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
Mushrooms would be a nice addition.
Great suggestion! Thank you, Nancy!
From the photo of finished sauce appears to have cherry tomato’s in the sauce.
not listed in ingredients ?
Hi Gregg, everything that I used is in the recipe card. I used my homemade Marinara Sauce
Is it ok if I browned the raw ground beef with chopped onion and then I drained the fat before adding the rest of the ingredients?
Hi Holly, yes that would work just fine too. I hope you love this recipe!
First review I have ever made, but it was so simple and good I had to. I was a little skeptical on the cumin, but it really gave the sauce something special! Best ever!
I’m so happy you enjoyed that. Thank you for sharing that with us!
Loved it ! So simple to make and really flavorful. Thank you so much
You’re welcome Naila! I’m happy you enjoyed this recipe!
Absolutely delicious. So simple to make. I find myself going straight to your blog for recipes. Another success. Thank you!
You’re most welcome, Susan. Thank you for trusting and enjoying my recipes!
Hi, can I put this Recipe together in a freezer zip lock bag and pull out later to cook?
Hi Alina, yes this recipe is freezer friendly. Meat sauce will last in the refrigerator for up to 4 days. To store it longer, transfer meat sauce to a freezer-safe container, leaving just a slight amount of headroom at the top. We prefer freezing meat sauce in freezer ziploc bags because it lays flat in the freezer and can be quick-thawed under running water.
hi I don’t understand how to make the sauce… I made quite a few of your recipes and I do good…but this one im having trouble…
Hi Adriana, I recommend you to review the recipe again as the whole process is stated there. What are you exactly having problems with?
HI Natasha!
When you sauté the ground beef, do you add oil to it? Or do you just add the beef to the pan and let it brown?
We do not add oil to the pan.
Great meat sauce! Husband and I loved this one. So simple and easy to make. Served this with homemade garlic bread. Great Sunday meal 🙂
Glad you loved this recipe, thanks for your excellent feedback!
Do you make your own sauce, or just store bought, I always make my own, it takes longer, but so much better
We always try to use our homemade sauce and totally agree – homemade is always better!
I made this for Mother’s Day and it worked great! So easy and delicious
I’m so glad you enjoyed it!
So yummy! I make a double batch and freeze for an easy dinner. Easy, love!
That’s just awesome!! Thank you for sharing your wonderful review!
HATS OFF TO YOUR SISTER! I made this tonight and it was delicious !!! I have to say I was sceptical about using cumin but it gave the sauce excellent flavor. I also used some ground sausage along with the Hamburg and used some beef broth in place of the water. Doubled the recipe for freezing 😊
Thank you for your appreciation, Jennifer. Nice to know that you enjoyed your dinner! Thanks for giving this recipe a wonderful review!
Gave this a whirl and it came as advertised. Simple, easy, tasty and filling. It’s a keeper.
Followed it verbatim but added a little veggie to it – peppers. I also used the Victoria White Linen Collection Marinara sauce sold at Costco which is my favourite. Well worth the money!
Thanks to Svetlana!
I’m so happy you enjoyed that. Thank you for sharing that with us!
We just finished dinner with this spaghetti sauce recipe. My husband is very picky with sauces because he finds them too acidic for his stomach. He gave it a thumbs up tonight. I think it was the addition of a small amount of added sugar. I remembered my Mom telling me that sugar takes away the acidity. I will look forward to future spaghetti dinners!
I’m so happy you enjoyed that. Thank you for sharing that with us!
Hi Natasha, what is the difference between marinara and pasta sauce? I have a large pack of the Kirkland pasta sauces, and trying to figure out if there is something I should add that would make it a proper substitute, I read something about oregano, but that’s as far as I’ve gotten. Maybe they are interchangeable in this context? Thank you!
Hi Martha, Marinara and Pasta sauce are used interchangeably and they can vary by the seasonings added. The Kirkland Pasta sauce will work for this recipe. The only time it isn’t the same is if it says “Tomato Sauce” as that would be just tomato sauce and not a pre-made pasta sauce. The Kirkland Pasta Sauce that I have also says “marinara sauce” on the label.
My mother always said a pinch of cinnamon is a necessity in any tomato based pasta sauce. Not sure how it pares with cumin though…
pares? excuse my spelling on this one, couldn’t find an edit button
It is not review for the Recipe, rather how I mismanaged producing it.
Natasha, I didn’t have onion on hand and also used cheap canned low quality tomato pasta sauce. One good thing is I didn’t combine pasta and the meat sauce. My Meat Sauce turned out sooo Sour, that I do not know how to remedy it. Can you please help me with your advice or shall I just throw my meat away ?! Thank you very much in advance.
Hi Elaine, the onion does help balance the flavors and adds a subtle sweetness. Thank you for sharing your experience using a poor quality sauce – I try to find the best quality one that I can if I am not using homemade. You would probably love our sauce form Spaghetti and meatballs which is homemade. At this point, probably the best course of action would be to add a little water and a little sugar to balance out the sour notes.
Is it too late to add separately caramelized onions to that meat sauce ?
Thank you very much, Natasha.
You are welcome to add it by preference but it may not infuse as much flavor as cooking into the sauce form the start.
First time I have ever left a review. It’s that good.
Awww that’s the best! Thank you so much for sharing that with me. I’m all smiles!
Made this recipe for dinner and it was great. I added some chopped celery to it and it turned out awesome. So cheap and easy to make! Next time I will double the recipe!!
That’s so great, Sarah! Thank you for that awesome feedback!