Homemade Spaghetti Sauce Recipe | Rich, Flavorful & Easy
I’ll never forget the first time I made this spaghetti sauce from scratch — I stood in my kitchen, stirring and tasting, wondering whether it would really beat jarred sauce. After one bite, I knew: this homemade version has a warmth and depth that you just can’t buy.
I find myself making big batches so I can freeze some and pull it out on busy nights. It’s become a go-to in my household because it’s forgiving, flavorful, and surprisingly easy — much like my favorite chicken spaghetti recipes that always satisfy a family craving.
Ingredients
Here’s what you’ll need (makes about 5 servings). Below each item I include a tip or rationale — so your sauce turns out just right.
- 1 pound ground beef (or substitute with ½ lb ground Italian sausage + ½ lb ground beef)
Tip: mixing sausage adds depth; if you use straight beef, choose leaner cut to avoid excess grease. - Salt and freshly ground black pepper, to taste
- 1 medium onion, finely chopped
Tip: a sweeter onion (like yellow or Vidalia) gives milder flavor; avoid using frozen onions — fresh always tastes better. - 15 ounces tomato sauce
This gives you good body without too many chunks; using crushed tomatoes changes texture. - 6 ounces tomato paste
Tomato paste boosts richness and helps thicken the sauce. - ½ teaspoon Italian seasoning
A convenient blend of oregano, basil, thyme — balances herbs without measuring many separately. - 1 tablespoon dried parsley flakes
- 1 teaspoon garlic powder
You could use fresh garlic (crushed) instead — just adjust timing so it doesn’t burn. - Crushed red pepper flakes, to taste
Optional — adds a pinch of heat; leave out if you prefer mild sauce. - 1 tablespoon Worcestershire sauce
This adds umami complexity and depth to your sauce. - 1 tablespoon granulated sugar
Helps balance acidity from tomatoes. - 1 cup water
Adjust later if sauce is too thick during simmering. - ¼ cup fresh basil leaves (optional, chopped)
Fresh basil at the end brightens the flavor. - Spaghetti noodles, for serving
Note: several servings
Variations
You can easily tweak this base recipe to suit dietary needs or flavor preferences:
- Dairy-free / vegan version: Omit the meat entirely and replace with lentils or plant-based ground “meat”; skip Worcestershire or use a vegan version.
- Sugar-free / low-sugar version: Leave out the sugar if your tomatoes are naturally sweet, or use a small dash of honey or stevia to balance acidity.
- Extra vegetable boost: Add finely diced bell peppers, zucchini, or carrots; sauté them with the onion so they soften.
- Smoky or bold flavor option: Stir in a little smoked paprika, sun-dried tomatoes, or a splash of red wine during simmering.
- Spicy twist: Increase the crushed red pepper flakes or add a pinch of cayenne for more kick.
Cooking Time
Here’s how long the process takes:
- Prep Time: 10 minutes
- Cooking Time: 30 minutes
- Total Time: 40 minutes
Equipment You Need
Here are the tools I always reach for when making this sauce:
- Large skillet or sauté pan — for browning meat and onions
- Wooden spoon or spatula — for stirring ingredients without scratching
- Meat chopper or spoon with edges — for breaking up ground meat finely
- Knife and cutting board — to chop onion and basil
- Measuring cups and spoons — precise seasoning is key
- Ladle or large spoon — for transferring sauce to storage or serving
How to Make Homemade Spaghetti Sauce
Below is the step-by-step method I follow. It’s straightforward — and forgiving if you tweak little things.
Season and Brown Meat
First, I season the ground beef (or beef + sausage) with salt and pepper. Then I cook it in the skillet with the chopped onion until fully browned, making sure to break the meat into fine crumbles as it cooks. If I want an extra-smooth texture, I sometimes pulse it a couple of times in a food processor before returning to the pan.
Add Tomatoes, Paste, & Seasonings
Next I stir in the tomato sauce, tomato paste, Italian seasoning, parsley, garlic powder, red pepper flakes, Worcestershire, and sugar. I mix well to combine everything fully. Then I pour in water, stir again, and bring the mixture to a simmer.
