Homemade Spaghetti Sauce Recipe

Introduction

This homemade spaghetti sauce is rich, flavorful, and perfect for any pasta night. Made with simple ingredients and a slow simmer, it delivers a comforting and classic Italian taste that’s sure to please the whole family.

Ingredients

• 3 Tbsp. extra-virgin olive oil, divided
• 1 medium yellow onion, finely chopped
• 6 cloves garlic, sliced
• 1/2 tsp. dried basil (optional)
• 1/2 tsp. dried oregano
• 3 tsp. kosher salt, divided
• 1 tsp. freshly ground black pepper, divided
• 1 lb. (85% lean) ground beef
• 2 (28-oz.) cans whole peeled tomatoes
• 1 Parmesan rind
• 1/4 cup chopped fresh basil
• 1 Tbsp. unsalted butter

Instructions

1. Step 1: In a medium saucepan over medium heat, heat 2 tablespoons of olive oil. Add the finely chopped onion, sliced garlic, dried basil (if using), dried oregano, 1 teaspoon of kosher salt, and 1/2 teaspoon of black pepper. Cook, stirring occasionally, until the onion becomes translucent and light golden brown, about 7 minutes.
2. Step 2: Increase the heat to medium-high. Add the ground beef and break it up into small pieces with a wooden spoon. Cook, stirring occasionally and reducing heat if necessary, until the beef begins to brown, about 8 minutes. Season with 1 teaspoon kosher salt and the remaining 1/2 teaspoon black pepper.
3. Step 3: In a medium bowl, crush the whole peeled tomatoes with your hands until small pieces form. Add the crushed tomatoes along with their juices and the Parmesan rind to the saucepan. Cook over medium heat, stirring occasionally, until the sauce reduces by about one-quarter and the raw tomato flavor has mellowed, 25 to 30 minutes. Remove from heat and discard the Parmesan rind.
4. Step 4: Stir in the chopped fresh basil, unsalted butter, the remaining 1 tablespoon of olive oil, and 1 teaspoon kosher salt. Toss until the sauce is glossy and the butter is fully melted. Serve hot over your favorite pasta.

Tips & Variations

• For a vegetarian version, omit the ground beef and add chopped mushrooms or lentils instead for a meaty texture.
• Use San Marzano tomatoes for a sweeter, less acidic sauce.
• Let the sauce simmer longer for a thicker, more concentrated flavor.
• Add a pinch of red pepper flakes in Step 1 for a subtle spicy kick.

Storage

Store the sauce in an airtight container in the refrigerator for up to 4 days. To freeze, transfer to a freezer-safe container and keep for up to 3 months. Reheat gently on the stove over low heat, stirring occasionally until warmed through.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use fresh tomatoes instead of canned?

Yes, you can substitute fresh ripe tomatoes. Peel and crush about 3 pounds of tomatoes to replace the canned ones, but note that cooking time may vary slightly to achieve the right thickness.

Do I need to use a Parmesan rind?

The Parmesan rind adds a subtle depth of flavor and richness to the sauce but is optional. If you don’t have one, the sauce will still be delicious without it.

Homemade Spaghetti Sauce Recipe

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4.8 from 138 reviews

This homemade spaghetti sauce is a rich and flavorful tomato-based meat sauce, simmered slowly to develop depth and complexity. Made with ground beef, fresh herbs, and a Parmesan rind for umami, this classic Italian-American sauce is perfect for topping your favorite pasta dishes.

• Author: Maya
• Prep Time: 10 minutes
• Cook Time: 45 minutes
• Total Time: 55 minutes
• Yield: Approximately 4 servings 1x
• Category: Sauce
• Method: Stovetop
• Cuisine: Italian-American

Ingredients

Scale 1x2x3x

Meat Sauce

• 3 Tbsp. extra-virgin olive oil, divided
• 1 medium yellow onion, finely chopped
• 6 cloves garlic, sliced
• 1/2 tsp. dried basil (optional)
• 1/2 tsp. dried oregano
• 3 tsp. kosher salt, divided
• 1 tsp. freshly ground black pepper, divided
• 1 lb. (85% lean) ground beef
• 2 (28-oz.) cans whole peeled tomatoes
• 1 Parmesan rind
• 1/4 cup chopped fresh basil
• 1 Tbsp. unsalted butter

Instructions

1. Sauté Aromatics: In a medium saucepan over medium heat, heat 2 tablespoons of olive oil. Add the finely chopped onion, sliced garlic, dried basil (if using), dried oregano, 1 teaspoon of kosher salt, and 1/2 teaspoon freshly ground black pepper. Cook, stirring occasionally, until the onion is translucent and lightly golden brown, about 7 minutes.
2. Brown the Beef: Increase the heat to medium-high. Add the ground beef to the saucepan and break it up with a wooden spoon. Cook, stirring occasionally and reducing heat if needed, until the beef begins to brown, about 8 minutes. Season with an additional 1 teaspoon of kosher salt and the remaining 1/2 teaspoon of black pepper.
3. Add and Cook Tomatoes: In a medium bowl, crush the whole peeled tomatoes with your hands until small pieces form. Add the crushed tomatoes and their juices along with the Parmesan rind to the saucepan. Cook over medium heat, stirring occasionally, until the sauce reduces by about one-quarter and the raw tomato flavor cooks out, approximately 25 to 30 minutes. Remove from heat and discard the Parmesan rind.
4. Finish Sauce: Stir in the chopped fresh basil, unsalted butter, remaining 1 tablespoon of olive oil, and the last 1 teaspoon of kosher salt. Toss to combine until the sauce becomes glossy and the butter is completely melted.

Notes

• Using a Parmesan rind adds a subtle depth of flavor and umami to the sauce.
• You can omit dried basil if unavailable, but it adds a nice aroma.
• Adjust salt according to your taste preferences, especially considering the saltiness of canned tomatoes.
• This sauce can be stored in the refrigerator for up to 4 days or frozen for up to 3 months.
• For a vegetarian version, omit the ground beef and add mushrooms or lentils as a substitute.

Keywords: homemade spaghetti sauce, meat sauce, tomato sauce, Italian sauce, pasta sauce, ground beef sauce