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A large white enameled Dutch oven filled with thick, red ground beef spaghetti sauce. A long wooden serving spoon rests in the sauce, surrounded by visible pieces of ground beef, diced tomatoes, onions, and green bell peppers. A wedge of Parmesan cheese, fresh basil leaves, and a striped kitchen towel surround the pot.
4.80 from 612 votes

Homemade Spaghetti Sauce Recipe

This homemade spaghetti sauce is thick, hearty, and packed with ground beef, tomatoes, garlic, and herbs. Ready in about an hour, this Italian-American meat sauce is perfect for spaghetti night, baked pasta dishes, and make-ahead freezer meals.
Prep Time15 minutes
Cook Time45 minutes
Total Time1 hour
Servings: 8 servings
Calories: 624kcal
Chef: Jessica Randhawa

Ingredients

  • 2 tablespoons olive oil - divided
  • 2 pounds ground beef - preferably 85-90% lean
  • 2 medium yellow onions - diced
  • 1 green bell pepper - stem and seeds removed, finely diced (optional)
  • 5 cloves garlic - minced
  • 2-3 tablespoons tomato paste
  • 1 teaspoon dried basil
  • 1 teaspoon dried thyme
  • 1 teaspoon dried oregano
  • Salt and freshly ground black pepper - to taste
  • 1 (28 ounce) can diced tomatoes - with juices
  • 1 (28 ounce) can crushed tomatoes
  • 1 (14 ounce) can plain tomato sauce
  • 2 tablespoons granulated sugar
  • 1 tablespoon Worcestershire sauce - plus more to taste
  • ¼ cup water - plus more as needed
  • 1 pound dry spaghetti - for serving
  • Freshly grated Parmesan cheese - for serving, optional
  • Chopped fresh parsley or basil - for serving, optional

Instructions

  • Brown the ground beef: Heat 1 tablespoon of olive oil in a large Dutch oven or heavy-bottomed pot over medium-high heat. Add the ground beef and cook for approximately 8-10 minutes, breaking it into small crumbles with a wooden spoon or spatula, until browned and cooked through. Brown in batches if necessary to prevent overcrowding. Drain excess grease if needed, then transfer the beef to a clean plate and set aside.
  • Sauté the onions: Reduce the heat to medium and add the remaining tablespoon of olive oil to the same pot. Add the diced onions and cook for 5-7 minutes, stirring occasionally, until softened, translucent, and lightly golden around the edges.
  • Cook the bell pepper and garlic: Add the finely diced green bell pepper and continue cooking for 3-4 minutes, stirring occasionally, until it begins to soften. Stir in the minced garlic and a pinch of salt. Cook for 1 minute, stirring constantly, until fragrant.
  • Add the tomato paste and herbs: Stir in the tomato paste, dried basil, thyme, oregano, and a pinch of black pepper. Cook for 1-2 minutes, stirring frequently, until the tomato paste darkens slightly and coats the vegetables evenly.
  • Add the tomatoes and remaining ingredients: Pour in the diced tomatoes with their juices, crushed tomatoes, and tomato sauce. Stir in the granulated sugar, 1 tablespoon of Worcestershire sauce, and 1/4 cup water. Mix thoroughly, scraping up any browned bits from the bottom of the pot.
  • Return the beef and simmer: Add the browned ground beef back to the pot and stir until evenly combined. Bring the sauce to a gentle simmer, then reduce the heat to low. Partially cover and simmer for 20-30 minutes, stirring occasionally, until the vegetables are tender and the sauce is thick and flavorful. Simmer longer if desired. If the sauce is too thin, remove the lid and continue simmering uncovered. If it becomes too thick, add water 1-2 tablespoons at a time.
  • Cook the spaghetti and serve: While the sauce simmers, bring a large pot of salted water to a boil. Cook the spaghetti according to package directions until al dente. Before serving, taste the sauce and adjust with additional salt, black pepper, or Worcestershire sauce, if needed. Drain the spaghetti and serve with the homemade meat sauce, freshly grated Parmesan cheese, and chopped parsley or basil, if desired.

Notes

  • Yield: Makes approximately 10-11 cups of spaghetti sauce, enough for 8 generous servings when served with spaghetti. 
  • Canned tomatoes: Use plain, unseasoned diced tomatoes, crushed tomatoes, and tomato sauce. Do not substitute jarred marinara or prepared pasta sauce, which already contains additional seasonings.
  • Sugar: The 2 tablespoons of sugar help balance the acidity of the tomatoes without making the finished sauce noticeably sweet. Feel free to add more or less, to taste.
  • Simmering time: The sauce is ready after 20-30 minutes of simmering, but cooking it gently for 45-60 minutes develops a deeper flavor. Stir occasionally and add water if needed.
  • Storage and freezing: Refrigerate leftover spaghetti sauce in shallow, airtight containers for up to 3-4 days, or freeze for up to 3 months for the best quality. Store the sauce separately from the spaghetti. Thaw frozen sauce in the refrigerator and reheat thoroughly to 165°F.
  • Nutritional information: Nutritional values are estimates per serving, based on dividing the full batch of spaghetti sauce and 1 pound of dry spaghetti into 8 servings. Optional garnishes are not included.

Nutrition

Calories: 624kcal | Carbohydrates: 65g | Protein: 31g | Fat: 28g | Saturated Fat: 9g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 13g | Trans Fat: 1g | Cholesterol: 81mg | Sodium: 649mg | Potassium: 1196mg | Fiber: 7g | Sugar: 15g | Vitamin A: 673IU | Vitamin C: 38mg | Calcium: 128mg | Iron: 6mg
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