This Spaghetti Sauce recipe is iconic–beefy, saucy, and so satisfying. It has a deep, rich flavor and tastes like it came right out of Nona’s kitchen, but it’s quick and easy to make, so it’s perfect for busy weeknight dinners. Make a large batch and store leftovers in the freezer for ready-made meals.
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Helpful Reader Review
“This recipe saved me tonight. No idea what I was making for dinner then BAM! Quick, meaty, deliciousness. Served with a side salad. Everyone was happy 🙂 thank you!!” – Kelly ★★★★★
Spaghetti Meat Sauce Video
Whip up a pot of this thick and meaty spaghetti sauce for dinner tonight. It’s quick to make and keeps well in the fridge for dinner all week. It has all of the comforting flavors of Spaghetti and Meatballs, or traditional Bolognese, but is much easier.
Easy Spaghetti Sauce with Ground Beef
I make this Spaghetti Sauce on repeat! It’s one of my favorite cabin meals and camping dinners because it’s a major crowd pleaser, easy, and my kids eat this up so fast. My sister, Svetlana, shared it with me, and once I started making the sauce for friends and family, I’ve gotten so many requests for the recipe.
It’s quick to make–ready in under an hour. You’ll end up with about 6 beefy cups of sauce, but leftovers are easy to freeze and reheat well, so you can savor every last drop as meal prep or freezer meals.
Classic Spaghetti sauce is comfort food at its finest. Serve this meat sauce over pasta noodles, topped with a generous amount of parmesan cheese, for a satisfying meal that rivals Olive Garden’s spaghetti meat sauce. I love to spoon this over classic spaghetti noodles, Homemade Pasta, linguine, fettuccine, penne, cannelloni, rigatoni, ziti, or even gluten-free pasta.
Ingredients for Spaghetti Sauce with Ground Beef
This spaghetti sauce recipe is simple, using pantry staples, so it’s easy for everyone to make when the craving hits.
- Ground beef – I prefer 80/20 beef for this recipe since the fat flavors the whole sauce, but you can choose leaner beef if desired.
- Aromatics – onion, garlic, dried oregano, and dried basil.
- Tomatoes – the star of the show! I use all three: tomato paste, tomato sauce, and crushed tomatoes for the perfect texture and flavor.
- Secret Ingredient – Sugar is an optional ingredient, but just a teaspoon of sugar can help cut the acidity of the tomatoes for a more dynamic flavor. If you’re avoiding sugar, leave it out.
Substitutions & Variations
Make this spaghetti sauce your own by adding these optional ingredients:
- Vegetables – add diced mushrooms or green peppers with the onions
- Herbs – add Italian seasoning, bay leaf, red pepper flakes, cinnamon, or even a pinch of cumin
- Wine – a splash of dry red wine gives spaghetti sauce an added depth of flavor
- Protein – double the protein for a meatier sauce (add at least 1/4 cup of water to thin), or swap half or all the ground beef with ground pork or Italian sausage
How to Make Spaghetti Sauce
It’s so easy to make this homemade spaghetti meat sauce recipe. Here’s how to meld all those amazing flavors for the best meat sauce.
- Brown the beef – Cook the beef in a Dutch oven over medium-high heat, breaking it up with a spatula until no pink remains. If you want leaner sauce, you can drain the fat, but it won’t be as flavorful.
- Sauté the onion – Add the chopped onion and cook until soft while stirring occasionally to be sure it doesn’t stick.
- Add garlic and tomato paste – add the garlic to the beef and onion, stirring for 1 minute, and then add the tomato paste, stirring for another minute to carmelize the sugar to add so much flavor.
- Add herbs and tomatoes – add oregano, basil, and the rest of the tomatoes. Stir until the mixture comes to a boil to prevent any splattering.
- Simmer the sauce – cover halfway with a lid and let the mixture cook on low for 25 minutes, stirring occasionally to prevent burning. Taste the sauce to adjust the seasoning (I add 1/2 tsp more salt), and serve immediately spooned over pasta.
How to Serve Spaghetti Sauce
Of course, this classic spaghetti sauce recipe tastes great over pasta with freshly grated parmesan, but it’s really such a versatile dish. Try some of these out-of-the-box ways to use spaghetti meat sauce:
- Meat Sauce Sandwiches – serve between Homemade Burger Buns as Sloppy Joes
- Over Nachos – add cheese and your favorite toppings
- As Meat Sauce In Lasagna, Zucchini Lasagna, Baked Ziti, or Lasagna Roll Ups
- Stuffed into Pasta Shells, or use over the top of Homemade Gnocchi
- Over Protein – serve over Chicken Parmesan, Eggplant Parm, or even Shakshuka
- Paired with Baked Asparagus, Caesar Salad, and Garlic Bread
Make-Ahead and Storage
Spaghetti sauce freezes and reheats well, so I always double the recipe so we can enjoy leftovers. Once the sauce cools, pack it in serving-size containers or freezer zip-top bags.
