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.
Perfect Homemade Spaghetti Sauce
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.
Slow Cooker Variation
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.
FAQ for Homemade Spaghetti Sauce
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!
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!
The Best Homemade Spaghetti Sauce
- 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 (12-ounce) can tomato paste
- 1 teaspoon coarse kosher salt
- 1 teaspoon black pepper
- 3 teaspoons dried oregano
- 3 teaspoons dried basil
- 1 ½ 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 ½ cups beef stock or beef broth
- 2 tablespoons brown sugar
- 2 bay leaves
- 2 tablespoons balsamic vinegar
- 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.
Recipe Source: from Mel’s Kitchen Cafe