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5.0 from 18 votes

Homemade Spaghetti Sauce

This homemade spaghetti sauce recipe is incredibly flavorful and comforting. It makes a huge batch that's ideal for freezing so your family can grab a cozy meal anytime!

Prep Time
20 mins
Cook Time
1 hr 20 mins
Total Time
1 hr 25 mins
Servings: 12
Calories: 257 kcal
Course: Main Course
Cuisine: Italian-American Fussion

Ingredients

  • 1 tablespoon olive oil
  • 1 medium onion chopped
  • 4 sticks celery chopped small
  • 3 medium-to-large carrots peeled & chopped small
  • 4 cloves garlic minced
  • 16 ounces mushrooms (I used cremini) chopped small
  • 1 pound lean ground beef
  • 1 pound ground pork
  • 1/2 tablespoon Dijon mustard optional
  • 1 tablespoon Worcestershire sauce 
  • 1 teaspoon Italian seasoning
  • 1 teaspoon dried oregano
  • 2 tablespoons tomato paste
  • 1 (28 fluid ounce) can diced tomatoes with juices
  • 1 (14 fluid ounce) can tomato sauce
  • 1 cup beef broth
  • 1 cup dry white wine or red wine
  • 1/2 cup heavy/whipping cream or more, to taste (optional but recommended)
  • salt & pepper to taste
  • Serve with: spaghetti, freshly grated parmesan cheese, and chopped fresh parsley and/or basil (optional)

Instructions

    Cup of Yum
  1. Add the oil, onion, celery, and carrots to a large pot over medium-high heat. Sauté for about 10 minutes.
  2. Stir in the garlic and mushrooms, and continue sautéing for another 5-7 minutes or until the mushrooms release their water and cook down a bit.
  3. Add in the beef and pork and break the meats up with your spoon. Continue cooking, stirring fairly often, until the meats change color (about 10 minutes).
  4. Stir in the Dijon mustard, Worcestershire sauce, Italian seasoning, and oregano.
  5. Stir in the tomato paste, diced tomatoes, tomato sauce, beef broth, and wine.
  6. Increase the heat to high and bring the sauce to a gentle boil. Give it a good stir, then reduce the heat and simmer (you want a steady bubble but not a furious boil) for 45 minutes, pot covered with the lid slightly ajar. I recommend checking on it periodically. This sauce should cook fairly slowly so the flavors infuse, but you don't want the liquid to get too low. Add a splash more beef broth or wine if this happens.
  7. Stir in the cream and give the sauce a taste and season with salt & pepper as needed.
  8. Serve over spaghetti and then top with parmesan cheese and chopped fresh basil and/or parsley.

Notes

  • This sauce is quite forgiving, so don't worry about exact measurements, and feel free to play with it a bit. Blog post contains more info on substitutions.
  • Makes around 10-12+ portions, but depending on portion size this can vary. This sauce freezes well.
  • As with any recipe, cooking times are a guideline and pots and stoves vary. You can definitely simmer the sauce for longer than 45 minutes to develop even more flavor or to reduce the liquid a bit longer if needed. I don't recommend going too much under that suggested cooking time, however.
  • This sauce is inspired by my mom's recipe that I grew up with.

  • Nutritional information is provided as a courtesy only and should be construed as an estimate rather than a guarantee. Ingredients can vary and Salt & Lavender makes no guarantees to the accuracy of this information.

     

Nutrition Information

Calories 257kcal (13%) Carbohydrates 10g (3%) Protein 18g (36%) Fat 15g (23%) Saturated Fat 6g (30%) Trans Fat 1g Cholesterol 64mg (21%) Sodium 449mg (19%) Potassium 739mg (21%) Fiber 2g (8%) Sugar 6g (12%) Vitamin A 2971IU (59%) Vitamin C 12mg (13%) Calcium 62mg (6%) Iron 3mg (17%)

Nutrition Facts

Serving: 12Serving

Amount Per Serving

Calories 257

% Daily Value*

Calories 257kcal 13%
Carbohydrates 10g 3%
Protein 18g 36%
Fat 15g 23%
Saturated Fat 6g 30%
Trans Fat 1g 50%
Cholesterol 64mg 21%
Sodium 449mg 19%
Potassium 739mg 16%
Fiber 2g 8%
Sugar 6g 12%
Vitamin A 2971IU 59%
Vitamin C 12mg 13%
Calcium 62mg 6%
Iron 3mg 17%

* Percent Daily Values are based on a 2,000 calorie diet.