for up to 5 days.
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
I just made the sauce and also added Italian sausage and it was amazing. I will use less sugar the next time as it was a little too sweet.
This will be my go to spaghetti sauce recipe. Thank you. 😋
I’m so glad you enjoyed the sauce and love that you added Italian sausage! It’s great to hear you’re making it your own by adjusting the sugar next time. Thanks for making it your go-to spaghetti sauce recipe, and keep the feedback coming! 😊
I made this last night for dinner and my 9 year old son asked if we could have it every night for dinner!
Thank you so much! It was delicious!
I am so happy to hear that your son found it delicious, Megan 🙂
I am cooking it now. My son wants Lasagna for his birthday (from scratch) of course. This is my sauce base. It smells so good. My nana always tossed in a leftover pork chop. That’s been my tradition now for 50 years. Thank you Nana in heaven I love you. She said it was something about the pork bones that made the broth sauce taste better
I love the notes from your Nana MaryLou, thanks for sharing 🙂
I will have to try that next time I make sauce, it sounds great 🙂
I used this recipe tonight, it tasted wonderful until I added the Worcestershire..then for me and my family it became inedible. I was heartsick, I had wasted all those ingredients and all the time. I did learn what I don’t like in a spaghetti sauce, so all was not lost.😁 Next time I will definitely leave this out and just make the recipe without that one ingredient.
I made this tonight. It tastes wonderful!!
My mom has made it like this for years and years. It’s the best way!!! The only way I make it & we have it weekly 🤭
Mama knows best 🙂
We subbed venison for beef. Turned out amazing and got rave reviews.
Thanks sounds great, Olivia 🙂
Can I use 1lb of beef and one onion if we prefer it more saucy than meaty?
sure 🙂
This sauce is probably the best I’ve ever made. Thank You!
Thanks Duyen 🙂
Can I use an immersion blender on the onions and peppers before adding in the rest of the ingredients?
that should be fine 🙂