Spaghetti Sauce Recipe

This spaghetti sauce recipe starts with 1 pound of ground beef and three kinds of canned tomatoes. Everything cooks in one Dutch oven.

Cooking the tomato paste in the beef drippings for 2 minutes turns it brick red and removes the raw, metallic edge that flattens many homemade sauces.

A 35-minute uncovered simmer thickens the sauce until it clings to each strand of spaghetti. The batch makes about 6 cups, enough for 6 servings.

The whole pot is ready in 1 hour 5 minutes, and leftovers taste even better the next day.

Quick Recipe Summary
Prep Time	15 minutes
Cook Time	50 minutes
Total Time	1 hour 5 minutes
Servings	6 servings (about 6 cups of sauce)
Difficulty Level	Easy

For a slower, meatier Italian sauce, see Bolognese Recipe.

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Why You’ll Love This Spaghetti Sauce Recipe

This sauce uses ingredients from any grocery store. It needs only about 15 minutes of hands-on work.

• One pot, 65 minutes total: The sauce takes 1 hour 5 minutes from the first chop to the final stir. The spaghetti boils while the sauce simmers, so nothing sits waiting.
• Thick, never watery: Toasted tomato paste and an uncovered simmer give you a sauce that coats the pasta instead of sliding off it.
• Balanced flavor: Two teaspoons of sugar and 1 tablespoon of Worcestershire sauce soften the acidity of canned tomatoes and add savory depth.
• Pantry friendly: Canned tomatoes, dried herbs, and an onion do most of the work, so a trip to the store is rarely needed.
• Feeds 6 with leftovers to spare: The recipe makes about 6 cups, and the sauce freezes well for up to 3 months.
• Easy to adapt: Swap the beef for sausage, turkey, or lentils without changing the method.
• Beginner friendly: Every step is a basic technique, and the sauce forgives a few extra minutes on the stove.

You might also enjoy: Marinara Sauce Recipe

Ingredients

Everything below is a supermarket staple, and the canned tomatoes do most of the heavy lifting.

For the sauce:

• 1 tablespoon (15 ml) extra virgin olive oil
• 1 pound (450 g) ground beef, 80/20 (80% lean)
• 1 medium yellow onion, finely chopped (about 1 cup or 150 g)
• 4 garlic cloves, minced (about 4 teaspoons)
• 1 teaspoon kosher salt, divided
• 1/4 teaspoon red pepper flakes (optional, added with the garlic)
• 1 can (6 oz or 170 g) tomato paste
• 1 can (28 oz or 794 g) crushed tomatoes
• 1 can (15 oz or 425 g) tomato sauce
• 1/2 cup (120 ml) water
• 1 tablespoon Worcestershire sauce
• 2 teaspoons dried basil
• 2 teaspoons dried oregano
• 1 bay leaf
• 2 teaspoons granulated sugar
• 1/2 teaspoon freshly ground black pepper
• 1/4 cup (10 g) fresh basil leaves, chopped

For serving:

• 1 pound (450 g) dried spaghetti
• 2 tablespoons kosher salt, for the pasta water
• 1/2 cup (50 g) freshly grated Parmesan

Read Also: Tomato Sauce Recipe

Kitchen Equipment Needed

This sauce needs a heavy pot and a few basic tools. A wide pot gives the sauce more surface area, so it reduces faster.

• Large Dutch oven or heavy-bottomed pot (5 to 6 quarts or 5 to 6 liters): Thick walls hold steady heat and keep the tomato paste from scorching.
• Wooden spoon: The flat edge scrapes the browned bits off the bottom of the pot.
• Meat chopper: A flat-edged chopper breaks the beef into small, even crumbs while it browns.
• Chef’s knife and cutting board: You need these for chopping the onion and basil and mincing the garlic.
• Measuring cups and spoons: The ratio of paste to tomatoes to sugar matters, so measure rather than guess.
• Can opener: The recipe uses three cans.
• Large pot (at least 6 quarts or 6 liters) for the pasta: Spaghetti needs room and plenty of water to cook without clumping.
• Colander: A sturdy one lets you drain 1 pound of spaghetti quickly.
• 1-cup heatproof measuring cup: Use it to scoop out the starchy pasta water before draining.
• Box grater or fine grater: Freshly grated Parmesan melts into the hot pasta.
• Airtight containers: I keep a stack of 2-cup containers on hand specifically for this sauce because one container equals one dinner for two.

