Homemade Spaghetti Sauce
Rich, savory spaghetti sauce with tomatoes, herbs, and browned beef or sausage—simple ingredients, big flavor.
Equipment
- Large pot or Dutch oven
- Wooden spoon
- Chef’s knife
- cutting board
- Measuring cups and spoons
- Can opener
- small bowl
- Ladle
Ingredients
- 2 tbsp olive oil
- 1 medium onion finely chopped
- 3 cloves garlic minced or 1 tsp garlic powder
- 1 lb ground beef or Italian sausage
- 28 oz crushed tomatoes or San Marzano tomatoes
- 15 oz tomato sauce
- 2 tbsp tomato paste
- 1 tsp dried oregano
- 1 tsp dried basil or 1 tbsp fresh, chopped
- 1 tsp dried parsley or 1 tbsp fresh, chopped
- 0.5 tsp Italian seasoning
- 0.25 tsp red pepper flakes optional
- 0.5 tsp black pepper ground
- 1 tsp granulated sugar
- 1 tsp Worcestershire sauce
- salt to taste
Instructions
- Heat olive oil in a large pot over medium heat. Cook onion until soft and translucent.
- Stir in garlic; cook 30 seconds. Add ground beef or sausage and brown; drain excess fat.
- Stir in tomato paste and cook 1 minute. Add crushed tomatoes, tomato sauce, herbs, and seasonings.
- Stir in sugar and Worcestershire. Bring to a gentle boil, then reduce heat and simmer 30–45 minutes, stirring occasionally.
- Taste and adjust salt, pepper, or herbs. Let rest a few minutes before serving.
Notes
San Marzano tomatoes are naturally sweet and less acidic. For thicker sauce, simmer longer or add more tomato paste. Freezes well up to 3 months.
Nutrition
Calories: 250kcal | Protein: 12g | Saturated Fat: 6g | Cholesterol: 35mg | Sodium: 700mg