This Homemade Spaghetti Sauce is rich, hearty, and packed with slow-simmered flavor without the long cook time. It’s an easy one-pot sauce to serve over your favorite pasta with homemade garlic bread on the side.

Whether topping spaghetti or using it in lasagna or baked ziti, this sauce adds rich homemade flavor.

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Holly’s Recipe Highlights: Spaghetti Sauce

• Why I Love This Recipe: This sauce is quick to prepare, easy to customize, and so versatile. Plus, it’s made in one pot for easy clean-up!
• Flavor: Rich and savory, with meaty flavor from the beef and sausage, balanced by sweet tomatoes, garlic, and Italian herbs.
• Prep Note: Make a double batch to freeze (your future self will thank you!).
• Tools: Use a Dutch oven (or large pot) to simmer the sauce, and my favorite meat chopper to break up the beef and pork easily.

Cook Time: 40 Mins Servings: 8 Cooking Method: Stovetop

Ingredient Notes

• Ground Beef: Use lean ground beef and drain off any excess grease to keep your sauce from getting oily. Swap for ground turkey, chicken, or pork, though very lean meats may produce a slightly less rich sauce.
• Italian Sausage: Use mild or hot Italian sausage, or make your own homemade Italian sausage. For an all-beef sauce, increase the Italian seasoning and add oregano and red pepper flakes.
• Diced Tomatoes: Choose regular or petite diced tomatoes depending on how much texture you want in the sauce.
• Crushed Tomatoes: For a rich tomato base, add crushed tomatoes or replace it with tomato sauce for a smoother, slightly thinner consistency.
• Tomato Paste: Let the tomato paste cook in the pot for about a minute to help thicken the sauce before adding the other tomatoes.
• Shredded Carrot: Balances the acidity of the tomatoes and adds subtle natural sweetness. Swap for finely diced red bell pepper, or a small pinch of sugar.

How to Make Spaghetti Sauce

1. Cook the ground beef, sausage, onion, and garlic. Drain excess fat.
2. Stir in the remaining ingredients and let simmer uncovered (full recipe below).

Before serving, taste and adjust the seasonings. Then stir in fresh herbs, saving some to sprinkle on top once plated.

Storing Leftover Spaghetti Sauce

• Refrigerator: Keep leftovers in an airtight container for up to 4 days. Store the sauce separately from cooked spaghetti when possible.
• Freezer: Freeze the sauce in an airtight container for up to 4 months.
• Thawing: Thaw overnight in the refrigerator or defrost gently in the microwave. Then warm over medium-low heat on the stove, stirring occasionally. Add a splash of water if the sauce has thickened.

Love Your Leftovers! Use leftovers to make baked spaghetti, serve them over garlic bread sloppy joe-style, or spoon the sauce over baked spaghetti squash for an easy lunch.

My Favorite Sides for Spaghetti Night

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