I’ve posted before about my favorite homemade spaghetti sauce. The original recipe came from my Aunt Marilyn via her sister-in-law. I love the recipe but since I can’t leave well enough alone, I’ve been tweaking it here and there to suit my fickle nature.
It’s finally perfected.
This is some phenomenal sauce. It satisfies every taste bud in my mouth and is definitely my family’s favorite. I can finally rest at ease that no more tweaking is needed (for now!).
Ingredients
- 3 tablespoons olive oil
- 2 cups onion, chopped and divided
- 1 red pepper, coarsely chopped
- 2 pounds hamburger (at least 90% lean)
- 5 cloves garlic, finely chopped
- 1 12 oz. can tomato paste
- 1 teaspoon kosher salt
- 1 teaspoon black pepper
- 3 teaspoons dried oregano
- 3 teaspoons dried basil
- 1 1/2 teaspoons dried thyme
- 2 14-oz. can Italian-style diced tomatoes
- 2 28-oz. can crushed tomatoes
- 1 carton fresh mushrooms (optional)
- 1 1/2 cups beef stock or beef broth
- 2 tablespoons brown sugar
- 2 bay leaves
- 2 tablespoons balsamic vinegar
Directions
- Heat olive oil over medium high heat. Add 1/2 of the onions and saute until translucent and slightly browned. Add garlic and stir constantly for 1 minute. Add beef and cook until no red is showing. Drain beef slightly. Blend up the remaining onions and red pepper in a blender or food processor until mostly smooth. Add mixture to the garlic, onions and beef and stir to combine, cooking for another minute. Add tomato paste and spices and cook for 1 minute, stirring until combined. Add tomatoes, beef broth and sugar (and mushrooms, if using). Stir until combined and add the bay leaves.
- Bring to a boil and then reduce to low and simmer for 1 hour, stirring occasionally. Fifteen minutes before serving, stir in the balsamic vinegar.
Notes
NOTE: The sauce will seem watery at first but will reduce to perfection after simmering for an hour. I’ve let it simmer on the stove for up to three hours before with no problems.
Make Ahead Instructions: The sauce can be made 2-3 days in advance and stored in the refrigerator. It also freezes beautifully. My favorite way to thaw/cook the sauce is to throw the heaping frozen mass of sauce in the slow cooker and cook it on low for about 5-6 hours. It thaws and heats up wonderfully well.
oooooooooooo yummmmmmmmmmmmmy !
this does look like an amazing sauce
That looks scrumptious! It’s definitely going to be my next batch.
Finally a recipe that calls for tomato paste and actually uses the entire can. Not that I haven’t made some interesting things simply to use up leftover paste, but still. Very exciting.
don’t lie–you’ll keep tweaking it. it’s human nature.
I can’t wait to try this…without the meat…sounds yummy!
Excellent. I was just thinking last night, “I wish I had a good spaghetti sauce recipe” when I bought the store stuff. Thanks, I’ll let you know how it goes!
This looks great! Thank you.
i’m always looking for tips on skettie sauce, next time i make it, i’m trying this!
I have a deep love for spaghetti… but I always use the sauce in a jar and just add stuff to it. I am really excited about trying this recipe the next time we have pasta. It looks amAAAzing!
Can’t wait to try your new version. I have been making your old version for the past year except with ground turkey and no wine. The other thing I always add to my spaghetti sauce (courtesy of giada delaurentis) is 2 Tbsp. unsalted butter..always seems to finish it off. Thanks for the great recipes!
Murphfam – glad you like the original spaghetti sauce. I’ve actually seen Giada de Laurentis do the butter thing and have never tried it, but I think I will next time based on your recommendation!
Jen – I use a large stockpot, probably a 6-quart pot.
Ooooohh-your sauce looks delicious!! I can’t wait to try this recipe.
I, too, cannot wait to make this recipe! It will have to wait for the weekend – I will let you know what the family says!
Laurie
I’ve never made spaghetti sauce with balsamic vinegar. Sounds good.
I came across your blog and love it! I made this tonight and my family couldn’t stop raving about it. Thank you so much for sharing this. It is a keeper!!!!
I recenly found you blog, and tried 3 of your recipes… all FABULOUS. Now all of our little town of Panguitch is finding out about you. You have many fans! Thanks for encouraging moms to try new things and be excited about it.
This looks yummy! I’m on a search to find a GOOD Chicken Alfredo Pizza recipe! (i LOVE olive gardens) Any ideas??
