The Best Homemade Spaghetti Sauce
The rich, delicious flavor of this homemade spaghetti sauce is nothing short of amazing! Tried-and-true, this spaghetti sauce recipe really is the best.
Today, it’s all about the best homemade spaghetti sauce known to man.
A quick glance through the comments below is proof that this spaghetti sauce is widely known, made and loved.
For as much as I love to make new variations of recipes (seriously, I can’t be stopped with things like chocolate chip cookies and lasagna and brownies), I rarely branch out and try new spaghetti sauce recipes.
Why? Because this homemade spaghetti sauce recipe is perfect.
I’ve added some additional notes to the recipe below to reflect some very minor changes I’ve made over the years.
While this sauce recipe makes a large batch (grab a big pot!), that’s one of the things I love about it, because I can make it once and stick half (if not a little more) in the freezer for a super easy dinner later.
In addition, I’ve also included a slow cooker variation to the notes of the recipe, because many a Sunday, the aroma of rich, flavorful homemade spaghetti sauce is exactly what we want to come home to.
There may not be anything better.
This divine, homemade spaghetti sauce is comfort food at its finest!
If the internet ever explodes and my blog disappears, you better believe I’ll have copies of this recipe hidden in secure, undisclosed locations so it can be passed down to future generations.
Yes, it’s delicious meatless, too (especially if you add meatballs in – when I’ve done that, I add cooked meatballs toward the end of the sauce cooking so they can absorb some of the flavors of the sauce).
I haven’t canned this recipe, but here’s another option!
https://www.melskitchencafe.com/homemade-spaghetti-marinara-sauce-for-canning-or-freezing/
The flavor is a bit different than this homemade spaghetti sauce (in order for the sauce to be safe for canning), but it’s super tasty.
I simmer partially covered.
Yes I do that all the time!
Hot, cooked spaghetti noodles
Divine breadsticks
Simple green salad (or something more fancy like this Gourmet Green Salad)
The Best Homemade Spaghetti Sauce
Ingredients
- 1 tablespoon olive oil
- 2 cups onion, chopped and divided
- 5 cloves garlic, finely minced
- 2 pounds lean ground beef or lean ground turkey
- 1 red bell pepper, seeded, cored and coarsely chopped
- 1 can (12-ounces) tomato paste
- 1 teaspoon coarse, kosher salt
- 1 teaspoon black pepper
- 3 teaspoons dried oregano
- 3 teaspoons dried basil
- 1 1/2 teaspoons dried thyme
- 2 cans (14-ounces each) Italian-style diced tomatoes or regular diced tomatoes
- 2 cans (28-ounces each) crushed tomatoes
- 8 ounces button or baby bella mushrooms, chopped
- 1 1/2 cups beef stock or beef broth
- 2 tablespoons brown sugar
- 2 bay leaves
- 2 tablespoons balsamic vinegar
Instructions
- In a large pot, heat the olive oil over medium heat. Add 1 cup of the chopped onions, and sauté until translucent and slightly browned, 3-4 minutes. Add garlic, and cook, stirring constantly for a minute or so.
- Add beef, and cook, breaking into small pieces, until it is no longer pink, 6-7 minutes. Drain excess grease.
- In a blender or food processor, blend remaining 1 cup onion and the red pepper until smooth. Pour the mixture into the pot with the beef and onions.
- Add the tomato paste, salt, pepper, oregano, basil and thyme, and cook for 1 minute, stirring until combined.
- Add diced tomatoes, crushed tomatoes, mushrooms (if using), beef broth, and sugar. Stir until combined before adding the bay leaves.
- Bring the sauce to a boil, and then reduce to low and simmer for 1 hour, stirring occasionally. Stir in the balsamic vinegar and let the sauce rest for 10-15 minutes (for the flavor to absorb) before serving.
Notes
Sauce: the sauce may seem watery at first but will reduce to perfection after simmering for an hour. It can simmer for 2-3 hours (very low heat) with good results, especially if you want a super thick, flavorful sauce.
Slow Cooker: I’ve also had good success making this in the slow cooker; I brown the meat ahead of time and throw everything (minus the olive oil and balsamic vinegar) in the slow cooker and cook on high for 4-6 or low for 7-9 hours. I add the balsamic vinegar 15 minutes before serving.
Halving the Recipe: this sauce halves (or even quarters) great if you don’t want to make such a large batch. I have never tried canning it (but hopefully will figure out a canning recipe soon!).
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.
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Recipe Source: from Mel’s Kitchen Cafe
I’ve had a lot of successes from this site, but this one fell short for me. The puréed bell pepper plus beef broth left a flavor that lands between sauce and chili. I love the sauce she uses for her classic lasagna rescipe so I’ll have to go back to that one :).
I would like to make this for someone who does not eat beef. What would be a good substitute for the beef broth?
You could try vegetable or beef broth.
I love this recipe! It’s yummy and makes a ton, so I always divide and freeze the leftovers. For our family, it makes enough for 4 meals. I use the leftover sauce to quicken meals like stuffed shells or manicotti. I’ve noticed the days I cook it for the recommended time, the meat tastes mushy. Our slow cooker often takes less time though, so we just adjust and cook for shorter times.
Hi, has anyone tried this in their electric pressure cooker or IP? What changes did you need to make for this?
Thanks!
Do you ever make this without meat? I have made this sauce with the meat, but my family loves meatless sauce + meatballs. I have been making your marinara sauce and using that. We love the marinara, but wondered how you felt about this sauce sans meat (if you have tried it).
Ooh! I just saw another reply where you mentioned it is great without meat. 🙂
Yes, I have! But I definitely use the mushrooms (and double them) to boost the flavor.
Thank you!!!
I have been making this pasta sauce for years and I refuse to change a thing— I swear it tastes better after it’s been frozen for a while. I believe the main secret is to purée the onions and red pepper, along with the balsamic vinegar at the end. When my daughters come home for a visit, they always ask for my spaghetti dinner. Thanks Mel.
Thanks, Gord! After all these years (more than a decade) I can’t imagine using another spaghetti sauce either. It’s the best!
Love, love, love this recipe. I found it several years ago. It truly is the best ever. Everyone who eats it raves about it and wants the recipe. I share with my mother and sister. They look forward to getting it. Since it’s just my husband and myself I freeze it. I’m guaranteed to have it for months to come. I do use Italian seasoning, instead of individual spices, and add fennel seeds. It works perfectly.
I made this tonight for my family and it was AMAZING!!! I’ve been looking for a good homemade sauce that was a bit tedious for a while and this is it! I think most of the flavor was brought out with the balsamic vinegar which I didnt realize would happen. I tasted the sauce after about 2 hours and it was a tad too tomatoey for me so I added some garlic powder, parsley and rosemary to see if thats what I was missing. I only did 1 1/2 tblsp of vinegar because I was nervous, but next time I would use all of it for sure and I might try with italian sausage instead of beef. It made enough for me to save 3 nights worth of sauce in the freezer. I paired it with the Quick Homemade Breadsticks from this site and they were perfect together. Thank you thank you thank you!
Absolutely Delicious! It has so many flavors and veggies! I love LOVE this sauce!
I think this would be fine to can providing you pressure can it. Use the same time/pressure as you would for stuffed pepper soups etc.
If we don’t have dried basil or dried thyme, can we use Italian seasoning instead? Any other substitute?
Yes you can try subbing in Italian seasoning for the dried herbs
Love it! Wanting to make a huge batch for future meals and I’m wondering if you can can this spaghetti sauce since it has mushrooms and meat in it? Never done that before.
After trying this recipe for the first time tonight, my family all agreed it needs to replace my old recipe. Loved by all…3 kids included! Thank you, there hasn’t been a recipe of yours that we haven’t loved
Thank you so much, Jill!
This was wonderful! I just discovered your site and haven’t made sauce in so long I needed a recipe. Made it with browned sausage links and put in crock pot. A glug of red wine instead of balsamic a few hours before it was done. So good! Halved recipe because my crock pot is small, still made a lot.
This recipe is what spaghetti dreams are made of!! Soooo delish!!! I didn’t have beef broth so blended up a can of whole tomatoes &added it to make up for the liquid. (We are going to do it this way from now on:) ) Big hit with the family also. I’ve made it numerous times. Thank you !!!
Hi Mel! I’m excited to try this recipe as I already use and love the weeknight spaghetti sauce! But my family requested meatballs this time. Have you made this recipe without the beef cooked in? I saw your meatball recipe from 2011 and figured I’d use that but given the amazing reviews on this sauce, I definitely want to give it a try! Thanks in advance!
Yes, it’s delicious meatless, too (especially if you add meatballs in – when I’ve done that, I add cooked meatballs toward the end of the sauce cooking so they can absorb some of the flavors of the sauce).
By far the BEST spaghetti sauce recipe out there! I made this for the first time almost to a t, omitting just the vinegar and sugar and it was amazing. I’ve made this dozens of times since then and here’s what I do just a bit differently to my liking. I add 1/2 hamb and 1/2 ground Italian sausage, I use garden fresh tomatoes when I can, when I can’t I use whole San Marzano tomatoes from Cento and crush them up with my hands, I double the garlic (my husbands Italian so we LOVE garlic) and add raw Italian sausage links. I cook it for as long as the day goes, 5 -8 hours. AMAZING! The sausage links come out so tender they just fall apart. Thank you for such a wonderful spaghetti recipe, you made me fall in love with spaghetti all over again!
