Homemade Spaghetti Sauce
This Homemade Spaghetti Sauce is a hearty meat sauce made with ground beef, tomato sauce, tomato paste, garlic, basil, and beef broth. It is a dependable family dinner sauce for spaghetti night, make-ahead meals, and freezer-friendly pasta planning.
Equipment
- Large skillet or Dutch oven
- Wooden spoon
- Measuring spoons
- Large pasta pot
- Colander
Ingredients
- 1 lb. ground beef
- 1 medium yellow onion diced
- 15 oz. tomato sauce
- 6 oz. tomato paste
- 1/2 tsp. Italian seasoning
- 1 Tbsp. dried basil
- 1 tsp. garlic powder
- 1 tsp. salt
- 1 tsp. pepper
- 1/4 tsp. red pepper flakes
- 1 Tbsp. Worcestershire sauce
- 1/2 Tbsp. granulated sugar
- 1/2 Tbsp. minced garlic
- 1 cup beef broth
- spaghetti noodles for serving
Instructions
- Add ground beef to a large skillet or Dutch oven over medium heat and cook until mostly browned, breaking it into small crumbles.
- Stir in diced onion and cook until softened, then drain excess grease if needed.
- Add tomato sauce and tomato paste, stirring until the paste blends into the beef and onion mixture.
- Stir in Italian seasoning, dried basil, garlic powder, salt, pepper, red pepper flakes, Worcestershire sauce, sugar, and minced garlic.
- Pour in beef broth and stir well, scraping up any browned bits from the bottom of the pan.
- Reduce heat to low and simmer uncovered for 20 to 30 minutes, stirring occasionally, until thickened.
- Cook spaghetti noodles according to package directions while the sauce simmers, then drain well.
- Taste the sauce, adjust seasoning if needed, and serve warm over spaghetti noodles.
Notes
Storage: Store cooled sauce in an airtight container in the refrigerator for 3 to 4 days.
Reheating: Reheat on the stovetop over medium-low heat, stirring often, or microwave individual portions until hot throughout.
Freezing: Freeze cooled sauce in freezer-safe containers or bags for up to 3 months. Thaw overnight in the refrigerator before reheating.
Expert Tips: Let the tomato paste cook briefly with the beef before adding broth for a deeper tomato flavor.
Variations: Swap half the beef for Italian sausage, add mushrooms or bell pepper, or stir in fresh basil before serving.
Serving Ideas: Serve over spaghetti noodles, use in lasagna, spoon into baked pasta, or pair with garlic bread and salad.