The Best Homemade Spaghetti Sauce
User Reviews
4.6
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Prep Time
30 mins
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Cook Time
1 hr 10 mins
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Total Time
1 hr 40 mins
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Servings
20 servings
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Course
Main Course
The Best Homemade Spaghetti Sauce
Description
This spaghetti sauce starts by sautéing onions and garlic in olive oil before browning lean ground beef. A mixture of chopped onions and red bell pepper is blended smooth and added to the pot to enrich texture and add a subtle sweetness. Tomato paste, herbs including oregano, basil, and thyme, and coarse salt and black pepper build a complex savory base.
Diced and crushed tomatoes combine with mushrooms and beef stock to create a hearty sauce that thickens during at least an hour of simmering. Brown sugar helps balance tomato acidity, and bay leaves add gentle aromatic notes. Finishing with balsamic vinegar deepens the flavor and adds a slight tang, allowing the sauce to rest before serving helps flavors meld.
This sauce pairs well with spaghetti or other pasta and can be made in advance, refrigerated, or frozen. Slow cooker adaptations are possible by browning meat first, then simmering ingredients low and slow. It adapts well to smaller batches for convenience.
Longer simmering intensifies flavors and thickens the sauce if desired. Reheating from frozen in a slow cooker is an effective method to maintain its quality.
Ingredients
- 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) tomato paste canned
- 1 teaspoon kosher salt coarse
- 1 teaspoon black pepper
- 3 teaspoons oregano dried
- 3 teaspoons basil dried
- 1 ½ teaspoons thyme dried
- 2 cans cans (14-ounces each) diced tomatoes Italian-style or regular
- 2 cans cans (28-ounces each) crushed tomatoes
- 8 ounces button mushrooms chopped, or baby bella mushrooms
- 1 ½ cups beef stock or beef broth
- 2 tablespoons brown sugar
- 2 bay leaf
- 2 tablespoons balsamic vinegar
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
- The sauce initially seems watery but thickens beautifully after simmering for 1 hour or more on low heat.
- It can be cooked in a slow cooker by browning meat first, then simmering on high 4-6 hours or low 7-9 hours; add balsamic vinegar near the end.
- The recipe scales down well if you don’t need a large batch.
- Make-ahead: sauce improves when refrigerated for 2-3 days and freezes well; reheat thawed sauce slowly for best texture.
Nutrition Information
Show DetailsNutrition Facts
Serving: 20servings
Amount Per Serving
Calories kcal
% Daily Value*
| 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% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
4.6
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