I think this would be fine to can providing you pressure can it. Use the same time/pressure as you would for stuffed pepper soups etc.
Absolute perfection! Made the 1 hour bread sticks to go with the sauce. Mmmm my kitchen smells amazing. Thanks so much for ALL your A+ recipes.
I saw that this recipe got a ton of happy reviews so I had to try it for myself. I made some spaghetti for my kids this past weekend and they love it! Thank you Mel for sharing =)
I was wondering if you could provide nutritional information(recent type 2 diabetes diagnosis) about this fantastic sauce. I made it for the first time last summer. My kids had stopped eating jarred pasta sauce but I missed spaghetti sauce. The sauce was a hit from day one (I make it in the slow cooker).
I’m sorry I don’t have that info, Karyn! There are a lot of nutritional calculators online if you do a quick google search that can calculate the nutrition for you.
This sauce is so good. I made everything exactly to a T. AMAZING!
Hey Mel!
I love your recipes! I seriously make something of yours every night! Tonight I tried this spaghetti sauce and it turned out bitter, what did I do wrong? I trust you and your recipes so much that I know it was an error on my part. I know I added the balsamic vinegar too early would that have caused it? Also do you have any suggestions on how I could fix it?
Thanks for your help!
Hi Bailee, it was probably the vinegar. You might even try leaving that out completely if that balsamic flavor profile doesn’t work for you. The flavors will definitely mellow over time so it might be fine refrigerated for a day…but you could also try adding a bit more tomato sauce and brown sugar to see if that helps.
Thank you!!
Came home from work planned on making spaghetti looked in the cupboard and no jars of sauce. Found this recipe just so happened to have all the ingredients and it was amazing thank you.
I am hoping to make this today but hoping to use my garden tomatoes! Question, where it calls for diced tomatoes and crushed tomatoes…. can I use only fresh garden tomatoes? Or do you recommend canned specifically for this recipe?
Hi Erika, sorry for the delay in responding. Yes, you can use fresh garden tomatoes, but I would recommend peeling them first.
Made this recipe today and it’s fantastic! For a smoother sauce for picky kids (eyeing my own two), diced tomatoes can be replaced with two cans of tomato sauce. Have tried plenty of “quick” tomato sauces and they are always too watery – tomato sauce really does need to be simmered for 40 minutes – 1 hour – which, for busy parents, makes a great weekend meal. Also makes enough for ample freezing. Thank you for sharing this!
Have you made a canning recipe for this? Would love to know if you have. I would love to have plenty canned of this delicious sauce!
Yep, here you go! https://www.melskitchencafe.com/homemade-spaghetti-marinara-sauce-for-canning-or-freezing/
The flavor is a bit different than this homemade spaghetti sauce (in order for the sauce to be safe for canning), but it’s super tasty.
This is great! The sauce is my hands down go-to recipe (we now eat it with green lentils instead of ground beef) and are always so stoked with the way it turns out. Thank you for taking the time to perfect not only this recipe, but to also make it can-able!
I have been making this sauce for a couple years now. It truly is the best recipe. Everybody that eats it loves it. My sister asked for the recipe. That says a lot. I keep it in my freezer all the time.
This was awesome! My company loved it. Thanks so much!
Absolute hit with the family! Thank you for sharing
Hi! I just wanted to drop a line.
I’ve been making this, usually double batched since you first posted it in 2009.
My 4 children (10.5, 9, 5.5 and 3) grew up on this stuff. this was all of their first pasta experience for eating solids. I come back to this time and again. Absolute winner and all of my kiddos will get a copy when they get married!!
Thank you so much!
Thank you so much, Ria!
Making this now, 12:40 PM on 5-17-19. So excited. Do I leave the lid on or off during simmering? I am going to assume off til I hear otherwise
I usually leave it off or partially covered
Whoa. This sauce was amazing. AMAZING! I’ve been looking for the best recipe for spag sauce and this is it. No more looking. I would recommend tasting before adding the balsamic vinegar – some may want it, some may not. I loved the flavor.
I enjoy searching for new recipes, especially spaghetti. I cooked this recipe today exactly as written, and I am afraid we didn’t like it. There are two other recipes I found on line that are much better than this one. Sorry, I really wanted to like this recipe, even my sister has a better spaghetti recipe. I will just keep cooking the spaghetti recipe I like.
This served no purpose whatsoever except to be mean and criticize. It offered no tips to fellow users or gratitude to the author. That need to go out of your way just to be hurtful might be the reason you have time to try so many spaghetti recipes
Agree with DRR…unless you have something useful or constructive to say, which you didn’t, keep it to yourself.
I have made this sauce many times since discovering it about two years ago. The first few times I followed the instructions exactly and did not change anything. Going forward, we are not mushroom lovers so left them out and the sauce was still fantastic. I always read the reviews and try to learn a bit from them. Today I added fennel seeds, about two teaspoons as we love fennel. Did a taste test leaving out the balsamic vinegar. Then added one tablespoon, tasted again and loved the depth of flavour and added the second tablespoon. Personally I would not leave the balsamic vinegar out. I do use Lucini Balsamic Vinegar of Modena…a bit pricey though definitely worth it. Another change I made taking the suggestion from Mel’s notes was to purée all the onion with the red pepper. I do prefer this as well. My husband loves this sauce and does not want me changing a thing. Spaghetti is his favourite dinner.
Simply an incredible sauce!
Thanks so much for your thorough review, Jan!
Omg! I haven’t made homemade sauce in over 20 years and I’m here to tell you that this is by far the best sauce I’ve ever tasted or made. Love it and wouldn’t change a thing. Thank you.
Thanks, Christy!
I am a little late to this party, but wowwwwww! I have made this sauce twice in the last month and it is absolutely amazing! I tried a highly rated sauce many years ago from another website and it was so lackluster that I just continued with storebought jars for more flavor and less work. I’m a big fan of your other recipes so I took a leap of faith with this one too. My whole spaghetti world has changed with this recipe!! Thank you for this little pot of heaven! The family is obsessed!
Oh Mel, I just discovered your site. Wow is all I can say. Tonight my family tried your recipe for “The Best Spaghetti Sauce” and this recipe is the one I have been searching for an entire 53 years. I had this spaghetti sauce in Missouri at the Lake of the Ozarks and have tried hundreds of recipes looking for it. This is it. My family just loves this recipe too. My husband wanted to know how often you can have this without not liking it anymore? He said it is the best thing he has had in his life. I could go on and on about it. It definitely is the best Spaghetti Sauce in the world. Thank you so much for this recipe and all you do. I added 1 teaspoon cayenne to the sauce. That is all I changed and it really does not need that, except we are from Texas and love heat. Again, thank you.
Thank you so much, Sara! My husband (Brian) would tell your husband he may never get sick of it! Brian loves about it no matter how often we have it. 🙂
Since finding this recipe, it’s the only one I use. This is so wonderful that I’ve given up my previous recipe that I had used for 25+ years. Only change is I add a green bell pepper in addition to the red, and a teaspoon of red pepper flakes.
So happy to hear this, Karen!
I made this sauce twice and it came out wonderful each time. The first time, I made it exactly as the recipe reads. It was very delicious. My kids loved it. The second time, I used 1 lp ground beef and 1 pound ground Italian sausage. And, instead of the 1 and 1/2 cups of beef broth, I added 1 cup of beef broth and 1/2 cup red wine. It was like an “adult version”. So yummy! This is my go-to recipe now!
What type or kind of red wine was used??
Best sauce I have ever tasted. Have made spaghetti and lasagna with it.
For years I made a homemade spaghetti sauce. As the kids aged, and life got busier, we went to a jarred sauce. Over the years I lost my desire to have spaghetti. Although the jarred sauce was easy it lost something in the translation. When I retired I decided to go back to homemade. I decided to find something different than my own because I couldn’t remember exactly how I made it. After trying this recipe it has become my go to. I make a large batch and freeze. I want to have it for dinner all the time. The only thing I do different is delete the pepper. I love it but the family doesn’t. I do add fennel seeds. It adds something unique to the flavor. I also add a little more sugar. My husband prefers it that way. Tonight will be another spaghetti night.
I’ll have to try it with a little fennel – thanks so much for the comment, Jorene!
I was curious, how much fennel seeds you use for the recipe?
never made a large amount before but did this time for freezer, followed step for step and made it, was surprised that not much flavor and very bitter to the taste, I have made better on my own hope you can recommend what to correct this. or do you want my reciepe!!!!!!!
Rude, much? Maybe you can’t cook.
John, I would really like to try your recipe. I think sharing recipes is a great idea!
I love kind people, you definitely are one judging by your comment. It’s a wonderful recipe, made it yesterday!! My whole family was so impressed and FULL lol!
Then make your own site and do it there. This is just rude.
This recipe looks delicious but I have one suggestion. I would suggest that you make up the sauce without the meat and then get the sauce bubbling away and then put the raw meat into the bubbling sauce and let it simmer away. The meat cooks quite quickly. This is a bolognaise and you won’t be sorry because it has a much better texture then browning the meat first and then building the sauce around it. It is so tender and blends beautifully into the sauce. Give it a try and I’m sure you will not be sorry! I’m sure it’s good this way too but since I started making my sauce this way I would never go back to the other method.