Christy – I was looking forward to someone making this and letting me know what they thought. Thanks for being the first so far! I appreciate you letting me know you liked it.
Yardley Crew – wow, thanks for the referrals! And thanks for letting me know you’ve liked a few recipes so far. Seriously, making family meals can be the pits sometimes so I’m glad that there are moms out there who can use some good ideas! Thanks for checking in.
Candice Beth – I’ve made a few alfredo pizzas in my time but I’m afraid they are nothing fancy. If I come across a stellar recipe, I’ll let you know!
This is a delicious recipe! I love the addition of the red pepper/onion puree and the touch of balsamic vinegar at the end! This was a hit! Unfortunately, now my husband will insist on having spaghetti at home rather than going out to an Italian restaurant. This recipe made enough to freeze enough sauce for another meal. from Sally Walter
This looks delicious! I’m going to go the store right now and get the ingredients! Thanks for posting…..
Sally – I’m glad that you tried this and it was a hit with you and your husband. I am sorry it might mean more work for you, though, if you won’t be able to enjoy a restaurant now and then!
Thanks so much for letting me know.
Anonymous – thank you for letting me know you liked this!
This was just wonderful and easy to make!! Very yummmmmy!! Thank you!
I made this yesterday. I really wasn’t thinking much when I started with a regular sized skillet. I moved up to a larger pot, then had to go up to an even bigger one by the end. It makes a TON!! I didn’t have any basil or bay leaves. It was still wonderful. I did add a pinch of red pepper flakes to give it just a little kick. We had enough for supper last night. I froze enough for two more meals and put enough in the fridge to use on a pizza tonight and also had some for leftovers for lunch. I don’t think I’ll be buying jarred sauce again anytime soon! Thank you for a great recipe!
Julie – I’m glad you liked this! And I’m sorry you had to dirty so many skillets and pots to make this! At least the result was worth it, right?
Hi! I have made this spaghetti sauce twice now and it is so delicious! I have been telling everyone about it. This second time around I added 1 lb sausage and 1 lb hamburger- so good! I also love that we get 4 meals out of it. And- I made your breadsticks to go along with it. They were also yummy!
Thanks for sharing. I really enjoy your blog!
Barbi – thanks for letting me know you like this spaghetti sauce! I love the addition of sausage – I bet it really spiced things up and added great flavor. Thanks for letting me know!
I made this sauce tonight, and my kids LOVED it. My 9 yr. old said it was the best spaghetti sauce ever! Huge complement to you! Thanks!
Kara
Kara – thanks for all of your comments on the posts you’ve tried. I’m glad this spaghetti sauce was a hit! Tell your 9-year old he/she is the smartest kid ever!
Wow, Melanie! You weren’t exaggerating about perfection. My husband took one bite, looked at me and said,”New recipe?” After a few more bites he said this is even better than his favorite pasta place.
As a note, I had a crazy day so I made the sauce in the a.m. and simmered it in the crock pot all day. It was wonderful.
Danielle – thanks for the tip about the crockpot. I’m really glad that your husband liked this so well!
Fantastic!!!! I have never been a huge spaghetti fan but with THIS SAUCE I’m converted! My hubby and kids LOVED it! Thank you!
Thanks, Jenny! I’m so glad you liked this spaghetti sauce.
Delicious! For variety, I took half the sauce and added about 1/2 cup heavy cream and some parmesan cheese. It makes a delicious, creamy and cheesy sauce. Then I let the kids choose what sauce they want. They love the creamy version as well as the original. Thanks. This is the first time I’ve made spaghetti sauce from scratch.
Alicia – wow, your changes sound decadent and amazing! I love the creamy version – that would have been my pick!
Hmm… I made this yesterday and thought it was good but I feel like I need to tweak it to suit our individual tastes…Hubby thought it had a lil’ too much oregano. It made a bunch so we’re having leftovers tonight and I plan to freeze the rest for a lasagna maybe at the end of the month. I will say that this is definitely better than my usual sauce so I plan to keep working with it until I love it! Thanks a bunch!
Kina – glad you can tailor it to your liking – that’s what I hoped with this recipe is that people would take it and run with it on their own. Thanks for letting me know!
I just made this tonight. And WOW it was wonderful!! I think it is the best spaghetti sauce I have ever had!!! I only had 1/2 lb of hamburger on hand so that was all I used and I really liked it not too meaty. You always have such Yummy recipes! Thanks so much for this wonderful blog!!!!
Thanks, Anona! I’m thrilled you liked this spaghetti sauce recipe. Thanks for letting me know!