A related recipe is Best Pasta Sauce Recipes.

Recommended Products for This Recipe

These are my personal recommendations, chosen because each one fixes a specific problem that comes up when making this sauce.

1. Le Creuset Enameled Cast Iron Dutch Oven

Thin pots scorch the tomato paste before it darkens, and scorched paste turns the whole sauce bitter. A heavy enameled Dutch oven holds even heat, and the light interior makes it easy to judge when the beef and paste have reached the right color.

Get it on Amazon

2. Cento San Marzano Style Crushed Tomatoes

Basic crushed tomatoes can taste sharp and watery, which forces you to add more sugar and simmer longer. San Marzano style tomatoes tend to taste sweeter and less acidic, so the sauce balances faster.

Get it on Amazon

3. Parmigiano Reggiano Wedge

Pre-grated Parmesan often contains anti-caking agents and tastes dusty next to a fresh wedge. A real wedge grates into salty, nutty shreds that melt into the hot sauce and pasta.

Get it on Amazon

4. Microplane Classic Zester Grater

A box grater makes thick, heavy shreds that sit on top of the pasta. A fine Microplane turns hard cheese into fluffy strands that dissolve on contact with the sauce.

Get it on Amazon

For a long-simmered alternative, try: Sunday Gravy Recipe

Step-by-Step Instructions: How to Make Spaghetti Sauce

Follow these nine steps in order and the sauce will be ready in about an hour.

1. Prep the Ingredients

• Chop 1 medium yellow onion into pieces about 1/4 inch (6 mm) wide so they melt into the sauce instead of staying chunky.
• Mince the 4 garlic cloves and keep them in a separate pile, because the garlic goes into the pot after the beef.
• Chop 1/4 cup (10 g) of fresh basil and set it aside for the very end.
• Open the cans of tomato paste, crushed tomatoes, and tomato sauce, and measure out 1/2 cup (120 ml) water and 1 tablespoon Worcestershire sauce.
• Mix the 2 teaspoons dried basil, 2 teaspoons dried oregano, 2 teaspoons sugar, and 1/2 teaspoon black pepper in a small bowl so they go in together.
• Grate 1/2 cup (50 g) Parmesan and refrigerate it until serving.

2. Brown the Beef and Onion

• Heat 1 tablespoon of olive oil in a large Dutch oven over medium-high heat for about 1 minute, until the oil shimmers.
• Add 1 pound (450 g) of ground beef, the chopped onion, and 1/2 teaspoon of the kosher salt.
• Break the beef into small crumbles with a meat chopper or wooden spoon, and cook for 8 to 10 minutes, stirring every minute or two.
• Look for no remaining pink in the beef, softened onion, and brown bits stuck to the bottom of the pot.
• Tilt the pot and spoon off all but about 1 tablespoon of fat, but leave the browned bits in place because they carry a lot of flavor.

3. Cook the Garlic

• Reduce the heat to medium.
• Add the minced garlic and, if you want gentle heat, 1/4 teaspoon of red pepper flakes.
• Stir constantly for 30 seconds, just until the garlic smells fragrant.
• Keep the garlic from browning, because browned garlic tastes bitter in a sauce this simple.

4. Toast the Tomato Paste

• Add the entire 6-ounce (170 g) can of tomato paste to the beef mixture.
• Stir and press the paste against the bottom of the pot for 2 minutes.
• Watch for the color to shift from bright red to a deeper brick red, with a slight film sticking to the pot.
• Lower the heat if anything smells scorched, since the paste can burn quickly.