I have always been curious about cooking meat into a sauce vs browning 1st. Are there other sauces or soups you have done this way? For example, I LOVE vegetable soup and occasionally I will add ground beef or Turkey. I’ve always assumed the primary reason we brown meat is to drain the fat. But, I use very lean meat so there’s little fat, if any, to drain. In fact, I usually have to add a little olive oil to ground Turkey. It would be awesome if I could just add ground meat directly to sauce or soup. I have Never heard anyone else mention it, I thought I was just being lazy. Well, it is partly being lazy BUT mostly curiosity, the “why not” of it. Lol. Curious what you’ve tried or what your thoughts are on this.
Best spaghetti I’ve made! I have tried a ton of recipes, and I can sleep tonight knowing I finally have a winner. I followed the recipe, but used 1 can of whole tomatoes in place of 1 can crushed (it’s all I had). I just broke down the chunks as it simmered. It was fabulous, and my judgmental 2 year old wouldn’t try it for most of dinner. But she finally broke down and ate some (so she could have your lemon yogurt bread for dessert) and I even saw her taking bites of the spaghetti during dessert. That’s how I know it’s a keeper! We paired it with your garlic breadsticks (husband’s favorite bread) and everyone is happy. Thank you for your hard work! My family is so much happier around the dinner table thanks to this blog.
Thanks for the detailed review, Hannah!
Mel rest assured this is THE BEST SPAGHETTI RECIPE EVER. I make it so much I have it memorized. Thank you soooooo much for something so special that everyone loves it! Josey
WOW. YUM. I’ve been making your weeknight spaghetti sauce and like it so much I couldn’t see a reason to try this one (especially since it took so much time and made so much). Well, I thought ahead yesterday and wanted to take dinner to someone so I decided to give this one a go. Gosh I don’t know if I can make any other sauce! I used half the sugar and blended the mushrooms (don’t like the texture) with the pepper and onion. I can’t wait to make it again and freeze it for easy dinners 🙂
I like the idea of blending the mushrooms since my family doesn’t like it. Can you taste the mushrooms? I really want to add it but afraid the taste will be present.
There isn’t a strong mushroom flavor – just a hearty texture and hint of meatiness.
Thank you! Going to make it for Subday dinner!
No I didn’t think there was a strong mushroom flavor, just a good umami/meaty flavor!
Thank you for your input. Planning to do this for Sunday.
This recipe was SO yummy! It has already been added to my recipe box!! Love love loved it!!!
Can I just say that this sauce saved pasta for me. I can’t have onion or garlic and so all Italian food….or sometimes it seems food in general….is bland when I try to adapt it for my diet. BUT not this sauce. My entire family loved it, even without the onions and garlic. I’d given up finding a sauce that worked but I love your recipes so I gave one more try. I just don’t know why I didn’t try this one first!
Happy to hear this, Andrea!
I have a ton of ripe tomatoes from my garden. I gave plenty away but still had alot. I didnt want them to sit to long and rot, so I found this recipe and gave it a try. I think this recipe is amazing! I froze half and will bring it out when my family comes!
This is my family’s favorite spaghetti sauce, hands down. I’ve made it many times, sometimes exactly as written and sometimes I make changes. Without the meat, this sauce is awesome with Mel’s Italian Meatballs (her recipe calls for them to go on sub sandwiches but they are great on spaghetti too). My son is picky but I refuse to cook without flavor, so I throw the onions and mushrooms into the food processor along with the red pepper and he is non the wiser. I never remember to add the balsamic vinegar at the end, but either way it’s awesome. Also great frozen and heated up on busy weeknights. A+++++ recipe!
This is a great recipe, and good thing because I tripled it so I could freeze some. True to my form however, and to use up my garden veggies, I had to modify it a little. Instead of the red pepper, I used a combination of hot and sweet wax peppers, jalapeno peppers, and sweet bell peppers (gypsy)…(and doubled what the recipe calls for). I don’t eat sugar, so I substituted raw honey, and believe it or not, fresh black berries from my garden. I also substituted the meat for spicey sausage. I wasn’t too sure about the basalmic vinegar, so to begin with, I put one third of what it calls for, and it was perfect. I did let it cook down for about 12 hrs because I used fresh tomatoes from the garden instead of the paste and canned tomatoes, and it was kind of thin…after cooking down, it came out with a perfect consistancy. This is my new go-to!
I made this yesterday for a dinner party. It was a big hit. The flavors blended perfectly however, I did omit the balsamic vinegar. After reading the reviews I thought it would be best to not add it. Next time I make this I will add some hot Italian sausage, something I’ve always done with my sauce.
Hi Mel! You mentioned here that you were working on a spaghetti sauce recipe for canning. Just made a batch of your salsa (SO GOOD), and still have tomatoes. I can’t find the spaghetti sauce recipe for canning though. Is that posted somewhere? Thanks!
I’m getting ready to post it! It’s more of a marinara sauce, but it’s delicious. Hopefully I’ll have it posted by next week!
I’m waiting for the canning recipe also!!
Coming soon, I hope! Or at the very least, links to the recipes I’ve been testing out. 🙂
If you use ground Itialian sausage instead of ground beef, this recipe goes from great to Amazing!!!!
Yum! I will have to try that.
I made this today. I already had homemade meatballs in the freezer, so I didn’t use meat. I just made the sauce. It tasted great before I added the Balsamic Vinegar. It almost ruined the taste., but I added 2 T. Of white sugar to get rid of the bad taste. It saved it. I’ll add the meatballs in tomorrow and add fresh basil at the end of cooking. Leave the Balsamic vinegar out! It doesn’t need it.
Great recipe!
Was average.
My grandkids knew the flavor was different from my regular sauce and did not like it.
Hands down the BEST spaghetti sauce I’ve ever made! I love that it makes so much!! We are a family of four & I make this recipe, divide it in half and freeze half the sauce for another time. We still have plenty to eat plus leftovers! I have 2 very picky boys and they LOVE it
Mel, I’m excited to try this recipe. What size can of tomatoes paste do you use and can I use Apple cider vinegar instead of balsamic?
I think I’m going to do what one of your commenters did and add a pound of Italian sausage to the recipe (I understood it to say add to the existing two pounds of ground beef. Is that how you read it as well?)
Thank you in advance for your reply Mel and for sharing your recipe.
I use a 12-ounce can of tomato paste (or you can use two 6-ounce cans). I don’t think apple cider vinegar will give the same depth of flavor. If you don’t have balsamic vinegar, I’d probably leave it out. I hope you like the recipe! If I added 1 pound of Italian sausage, I’d use it in place of one of the pounds of ground beef.
Mel,,, Read many of the comments,,,love to read what people have to say about your recipe’s . So happy to see how many people love this one, I’ve been making almost the exact recipe for years,, and happy to see you have and love it as a go to. One difference mine came from a woman who passe years ago and was from Macedonia , A few things she did was to simmer the burger in just enough water to cover, makes the sauce a smooth find texture. She use some chopped up pork ,,or chicken, and put it in the oven at 250 and lets it simmer uncovered all day….and as you know if you add heavy cream it becomes a wonderful white Bolognese , but this already is. But never could get her’s to taste the same until her daughter told me, porcini mushrooms. Little pricey but well worth it, and I also add finely chopped celery, and don’t food process it at all.
Your the best,,,thanks so much.
Douglas
I made this sauce and let it simmer it was so delightful. Then…. I added the balsamic vinegar. I did not like the flavor after that. Too sweet and rich after the balsamic vinegar. Sorry, next time Zi will leave out the vinegar,
This sauce was absolutely delicious. I don’t think I’ll buy sauce again. I had all the spices already, and it really is relatively cheap to make. My crockpot wasn’t quite big enough, so I ended up cooking part of it on the stove. I also blended everything, including the meat, so it had a nice consistency. Since I like my sauce a little sweeter, I did add a carrot and a little bit of white sugar.
I made the sauce this morning, sample bites taste divine…awaiting a spaghetti dinner this evening .
Wondered if this sauce would suit lasagna?
I omitted the mushrooms as I did not have any on hand and halved the recipe. Those are the only changes I made and quite frankly I would not change a thing , though certainly would add the mushrooms next time and make a full recipe. I got six cups sauce from my batch.
Thank you for the great recipe!
I use this sauce in my lasagne all the time now!
Awesome!! will never buy sauce in a jar again
I made this tonight and it was awesome. I made it with puréed tomatoes instead of crushed because that’s what I had. I also added diced zucchini. Will definitely make again! It’s definitely a keeper!
I made this as the recipe said except for the red pepper. Since I didn’t have one around I used a medium sized carrot, just chopped it finely in a mini food processor. I was hoping to add a litttle sweetness that I might have gotten from the red pepper. I sautéed it at the beginning with the onion. Delicious! A big hit with my family!
I made this last night. I did 1/2 hot italian sausage and 1/2 ground beef. After I had it all in the pot and simmering I thought “Oh no! I didnt need all the seasoning because I used italing sausage!” But.. it was amazing! We had it over spaghetti squash and hubby and I had two helpings each. This would be great in lasagna or even on top of a baked potato!
Hi, it’s me again. For anyone reading comments…. in addition to the 1/2 sausage and 1/2 beef, I used green pepper instead of red and left out the balsamic. I finely diced all the onion, green pepper and mushrooms, rather than blending it up. I like a little chunkiness to my sauce. It was so delish I can’t wait for leftovers!
Can this sauce be made without the meat and still come out tasting good? While I’m not a vegetarian, I can’t stand minced meat of any kind in my sauce (it’s the texture). I always add loads of veg to my sauce to replace meat. Would it work for this? Thanks
The flavor will be slightly different, but I think it should work fine.
