The most delicious homemade spaghetti sauce ever! This hearty recipe is rich and full of so much flavor. A delicious meat sauce that can be served over spaghetti noodles. Or if you're looking for a healthy alternative, serve this homemade sauce over zoodles!Â
My mom used to make this homemade spaghetti sauce recipe for me and my sister when we were growing up. She made it once a week, typically on Thursday nights, and we looked forward to it every week. I mean seriously...who doesn't love pasta? And while there are hundreds of different pasta dishes you can make, like chicken alfredo, spaghetti happens to be my all time favorite.
Why This Recipe Works
- We're talking the best spaghetti sauce that is made with simple ingredients you already have in your kitchen,
- It's an easy spaghetti sauce to make! When my daughter was 9 years old, she made it for dinner without any help,
- While it's amazing over pasta noodles, I also over it served over zoodles.
- Versatility at its best, this spaghetti meat sauce can be made with ground beef or ground turkey!
Types of Pasta Sauce
There are so many different types of sauces out there and a lot of them are very similar. For example, what's the difference between spaghetti and marinara sauce? Let's break these down so you know the difference. I'll focus on red sauces that are most commonly served over pasta.
A homemade marinara sauce is really basic, typically containing tomatoes, onion, and seasoning. Homemade spaghetti sauce is usually thicker, contains meat, and more seasonings. Arrabiata sauce is very similar to marinara, but contains crushed red pepper flakes or chopped chili pepper. Pasta arrabiata is great is you love spicy food.
You may hear someone reference the term "spaghetti bolognese". This is an Americanized term and you'll typically find spaghetti with bolognese mainly outside of Italy. Ragù Bolognese is the more accurate term and is a traditional meat sauce that originates from Italy. In Bologna, the sauce is usually served on a long flat fresh pasta like tagliatelle.
Amatriciana is a delicious authentic Italian sauce that contains pancetta, pecorino cheese, white wine, tomatoes, pepper, and chilli flakes. Spaghetti puttanesca is a lighter red sauce that is made with onion, garlic, anchovy, tomatoes, dried chili flakes, capers, olives, and extra-virgin olive oil.
Spaghetti Ingredients
Mom taught me how to make her homemade spaghetti sauce when I was in high school. The ingredients listed here is what mom always used. The only modification I've made to her homemade pasta sauce is I add 3 fresh garlic cloves. Mr. Mason is a huge garlic fan and it enhances the flavor in this recipe. These are also the same ingredients I use when making my lasagna recipe.
How To Make Spaghetti
Start off by dicing a small yellow onion on a cutting board. Add the diced onion to a large skillet and add 1 lb of thawed ground beef. Brown the beef with the onion and sprinkle in some salt and pepper to season the meat. Cook until the meat is no longer pink. Once done, drain in a colander.
Once drained, add the beef back to the same skillet. Add in all the sauce ingredients (excluding the pasta) and 2 cups of water and stir until combined. The sauce will be very watery at this point.
I nurse the sauce for about 3 hours until it’s the perfect consistency. Even though this is a simple pasta sauce, I put a lot of effort into perfecting it, and it’s beyond AMAZING. When this bubbly goodness thickens up, it provides an authentic Italian spaghetti sauce taste that people rave about. Expert Tip: You'll probably find yourself adding more water as it cooks down. I typically add ½ cup of water 2-3 times during the 3 hour simmer.
About 30 minutes before it's done, you can start making the spaghetti noodles. I love using thick spaghetti noodles, but thin spaghetti noodles also work well. In a large pot, bring 6 quarts of water to a boil. Add salt to taste. Once the water is boiling, add the spaghetti noodles. If you want "al dente" style pasta, boil the noodles for 10 minutes. For more tender pasta, boil for an additional 1-2 minutes.
Drain the noodles in a colander and then add a serving to a plate. Top the pasta with meat sauce, fresh grated parmesan cheese, fresh chopped basil, or parsley.
Freezing Spaghetti Sauce
This pasta sauce recipe freezes really well. I often double or triple the recipe so that I always have a batch in the freezer for those nights I'm in a hurry to get dinner on the table. Before freezing, let it completely cool. Once cooled, pour it into a gallon freezer bag and seal. Lay the bag on a flat surface in the freezer and store for up to 6 months. Make sure you label the freezer bag with the date you placed it in the freezer. When you're ready to use it, place the frozen bag in a pot of water and reheat until warm.
