Spaghetti Sauce
User Reviews
5
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Prep Time
10 mins
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Cook Time
1 hr 10 mins
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Total Time
1 hr 20 mins
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Servings
8 servings
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Calories
215 kcal
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Course
Main Course
Spaghetti Sauce
Description
The Spaghetti Sauce recipe combines ground beef with sautéed onions and garlic as the base, followed by mixing in canned diced tomatoes, tomato sauce, and tomato paste enriched with herbs such as dried basil, oregano, and a bay leaf. Sugar balances acidity, while salt, black pepper, and optional red pepper flakes add seasoning layers. Simmering the sauce for about an hour thickens the mixture and concentrates the flavors.
The sauce yields a thick consistency that coats pasta well but can be adjusted with stock or water for a thinner texture. Fresh parsley and optional basil added at the end provide a fresh herbal note. This sauce works equally well as a meal topping or as a key ingredient in baked dishes like lasagna.
Allowing the pasta to cook briefly with the sauce can enhance flavor absorption. The sauce keeps refrigerated up to five days or can be frozen for six months. The recipe also notes you can substitute ground beef with ground turkey, chicken, or pork without sacrificing the core flavor and texture.
Ingredients
- 1 tablespoon olive oil
- 1 pound ground beef (450g)
- 1 medium onion chopped
- 6 garlic minced, cloves
- 2 (14.5-ounce/411g) cans diced tomatoes
- 1 (15-ounce/425g) can tomato sauce
- 1 (6-ounce/170g) can tomato paste
- 1 bay leaf dried
- 1 tablespoon basil dried
- 1 tablespoon oregano dried
- 2 teaspoons sugar
- 1 teaspoon salt
- ½ teaspoon black pepper ground
- ¼ teaspoon red pepper flakes optional
- 1 tablespoon parsley chopped, fresh
- basil optional, fresh leaves
Instructions
- In a large deep skillet, heat oil over medium-high. Add the ground beef and onions. Cook, stirring often, until the beef is browned and crumbly and the onion is tender, about 5 minutes. Add the garlic and cook, stirring constantly, until fragrant, about 30 seconds.
- Stir in the diced tomatoes, tomato sauce, tomato paste, bay leaf, dried basil, dried oregano, sugar, salt, pepper, and red pepper flakes if using. Bring to a simmer.
- Reduce the heat to low, and continue cooking, stirring occasionally, until thickened, about 1 hour.
- Remove and discard the bay leaf. Stir in chopped parsley and fresh basil, if desired. Serve over cooked spaghetti noodles, or let the sauce cool to room temperature before storing in an airtight container. The sauce will keep refrigerated for up to 5 days or frozen for up to 6 months.
Notes
- Simmer the sauce slowly to develop richer flavors and thick texture.
- Use crushed tomatoes instead of diced for a less chunky consistency if preferred.
- Adjust sauce thickness by adding stock or water after cooking to suit your preference.
- Fresh herbs added near the end brighten the flavor profile.
- Ground beef can be substituted with ground turkey, chicken, or pork.
- Combine pasta and sauce briefly during serving to absorb flavors better.
- Store refrigerated up to 5 days or freeze up to 6 months.
Nutrition Information
Show DetailsNutrition Facts
Serving: 8servings
Amount Per Serving
Calories 215 kcal
% Daily Value*
| Calories | 215kcal | 11% |
| Carbohydrates | 13g | 4% |
| Protein | 12g | 24% |
| Fat | 14g | 22% |
| Saturated Fat | 5g | 25% |
| Polyunsaturated Fat | 1g | 6% |
| Monounsaturated Fat | 6g | 30% |
| Trans Fat | 1g | 50% |
| Cholesterol | 40mg | 13% |
| Sodium | 825mg | 34% |
| Potassium | 679mg | 14% |
| Fiber | 3g | 12% |
| Sugar | 7g | 14% |
| Vitamin A | 691IU | 14% |
| Vitamin C | 16mg | 18% |
| Calcium | 71mg | 7% |
| Iron | 4mg | 22% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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