Thanks so much for this recipe. I’ve started making it in triple or more batches and canning it for food storage and it works out really well! I love your site and knowing that I can always find awesome, no fail recipes!
Jessica – you’ll have to give me your details on how you can this. I’ve never officially canned this sauce to put on my shelves but I would love to do that!
Mel-
I made this last night and love it. I would really like to can it. I’m a beginner (as in, I’ve never, ever canned), but I’m getting a canner. Would I be able to make this and can it in a pressure canner and store it for awhile? If you know anything about that, I’d love your input. Thanks for many wonderful recipes!
I’ve canned this sauce 3 times now…I just make a triple batch and then can it following the Ball’s blue book of canning directions for their meat sauce. It is quarts for 1 hour and 15 minutes in the pressure canner….and out of a triple batch i last got about 8 quarts. It takes a bit of work but it is so worth it to be able to dump it out of the jar and heat it up and already have the hamburger in it. Thanks again for the recipe!
Jessica – ok, your input on canning is invaluable! Thank you so much for including your tips. I’ve actually been wanting to can this sauce, too, but have been kind of nervous to try it. You have finally convinced me! Thank you so much!
Stephanie – it looks like Jessica answered both of our questions!
Hey Mel! Just tried this tonight and it was sooo good! I tried it with this awesome french bread recipe: http://dealstomeals.blogspot.com/2009/03/blog-post_09.html
It was great. I stuck it in a crockpot for 4 hours (after I sauteed the onions, garlic, and meat & peppers). Turned out fantastic. Thanks for the recipe!
Chavah – glad you liked this sauce and I’m definitely going to throw it in my crockpot next time I make it! I think that may be the next french bread recipe I try, too!
[...] ounces Parmesan cheese, shredded (about 1 1/2 cups) 2 (24-ounce) jars pasta sauce or use 6 cups of homemade sauce 12 no-boil lasagna noodles (I love the Barilla brand), or 12 regular lasagna noodles, boiled [...]
AHHH~~ finally found the perfect Spaghetti Sauce. Thanks Mel
Can I use fresh tomatos instead of “CANNED TOMATOS”??
Zoe – absolutely. If you are familiar with cooking with them, by all means, go ahead! Just blanch, peel and use the equivalent of what is called for in canned tomatoes. Also, you’ll want to taste test to make sure the salt level is ok since you won’t get the added salt from the canned tomatoes.
OH MY GOSH THIS IS FANTASTIC SAUCE!!! I have a friend who taught me how to make her sauce, her Italian mother-in-law passed it down to her, and this is just as good if not better!! Thanks so much for sharing.
Amy – wow, that’s high praise! I’m so glad this homemade sauce fit the bill for what you were looking for!
Melanie!! have I told you lately that I love you?! seriously, you have SO MANY great recipes, and this is yet another one! I made this today, it literally filled up my large stock pot. It only took about 45 min to put it together, and then I let it simmer for about 2 hours. We ate it with spaghetti for dinner, and we ALL loved it, including my 4 year old son.
I’m so happy to have all of this homemade meat sauce to freeze!! I think I’m going to freeze two separate containers. One for lasagna in a couple of weeks, and maybe another for “cheaters lasagna” (frozen ravioli, cheese, and sauce layered together and baked) a couple of weeks after that!
THANK YOU THANK YOU THANK YOU for this great recipe!!
Melanie – thank you! So glad you loved this recipe and am glad you are able to freeze some for future meals. That’s the best!
Stupid Question Alert!!! What exactly do you mean by “red pepper”? Is that a bell pepper? I’m just uncertain what kind of pepper is being referred to.
MeganM – not a stupid question! And yes, it is a red bell pepper.
This is the best sauce ever!!! I just made another double batch. I use Italian sausage instead of the hamburger and it tastes great! I put mine in quart canning jars and freeze it. Thanks for the great recipe!
Thanks, Patty – I’m so glad you like this recipe!
Wow- this was SO incredible! I made it at 11 am this morning and actually threw it in the crockpot on low. The taste was fantastic and my kids asked for seconds which is a first. Thank you again! Another “winner” as my 5 year old says.
Melanie G – I love the crockpot trick and took that same tip from an earlier commenter. A lot of times I’ll freeze this sauce and then throw the frozen portion in the fridge overnight. The next morning when it is still frozen but thawed enough to chop into chunks, I throw it in the slow cooker and let it heat up for dinner. So glad you and the kids liked this!