- To Refrigerate: leftover spaghetti meat sauce keeps well in the refrigerator for up to 4 days.
- Freezing: Freeze for up to 3 months and thaw in the fridge overnight, quick-thaw in cold water, or reheat from frozen.
- To Reheat: Place thawed or frozen meat sauce into a saucepan on the stove with a bit of water if needed, and simmer until warmed through.
This Spaghetti Sauce recipe makes for an irresistibly good pasta dinner loved by all ages. It makes a big batch, but you can easily freeze the meat sauce for another night. I hope this ground beef meat sauce becomes a new favorite in your home.
Homemade Spaghetti Sauce
Ingredients
- 1 Tbsp olive oil
- 1 pound ground beef, 80/20 works well – or equal parts beef and Italian sausage
- 1 tsp fine sea salt, plus more to taste
- ½ tsp freshly ground black pepper
- 1 medium yellow onion, finely diced
- 4 garlic cloves, minced
- 1 Tbsp tomato paste
- 1 tsp dried oregano
- 1 tsp dried basil
- 28 oz can crushed tomatoes
- 15 oz can tomato sauce
- 1 tsp sugar
- Grated Parmesan and chopped parsley or basil, optional, for garnish
Instructions
- Brown the beef– Heat olive oil in a 5 qt Dutch Oven or deep skillet over medium-high heat. Add the ground beef and break it apart with a spatula. Season with salt and pepper. Sauté, stirring occasionally until cooked through, about 5 minutes. You can spoon off excess fat if desired, but I leave it in for extra flavor and richness.
- Sauté the onion – Add the diced onion to the beef and cook over medium heat, stirring occasionally, until the onion is soft and translucent, about 4–5 minutes.
- Add garlic and tomato paste – Stir in the minced garlic and cook for 30 seconds, just until fragrant. Add the tomato paste and cook for 1 minute, stirring constantly to coat everything and deepen the flavor.
- Add herbs and tomatoes – Sprinkle in oregano and basil. Pour in the crushed tomatoes and tomato sauce. Stir in the sugar to balance the acidity. Bring to a uniform boil while stirring to prevent splatter.
- Simmer the sauce – Reduce the heat to a low simmer, partially cover the pot, and let the sauce simmer gently for 25–30 minutes, stirring occasionally to prevent scorching. Let it simmer until thickened and rich. Taste the sauce and add salt (I add 1/2 tsp), pepper or sugar to taste. Spoon over cooked spaghetti and top with freshly grated Parmesan and chopped parsley or basil.
Notes
- Refrigerate for up to 4 days
- Freeze up to 3 months and thaw in the fridge overnight (or reheat from frozen)
- Reheat on the stovetop at a medium-low simmer until warmed through.
Nutrition Per Serving
Filed Under
Family Favorite Pasta Dinners
Pasta is a staple in our home because it’s delicious and filling. Once you make this easy spaghetti sauce recipe, try these other favorite pasta dinner recipes:
- Chicken Pesto Pasta
- Chicken Tetrazzini
- Baked Mac and Cheese
- Creamy Shrimp Pasta
- Mom’s Chicken and Mushroom Alfredo
- American Goulash
- Chicken Orzo Bake
- Pierogi
- Penne alla Vodka
What’s the serving size? I love all the recipes but every single one doesn’t have the serving size listed. Can you please add that in so prehistory calculate macros can easily track it.
Hi Olga, this recipe serves 8. I’m sorry I didn’t measure out each individually. My guess would be about 9oz in weight or 1 1/2 cups in volume per serving based on the amounts of the ingredients. If you have a food scale, you can weigh the recipe as a whole when finished and divide that by 8. I hope that helps.
Delicious! Turned out perfectly, I would maybe thin it out just a tad next time, but it tasted absolutely amazing.
Sounds good! I’m so glad you loved it!
Absolutely loved this recipe! I can’t believe so many comments asked for the jarred recipe. You add ground beef to a jarred sauce it’s not rocket science. This recipe is homemade marinara. Natasha, love your recipes! I did add some mushrooms to this just because I love them in everything.
Adding mushrooms is a great idea! I’m so glad you enjoyed it!
Hi Natasha. I was planning on using jarred marinara sauce for this recipe and wanted to know if i should still add oregano and basil to the meat before adding the sauceto get the same flavor.I believe it says 1 tsp of each? Thank you
Hi Beverly, check the notes in the recipe card where it says: “*If you prefer using store-bought marinara” I hope that helps.
Hi Natasha, I remember there used to be cumin in this recipe which I really loved! Can you let me know how much I should add and I should swap out anything for it? Thanks
Hi Kiara, I have this note in the recipe “You can add 1/2 tsp cumin (or added to taste).”
The recipe changed, really disappointed – bring back the meat sauce with the jarred sauce!
Does anyone have the recipe?
