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Homemade Spaghetti Sauce Recipe
Ben Carraoli

Homemade Spaghetti Sauce Recipe

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.
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Prep Time 10 minutes
Cook Time 30 minutes
Ingredients Method Notes

Ingredients
  

  • 1 pound ground beef or substitute with ½ lb ground Italian sausage + ½ lb ground beef
  • Salt and freshly ground black pepper to taste
  • 1 medium onion finely chopped
  • 15 ounces tomato sauce
  • 6 ounces tomato paste
  • ½ teaspoon Italian seasoning
  • 1 tablespoon dried parsley flakes
  • 1 teaspoon garlic powder
  • Crushed red pepper flakes to taste
  • 1 tablespoon Worcestershire sauce
  • 1 tablespoon granulated sugar
  • 1 cup water
  • ¼ cup fresh basil leaves optional, chopped
  • Fresh basil at the end brightens the flavor.

Method
 

  1. 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.
  2. 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.
  3. 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.