5. Add the Tomatoes and Seasonings

• Pour in the 28-ounce (794 g) can of crushed tomatoes and the 15-ounce (425 g) can of tomato sauce.
• Add 1/2 cup (120 ml) of water, swirling it in the tomato sauce can first to rinse out the last bits.
• Stir in 1 tablespoon of Worcestershire sauce, 2 teaspoons dried basil, 2 teaspoons dried oregano, 2 teaspoons sugar, the remaining 1/2 teaspoon salt, 1/2 teaspoon black pepper, and the bay leaf.
• Scrape the bottom of the pot so the browned bits dissolve into the sauce.
• Bring the sauce to a gentle bubble over medium-high heat, which takes about 3 to 4 minutes.

6. Simmer the Sauce

• Reduce the heat to low so only a few lazy bubbles break the surface.
• Simmer uncovered for 35 minutes, stirring every 5 minutes and scraping the bottom each time.
• Set the lid on slightly ajar if the sauce spatters, but know that a tight lid will keep the sauce thin.
• Check for doneness by dragging a spoon across the bottom of the pot. The trail should fill in slowly rather than flooding back at once.

7. Cook the Spaghetti

• When about 15 minutes remain on the simmer, fill a large pot with 4 quarts (4 liters) of water, add 2 tablespoons of kosher salt, and bring it to a rolling boil.
• Add 1 pound (450 g) of spaghetti and cook it according to the package directions, usually 9 to 11 minutes, until al dente.
• Scoop out 1 cup (240 ml) of the starchy pasta water before draining.
• Drain the spaghetti in a colander, and do not rinse it.

8. Finish the Sauce

• Remove the Dutch oven from the heat and fish out the bay leaf.
• Stir in the 1/4 cup of chopped fresh basil.
• Taste the sauce and add a pinch more salt if it needs it, or 1/4 teaspoon more sugar if it still tastes sharp.
• Loosen the sauce with reserved pasta water, 2 tablespoons at a time, if it seems too thick.

9. Toss and Serve

• Add the drained spaghetti to the sauce and toss over low heat for 1 minute so the noodles absorb some of the flavor.
• You can also ladle the sauce over individual plates of plain spaghetti.
• Top each serving with the freshly grated Parmesan and serve right away.

Read Also: Lasagna Recipe

Tips for The Best Spaghetti Sauce

Small details separate a thick, balanced sauce from a thin, sharp one. These tips cover the ones that matter most.

• Brown the beef properly. Let it sit for a minute between stirs so the pieces develop a brown crust. That crust is where much of the savory flavor comes from.
• Give the paste time. I ruined my first few batches by stirring in the tomatoes before the paste had darkened, and the sauce kept a sharp, metallic edge that no amount of sugar fixed.
• Choose crushed over diced tomatoes. Diced tomatoes keep their shape even after 35 minutes, so they leave you with firm chunks floating in thin liquid. Crushed tomatoes break down into an even, spoonable sauce.
• Use 80/20 beef. I’ve found that 90/10 beef turns dry and grainy in this sauce, while 80/20 stays tender once you spoon off the extra fat.
• Add the basil off the heat. Fresh basil holds its green color and sweet scent for only a few minutes, and it turns dark and bitter if it simmers with the tomatoes.
• Season in layers. Half of the salt goes in with the beef and half goes in with the tomatoes, which seasons the sauce more evenly than adding it all at once.
• Taste before sugar. Canned tomatoes vary by brand, so add the last 1/4 teaspoon of sugar only if the sauce still tastes sharp after simmering.
• Salt the pasta water well. Two tablespoons for 4 quarts seasons the noodles themselves, which keeps the finished dish from tasting flat.
• Finish the pasta in the sauce. One minute of tossing over low heat lets the noodles pick up flavor, and a splash of pasta water helps the sauce cling.
• Make it a day ahead. The flavors settle overnight in the refrigerator, and the sauce reheats without any loss in texture.