Hi Rachel, check the notes in the recipe card where it says: “*If you prefer using store-bought marinara
I love your recipes and have much success with your dishes. However, I really like the old meat sauce recipe, which is much more flavorful. This one is just ok. Please repost the old recipe with the cumin. It was so much easier and a crowd pleaser!
Hi Arlene! I added this note at the bottom of the recipe card, which is essentially the original recipe: *If you prefer using store-bought marinara: once you sauté the garlic, add a 24 oz jar of your favorite marinara sauce and simmer, then just season it to taste (since every marinara is a little different). You can add 1/2 tsp cumin (or added to taste).
I was looking for the zhuzhed up meat sauce recipe with jarred sauce and cumin, and I realized that this recipe has since replaced the old meat sauce recipe. I read the comments and trusted Natasha. Nope, this recipe made as written does not beat the zhuzhed up jarred sauce recipe. That one was magical. This one is just okay. I know because I gave it a try.
I love all of your recipes. My family is used to the previous spaghetti and meat sauce recipe. I thought I would give this one a try. It was not up to the standards of your recipes. Perhaps it is just personal preference. My family did not care for the sauce. They thought it was too strong on the tomato flavor and a bit bland.
Hi, thanks for getting back with so many of us about the old recipe. Would you be willing to share the exact measurements you had previously for spices? As I’m looking at the updates they don’t look quite the same and I’m not someone who has the ability to taste as I go. I always flops when I try that.
HI Mary, I added this note at the bottom of the recipe card, which is essentially the original recipe: *If you prefer using store-bought marinara: once you sauté the garlic, add a 24 oz jar of your favorite marinara sauce and simmer, then just season it to taste (since every marinara is a little different). You can add 1/2 tsp cumin (or added to taste).
Thank for adding note about old recipe (my kids lived it). If I recall correctly, in the old recipe we also needed to add water along with jar of marinara sauce.Can you, please let me know how much?
Fantastic recipe
The only thing I did was add a beef bouillon cube
I find it adds a depth of flavor and saltiness
I do this before I add any salt then go from there with the salt
Thanks again and thanks for being so entertaining
What happened to the old recipe? This one is ok but we LOVED the old one. I’m struggling to find it I just always used the link but it has changed.
Hi Tracy! I recently updated this recipe. I only update recipes where I think it’s a significant improvement, but this one is easy to modify back – once you saute the garlic, add a 24 oz jar of your favorite marinara sauce and simmer, then just season it to taste (since every marinara is a little different).
This is absolutely the best spaghetti sauce ,,
I’ve been trying hard to make more of what I eat from scratch . No more processed food .
It hasn’t been easy but your recipes have been a huge help on this journey.
Hi Kimberly! I’m so happy to hear you loved this recipe. Thank you so much for the feedback.
My husband and I loved this recipe! This will definitely be on repeat for us! Thank you so much! We loved the chicken orzo bake too! Trying your lasagna next!
You’re very welcome, Cindy! So glad to hear that.
Please bring back the old recipe, with cumin .. it was so easy and tasty.
Hi Nazha! It’s essentially the same, this one is easy to modify back – once you sauté the garlic, add a 24 oz jar of your favorite marinara sauce and simmer, then just season it to taste (since every marinara is a little different). You can add 1/2 tsp cumin (or added to taste).
This new homemade version is tastier so I hope you’ll give it a try.
I’ve tried the new recipe but the older one was tastier, in my opinion. Would you mind sharing it? Were the measurements the same as the newer one for the same amount of servings (8)? I also remember the older one including water (which would make sense since I don’t think 24 oz of marinara sauce would be enough for 8 servings) as well?
Hi there! It’s essentially the same recipe, same ingredients, but instead of making homemade marinara, you can use a storebought marinara sauce. This new homemade version is tastier!
Please bring the orgianal recipe back. It had cumin, this one does not. It was much more simple. it would be nice to have them both. There was no reason to get rid of the first one.
Hi Alena! I only update recipes where I think it’s a significant improvement, but this one is easy to modify back – once you sautee the garlic, add a 24 oz jar of your favorite marinara sauce and simmer, then just season it to taste (since every marinara is a little different).
Hello!
There was a meat sauce recipe that only called for a few ingredients. Do you mind sharing that again? I never got to write down the recipe and it was my son’s favorite.
Hi Caitlyn! I recently updated this recipe. I only update recipes where I think it’s a significant improvement, but this one is easy to modify back – once you saute the garlic, add a 24 oz jar of your favorite marinara sauce and simmer, then just season it to taste (since every marinara is a little different).
Hi Natasha,
I was wondering if you can add the old recipe as it was one of my favourite and the store bought marinara is my preference as a mom of two toddlers and full time student. I think I have a it memorised but can’t remember how much cumin 1/2 or 1 tsp.
Thanks
Hi Lilly! The recipe is essentially the same and you can easily adjust it. Once you add the garlic, just add in your favorite store bought marinara and then season it to taste. This recipe builds a marinara sauce from scratch and I think it’s more flavorful but the store bought jar of marinara is easier.