If you go ahead and brown some sausage or burger in the pan before you start adding the sauce ingredients it should still keep the flavor of having the meat. Just remove the scrambled burger/sausage and freeze it for another time or give it to someone in the family to use. Hope this helps!
This receipe is absolutely delicious!! I added spicy sausage for an extra kick. I love your recipes! Thank you sharing.
I made this its sooooo delicious . ate way to much ,but just couldn’t stop, it was soooo good thank you
This sauce was good. I’d like to try it with white sugar instead of brown. Didn’t quite like that taste. I also added more basil, oregano & salt. Left out spicy ingredients.
When you do it in a slow cooker, does it still reduce down? Or do you slow cook without the lid?
Made this according to recipe and husband who is meat eater said that this was superb! Have tried several recipes which were okay, but nothing like this. Will be making it vegetarian also now since the spices seem spot on. Have frozen, and reheating is easy and fast.
Thanks for this!
Question: If I missed it I’m sorry; how many cups does the sauce make? I need to make two dishes for my daughters ski team tomorrow night and wanted to use this sauce as the base for both.
This big batch yields about 16-20 cups/servings (the yield is right above the recipe title).
I came across your recipe on Pinterest. OMG thank you for sharing. I was a little skeptic. Been making home made sauce for my little girl (various ways, testing stove top, slow cooker, a combination and different recipes from all over the web). You are 100% correct, this is the BEST. My husband, who doesn’t eat spaghetti, tried the sauce this am and loves it. Thank you for sharing.
Lid on or off when simmering?
I simmer partially covered.
Hi Mel,
This recipe has been feeding my family since 2010. It has a permanent spot in my prized ‘I’ll-hand-these-down-to-my-children-binder’. I double the recipe each time and can’t thank you enough!
This was delicious. Thank you for sharing.! I only did a few changes because of what I had on hand. I used ground pork instead of beef and I used a green pepper instead of a red and I used regular vinegar instead of balsamic. Can you tell me what the difference the balsamic would make versus the regular vinegar?
The balsamic just adds a different layer of flavor (has a bit more depth than white vinegar).
I would love to try this today, but I don’t have a food processor or any sort of blender. Bummer. It’s like -4 degrees out so I don’t want to go shopping haha
Wondering it
It would still be good with the processor? I ha w a feeling that it won’t be nearly as good. Processing the veggies sounds like such a great idea for sauce
It would definitely be a bit more chunky in texture, but as long as you chop the onion and pepper very finely, I bet it will be fine.
Just made this sauce it was fantastic I will make this again for my family.
This comment is long over due as I’ve been making this sauce for a few years now. We love it! It’s perfect. I usually slow cook this sauce all day, and freeze half of it. I always add 1lb of Italian sausage, and it’s the perfect meat to sauce ratio. You can only imagine how good your house will smell! Thank you!!
So I’m making this now and haven’t made homemade sauce in a very long time, I’ve added everything as described. It’s now all sitting in the crockpot on high…. I tasted it and it seems kind of bland. Is this how it should be at the beginning? I feel like I should add more spices but if it’s suppose to be this way and the flavors come out in the cooking time I will refrain. Help… Dinner in 4 hrs. Thanks!
Try adding a bit more salt – that can make a huge difference.
The best sauce recipe!! And I’ve been making spagetti sauces for 35 years….this one wins hands down !!
Just made this followed recipe all the way. HOLY SMOKE! YUM! Perfection.
Can I make meatballs instead, and why don’t you use meatballs. Who should I add them. Is this better then any restaurant,
I TRIED every restaurant, HAVE NOT FOUND GOOD SAUCE yet.
I made two massive batches of this sauce for a spaghetti dinner fundraiser last January. I STILL have people at church telling me that if I bottled it, they would buy it! Thanks for the great recipe. I’ll be using it to make lasagna for Christmas.
Leslie, I’m making this sauce for a fundraiser at my church, I need to feed approx. 150 ppl. How many batches of this would you say I need to make?
I am thrilled with your site. I am going g to try your spafhetti,sauce as it looks wonderful but i,have one quetuon.
Does the balsamic vinegar make it taste tangy or sour? Know it is small amount but never used it in sauce.
Thank you will Let ypu know when I make it.
You can leave it out if you aren’t sure about flavor – I don’t think it makes the sauce sour, personally.
I made this recipe and it was the BEST spaghetti sauce I had. I made it exactly like the said and my family and friends just devoured it. Thank you so much, this is homerun recipe.
I decided to make this in the crockpot, but I read it too quickly and added the olive oil and balsamic vinegar too early. WHOOPS! Will it ruin it?
I think it will be fine!
Thank you Mel Cooked ahead for a Thanksgiving camping week
my Family thinks I rock!
I find peace and comfort in my kitchen these days. Last year, I lost My precious husband ~~~ 31 Years of love, laughter and good food- he was a fantastic cook
So, now I find myself cooking up a storm- many dishes are your wonderful recipes!
My neighbors have seven – yes – seven great kids- I cook and deliver in my picnic basket!
We all say : “Thanks Mel”
Ah, thank you! Your neighbors are lucky to have you! I’m sorry to hear about your husband. I’m sure he’s proud of you for cooking up a storm in his place!
When simmering do you put a lid on it?
I either partially cover or leave the lid off.
I am very excited to try this! I have to follow recipes very closely due to my lack of cooking skills so I have a couple of questions. What kind of onions do you use? Also, can I use minced garlic in a jar? If so, how much should I use? Thank you!
I use white or yellow onions (sometimes red if that’s all I have). I think you can probably use minced garlic from a jar – try a tablespoon and see how that goes. 🙂
Love this!! Usually I don’t comment on pages, but this sauce deserves the recognition! Hands down the best sauce ever.
I froze the leftover sauce into dinner sized portions (for 2) and it’s so amazing to pull this out and have a delish supper ready in 10 mins!
Thanks, Miriam!
Can you make this without the meat and the consistency still be okay?
Yes.
When I tried to blend the pepper and onion they just flung to the side and would not blend. Even after repeatedly scraping them toward the middle they just kept going to the side. I halved the recipe so maybe there wasn’t enough in there? I have a blendtec so I know it’s not the blender. Oh well, I just scraped them into the meat mixture even though it wasn’t a sauce haha
Sometimes adding a bit of liquid (like some of the diced tomatoes or crushed tomatoes) to the blender can help it all combine a bit better.
I blended the pepper and onions with the broth. I already had the meat cooked so just threw all in the sauce and simmered for 4 hours. Awesome!
I put them in the standard two cup glass pyrex measuring cup and use an immersion blender. It works great.
I don’t see the instructions for the bay leafs and my spaghetti sauce is now simmering, help!
It will probably be fine – you can toss them in at any point of simmering for future reference.
I just bought the ingredients for this. I’ve tried a couple homemade sauce recipes and nothing has really stood out, so I’m hoping this will be the one!! Making this for my hubby and 3 kids this weekend–will post an update!!
Hope you love it, Alisha. 🙂
This was delicious – my picky kids devoured it! Truly tasted like restaurant spaghetti, would recommend 100% to anyone…many thanks!!!
Hi! Do you have suggestion on what to do so I don’t have to cook it for 4-6 hours? The recipe looks delicious. I want to try it soon.
I’m a little confused by your question – the recipe only needs about an hour of simmering time.
Question! Could this work in the Instant Pot? If not no worries. Just wondering if I can speed up the ‘simmered for hours’ taste!
I haven’t made this sauce yet (love your quick one with the soy sauce) but the reviews have convinced me I’ve put this recipe off too long!
Yeah, totally, I think it could. I’d probably suggest 20-30 minutes high pressure. The only thing is that a few times that I’ve put ground beef/turkey in the Instant Pot, it definitely changes the texture after pressure cooking (different than when it’s simmered on the stove; not sure why). I don’t think that’s a bad thing, just an observation. Also, it might not cook down and thicken like it does on the stove when simmered.
I made this Spaghetti Sauce for a very picky husband & teenage son and it was a “Hit”! This makes a GREAT sauce! So much better than jar sauces you buy at the grocery store! I omitted the Bell Peppers, used jar mushrooms last 5 minutes prior to simmer (we love & use fresh mushrooms most of them he time, but I was worried about the sauce being to thin according to other reviewers), and used a Red Vinegar Balsamic “Glaze”! I just have one more word for this recipe: YUMMINESS!!!
This truly is The BEST Homemade Spaghetti Sauce. Very versatile and forgiving! I am gonna use this as the base for baked spaghetti. Thanks for a great recipe. I will definitely be making this again!
One word… Wow! I definitely have a new spaghetti recipe now.. I made this spaghetti sauce exactly as the recipe called for.. I didn’t deviate at all, resisting my urges to tweak it, and I was rewarded with possibly the very best spaghetti I’ve ever had!
Thank you so much for sharing this great recipe
My husband and I tried this tonight and it’s delicious!!We’re both pretty young (both 24yrs old) and obviously still starting out so we typically go for quick and convenient. This recipe wasn’t scary at all, we halved the recipe and have plenty of leftovers! Thank you for this easy delicious recipe 🙂
Awesome recipe! Made it for dinner last night, left out the mushrooms and pepper as I didn’t have one but added a can of purée red kidney beans and a bunch of spinach! My picky little ones asked for seconds! Thank you!
