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This homemade spaghetti sauce is easy to make, freezer-friendly, and made mostly with pantry ingredients. The meat sauce is hearty, rich, and packed with flavor from ground beef, canned tomatoes, garlic and onions, herbs, and a few secret ingredients that take it to the next level. Ready in less than an hour, this classic spaghetti meat sauce is the kind of comforting dinner that will make you skip the jarred sauce for good!
I can still remember my mom making homemade spaghetti sauce when I was a kid. I loved the way it smelled while it was cooking and always looked forward to spaghetti night. This recipe is based off of my easy marinara sauce, which is a vegetarian version of this meat sauce.
There’s lots of recipes for homemade spaghetti sauce out there, but mine uses a few unique ingredients. Worcestershire gives the sauce a rich, savory flavor. Balsamic vinegar adds a sweet, tart flavor that balances the acidity of the canned tomatoes. A Parmesan cheese rind is my final secret ingredient. The rind simmers in the sauce and adds a nutty, cheesy, umami flavor that makes it irresistible. Together these three ingredients add amazing complexity and richness to the spaghetti sauce.
This spaghetti sauce recipe is ready in less than an hour and perfect for a family-friendly weeknight dinner. You can also freeze it and use it in other recipes, which I’ve listed below.
Key Ingredient Notes
Onion and Garlic – A good spaghetti sauce needs a good base and that’s where aromatics like yellow onion and garlic come into play. Fresh garlic is a must for this recipe and will have better flavor compared to jarred garlic or garlic powder.
Ground beef – I like to use lean ground beef, 90/10 or 80/20 lean both work. A little grease in the pot is good for flavor, but if there’s an excess of it, drain it. Use a wooden spoon or meat masher to crumble the ground beef.
Dried herbs – Italian seasoning, oregano, and parsley are classic dried spices used in spaghetti sauce. Dried basil can also be added if you don’t want to use fresh basil. Use 1 teaspoon.
Worcestershire sauce and balsamic vinegar – Worcestershire is savory, balsamic is sweet, and both add depth of flavor to the sauce and balance the acidity of the tomatoes.
Canned tomatoes – This recipe uses tomato paste for a deeply rich tomato flavor, tomato sauce, and crushed tomatoes. I like to used crushed tomatoes because they have a thicker consistency compared to diced tomatoes and prevent the sauce from being too watery.
Parmesan cheese rind – I keep a bag of Parmesan cheese rinds in my freezer for soups like this minestrone soup and marry me chicken soup. The rind also adds a cheesy umami flavor to the spaghetti sauce. The flavor will have people wondering why it’s so good!
Basil – Stir in fresh basil during the last couple minutes of cooking to brighten up the flavor of the sauce. You could also use chopped parsley as a substitution.
Tips for Making Spaghetti Sauce
- Brown the meat and onions in a little olive oil. Browning equals flavor.
- The ground beef should be finely crumbled. This allows it to absorb the flavors of the sauce better and it clings to the noodles better. The consistency of the sauce is “meatier” when the it’s finely crumbled.
- Add a little sugar. Adding just a teaspoon of granulated sugar or brown sugar to the spaghetti sauce balances the acidity of the tomatoes and eliminates the sharpness flavor.
- Don’t skip the secret ingredients. For the best flavor and most complexity be sure to use the worcestershire sauce, balsamic vinegar, and parmesan cheese rind used in this spaghetti sauce recipe.
- Simmer low and slow. Simmer the sauce on low heat for a minimum of 30 minutes, and up to an hour if you have the time.
Substitutions and Variations
- Add veggies. Add chopped bell pepper or mushrooms to the sauce. Mushrooms are a great way to add another “meaty” flavor and texture to the sauce.
- Italian sausage. Use crumbled Italian sausage instead of ground beef. You can also use half ground beef and half sausage.
- Add milk or heavy cream. Adding 1/4 -1/2 cup of whole or heavy creamy will add richness and make it taste more like a bolognese sauce.
- Omit the sugar. If you choose to omit the sugar I recommend letting it simmer on low heat for close to an hour rather than 30 minutes. A longer simmer will help to reduce the acidic flavor of the tomatoes.
- Make it spicy. Add 1/4 – 1/2 teaspoon crushed red pepper flakes to give the sauce a subtle spicy kick.
- Add red wine. Red wine is another way to add depth of flavor. Use 1/4 cup and pour it in after the ground beef is cooked. Use it to deglaze the pot.
- Make it vegetarian. Skip the ground beef and add a chopped bell pepper and 8 ounces of chopped baby bella mushrooms or white mushrooms.
Storage and Freezing
Storage – Spaghetti meat sauce can be stored in an airtight container in the fridge for 3-4 days. Similar to chili, the flavor is even better the day after it’s made. It’s a great make-ahead sauce!
Freezing – Once the spaghetti sauce has cooled, freeze it for up to 3 months. Defrost it in the fridge overnight or add the frozen sauce directly into a pot to reheat on the stove.
Reheat – Reheat the sauce in a pot on the stove over medium-low heat until it’s hot. You can also reheat it in the microwave, but cover it to prevent splattering.
Ways to Use Spaghetti Sauce
There are so many uses for spaghetti sauce aside from serving it on top of noodles. Save time and use the meaty marinara sauce to make this baked ravioli, baked penne, or ground beef pasta.
Serving Suggestions
I love to serve spaghetti with my Caesar salad topped with homemade Caesar dressing. It also pairs well with my Italian chopped salad. Garlic bread or crusty artisan bread is also a must for soaking up any extra sauce.
Homemade Spaghetti Sauce Recipe
Equipment
Ingredients
- 1 tablespoon olive oil
- 1 small yellow onion diced (about 1 cup)
- 1 pound ground beef 90/10 or 80/20 lean work well
- 1 teaspoon kosher salt or to taste
- Black pepper to taste
- 2 tablespoons tomato paste
- 4 cloves garlic grated or minced
- 2 teaspoons worcestershire sauce
- 2 teaspoons Italian seasoning
- 1 1/2 teaspoons dried oregano
- 1 teaspoon dried parsley
- 28 ounce can crushed tomatoes
- 15 ounce can tomato sauce
- 1 cup water
- 1 tablespoon balsamic vinegar
- 1 teaspoon granulated sugar
- 1 parmesan cheese rind optional, but recommended
- 2 tablespoons chopped fresh basil
Instructions
- Add the olive oil to a large pot or Dutch oven and heat it over medium-high heat. Add in the beef and onion and season with salt and pepper. Crumble and cook until browned. Drain any excess grease.
- Add in the tomato paste, garlic, worcestershire, and dried herbs. Stir everything together and cook for 1 minute.
- Pour in the crushed tomatoes and tomato sauce. Add the cup of water to the empty cans and swirl it around to get any remaining tomatoes or sauce out of them, then pour it in with the other ingredients.
- Stir in the sugar and balsamic vinegar then drop in the Parmesan cheese rind. Bring the sauce to a boil then cover it with a lid and reduce the heat and simmer for 30 minutes.
- Once the sauce has finished simmering, stir in the chopped basil. Serve immediately over noodles or cool completely and refrigerate or freeze for a later use.
Notes
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
If you make this Homemade spaghetti sauce, please leave a comment and/or give this recipe a rating! I love hearing from you and do my best to respond to your comments. And if you’re on Instagram tag @reciperunner so I can see your beautiful creations!