I made this for the first time tonight and I couldn’t be more pleased. After years and years of searching I have finally found the spaghetti sauce recipe that is “the one”. My search is over. I could cry and dance, I am so happy!! Thank you thank you thank you!
Carla – thank you so much for your review on this recipe! I’m happy you’ve found “the one!”
Hi Mel,
This sauce sounds incredible! What changes would I need to make if I just want to make a plain sauce (no meat in the sauce) My five-year old wants spaghetti and meatballs for his birthday dinner. Will the sauce still thicken up okay without the meat, and should I decrease the onion or the spices or something else…?
Hi Katie – if you are looking for a basic red sauce for spaghetti and meatballs, I’d use this marinara recipe. It is delicious! If you are sure you want to make this spaghetti sauce recipe, I wouldn’t alter any ingredients except to take out the meat. You’ll probably need to simmer it slightly longer to let it thicken up.
Wow. Sooo delicious. I have been trying out a few of your recipes, and they are soooo tasty!
Thanks, Jessie!
[...] get tired of store bought spaghetti sauce, so when I saw this recipe on Mel’s Kitchen Cafe, I decided to try it. I will say, it was different, but good! I [...]
I have commented on this recipe already but I have just made it again, omitting the meat and the pepper and adding zucchini and celery. It was delicious also. I now can use the same recipe marinara sauce and meat sauce! Life just keeps getting better!
Thanks again!
The sauce was very good. I omitted the food processor and just added the red pepper and onion. I also put it all in the crockpot after browning the beef and vegetable mixture for about 4 hours on low.
Another hit from your site, Mel. I love your recipes! I did omit the mushrooms and red pepper and used 1 lb. of italian sausage, but the results were fabulous! I was able to freeze two 48-oz. containers for future dinners. Thank you Thank you for such delicious recipes!
Totally going to try this, but something you could add that is delish (my moms sauce is really yummy and has this in it) is zucchini, and I’m sure squash would be good in it too. I love hiding veggies in everything.
Made this last night using a trick I found on Cooks Country. Instead of simmering it on the stove, I put on the lid and put it in the oven at 300 degrees and let it cook for about 6 hours. I checked it about every 2 hours, afraid it would cook down too fast, but no! It reduced perfectly, and though I would’ve eaten it after 2 hours, it was even MORE perfect after all day in the oven. The meat (I use turkey) was also beautifully tender. Another thing I do that you may want to try, process two to four raw carrots and add that instead of sugar. Sweetens it naturally as well as adds vitamins and fiber.
Oh my goodness. I made this weeks menu plan using your website. This was delicious! Thank you so much for a new family favorite. I just need to learn how to can now so I can be stocked up without spending a lot of time on it. It was worth every minute though. Yum.
[...] ounces Parmesan cheese, shredded (about 1 1/2 cups)2 (24-ounce) jars pasta sauce or use 6 cups of homemade sauce12 no-boil lasagna noodles (I love the Barilla brand), or 12 regular lasagna noodles, boiled [...]
Hi! I’m planning on making this in my crockpot. Will be using lean ground turkey instead of beef. Sorry if this is a silly question, but could I use chicken broth instead? And, would I add the balsamic vinegar near the end of cooking time or could I just add it in the beginning and let it simmer on low for the whole day?
Thanks!
Anna – I think chicken broth should work ok although the sauce might have a slightly less deep flavor profile since beef stock/broth has a bit deeper flavor. I would still stir in the balsamic vinegar at the end. Let me know how it turns out!
Mel,
I’ve made this twice now – I just finished a batch tonight. I forgot to add the balsamic vinegar last time but hopefully remember this time to see if I like the taste.
I used it in lasagna the last time and got a thumbs up from my husband. I also used red & yellow bell pepper and added about double the brown sugar. I also used lower sodium beef stock, so not sure if that affects the taste. I like the vegetable ideas the other ladies have shared.
As for the amount it makes it’s about 18 1/2 cup servings. I’ve not really calculated the cost per serving, though. Would be interesting to see how it compared to store bought.
This sounds wonderful! I do have a question. Has anyone tried this minus the meat? Our family enjoys a good marinara and have found that we just don’t like meat in our Italian food…ever…except of course for something like chicken parm! I have a homemade spaghetti sauce recipe I do love that also freezes wonderfully, but like you, I’m always looking to tweak and improve! Thanks!
I halved this recipe and had enough for spaghetti and a lasagna.
This sauce was amazing. I let it simmer for four hours and it seemed to get better overnight.
Thank you!
Atothemazing recipe!