I made this tonight, and no one in my family like it! A lot of wasted food, sometimes I can tweek a recipe but I don’t think I can in this case. Sorry , I hate to write anything bad but we just didn’t like it.
So did you follow this to a tee?
I substituted fresh tomatoes and this sauce was really good! I added some red pepper flakes also.
Delicious!!! Love this recipe. The work to put it together is definitely worth it! Have made this several times.
This was really good. I added mushrooms and green peppers. I also used Italian sausage. Will make again.
Great freezing sauce!
Great for Soppy Joe”s
First year gardening on our farm and I had two five gallon buckets of fresh roma tomatoes, fresh onions, garlic and basil. It was a labor of love blanching and preparing my tomatoes for this sauce but I’m so glad I decided to go with this recipe!!! The sauce is so simple yet rich and full of flavor! I let my sauce gently simmer for 4 hours in the pot and stirred every once and awhile. Letting it cook low and slow just made the flavor all the better! It thickened and allowed my tomatoes to cook down perfectly. I tripled the recipe and froze over 50 cups of sauce in freezer bags. Looking forward to enjoying it through the winter! This will definitely be my go-to sauce when I preserve tomatoes every year!!! Thank you for sharing such a wonderful recipe Mel!!
Amazing, Emily!
There is no better sauce than this on the planet! I know this recipe be heart and it’s rare not to have a bag or two in my freezer! I love to come home from church and smell it coming in my crockpot…it’s glorious and the balsamic vinegar gives it that depth! Thanks again Mel! we love you!
Thanks, Jill! Love that this is a staple for your family just like it is for ours!
Do you ever add more veggies? I’ve made spaghetti sauce with “hidden” carrots and spinach in addition to the pepper and onions. I’ve used an immersion blender after they’ve simmered in the sauce. Just wondering how that might affect this particular recipe… thanks!
I bet it would work great!
Can you can this?
I haven’t tried – not sure if the pH levels are safe for canning.
I have 10 quarts of Mel’s sauce canned and we eat it even if its a year old . Tastes great.
Bob Yates
Thanks for chiming in, Bob!
Could I substitute a yellow bell pepper instead of red? I have an extra yellow laying around and forgot to buy a red one 🙁
Sure, that should work.
Oops-just made it for the first time and didn’t wait to add the balsamic. Will the flavor cook out?
It should be fine!
I made this in the slow cooker and it just barely fit in my large oval one. I took the advice of another commenter and did 1 lb ground beef + 1 lb sausage and it is amazing. I also have to admit I was a bit scared of the balsamic vinegar, worried that I would ruin the whole lot after it was done! So I only put in 1 T. Maybe next time I’ll be brave and do 2. It is really yummy– so excited to freeze this for more delicious meals!
Mel, have you ever thought of substuting grated carrots for the sugar….awesome…
Truly the best there is! I’m tempted to serve without the pasta and eat it by the bowlful….it’s that good!! 🙂 I pureed all of the onions as you suggested and the mushrooms as well – that way the kids will never know what’s hidden in there!
I agree – this is the best sauce I’ve made. I’m vegan and made it as written but simply left out the meat entirely. I also used vegetable broth. It was still fabulous. Tomorrow I’m going to try it in the slow cooker.
I have been making this sauce since you originally posted it. My Italian husband, who is quite particular about his Italian food, says this is THE BEST!
The only substitution I always make is to use 1 pound of ground beef and 1 pound of Italian sausage.
Sometimes I use turkey Italian sausage and the flavor is still great. I made a batch with ground turkey, instead of ground beef, and the husband didn’t like that batch. Back to the tried and true original I went!
This is a keeper recipe for sure! I have made it twice now. Freezes super well! My “go-to” spaghetti recipe from now on! Thanks for posting!
Our family doesn’t like mushrooms, do you taste them in the recipe? If you left them out how much would it affect the recipe?
You can definitely leave them out – I usually make the sauce without these days.
Do you ever sub this leftover sauce in your spaghetti pie, ziti, or lasagnas? I love making the sauce, and know I can freeze it. Just wondering if it can be used in other recipes on the sight.
Yes, all the time!
Ahh, thank you. Lunch plans are made!
I make a simuliar sauce which works great on Sloppy Joes plus its fast and easy
Hi Mel. I’m new at canning. I would like to know if you can can this sauce which has meat. I just did canned applesauce for the first time, but since this recipe contains meat, I ust want to be fure that it is ok to can sauce with meat.
If anyone knows, please let me know. Thank you. Cipi
I haven’t canned this recipe because it hasn’t been tested for food safety issues with canning – having said that, recipes with meat need to always be pressure canned not water bath canned. Hope that helps a little!
I can soup with meat and it is delicious, so I am sure you could do the sauce too. You just have to go by the canning rules. My soup is under pressure for 90 minutes and I have never had a problem.
I canned 12 quarts of Mel’s sauce and ate some a year later.
Tasted great.
Make sure to pressure can at 10 lbs for 1 hour and 15 minutes. My kids love this sauce.
Thanks for the details on canning the sauce, Robert!
Mel, you’re an angel. I was looking online for a simple spaghetti recipe that had onions, garlic, bella mushrooms and vine-ripened tomatoes and yours came up! I modified it a little (no meat) and skipped the balsamic vinegar (didn’t have any at home; i’ll try it next time). I’ve been cooking for over 30yrs; 1 always-hungry husband and 3 now grown children and this is the best spaghetti sauce I’ve ever made. My husband devoured it and asked for more. Then he asked if this was a “secret Mafia Italian recipe”…lol. I just smiled and said “enjoy!” Thank you sweet Mel!
Haha…love that! So happy you liked it.
Thank you for this marvelous recipe! I’ve made it so many times now. I leave out the meat (because I have some young children who would be vegetarian if I let them), use a #10 can of crushed tomatoes from Costco, and leave everything the same except I increase the spices by a third and throw in an extra bell pepper (my favorite veggie). Always amazing. Spaghetti with store-bought sauce is an I’m-losing-my-sanity-let’s-just-eat meal, but spaghetti with this sauce is something I always look forward to! Thank you!
I don’t know if this will help anyone but if you like more veggies and less meat in your sauce, try combining half this recipe with a whole batch of Mel’s marinara sauce. AMAZING. And we had two quarts left over, so I froze them (separately) and used one quart with a 16-oz package of spaghetti noodles today and it was the perfect amount of sauce to noodles. My kids gobbled it–they even gobbled the spaghetti squash I served it on in the first place, which they’ve never eaten so well before. THANK YOU.
I browned the meat with onion separately and added it to the rest of the sauce + veggies after pureeing that with my immersion blender, then simmered for an hour. Worked beautifully.
Love this! Sounds like a delicious combination!
Any chance you have made this in your Instant Pot?? and if not then any pointers on how you would cook it in the IP and without the meat? Any guidance would be much appreciated! Thank you
I haven’t yet but if it were me, I’d brown the ground beef in the IP, drain the grease, and then add everything else in and cook for 15 minutes high pressure? That’s just a guess but a good starting place. I will say that I don’t think a full batch of this will fit in the popular 6-quart Instant Pot so you might want to halve it for pressure cooker safety.
I made it in the IP on saute and then simmered using the slow cook setting. It fit perfectly. But I would suggest pressure cooking the entire recipe in the IP.
Made this for supper tonight. I did use my own home canned tomatoespecially, yummy. I did not do the vinegar or the beef broth. It turned out great.
Made this for supper tonight. I did use my own home canned tomatoespecially, yummy. I did not do the vinegar or the beef broth. It turned out great.
i would love a vegeterian version 🙂
This has been my go-to spaghetti sauce recipe for years! So glad to see you’re shining a light on it again. I made it for my first-generation Italian grandparents and they both said it was the best sauce they’d ever had – and my grandparents are NOT ones to flatter or give compliments lightly!
Mel – this was a great recipe. I loved the pureed bell pepper in it. I think next time I’ll reduce the amount of meat slightly and add more mushrooms, but otherwise it was just fantastic. And maybe one time I’ll try it meatless with like 2lbs of mushrooms – we are real mushroom lovers here. 🙂 (Note: I tried to make it in my crock pot and it was WAY too much sauce to fit in there and it’s a pretty standard size. Just a heads up to anyone else considering a crock pot, you’ll need a pretty large one. I ended up just cooking it on the stove in my stockpot and it was great.)
Hi Mel!I always follow you with your recipes but this isn’t an Italian recipe, maybe it is your idea of an italian sauce but it isn’t an italian sauce. We don’t use so much garlic and we don’t use vinegrar. If you want I could send you the right recipe like granny’s style.
🙂
Hi Mel, I have to agree with Sara…this is not traditional Italian sauce by any means. My husband and I thought it was too sweet…probably half the brown sugar and balsamic vinegar would have made it more balanced??? I have a low tolerance for salt but had to add some extra to this sauce. I love every recipe I have made from this site and appreciate you sharing your awesome talent. Those looking for authentic Italian may be disappointed, others may love it as the positive reviews confirm.
After eating leftovers the past couple days, there is more to say about this recipe. Husband and I both noticed a rather unpleasant aftertaste – was it the vinegar? In general, I love spaghetti sauce for its rich tomato flavor but the flavors in this sauce – overly sweet with aftertaste, masked the tomato flavor. The recipe may have turned South adding 2 TBS. of the last ingredient – the balsamic vinegar, and I also use a good brand from Costco.
