My Easy Homemade Spaghetti Sauce recipe, made with ground beef, tomatoes, garlic, and herbs, has a deep, rich flavor that tastes like it’s been simmered for hours. It’s thick, meaty, made in about an hour, and is terrific served with pasta and warm bread for a meal that will soon become a staple for your family.
Have you ever made a recipe that’s so near and dear to your heart that it was hard to share? That’s a bit of what’s happened with my Homemade Spaghetti Sauce. It’s so beloved that everyone in my family calls it by its own name… Mama Sauce.
Over the past 2 years, my boys have moved out and are cooking for themselves. The first thing they wanted to learn to make was Mama Sauce. So, now after teaching them, it was high time I shared this recipe with you.
I hope you’ll feel the same way my sons feel when they make this homemade sauce. They tell me it feels like home. That statement is everything for me and proves this is a recipe worth sharing.
Ingredients Needed For Homemade Spaghetti Sauce
- Ground Beef – use whatever fat-to-meat ratio you like. I tend to use a 90/10 blend so I don’t have to drain off much of the fat.
- Yellow Onion
- Tomato Paste – for the best flavor, use concentrated tomato paste in a tube, which can be found in the canned tomato section in the grocery store.
- Crushed San Marzano Tomatoes
- Tomato Sauce
- Dried Italian Seasoning
- Kosher Salt
- Fresh Cracked Pepper
What’s The Best Type Of Tomatoes To Use In This Recipe?
San Marzano tomatoes are the absolute best-canned tomato to use for this recipe. They are a variety of plum tomatoes that are sweet with less acidity. Most grocery stores carry canned crushed San Marzano tomatoes, which will be clearly labeled.
What Is The Difference Between Marinara And Spaghetti Sauce?
Spaghetti sauce recipes are traditionally richer, thicker, and made with a few more ingredients than Marinara sauce. Probably the biggest difference is that spaghetti sauce contains meat. Marinara does not and tends to be used as a dipping sauce.
Ways To Serve Spaghetti Sauce
This sauce is so good served over hot pasta. I normally serve it with spaghetti, but it’s also great with penne, rigatoni, and pappardelle.
How To Freeze Spaghetti Sauce
It’s easy to freeze homemade sauce so that you’ll always have it on hand. Place the cooled sauce in a freezer-safe container or ziplock bag. Place in the freezer for up to 3 months.
To reheat, thaw the sauce in the refrigerator overnight, then heat on the stovetop before serving with freshly cooked pasta.
What To Serve With Homemade Spaghetti Sauce
When I make a batch of this sauce, I stay true to the classics. I serve it with a big green salad with my favorite homemade dressing along with some warm crusty bread. But, if I’m serving this for Sunday supper or when folks are coming over, I add in a few extra dishes.
- Buttery Garlic Knots
- Super Simple Caprese Salad
- Roasted Broccoli
- Green Bean Salad
- Chocolate Chip Cheesecake Dip with fresh fruit
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Easy Homemade Spaghetti Sauce
- 2 pounds lean ground beef
- 1 medium onion, chopped
- 4 cloves garlic, minced
- 1 tablespoon tomato paste concentrate
- 2 tablespoons Italian seasoning
- 1 28 ounce can crushed San Marzano tomatoes
- 1 15 ounce can tomato sauce
- 2 tablespoons sugar
- 1-½ teaspoon Kosher salt
- 1 teaspoon fresh cracked pepper
- To a large Dutch oven or heavy pot, set to medium-high heat, and add ground beef. Cook for 5 minutes. Drain off any excess fat. Add chopped onions and cook until translucent.
- Add tomato paste and garlic, cooking for 1 minute. Add in crushed tomatoes, tomato sauce, Italian seasoning, salt, and pepper. Stir.
- Using the empty can of the 15-ounce tomato sauce, fill it with water. Pour into the sauce and stir. Turn heat to low, and place the lid on the pot at a half-angle. Simmer the spaghetti sauce for 45-50 minutes, stirring occasionally until the sauce is thick.
- To serve, cook spaghetti or your favorite pasta, top with sauce, Parmesan cheese, and parsley. Enjoy!
- This sauce is even better if simmered for 2 hours. It’s worth the wait if you have time. Add a ½ cup water and continue to cook for flavors to develop.