Expert Tips
- If you want that authentic homemade flavor, allow time to let the sauce simmer. By simmering a homemade tomato sauce for a long time, it really allows for the development of a lot flavor. Ideally, I let it simmer for 3-4 hours, adding water as needed. If you don't have that much time, simmering around 1.5-2 hours will work. But if you want that "secret sauce" flavor, simmer on low for 3-4 hours.
- There are many types of pasta noodles you can use, but my favorite brand is Barilla. They cook PERFECTLY every time. And they also make a gluten free noodles.
- You can store leftovers in the refrigerator for 3-4 days. Make sure to store the noodles and the homemade sauce in separate containers so it doesn't dry out.
- The brown sugar is a key ingredient. Don't leave it out. I prefer dark brown sugar over light brown sugar, but either will work.
- Sometimes I add a fresh tomato to this recipe. Spaghetti sauce with fresh tomatoes is delicious. You can also add a can of diced tomatoes if you want more of a "tomato" flavor.
More Pasta Dishes
If you love pasta dishes as much as I do, then check out my entire collection here. I have 20+ pasta recipes and I guarantee you'll find a couple you want to try! I can't say enough about this spaghetti recipe though. It's flavorful and really is the best homemade red sauce (as my son calls it), thanks to my mom.
I can’t wait to hear how this turned out for you! Leave me a comment if you make these and tag me @recipesworthrepeating on Instagram and hashtag it #recipesworthrepeating so I can see what you made!
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Homemade Spaghetti Sauce
Ingredients
- 1 lb ground beef
- 1 small onion, chopped
- 1.5 teaspoon dried oregano
- ¼ teaspoon dried thyme, ground
- 1 teaspoon salt
- ⅛ teaspoon freshly ground black pepper
- 1 6oz Can tomato paste
- 3 garlic cloves
- 3-4 cups water, divided
- 1 Tablespoon dark brown sugar,
- 2 bay leaves
- 1 lb box of spaghetti noodles
Instructions
- Start off by dicing a small yellow onion on a cutting board. Add the diced onion to a large skillet.
- Place 1 lb of thawed ground beef into the skillet with the onion. Brown the ground beef, adding a pinch of salt and pepper to season the meat. Cook the ground beef until the meat is no longer pink.
- Once browned, drain the meat in a colander.
- Once the ground beef has been drained, add the beef back to the same skillet. Add in all the sauce ingredients (excluding the noodles) and 2 cups of water to the skillet and stir until combined. Your sauce will be very watery at this point.
- Cook at a slow rolling boil on medium-low heat for about 3 hours. Expert Tip: You'll probably find yourself adding more water as it cooks down. I typically add ½ cup of water 2-3 times during the 3 hour simmer.
- About 30 minutes before the sauce is done, you can start making the spaghetti noodles. In a large pot, bring 6 quarts of water to a boil. Add salt to taste. Once the water is boiling, add the spaghetti noodles. If you want "al dente" style pasta, boil the noodles for 10 minutes. For more tender pasta, boil for an addition 1-2 minutes.
- Top with fresh grated parmesan cheese, fresh chopped basil, or parsley.
Notes
- The sauce freezes really well. Let it completely cool before freezing. Once cooled, pour it into a gallon freezer bag. Lay it on a flat surface in the freezer for up to 6 months. When you're ready to use it, place the bag of frozen spaghetti sauce in a pot of water and reheat until warm.
- If you want that authentic homemade flavor, allow time to let the sauce simmer. By simmering for a long period of time, it really allows the sauce to develop a lot of flavor. Ideally, I let it simmer for 3-4 hours, adding water as needed. If you don't have that much time, 1.5-2 hours will work.Â
- There are many types of pasta noodles you can use, but my favorite brand is Barilla. They cook PERFECTLY every time. And they also make a gluten free noodles.
- You can store leftovers in the refrigerator for 3-4 days. Make sure to store the noodles and the sauce in separate containers so it doesn't dry out.
- The brown sugar is a key ingredient. Don't leave it out. I prefer dark brown sugar over light brown sugar, but either will work.
- Sometimes I add a fresh tomato. Spaghetti sauce with fresh tomatoes is delicious. You can also add a can of diced tomatoes if you want more of a "tomato" flavor.
- Top the spaghetti with freshly grated parmesan cheese and fresh basil or parsley.
Nutrition
Update Notes: This post was originally published in March of 2012, but was re-published with updated step-by-step instructions, pictures, and tips in July 2020.
References:
Kate
Many thanks for sharing your pasta sauce recipe. I love the way it looks on the pasta. It can only be delicious. I will most definitely try it.
Amanda Mason
Thanks Kate!! I can't wait to hear how it turns out!!