Hi Julie – thanks for your review(s). Sounds like this recipe isn’t for you; I genuinely hope you find one you love!
Hi Sara – I bet your authentic recipe is delicious! Feel free to send it along! I never really claimed this to be authentic Italian – it’s just the homemade spaghetti sauce my family loves and prefers. 🙂
What brand of balsamic vinegar do you prefer? I’ve never bought before.
Thanks for what sounds like a awesome spaghetti sauce!
Hi Edie – I know there are a lot of high end balsamic vinegars out there but I almost always use the brand they sell at Costco.
Made this a couple days ago – excellent!
Hey Mel- I know you like to do some canning and I also know you have pizza a lot. I love your homemade sauce and I have been using it quite a bit! Now that my tomatoes are on (just in time for those cold Idaho Autumn days!) I am canning them and doing pasta and pizza sauces. I really love Mrs Wages sauce packets. You just prep about 20 tomatoes, add this sauce packet and a little sugar and simmer for 25 mins or so and then bottle them up! They are the tastiest sauces I have ever had. If you ever see them (usually found at Cal-ranch stores or even grocery stores that are Associated Foods) you should try them and tell me what you think. I just really love to can those two things because I’m lazy and hate that extra step when I’m cooking! Thanks for continually sharing your talents with us!
Thanks for the tip! I’m canning today, actually! I’ll have to keep an eye out for those packets. 🙂
Yum!! Have you tried to make it in the instant pot? I am newly obsessed with mine 🙂
I haven’t, Emily, but don’t see why you couldn’t! I’m obsessed with my IP, too. 🙂
I love that you re-posted this. I was just thinking I needed to get this recipe in my collection and there it was at the top of your blog! Perfect timing!
OMG,..I can’t imagine spaghetti or pizza without mushrooms. That’s the way my mom made them which was passed on from her mom. For me I can never get enough mushrooms, and I add them at the very end or they would shrink to almost nothing.
@Allie- my signature go-to recipe is chicken cacciatore which I add zucchini, bell pepper, mushrooms. What makes this my ace recipe when I want to impress is from the extra depth element from the brown bits by sauté chicken thighs/legs with skin 1st before adding the vegs. It’s the same effect browning the beef for beef stew.
I discovered this recipe just a few months ago, and it is AMAZING! I love freezing it in single servings because it is so easy to take from frozen to heated through in the amount of time it takes to make some pasta. It is soooo good! I don’t like cooking ground beef in the slow cooker, so I throw everything in the slow cooker except for the ground beef and balsamic vinegar. Then when it’s almost time to eat, I brown the beef with a few spices and add it to the sauce with the vinegar. Yum, yum, yum!
Mel – quick question re: the mushrooms. I think mushrooms add amazing umami to recipes, but I cannot stand their texture (cooked or raw) – would adding them to the onion/pepper combo in the blender work? What do you think?
Yes! Great point and I meant to add that to the note. They are delicious when blended with the onion and red pepper (very similar to the classic lasagna recipe red sauce I have on my site). Thanks for bringing that up!
We actually made a sauce similar to this but added diced zucchini, more bell peppers, and on occasion squash. We froze it and then took it camping with us. Worked well as an ice pack and a nice easy meal.
For those quick pinch nights, we’ve been using Mel’s sauce for meatball subs. It is soooo good!!! I’m going to try this one, too.
Eep. I was planning on making spag sauce to bottle today. I’d much rather use your recipe, wonder if my tomatoes will wait….
Hi Mel, I have been making this awhile and this past week made an especially good batch of it- not sure what made the difference – maybe I sometimes forget the balsamic vinegar and I remembered it this time. SO good! And we grilled spaghetti squash to go with it (boiled a few elbow noodles to in case the kids needed some encouragement, but the adults mainly ate the spaghetti squash with sauce). It was amazingly good. Love this sauce!
Wanted to say hi while I had this window open. Thanks for this yummy spaghetti recipe from a girl who grew up with NOT homemade spaghetti. I made it again tonight and it’s always delish. 🙂
Always love hearing from you, Alisha!
I’m so pleased to have found this recipie. I made it to the letter the first time. Delish.I opened my patio door to let dogs out and my nbrs called to see what I was cooking. It smells fantastic. Lol I have some on the stove now and the only thing I changed was the thyme. We found it to be just a tad overpowering, but still very delish. This time I used some rosemary and maybe 1/8 of a tsp time. Cannot think you enough for this recipie it’s the best I have ever made and I have always made my own from scratch.
I’m passing this recipie along to everyone. Ty again for this wonderful recipie. I’m hooked.
Thanks, Dee! 🙂
I miss the yummly option
I made this without the meat and it made exactly 12 cups for me. Just for others who might wonder. What a yummy sauce!! Another win from Mel’s kitchen to mine.
Mel. I love your site.
As luck would have it, I need to make a batch of Spaghetti Sauce for the freezer, and found your recipe. One of the comments, someone said to use San Marzano (sp?) canned tomatoes. Do you use a particular brand?
Can’t wait to make your recipe.
I’ve made this recipe with probably every brand on the market and to be honest, I think it’s great with everything from Hunt’s to San Marzano (those are hard to find in my neck of the woods).
I just wanted to let you know I have been making this recipe for a while now. My family loves it and so does everyone that comes over. I have tried so many recipes and then found this one and it’s all I use.
Hi Mel! I absolutely LOVE your site! It’s become my go-to for pretty much everything food wise.
We also love this sauce! I replace one pound of the ground beef with one pound Italian sausage and we like it even more. SO yummy!
Thank you so much for all you do! I appreciate you 🙂
Have a Merry Christmas!
Looks like you’ve had plenty of comments about this sauce, but I’m gonna add my 2 cents. Been married to an Italian for 34 1/2 years. nearly every recipe I’ve tried has been okay, Made yours, and jack pot……………………he fell in love. Just perfect!!!!! He raves, which makes me smile. Thank you…………………..you Rock.
MY KIDS ATE DINNER!! I’m shouting and celebrating because dinner is routinely a difficult experience (I.e. I make dinner & they complain about eating it). But tonight I made this awesome sauce (puréed it for the kids) and served over low carb penne. Amazing! I followed the recipe exactly, except I quartered it because I only had a half pound of mild Italian sausage & no ground beef. When I finally got to the basalmic vinegar stage I was salivating in anticipation… I reached for my trusty old bottle and… It was gone! I had used it up and forgot to buy more. What??? I knew I needed something with a full, tangy flavor & finally decided on red plum sauce. Weird, but magnificently good! Thanks Mel, this one’s definitely a winner! (Can’t wait to try it with Basalmic)
Hi Mel,
I stumbled upon your site last night. Made the sauce this morning… doubled the recipe in a massive 18qt. pot for my three kiddos play date tomorrow and for our meals. Everyone loved it! Thank you so much. My picky eater wiped the plate clean!
So happy to hear that!
Do you happen to have a yummy spaghetti sauce recipe that uses fresh tomatoes? I have toms from my garden that I would like to use.
Thanks.
I don’t, sorry, but I believe others up in the comment thread have made this with fresh tomatoes.
I’d love to make this using all the fresh tomatoes I have piling up from my garden. Any idea how many to use and how I would do that?
I would add up the ounces of crushed and diced tomatoes in the recipe and substitute a similar amount of fresh tomatoes, blending the amount that would sub in for the crushed tomatoes. Good luck!
I’ve only made this recipe like a million times. I love it so much. Making it today with no canned tomatoes – all fresh from the garden. Can’t wait!
How do I adapt this for the slow cooker?
I’ve never made it in the slow cooker so you’ll have to experiment. Others may have reported back in the comments about how they’ve done it. I’ve made it on the stovetop before and kept it warm in the slow cooker but never done it start to finish that way.
Am making this now and it smells yummy… I was a bit confused by your note that it might seem watery… mine is quite thick before starting to simmer… 12 oz of tomato paste and 2 X 48 oz cans of crushed tomato, even offset by the broth and diced tomato doesn’t equal a lot of excess liquid. I just added some water as the bottom was scorching as the sauce was simmering.
I used some that I had frozen (you’re right in saying this makes a lot!) to make Argentine Canelonis, which is basically a baked savory crepe. Delicious! I was SO glad to have saved so much time by having the sauce on hand. Thank you!
Made this recipe last night and loved it! The balsamic and red pepper are a delicious addition. It does make a ton, so there is plenty to spare for the freezer and leftovers.
This was good, but definitely needed much more salt, at least for my taste. Much too sweet with the brown sugar, maybe I’ll add only a teaspoon next time. I think that’s why I needed much more salt, to counteract the sweetness. But a good recipe. I’ll try it again, and tweak it to my taste. Everybody’s tastes are different, that’s what makes the world go ’round 🙂
Hi Mel! I am so happy I found your blog… I have been using your recipes and my picky family has been very pleased. I do have a question about the spaghetti sauce. My family does not like to have chunks of tomato in their sauce, can I replace the diced tomatoes with tomato sauce or is there some other tweak you would suggest? I am really hoping to get away from prepackaged sauces. 🙂
You might try subbing crushed tomatoes for the diced and see how that works. Good luck!
My family is super picky too – I just put the tomatoes in the blender. Nice smooth sauce.
Just curious , what does the balsamic Vin do to it ? I’m making this today and was just wondering what it added to it
Hi Brad – it helps balance out the flavors and adds a nice rich acidity. Some people have left it out, though, and liked the sauce just fine.