For a smoother sauce on pizza night, try: Pizza Sauce Recipe

What to Serve with Spaghetti Sauce

Spaghetti sauce is rich and savory, so the best sides add crunch, freshness, or something to mop up the plate. These pairings round out the meal without competing with the sauce.

• Garlic bread: Toasted slices brushed with garlic butter are the classic partner and soak up every bit of sauce left on the plate.
• Sourdough Focaccia: A thick, olive oil rich slice works well for dragging through extra sauce.
• Caesar salad: Crisp romaine and a sharp, garlicky dressing cut through the richness of the beef.
• Healthy Bruschetta: Fresh tomato and basil on toasted bread make a bright starter before the main plate.
• Air Fryer Zucchini Parmesan Chips: These crunchy chips add a vegetable side with the same Parmesan flavor as the pasta.
• Roasted broccoli with lemon: The browned edges and acidic finish balance the sweetness of the sauce.
• Red wine: A medium-bodied Chianti or Sangiovese has enough acidity to match the tomatoes.
• Authentic Italian Tiramisu: A cool, creamy coffee dessert makes a light finish after a hearty plate of pasta.

A baked pasta that uses a similar sauce is Baked Ziti Recipe.

Variations of Spaghetti Sauce

The classic beef version is the base, but the method works with many swaps. These changes keep the same cooking times unless noted.

• Sausage and beef: Replace half of the beef with 8 ounces (225 g) of ground Italian sausage, removing the casings before browning. The fennel and spices in the sausage add depth.
• Ground turkey: Use 1 pound (450 g) of ground turkey and add an extra tablespoon of olive oil, since turkey has less fat than beef.
• Meatless lentil and mushroom: Skip the beef and cook 8 ounces (225 g) of chopped mushrooms with the onion until their liquid evaporates. Stir in 1 1/2 cups (about 300 g) of cooked brown lentils with the tomatoes.
• Red wine: Pour 1/2 cup (120 ml) of dry red wine into the pot after the garlic and cook it for 3 minutes before adding the tomato paste.
• Extra vegetables: Add 1 grated carrot and 1/2 cup of diced green bell pepper with the onion for a sweeter, fuller sauce.
• Spicy: Increase the red pepper flakes to 1/2 teaspoon, or add a second pinch at the end for more heat.
• Smooth sauce: Blend the finished sauce with an immersion blender for a few seconds, which suits children and picky eaters who dislike texture.
• Slow cooker: Brown the beef, onion, garlic, and paste on the stove, then transfer everything except the fresh basil to a slow cooker. Cook on low for 6 to 8 hours and stir in the basil before serving.

For a spicier take, try: Arrabbiata Sauce Recipe

Storage and Reheating

This sauce stores and freezes better than most dishes. Cool it quickly, portion it, and it will be ready for weeknights.

• Cool first: Let the sauce cool at room temperature for no more than 2 hours, then move it to the refrigerator.
• Refrigerator: Store the sauce in an airtight container for up to 4 days.
• Freezer: Freeze portions in freezer bags or containers for up to 3 months, leaving about 1 inch (2.5 cm) of space at the top for expansion.
• Freeze flat: Lay filled freezer bags flat on a baking sheet until solid, which saves space and makes thawing faster.
• Thawing: Thaw the sauce overnight in the refrigerator rather than on the counter.
• Stovetop reheating: Warm the sauce in a saucepan over medium-low heat, stirring often, until it reaches 165°F (74°C). Add a splash of water if it has thickened.
• Microwave reheating: Heat a covered portion in 1-minute bursts, stirring between each, until steaming hot.
• Store the pasta separately: Cooked spaghetti left in the sauce keeps absorbing liquid and turns soft, so keep the two apart.

