Homemade Pasta Sauce
User Reviews
4.9
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Prep Time
20 mins
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Cook Time
1 hr 15 mins
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Total Time
1 hr 35 mins
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Servings
8 servings
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Calories
130 kcal
Homemade Pasta Sauce
Description
This recipe begins by mixing ground beef with a spice blend containing sage, fennel seeds, thyme, black pepper, and allspice, imparting depth to the meat. The beef cooks with onions and garlic until browned, then combines with canned whole tomatoes (broken up), tomato sauce, diced bell pepper, water, bay leaves, sugar, and salt. Simmering uncovered for an hour reduces the sauce to a thick, hearty consistency.
The final addition of chopped fresh parsley and basil refreshes the sauce with bright herbaceous notes. Removing bay leaves before serving prevents bitter bites. The resulting sauce has a balanced blend of savory meat, herb, and tomato flavors ideal for serving over hot pasta.
This sauce can be made ahead, stored refrigerated for several days, or frozen in portions. Reheating gently preserves the sauce’s texture and flavor.
Ingredients
- 1 ½ pounds ground beef or turkey, lean
- 1 large onion diced
- 3 cloves garlic minced
- 28 ounces whole tomatoes or canned diced tomatoes*, 1 can, canned
- 28 ounces tomato sauce canned
- 1 large green bell pepper diced, or red bell pepper
- 1 cup water
- 1 tablespoon Italian seasoning
- 2 bay leaf
- 1 teaspoon granulated sugar
- ½ teaspoon salt or to taste
- ¼ cup parsley chopped, fresh
- ¼ cup basil chopped, fresh
Meat Seasoning Mix
- 2 teaspoons sage ground
- 2 teaspoons fennel seeds
- 1 teaspoon thyme dried leaves
- 1 teaspoon black pepper
- ⅛ teaspoon ground allspice
Instructions
- In a medium bowl, combine the seasoning and ground meat until well mixed.
- Heat a large pot or Dutch oven over medium-high heat. Add the ground meat mixture, onion, and garlic, breaking up the meat with a spoon. Cook until the browned, drain excess fat if needed,
- Add the canned tomatoes with the liquid, tomato sauce, green bell pepper, water, bay leaves, sugar, and salt to the pot. Stir well to combine.
- Bring the mixture to a boil. Reduce the heat and simmer uncovered for 1 hour or until the sauce has reached your desired consistency. Stir occasionally.
- Once the sauce has thickened, stir in the chopped parsley and basil.
- Remove bay leaves, taste and season with additional salt and pepper. Serve over hot pasta.
Notes
- San Marzano tomatoes are preferred for their bright flavor, but any canned tomatoes work well.
- Breaking whole canned tomatoes by hand before adding helps distribute tomato chunks evenly in the sauce.
- Refrigerate leftovers in a covered container for up to four days or freeze in sealed bags for up to three months.
- Reheat frozen sauce on the stovetop over medium heat, stirring occasionally, until warmed through.
Nutrition Information
Show DetailsNutrition Facts
Serving: 8servings
Amount Per Serving
Calories 130 kcal
% Daily Value*
| Calories | 130 | 7% |
| Carbohydrates | 8g | 3% |
| Protein | 21g | 42% |
| Fat | 1g | 2% |
| Cholesterol | 46mg | 15% |
| Sodium | 340mg | 14% |
| Potassium | 521mg | 11% |
| Fiber | 2g | 8% |
| Sugar | 3g | 6% |
| Vitamin A | 415IU | 8% |
| Vitamin C | 26mg | 29% |
| Calcium | 61mg | 6% |
| Iron | 2.3mg | 13% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
4.9
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