Simmer & Finish with Basil
Once simmering, I lower the heat and let the sauce cook for about 30 minutes, uncovered, so the flavors deepen and some liquid reduces. If I’m using basil, I stir in the chopped fresh leaves right before serving to preserve their brightness.
For those who love exploring other pasta options, you can also try a light and flavorful spaghetti aglio e olio with parsley recipe — it’s simple, aromatic, and pairs beautifully with this sauce for variety.
Additional Tips for Making This Recipe Better
Here are things I’ve learned through my own trials:
- I always taste mid-simmer and adjust salt or sugar as needed.
- If sauce seems too thick, I slowly stir in warm water — never cold — to loosen it.
- I often make a double batch so I have extra to freeze for later.
- When browning meat, I push it apart and let it sit a moment before stirring — that encourages better browning.
- I don’t skip draining excess grease (if needed) so the sauce stays rich, not oily.
How to Serve Homemade Spaghetti Sauce
I like to present the sauce over al dente spaghetti noodles so they still hold some bite under the sauce. Garnish with fresh basil leaves and a sprinkle of freshly grated Parmesan or Pecorino cheese. A drizzle of good olive oil just before serving adds shine. Serve with garlic bread or a crisp green salad on the side for a complete, satisfying meal.
For visual appeal, I plate a nest of noodles, ladle the sauce over the top (so some edges remain visible), and pop a basil leaf or two on top.
Nutritional Information
Here’s a rough nutrition breakdown per serving (based on 5 servings):
- Calories: 303 kcal
- Protein: 18 g
- Carbohydrates: 16 g
- Fat: 18 g
These numbers don’t include the pasta itself or any cheese you might add.
Make Ahead and Storage
Here’s how I manage leftovers or prepare in advance:
Storage in the Fridge
Once cooled, store the sauce in an airtight container. It stays good for 3 to 4 days in the fridge before flavors begin to dull.
Freezing & Reheating
I let the sauce cool fully, then pour into freezer bags laid flat (so they freeze as a flat package). It can last 4–6 months in the freezer.
To use, I thaw in the fridge overnight or drop the sealed bag into warm water, then pour into a pot and reheat gently on the stove until hot.
Why You’ll Love This Recipe
Here’s what makes this sauce a favorite (for me and others):
I believe in celebrating the strengths of this recipe:
- Easy to prepare — minimal fuss, straightforward steps.
- Flavorful and versatile — you can customize for heat, sweetness, or herbiness.
- Adaptable to diets — works with meatless, gluten-free, or low-sugar tweaks.
- Freezable and make-ahead friendly — perfect for meal prep and busy days.
- Loved by everyone — from kids to adult eaters, it wins praise almost every time.
Homemade Spaghetti Sauce Recipe
Ingredients
Method
- First, I season the ground beef (or beef + sausage) with salt and pepper. Then I cook it in the skillet with the chopped onion until fully browned, making sure to break the meat into fine crumbles as it cooks. If I want an extra-smooth texture, I sometimes pulse it a couple of times in a food processor before returning to the pan.
- Next I stir in the tomato sauce, tomato paste, Italian seasoning, parsley, garlic powder, red pepper flakes, Worcestershire, and sugar. I mix well to combine everything fully. Then I pour in water, stir again, and bring the mixture to a simmer.
- Once simmering, I lower the heat and let the sauce cook for about 30 minutes, uncovered, so the flavors deepen and some liquid reduces. If I’m using basil, I stir in the chopped fresh leaves right before serving to preserve their brightness.
Notes
- I always taste mid-simmer and adjust salt or sugar as needed.
- If the sauce seems too thick, I slowly stir in warm water — never cold — to loosen it.
- I often make a double batch so I have extra to freeze for later.
- When browning meat, I push it apart and let it sit a moment before stirring — that encourages better browning.
- I don’t skip draining excess grease (if needed) so the sauce stays rich, not oily.