I’m about to make this delish recipe for the first time (super excited!) but have a question: I have no idea what beef stock is (there, I said it) I bought beef broth, will that work?
Thank you so much for sharing!
Karisa – yep, beef broth will do just fine! That’s usually what I use. Beef stock has a bit more concentrated flavor but it won’t make a huge difference in this recipe.
I have never made homemade spaghetti sauce before.. always thought it would be too hard. I made this on Sunday and not only was it pretty easy to follow the directions it was better than any spaghetti sauce I have ever had!! My husband and 14 month old son loved it too!! We have enough in the freezer for probably 3 more meals for our little family. Thank you SO much for your recipes I have tried a number of them and they have ALL been big hits and will be on the menu rotation forever!!
This recipe rocks! I hv made this twice now. The first time i omitted the red pepper and let it simmer in the slow cooker for 4 hrs. The 2nd time i roasted the red pepper on the stove then blended it into the sauce, and i simmered the sauce on the stove top. I think it was better the 2nd time around. The roasted red pepper gave it a sweet smoky flavor and letting it simmer on the stove top reduced the sauce to a nice thick consistency (it was too watery in the slow cooker). I think the next time, I’ll blend some dried chiles to give it some heat!
I can’t say enough about this spaghetti sauce. I tried it for the first time tonight and loved it. I am glad it makes a lot!
[...] have a fave, try this one out. It’s kind of a mish-mash of my own recipe with some ideas from Mel’s version. Bon [...]
I wish you people would STOP saying how great it LOOKS… Reviews are suppose to be AFTER you actually make and try a recipe, so it helps those of us wondering before cooking. I can’t stand it when people do that, it’s so dumb!!!!
I just finished making this, and unfortunately, I didn’t have any diced tomatoes on hand. So, I used a fresh tomato and instead of blanching it and peeling the skin, I coarsely chopped it and ran it through the food processor after the onions and peppers. It turned out really well! I also added some hot peppers to it, because we like our sauce on the spicy side!
Thanks for a great recipe.
I have made several sauces by scratch and would always go back to jarred because I didn’t like the acidic and very tomatoey taste it had, that overpowered the whole sauce. But I have finally found a keeper, I like the blending of the few veggies because I even snuck in some spinach and kids knew no better
next time I think I will add some more hidden vegetables to that blend! Also I don’t eat pasta but felt the need to scoop myself a scoop for dinner, it was just that yummy, not to pass up! Thank you 
I made this sauce a few weeks ago and it was a hit with my husband, whom, after 22 years of marriage as never liked my homemade spaghetti sauce! The only change I did was run the beef in the food processor after I cooked it, and it gave the sauce a nice consistency! Thank you for a winner of a recipe … I am making more tomorrow!
Rushed during my trial run of this tantalizing meat sauce (and admittedly distracted by both a toddler, a husband leaving for work, and leftover red pepper slices I immediately decided should be breakfast), I accidentally added the balsamic right along with the rest of the ingredients. *pause for dramatic gasps* Following a 2 hr. simmer, the resulting sauce had a slightly bitter undertone, thus I added the brown sugar I had originally omitted in favor of the natural sweetness of carrot and extra red pepper. My question: Do you suspect this bitterness was a product of bringing the balsamic to the party prematurely? Thank you! And thank you!
MMMmmmm! Wonderful recipe. We made it tonight with tomatoes from our garden and couldn’t be happier with the results! Another keeper.
Hi Hannah…yes I think the bitterness was probably due to the balsamic coming in too soon. I hope it works out better if you try it again. I know how those rushed recipes go!
I’m sure you’re quite familiar with rushed recipes! I’ve come again and again to your site but only recently took a moment to thoroughly read your About page (I thought I previously had, but no); when I discovered all the little ones you have running around your apron strings, my already good opinion of you grew! (That, and I felt silly for having taken up a moment of your time with my trivial question.) Now more than before, because I now have a better understanding of the sacrifice it means for you, I appreciate your taking the time not only to share your wonderful recipes and accompanying photos (the photos draw us in!), but also to respond to inquiries. You are kind.
I was able to neutralize the bitterness with additional sugar and pinches of baking soda. Here’s to a more successful sauce next time, thanks to you.
I have been looking at your spaghetti recipe & it looks wonderful. I like my sauce smooth. Should I put it in a blender in batches to smooth it like the Marinara sauce? Is that the best way to do it?
Dottie – sure, you could purée this. I’m not sure how I feel about puréed meat but if you are ok with it or are going to make it meatless, it should work fine.
I would make it meatless. Thanks for the info