The Best Homemade Spaghetti Sauce

Name: The Best Homemade Spaghetti Sauce
Prep time: 30 min
Cook time: 1 h 10 min
Total time: 1 h 40 min
Yield: 20 servings
Ingredients: 1 tablespoon olive oil; 2 cups onion; 5 cloves garlic; 2 pounds lean ground beef or lean ground turkey; 1 red bell pepper; 1 (12-ounce) can tomato paste; 1 teaspoon coarse kosher salt; 1 teaspoon black pepper; 3 teaspoons dried oregano; 3 teaspoons dried basil; 1 ½ teaspoons dried thyme; 2 cans cans (14-ounces each) Italian-style diced tomatoes or regular diced tomatoes; 2 cans cans (28-ounces each) crushed tomatoes; 8 ounces button or baby bella mushrooms; 1 ½ cups beef stock or beef broth; 2 tablespoons brown sugar; 2 bay leaves; 2 tablespoons balsamic vinegar

User Reviews

4.6

1,413 reviews

Excellent

Prep Time
30 mins
Cook Time
1 hr 30 mins
Total Time
1 hr 40 mins
Servings
20 servings
Course
Main Course
Cuisine
Italian, American

The Best Homemade Spaghetti Sauce

Iris Warren

Report

Bring something special to the table with this well-loved recipe.

Share:

I Made This!

1,059 people made this

Print

284 people printed this

Save this

847 people saved this

Ingredients

Servings

1 tablespoon olive oil
2 cups onion chopped and divided
5 cloves garlic finely minced
2 pounds lean ground beef or lean ground turkey
1 red bell pepper seeded, cored and coarsely chopped
1 (12-ounce) can tomato paste
1 teaspoon coarse kosher salt
1 teaspoon black pepper
3 teaspoons dried oregano
3 teaspoons dried basil
1 ½ teaspoons dried thyme
2 cans cans (14-ounces each) Italian-style diced tomatoes or regular diced tomatoes
2 cans cans (28-ounces each) crushed tomatoes
8 ounces button or baby bella mushrooms chopped
1 ½ cups beef stock or beef broth
2 tablespoons brown sugar
2 bay leaves
2 tablespoons balsamic vinegar

Add to Shopping List

Instructions

In a large pot, heat the olive oil over medium heat. Add 1 cup of the chopped onions, and sauté until translucent and slightly browned, 3-4 minutes. Add garlic, and cook, stirring constantly for a minute or so.
Add beef, and cook, breaking into small pieces, until it is no longer pink, 6-7 minutes. Drain excess grease.
In a blender or food processor, blend remaining 1 cup onion and the red pepper until smooth. Pour the mixture into the pot with the beef and onions.
Add the tomato paste, salt, pepper, oregano, basil and thyme, and cook for 1 minute, stirring until combined.
Add diced tomatoes, crushed tomatoes, mushrooms (if using), beef broth, and sugar. Stir until combined before adding the bay leaves.
Bring the sauce to a boil, and then reduce to low and simmer for 1 hour, stirring occasionally. Stir in the balsamic vinegar and let the sauce rest for 10-15 minutes (for the flavor to absorb) before serving.

Notes

Sauce: the sauce may seem watery at first but will reduce to perfection after simmering for an hour. It can simmer for 2-3 hours (very low heat) with good results, especially if you want a super thick, flavorful sauce.
Slow Cooker: I’ve also had good success making this in the slow cooker; I brown the meat ahead of time and throw everything (minus the olive oil and balsamic vinegar) in the slow cooker and cook on high for 4-6 or low for 7-9 hours. I add the balsamic vinegar 15 minutes before serving.
Halving the Recipe: this sauce halves (or even quarters) great if you don’t want to make such a large batch. I have never tried canning it (but hopefully will figure out a canning recipe soon!).
Make Ahead Instructions: the sauce can be made 2-3 days in advance and stored in the refrigerator. It also freezes beautifully. My favorite way to thaw/cook the sauce is to throw the heaping frozen mass of sauce in the slow cooker and cook it on low for about 5-6 hours. It thaws and heats up wonderfully well.

Nutrition Information

Show Details

Serving 1 serving Calories 95kcal (5%) Carbohydrates 4g (1%) Protein 10g (20%) Fat 5g (8%) Saturated Fat 1g (5%) Cholesterol 34mg (11%) Sodium 184mg (8%) Fiber 1g (4%) Sugar 3g (6%)