Homemade Spaghetti Sauce (Slow Simmered, Meaty)
This is the best homemade spaghetti sauce recipe! You can use this spaghetti sauce for other recipes as well. For example, you can use it for lasagna and other recipes you prefer.
Equipment
Extra-large pot or Dutch oven (8-quart / 7.5L minimum)
Wooden spoon
Large colander or slotted spoon for draining beef
Ladle
Freezer-safe zip-lock bags or containers
Ingredients
1-2 tablespoons olive oil - for browning
1 ½ pounds ground beef - minced beef, 80/20 recommended, about 680g
1 medium white onion - finely chopped
½ medium green pepper - finely chopped (optional)- 2 cans tomato sauce - 28 oz / 794g, sometimes labelled Neapolitan sauce or pasta sauce
1 can passata or crushed tomatoes (tomato puree with seeds removed) - 28 oz / 794g- 2 cans Italian seasoned diced tomatoes - 28 oz / 794g, or plain diced tomatoes plus ½ tsp extra oregano and basil
1 tablespoon oregano - dried- 1 tablespoon sweet basil - dried
1 tablespoon garlic - minced, about 3 large cloves
1 teaspoon red pepper flakes - crushed red chilli flakes, or to taste- 1 teaspoon parsley flakes - dried
3 tablespoons Parmesan cheese - finely grated, about 20g
4 tablespoons sugar (white sugar) - about 50g
1 ½ teaspoons salt - about 9g, or to taste
1-2 cans water - use the empty tomato cans, approximately 28-56 oz / 830ml-1.65L
Instructions
- Heat 1-2 tablespoons olive oil in an extra-large pot or Dutch oven over medium-high heat. Add the ground beef, breaking it into small pieces with a wooden spoon. Cook for 8-10 minutes, stirring occasionally, until well browned with no pink remaining. Do not crowd the pot — if the beef starts to steam rather than sizzle, work in two batches.1-2 tablespoons olive oil, 1 1/2 pounds ground beef
- Drain off all but about 1 tablespoon of fat from the pot. Add the chopped onion and green pepper. Cook over medium heat for 4-5 minutes until softened and translucent. Add the minced garlic and cook for 30 seconds until fragrant.1 medium white onion, 1/2 medium green pepper, 1 tablespoon garlic
- Add the tomato sauce, passata, Italian seasoned tomatoes, oregano, basil, red pepper flakes, parsley, Parmesan, sugar, and salt. Stir well to combine.2 cans tomato sauce, 1 can passata or crushed tomatoes (tomato puree with seeds removed), 2 cans Italian seasoned diced tomatoes, 1 tablespoon oregano, 1 tablespoon sweet basil, 1 teaspoon red pepper flakes, 1 teaspoon parsley flakes, 3 tablespoons Parmesan cheese, 4 tablespoons sugar (white sugar), 1 1/2 teaspoons salt
- Add 1 to 2 cans of water (use the empty tomato cans to rinse out any remaining sauce). Start with 1 can — you can always add more if the sauce gets too thick during simmering. Stir to combine.1-2 cans water
- Bring to a gentle bubble, then reduce heat to low. Cover with the lid slightly ajar and simmer for 3 to 4 hours, stirring every 30 minutes to prevent sticking on the bottom. The sauce is ready when it has thickened noticeably and the flavours have deepened. Taste and adjust salt and sugar as needed.
- Remove from heat and let cool for 15-20 minutes. Serve immediately over cooked spaghetti with extra grated Parmesan, or cool completely before portioning for storage.
Notes
Storage: Refrigerate in an airtight container for up to 5 days. Freeze portioned into zip-lock bags laid flat for up to 3 months — they stack neatly and thaw faster than rigid containers.
Make-ahead: This sauce tastes even better the next day after the flavours have melded. Make it on a Sunday and reheat throughout the week.
Substitutions: Use ground turkey or a 50/50 beef-pork blend. Swap Italian seasoned tomatoes for plain crushed tomatoes plus ½ teaspoon extra each of oregano and basil. Omit the sugar if using a sweeter pasta sauce base.
Pro tip: Brown the beef in batches if your pot is crowded — overcrowding steams the meat instead of searing it, and you lose all that savoury fond on the bottom of the pot.
Reducing time: You can pull the sauce at 2 hours for a good result. Use one less can of water and keep the lid off for the last 30 minutes to speed evaporation.
Sodium note: This recipe contains canned tomato products and added salt, which contribute significant sodium. Taste the sauce before adding the full 1½ teaspoons of salt — you may need less depending on the brands you use.
Nutrition
Serving: 1servingCalories: 341kcalCarbohydrates: 24gProtein: 19gFat: 20gSaturated Fat: 7gPolyunsaturated Fat: 1gMonounsaturated Fat: 9gTrans Fat: 1gCholesterol: 62mgSodium: 1490mgPotassium: 1088mgFiber: 5gSugar: 16gVitamin A: 1098IUVitamin C: 31mgCalcium: 120mgIron: 5mg
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