These days it seems like jarred spaghetti sauce is everywhere. Somehow, we’ve gotten away from those rich complex spaghetti sauce recipes passed down through the generations. Those of you who were lucky enough to partake in one of those flavor-intense pasta sauce recipes remember exactly what I’m talking about!
Well, this delectable recipe is the happy medium between old and new. Jarred pasta recipes have got nothing on this! It’s fragrant, delicious, slightly sweet and easy to throw together. Are you salivating yet?
If not, you will be! Let’s get cookin’…
What I Love About Spaghetti Sauce Recipe
I love that this spaghetti sauce recipe has an old-world flavor that comes from modern conveniences. I can almost smell the sweet red bubbling sauce and the warm aromatic scent of garlic pouring from grandma’s kitchen. Here are some other great qualities.
- Customized simmer time
- Rich complex flavor
- Super easy prep
- Just like grandma used to make
- Wholesome ingredients
Spaghetti Sauce Ingredients
This spaghetti sauce recipe is quite an exquisite rendition of grandma’s secret sauce and once you taste it, you’ll never be the same! The best part is that there aren’t any crazy hard-to-find ingredients necessary for this easy spaghetti sauce. Here’s what it takes to make this spaghetti sauce from scratch.
- Meat – I use a combination of ground beef and pork for this savory spaghetti sauce recipe. It adds a juicy succulence and gives your sauce that little something extra.
- Veggies – The garlic and onion are vital to your spaghetti sauce recipe. They are essentially the sweet aromatic base for your tomato products. Be sure to sauté them over medium-low heat for best results.
- Tomato Products – The canned tomato products add the convenience factor to your spaghetti sauce recipe because you just open them up and dump them in! The sauce is kind of a given, the crushed tomatoes add that fresh pop of flavor and the paste thickens things up.
- Cheese – I like to add a half cup of parmesan to this spaghetti sauce recipe while it’s cooking. It adds that creamy cheesy characteristic that really takes your sauce to the next level! Trust me on this one.
- Sugar – This small amount of sugar gives your sauce a slightly sweet crave-worthy flavor that you just can’t get from a jar! The way it melts into your sauce along with that fragrant garlic and those sautéed onions is out of this world!
- Salt & Pepper
- Bay Leaf
- Italian Seasoning
- Rosemary
Recipe Notes
Learning how to make homemade spaghetti sauce isn’t as difficult as it’s made out to be. There are just a few little trade secrets that’ll help ensure deep rich flavors for miles. Here’s how to do it!
- Saute the veggies – take a few minutes to sauté the onion and garlic in the same skillet where you browned the meat. Sautéing veggies before adding them to a recipe helps reduce bitterness and brings out the sweeter more balanced flavor profile.
- Pot – You’ll also want to try to use heavier-gauge cookware for your sauce. Heavier gauge metal helps distribute heat more evenly and it will help prevent scorching.
- Simmer – Don’t let your sauce boil for a long period of time. You’ll want to bring it to a boil and then immediately reduce it to a simmer.
How To Make Spaghetti Sauce
- Saute ground beef and ground pork, add salt and pepper. Add and saute onion and garlic.
- Add the rest of the ingredients and simmer.
- Serve.
***See the full instructions below.
How to Store and Make Ahead
- How Long Can You Keep This In The Fridge? Your homemade spaghetti sauce recipe will stay fresh in the fridge for up to 4 days but I promise it’s gonna’ get gobbled up way before then!
- Can You Freeze This? Oh yeah, baby! This savory recipe is fantastic for meal prep because it can go right into the freezer for a later date. Don’t worry though, the flavors will continue to develop as it thaws. Just remember to leave some room for expansion.
- Make Ahead Tips I love to whip up a double batch of this awesome recipe and throw one in the freezer. I figure since I’m in the kitchen making it anyway……then I can cure my craving for spaghetti, and I know I’ve got another batch in the freezer for whenever the mood strikes.
- Leftovers get divvied up into single-serve portions that I can grab for ready-made lunches or have for dinner.
- Food Safety: If you’d like more info on food safety check out this link.
Recipe Variations
Changing up this recipe is so super simple. I mean, you’ve got to put your own spin on it, right? There are a lot of different things you can do to make some subtle enhancements. Here are just a few suggestions.
- Add different veggies like mushrooms or bell peppers
- Thin out the sauce with chicken broth instead of water
- Make meatballs instead of meat sauce
- Use a different type of cheese instead of parmesan
- Add a touch of heavy cream
More Spaghetti Recipes
- Weeknight Bolognese
- Instant Pot Spaghetti
- Spaghetti Recipe With Ground Beef
- Baked Spaghetti
- Instant Pot Spaghetti and Meatballs
- Crockpot Spaghetti Sauce
- Cowboy Spaghetti
Tried This Recipe?
Leave a review, I love hearing your feedback! ⭐⭐⭐⭐⭐
Spaghetti Sauce
Ingredients
- 1 pound ground beef, 80/20
- 1/2 pound ground pork
- salt
- black pepper
- 1 1/2 cups onion, chopped
- 1 tablespoon minced garlic
- 1 (28-ounce) can crushed tomatoes
- 1 (15-ounce) can tomato sauce
- 1 (6-ounce) can tomato paste
- 1/2 cup Parmesan cheese, grated
- 1 bay leaf
- 1 tablespoon Italian seasoning
- 1 teaspoon dried rosemary
- 1 tablespoon granulated sugar
Instructions
- Heat a large pot over medium-high heat. Add beef (1 pound) and pork (1/2 pound) to the pot, sprinkle with 1 teaspoon salt and 1/2 teaspoon pepper, and crumble into small chunks with a wooden spoon and cook until lightly browned. Use a slotted spoon to transfer to a plate.
- Remove all but 2 tablespoons of the fat from the pan and set over medium-low heat. Add the onion (1 1/2 cups), and garlic (1 tablespoon) and cook, until the onion is translucent, about 7 minutes.
- Return the browned beef and pork to the pot then add the rest of the ingredients. Bring to a boil then immediately reduce heat and simmer for 1-4 hours. Add water if needed to thin.
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Notes
- Saute the veggies - take a few minutes to sauté the onion and garlic in the same skillet where you browned the meat. Sautéing veggies before adding them to a recipe helps reduce bitterness and brings out the sweeter more balanced flavor profile.
- Pot - You’ll also want to try to use heavier-gauge cookware for your sauce. Heavier gauge metal helps distribute heat more evenly and it will help prevent scorching.
- Simmer - Don’t let your sauce boil for a long period of time. You’ll want to bring it to a boil and then immediately reduce it to a simmer.
My kids are obsessed with spaghetti right now, like, they request it almost every week. This will be one of my go-to!
Ah kids! Thanks Brittany. I’m happy your kids like this spaghetti 🙂