Made this today for my post-baby freezer stash and it’s lovely! Thanks for sharing, Mel!
For those curious, this made about 12 – 13 cups. I filled up 2 quart mason jars and 2 pint-and-a-half jars. I left a good amount of headspace, since I plan to freeze them.
Thanks, again!
Wow…it is perfect
I followed the recipe but somehow ended up with a slightly bitter aftertaste. Any idea how I got that and how to avoid it next time? Otherwise, I really liked the taste and the texture. Thanks!
Might be the brand of balsamic vinegar or even canned tomatoes you are using. They each differ quite widely by brand. You might try omitting or decreasing the balsamic vinegar to see how that goes next time.
Will do. Thanks! I really appreciate your blog.
Loved your spaghetti sauce!! I’ve always loved my own spaghetti sauce but love to experiment also. I made your sauce with a fee tweeks and loved the addition of the red pepper, balsamic and beef broth. I usually add cream sherry to my sauce it gives it some sweetness along with a hint of wine flavor.
My question is this. You said you have finally perfected this sauce, I’m sure during this process you experimented with putting some sort of wine in it, what made you decide to leave it out in this recipe??
I also made the spaghetti pie, WOW, that was a hit!! Love your website and recipes. You can really tell what a great talent and love you have for cooking.
Hi Doug – thanks for your comment; happy to hear you are enjoying the recipes! About your question, I actually didn’t add wine during any of the variations mostly because I am not an alcohol drinker and usually don’t use it in my cooking, either. I know it imparts great flavor but since I never drink it, I don’t really know what I’m missing. 🙂 Thanks for checking in!
Best spaghetti sauce EVER!! Thanks for sharing
why add balsamic vinegar?
Hi! Can you tell me if the brown sugar makes the sauce taste sweet at all? I prefer no sweet taste in my sauces 🙂 I can omit it if it does. Wasn’t sure if it had another purpose. Love all of your recipes! Your site is a go-to for anything I’m looking for!
Kendel – Yes, this sauce does have a hint of sweetness so you may want to leave it out or cut back. Hope you like it if you try it!
I made this last night when we had some visitors over. It was a huge hit! I almost forgot to add the balsamic, and am so glad I remembered, because it just put the flavor over the top. One of my guests even joked that they kind of just wanted to drink the sauce straight because it was so delicious. Thanks for another great recipe. I will definitely be making this again.
Love this recipe! I will make up batches of this yummy sauce and freeze for the future. I recently found your website and have enjoyed every recipe I’ve tried. You’ve got it down! Thank you!
I made this spaghetti sauce today for dinner tonight. It was absolutely delicious!!
My husband who is not a huge fan of italian even commented on how good the sauce was. I followed the recipe exactly but next time I will chop the italian stewed tomatoes into smaller pieces. I prefer smaller chunks of tomatoes in my sauce. I allowed it to simmer about 2 hours. The house smelled so good while it was simmering.
The recipe made a big 6 quart pot of sauce so after the sauce cooled I distributed it in 1 quart jars with seal and ring and froze the sauce. It will be the just right for recipes that call for a 28 oz. jar of spaghetti sauce. After eating this sauce I will never use jarred sauce again!!
Thank you so much for sharing this great recipe!
I forgot to mention. I used 1 lb. ground beef and 1 lb. mild Italian sausage and it was great! I bought Italian stewed tomatoes accidentally instead of the Italian diced tomatoes so that is why I had chunky sauce. The sauce is GREAT!!
Mel – After several attempts to make a home made sauce to my liking, I was thrilled with this recipe. Perfect consistency of the sauce, delicious flavor. I called an audible and used a combo of pork, veal and beef, but otherwise, followed it to a T. This recipe is now part of my arsenal! thanks
This is my second time making your sauce and my house smells awesome. The first time I did a meatless sauce, and this time I am adding the ground beef. My teenage daughter and I love to cook together. And we have made some great memories in the kitchen from many of your recipes. I can’t thank you enough for that. ♥
Tried it with and without the balsamic. The flavor definitely deepened after I added it. It is really good. I can’t wait until tomorrow to eat some more-spaghetti sauce, like greens, is a dish that definitely improves in flavor after being on the refrigerator overnight.
I also forgot to ask: I may have added a little too stock to the mixture-it’s hard to say because there’s a lot of sauce. Do I just simmer it a little linger to evaporate the excess liquid? And, do I let it simmer covered or uncovered?
Gus – Letting the sauce simmer uncovered will definitely help reduce excess liquid. I am glad you liked it!
I saw this and am making it for the first time. It’s a really easy recipe. I may have made a mistake, though. I always use red wine in my spaghetti sauce, and before I realized it, I poured a cup of red wine into the the sauce along with the beef stock. I am not sure whether I need to add the balsamic at the end. I will try it both ways (with and without the balsamic-there’s definitely more than enough sauce in the pot to experiment with some of it) and hope for the best. But it smells fantastic!!!!! My grandkids keep running into the kitchen asking when will dinner be ready?
I used ground turkey only and fresh tomatoes instead of canned sliced. Threw everything in the crockpot on lowvand turned out amazing
I made this tonight for a bunch of friends – it was a BIG hit w/ everyone. I followed the recipe almost exactly – I had ground pork, so did half ground beef, half pork. And I received various frozen peppers in my meat share, so used a variety of green/red/yellow peppers. Other than that, I did everything as prescribed – and it was fantastic!!!
Mel,
I’ve been cooking since I was six. I’m a grandmother with 13 grandchildren now and still love to cook for others. While I was checking on different recipes, I came across your sauce recipe. Since I canned tomatoes, I wanted to experiment with a new recipe. I chose your sauce to make tonight. Before I put in the vinegar both my husband and I tasted it, and we both liked it. However, we both thought the taste was richer after I added the vinegar. I used a quart of my tomatoes, a large can of seasoned tomatoes, and a large can of sauce, plus the tomato paste. It cooked on low for two hours and then set for another hour while I prepared the rest of the spaghetti pie. I still have enough sauce for two more pies! I love the red pepper in it! I added mushrooms as well. You get an A+ for this recipe! Thank you for sharing.
Made this for dinner tonight. Absolutely fabulous, Dh declared prego would never be allowed in the house again LOL This was so easy to make and it tasted like you stood over the stove all day long. Not a big hit with 3 of the kids, but they prefer butter, garlic and parm. on their spaghetti so no surprise there.
Kind of glad they don’t like it because there was enough left to put a container in the fridge and 2 in the freezer for us to eat later. Thank you for such a yummy addition to our recipes 🙂
Today is my second time making this and I LOVE it. My entire family does. Thank you for a wonderful recipe. I’m used to using Hunts sauce and tweaking it a little bit. I love this so much better!
This turned out great, just a tip for everyone make sure to use real San Marzano tomatos imported from Italy, makes a big difference 🙂
Another hit! My 2 year old daughter asked for seconds…and then thirds! Made with your divine breadsticks. So good!
Mel, your website has become my new recipe box! I love everything on your site, and it all turns out delicious!! I’ve always loved cooking, but I love it even more now that I have access to all your amazing recipes. I made this spaghetti sauce last night–TO DIE FOR!! So good! Like many of the others, I too have been searching for that perfect spaghetti sauce recipe. This is the one.
I thought I’d give this a try, was thinking to myself “this could be just another site with all great reviews only to discover the dish tastes ordinary” as I have been searching for the best bolognaise recipe for years and THIS IS IT, THIS IS THE ONE! This recipe is superb, even satisfied my hard to please husband. I have also tried your sweet and sour chicken – fantastic!!! This is my go-to site for all things FOOD. Mel you are amazing! Thankyou from Australia!
I have made this sauce multiple times yet every time I think it’s better than before. I’m looking in to making it without canned tomatoes/paste — any idea as to how many tomatoes would be needed for the amounts called for?
CAC – you’ll definitely have to experiment with this since I haven’t tried it with fresh tomatoes. Sorry!
Hi there, love the website and the fantastic recipes! I have wanted to make my own spaghetti sauce for so long, but none of them ever fit the bill. This tastes fabulous, but I just have one or two questions. Can you leave the meat out of it so you can use it for chicken (or veggie meals)? Also apart from going getting a canning machine, could you just keep it in a sterilised and airtight jar when there is no meat in it? Or should I just stick to freezing regardless? Much thanks and love from Ireland! 🙂
Jenny.
Hi Jenny – yes, you could definitely leave the meat out of this for a vegetarian option. It wouldn’t be shelf stable unless it was canned according to the official ‘canning rules’ – so if you want to make large batches, I’d encourage freezing or figuring out how it will can (I believe others have left comments above saying they’ve canned it). Hope that helps a bit!
Best sauce EVER ! My whole family and my best friend LOVED it !!!!! I had to promise I would always use this recipe. None of this sauce made it to the freezer….my son even had it the next day COLD from the frig for his breakfast.
This may be the best homemade spaghetti sauce I’ve ever had, and definitely the best that I’ve ever made. So, so good.
It definitely makes a lot … We had generous helpings for dinner and I still put a bunch in the freezer for another time!
My fiancée and I have been debating for a while now to make a homemade sauce instead of store bought. We have stared really looking at ingredients and it is unbelievable what our foods are actually made of! So she decided today that we need to make a homemade sauce…And I found you! Your sauce looks amazing and I can’t wait to try it on my pick fiancée and children! I definitely will be back to let you know how it went! Thanks!
