Homemade Spaghetti Sauce
User Reviews
4.9
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Prep Time
10 mins
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Cook Time
30 mins
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Total Time
35 mins
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Servings
6
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Course
Main Course
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Cuisine
Italian
Homemade Spaghetti Sauce
Description
This Homemade Spaghetti Sauce recipe starts by searing lean ground beef to a golden brown, then removing it while leaving fat in the pan. Onion and garlic are sautéed until soft, contributing foundational flavors. The skillet then receives crushed tomatoes, chicken broth to adjust consistency, tomato paste for thickness and body, and freshly chopped basil along with dried oregano. Seasoned with salt and black pepper, the sauce returns the cooked beef and simmers gently until onions become tender and the flavors meld.
Parmesan cheese is stirred in just before serving to boost richness and complexity. The sauce’s balanced, herbaceous, and meaty profile makes it ideal served warm over cooked spaghetti noodles, garnished with additional parmesan or fresh parsley if desired.
If fresh basil is unavailable, dried basil can be used in a smaller amount. Simmering with a parmesan rind adds further depth if available. For more richness, butter, olive oil, or cream can be added after cooking. This sauce is flexible and benefits from fresh herbs and careful seasoning.
Ingredients
- 1 Tbsp olive oil
- 1 lb ground beef 85% lean
- salt freshly ground
- black pepper freshly ground
- 1 small yellow onion finely chopped (1 cup
- 3 garlic minced (1 Tbsp, cloves
- 1 (28 oz) crushed tomatoes recommend Hunt's for best flavor and consistency, canned
- 3/4 cup chicken broth then more as needed, or water
- 2 1/2 Tbsp tomato paste
- 1/4 cup (packed) basil chopped, fresh
- 3/4 tsp oregano dried
- 1/4 cup Parmesan Cheese plus more for serving, finely shredded
- parsley for garnish (optional, chopped, fresh
Instructions
- Heat olive oil in a 12-inch (and deep) skillet over medium-high heat.
- Add beef in crumbles, leaving space between them, and let sear on bottom until golden brown, about 3 minutes.
- Then start crumbling beef and continue to cook, tossing and crumbling occasionally until fully cooked through, about 3 minutes longer.
- Transfer beef to a large plate lined with paper towels, leave 1 Tbsp rendered fat in skillet (or add 1 Tbsp olive oil).
- Reduce skillet heat to medium, add onion and saute 4 minutes. Add garlic saute 1 minute longer.
- Stir in crushed tomatoes, water, tomatoes paste, cooked beef, basil and oregano. Season with salt and pepper to taste.
- Bring to a light boil then reduce heat to low, cover and simmer until onions are tender, about 15 - 20 minutes.** Thin with a little more water as needed (or thicken with a little more tomato paste as needed).
- Stir in parmesan. Serve warm with cooked spaghetti, garnish with more parmesan and parsley.
Notes
- Substitute 2 teaspoons dried basil if fresh basil is unavailable, adding more to taste for stronger flavor.
- Simmering the sauce with a parmesan rind enhances depth of flavor; remove the rind before serving.
- For extra richness, stir in butter, extra virgin olive oil, or cream at the end of cooking.
User Reviews
Overall Rating
4.9
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