Read Also: Stuffed Shells Recipe

Nutritional Facts

The values below are estimates for 1 cup (about 1/6 of the batch) of sauce without the spaghetti, based on 80/20 ground beef.

Nutrition per Serving (1 cup of sauce)
Calories	295 kcal
Protein	19 g
Carbohydrates	19 g
Dietary Fiber	4 g
Sugars	11 g
Total Fat	16 g
Saturated Fat	6 g
Cholesterol	65 mg
Sodium	920 mg

Another dish that calls for tomato sauce is Chicken Parmesan Recipe.

Health Benefits of Key Ingredients

The ingredients in this sauce each bring something useful to the bowl. Tomatoes, garlic, and olive oil are the core of the sauce.

• Tomatoes: They provide vitamin C, potassium, and lycopene, a red pigment studied for its antioxidant activity. Cooking tomatoes makes lycopene easier for the body to absorb.
• Tomato paste: It concentrates the lycopene and flavor of tomatoes into a small amount, so a single can adds a lot of both.
• Garlic: It contains sulfur compounds, including allicin, that form when the cloves are chopped or crushed.
• Onion: It supplies quercetin, a plant flavonoid, plus fiber that feeds beneficial gut bacteria.
• Olive oil: It is rich in monounsaturated fat, which is the main type of fat in the Mediterranean eating pattern.
• Ground beef: It supplies complete protein, iron, zinc, and vitamin B12, all of which the body needs for energy and healthy blood.
• Basil and oregano: Both herbs contain plant compounds called polyphenols. The amounts used here are small, but they contribute real flavor without extra salt.
• Parmesan: It adds calcium and protein, and a small amount delivers a lot of savory flavor.

For a creamier tomato sauce, try: Vodka Sauce Recipe

FAQs About Spaghetti Sauce

1. Why do you add sugar to spaghetti sauce?

Sugar balances the acidity of canned tomatoes, so the sauce tastes rounder instead of sharp. This recipe uses just 2 teaspoons for about 6 cups.

Taste before adding more, and skip it entirely if your tomatoes are naturally sweet.

2. How long should spaghetti sauce simmer?

Simmer for at least 30 minutes, and this recipe uses 35 minutes. That is enough time to thicken the sauce and blend the flavors.

You can stretch it to 1 or 2 hours on the lowest heat, adding a splash of water if the pot looks dry.

3. How do I thicken spaghetti sauce?

Keep simmering the sauce uncovered so the extra water evaporates. Stirring in 1 tablespoon of tomato paste at a time also works quickly.

4. How do I fix spaghetti sauce that tastes too acidic?

Add a pinch of sugar first, about 1/4 teaspoon at a time. If it still tastes sharp, stir in a small pinch of baking soda.

Baking soda foams briefly and too much makes the sauce taste bitter, so go slowly.

5. Can I make spaghetti sauce in a slow cooker?

Yes, a slow cooker works well. Cook it on low for 6 to 8 hours.

Brown the beef, onion, garlic, and paste on the stove first for the deepest flavor. Stir in the fresh basil just before serving.

6. Can I freeze spaghetti sauce?

Yes, it freezes well for up to 3 months. Cool it completely and portion it into freezer bags or containers.

Thaw overnight in the refrigerator and reheat on the stove with a splash of water.

7. Can I use fresh tomatoes instead of canned?

Yes, but the sauce will need more time. About 2 pounds (900 g) of peeled, chopped ripe plum tomatoes can replace the crushed tomatoes.

Simmer 15 to 20 minutes longer to cook off the extra water.

Read Also: Chicken Spaghetti Recipe

Final Thoughts

This spaghetti sauce proves that a few cans and an hour can beat anything from a jar. Make a batch this week and freeze half for a busy night.

If you try it, leave a comment with your rating and any changes you made. Share the recipe with someone who still buys jarred sauce.

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