I have this simmering on my stovetop now. I am curious though, why do we purée the onion and pepper?
Christina – I like to puree it for the flavor it adds and I like that it is smooth without the extra texture.
I tried this sauce for a casual spaghetti dinner with friends and it did not disappoint! Not that I thought it would….that’s why I pulled it from Mel’s site. She never does me wrong. It was so good! My go-to meat sauce from now on!
Mel, I love your recipes, and am truly excited that I am going to give this one a try. I have one question. Since it makes so much, and I will be freezing it, like recommended, do I still stir in the balsamic 15 minutes before I finish cooking it, or will that give the frozen remainder a bitter taste when I reheat it in a slow cooker another day? Thanks!!! 🙂
Hi Stephanie, I always stir in the balsamic even if I’m planning on freezing the spaghetti sauce or using it later. Should be fine!
This was delicious…the whole family loved it! A very unique sauce, I loved the balsamic vinegar in it. Thanks for yet another winner!!
Is this with packed b sugar or loose?
Is the b pepper seeded and stemmed?
How many ounces fresh slices mushrooms?
B sugar two tbsp packed or loose?
Thanks
Hi John – I use about 8 – 16 ounces fresh mushrooms. Yes, I seed and core and stem the pepper. And the brown sugar is lightly packed.
I am really enjoying your posts and recipes. I started with your Spaghetti Pie, now your Red Sauce. We are in the middle of the biggest heat waves in years and can not wait to get in the kitchen and start cooking!
Made it meatless! So yummy. Thanks 🙂
I made this and took it in to work. They loved it so much, they accused me of just buying a jar of spaghetti sauce. thanks! lol
I have two questions for you. Can you email me back with the answers? I would sure appreciate it.
1. What kind or brand of flour tortilla’s did/do you use with your honey lime enchilda’s? And why no recipe for enchilada sauce?
2. Does the ground beef you use in your spaghetti sauce also come out tasting like over-done hard pieces of beef? I don’t know why the ground beef I use always comes out tough, flavorless, hard, and over-done. It really irks me too, because my sauce is really fantastic and everyone loves it, but when I add ground beef it just ruins it, and I love having beef in my sauce. Does yours turn out the same way?
Please let me know.
Thanks,
Karen
Really, really great. Thanks for taking the time to share.
I just made this sauce and it was yummy. I didn’t have all the ingredients and tweaked it a little bit to use what I had at home. I used 3 cans of diced tomatoes, minced garlic (in the jar), 2 beef boullon cubes (didn’t have any broth in the can), brown sugar, salt, pepper, oregano, basil and my husband added a little bit of regular sugar. I browned my meat and added some tony chachere’s. It was so good! I cooked some whole grain rotini and it was perfect!
It was absolutely delicious – like every other recipe I have tried from your blog!! Thank You!
Judith – it’s a red bell pepper.
Is the red pepper in your spaghetti sauce a hot pepper or mild?
Hi Mel – I just have to tell you how much I love your spaghetti sauce recipe! I have tried for years to make my own sauce and have always gone back to Prego because I could not make one that tasted any better until today. My whole family really liked it. I am not Italian but live in community with lots of wonderful Italian cooks who could not believe I didn’t make my own sauce. I am happy to say that now I can thanks to you. I also made your ham recipe in the crockpot for Christmas and it turned out wonderfully. I won’t bother to make it in the oven again. Thanks and I am so glad to have found your blog. I look forward to trying many more of your recipes!
This was delish! And it made so much… Can’t wait for leftover night! Thanks for all of your yummy recipes, they never disappoint!
My family LOVED this! I have two small boys and they gobbled it up. I will definitely be making this again and again. I have tried a few of your recipes and I have loved every one of them! Thanks!
Try this with tomato juice instead of sauce. let it simmer all day and then add the tomoatoe paste to thcken to your liking. Its magnifique!
I love this sauce! My husband and I make a huge batch of sauce every couple months and freeze it for any night we don’t feel like cooking. This is definitely the best one we’ve made! The second batch is simmering now. We have done some of our own tweaking though. I add pound of italian sausage in addition to the beef. We like our sauce meaty! We also add way way way way more garlic (almost a whole bulb) because we are both complete garlic lovers! Thank you for such an awesome recipe!!
If I am going to freeze some sauce do I add the balsamic vinegar to the whole batch or just what I am using for the meal? Thanks
Geoff – I always add the balsamic to the whole batch and then freeze. I’ve never noticed any adverse effects/taste from doing so.
Mallory – do you have a food processor? If not, just cook them until they are really soft and tender. Your sauce may be a bit chunkier but the flavor will still be there. Mashing might be a good idea, too.
I don’t have a blender. Do you have any suggestions as to how I should add the pepper and extra onion? Should I steam and mash them?
I don’t normally comment… But I have to say, since discovering this recipe and your site about a month ago- I’ve made this sauce at least 5 times now. We always have a stash of containers stacked in the freezer for weekday lunches and dinners. I’ve even turned half the batch into chili by omitting the balsamic and adding beans and additional spices. It’s a fantastic recipe to help people understand how simple and delicious a homemade sauce can be… A wonderful way to help understand what each step brings to the dish. It’s made me a little more creative in the kitchen and I wanted to say ‘Thanks!’…
So, thanks!
-Lauren
it came out perfect! defenetly worth the time and effort, its delicious 🙂 i omited the ddried basil and crushed tomatoes, because i dont like it too tomatoe like. it is a wonderful meal 🙂
Katie – I don’t have that one anymore. Sorry! I haven’t used it in years and have been using this one instead.
Please, please, please! Where is the first sauce recipe you posted, with the red cooking wine and both chicken and beef bouillon? My family loves that one! I was just recently cleaning out my recipe drawer and my printed version is no longer with us. I can’t find it!! Can I have it again? Pretty please?
Tiff, I don’t know…I’ve never canned this sauce.
Is it safe to can this with a waterbath?
Awesome sauce!!! Best ‘from scratch’ I’ve ever made! Thanks!!
Oh how we love this sauce! Yum!
just about to make this for tomorrow night. definately lookin forward to it
I am sitting here in my kitchen while the sauce is simmering. This is my first time making it, and I am using beefsteak tomatoes from my garden. I keep tasting it because it is so yummy. My dad’s birthday is in a couple of days, so being the spaghetti lover that he is, he is going to get a batch of it.
I ask for home made but it is always with can tomatoes I want fresh tomatoes
We LOVE this sauce. Good flavor, and not too spicy for the kids. I just looked it up again, as I have oodles of garden tomatoes to use. Last year, I made LOTS with my tomatoes, and froze it in 2-3 cup containers, minus the vinegar. I would then thaw it in the fridge, simmer for an hour and add the vinegar at the end as the recipe directs. It did not lose any quality or flavor even after frozen for a long time.
Just stumbled upon this recipe on Pinterest and gave it a try tonight. It was so delicious! I got rave reviews from my husband and the 2 college kids loved it. We ate it with penne pasta and there was plenty left over which I immediately froze for another meal. I’m thinking lasagna is in my near future!
I would make it meatless. Thanks for the info
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 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?
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. 🙂
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!
MMMmmmm! Wonderful recipe. We made it tonight with tomatoes from our garden and couldn’t be happier with the results! Another keeper. 🙂
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! 🙂
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!
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 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 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 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!
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 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!!
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’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!
Atothemazing recipe!
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!
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!
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.
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!
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.
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.
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.
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!
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.
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!
Wow. Sooo delicious. I have been trying out a few of your recipes, and they are soooo tasty!
Thanks, Jessie!
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.
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!”
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!
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!
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.
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!
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!
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.
AHHH~~ finally found the perfect Spaghetti Sauce. Thanks Mel
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!
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!
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!
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!
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!
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!
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!
Thanks, Jenny! I’m so glad you liked this spaghetti sauce.
So I have been dying to make this recipie! When I started adding spices I just added everything else in… “Even the balsamic vinegar”!!!! I’m hoping after all that it turns out 🙂
Fantastic!!!! I have never been a huge spaghetti fan but with THIS SAUCE I’m converted! My hubby and kids LOVED it! Thank you!
Danielle – thanks for the tip about the crockpot. I’m really glad that your husband liked this so well!
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.
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!
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
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!
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! 🙂
This was just wonderful and easy to make!! Very yummmmmy!! Thank you!
Anonymous – thank you for letting me know you liked this!
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?
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.
This looks delicious! I’m going to go the store right now and get the ingredients! Thanks for posting…..
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
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!
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.
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.
This looks yummy! I’m on a search to find a GOOD Chicken Alfredo Pizza recipe! (i LOVE olive gardens) Any ideas?? 🙂
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.
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’ve never made spaghetti sauce with balsamic vinegar. Sounds good.
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
Ooooohh-your sauce looks delicious!! I can’t wait to try this recipe.
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.
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!
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!
i’m always looking for tips on skettie sauce, next time i make it, i’m trying this!
This looks great! Thank you.
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!
I can’t wait to try this…without the meat…sounds yummy!
don’t lie–you’ll keep tweaking it. it’s human nature. 🙂
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.
That looks scrumptious! It’s definitely going to be my next batch.
this does look like an amazing sauce
oooooooooooo yummmmmmmmmmmmmy !
I have tried many sauce recipes and always looking for more. This is by far the best I have ever had. That little kick of balsamic at the end just did it. Thanks Mel. I am done looking for another recipe.
Awesome!
I don’t like mine spaghetti sauce tangy