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
I was set to make your recipe
However I just can’t imagine the sauce with Cumin
In my Italian family life I don’t think cumin was ever used
I fear it would ruin the end result
Any one have feedback on this?
Hi Toni, it’s very subtle in this recipe but makes the flavor. I recommend making it as written the first time around to give it a try, we believe we found the perfect balance. Here’s what one of my readers wrote: “HATS OFF TO YOUR SISTER! I made this tonight and it was delicious !!! I have to say I was skeptical 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 😊” I hope this helps!
We all love Natasha’s greatest recipes! My family and I love EVERYTHING you have taught us! Terri K Beaver UT
Hi Terri! I’m so glad you are loving the recipes. Thanks so much for the love and support!
Half ground beef and half hot Italian sausage kicks it up a notch. Mushrooms always and green pepper sometimes. Definitely try the cinnamon 1/4 tsp. sparingly. I will try the cumin. Always homemade marinara. I always do triple batch, freeze for two no cook meals later. Try sliced black olives for topping before eating.
Thank you so much for sharing that with me, Ed! I’m so glad you enjoyed this meat sauce recipe!
Nice, I have 3 hot Italian sausages that will be useful here. Will add more sauce to compensate for the extra meat. Thank you.
Sounds great! 🙂
Yes, What kind cheese are you using that you grate in your cheese grater? So when I go to the grocery store I can ask if they carry it. There many to choose from, but I was wondering what brand and type you use. Thank you!!😇
Hi Wendy! It’s parmesan cheese. 🙂
Simple, tastes great. Followed exactly and added fresh mushrooms as my family loves them and I had a few I needed to use. The only thing easier would be take out!
Thank you for sharing!
I’m enjoying your website. I have a question please. When I make spaghetti sauce and serve it over spaghetti pasta on a plate, there is watery liquid that starts to pool on the plate around the hot sauce and pasta. What am I doing wrong? I drain my pasta well for several minutes and I don’t rinse it before adding the sauce on the plate. Help please!! Thank you,
Patti Ferguson
A Mississippi fan.
Hi Patti! I’m so glad you my recipes. It must be coming from somewhere, usually, this happens when the pasta is not drained well or adding too much water to the sauce and not letting the sauce simmer long enough could make it too watery.
Hi! I use this recipe all the time and it’s great! My only complaint is 309 calories is shown but there is no serving size. For somebody who trackers their calories I don’t know how much sauce and noodles is equal to the said 309 calories
Hi Kolton! I’m glad you enjoyed the recipe. At the top of the recipe card, it lists the number of servings this recipe makes. Unfortunately, you have to divide the whole recipe into those servings, the nutrition facts tool that we use for this website does not allow us to be that specific. We are always trying to improve our user experience and maybe this is something that we can fix in the future.
Hello Natasha, I really like your recipes can’t wait for you cook book to be published.Hope we’ ll be able to get it in Ontario.keep up the gook work Thank you so much xo
Hi Armande! I’m so glad you enjoy my recipes. Yes, I’m excited for the cookbook to be done, I’m working hard at it. 🙂
My husband (42) has never liked spaghetti, as a kid or adult, but he really enjoyed this recipe! Finally! I followed the recipe completely and used a jar of Rao’s tomato and basil sauce.
Yay that’s awesome to know! Glad to hear that and thanks for sharing.
looks so good, today I know what for dinner. You are awesome young lady. Thank you for all the good recipe.
Thank you, Beverly! I hope you enjoy this recipe. 🙂
I don’t enjoy spaghetti but this was amazing! My family loved it. We are having a “Natasha’s Kitchen” week where every recipe is from your website! My husband is such a picky eater and he has loved EVERYTHING we have tried. Thank you!
Oh, how fun! So glad your family enjoyed this recipe. Thank you for the wonderful review, Chelsey. 🙂
Another fantastic recipe from Natasha! The meat sauce with your marinara sauce is the best spaghetti sauce I have ever had! It will be my go to now! So much better than jarred sauce! Thank you Natasha for all you have taught me.
Thank you for the wonderful review, Debra. You’re very welcome.
This recipe is as close to my own as I’ve seen. I like to add a diced green bellpepper, too, as I do in meatloaf. My secret ingredient is cocoa powder which cuts the acidity in the tomatoes. Cumin is GREAT in chili and vegetarian vegetable soup, too. So much flavor!
We haven’t tried this yet, we love all your recipes that we have tried. However, I have a question on this one; can you tell me why you use Marinara sauce instead regular spaghetti sauce? I’ve seen several recipes call for this and I’m just curious as to why.
Hi Sabrina, It makes this recipe quicker and easier to make. I hope you love this recipe!
Disappointed that you would put cumin or bottled sauce in a “sauce” recipe
But I still love your website.
Spaghetti Sauce Recipe
Yours sounds delicious and much like the way I make mine. I don’t really have a lot of recipes. Just throw ingredients together. And for this sauce I like to use some dried Italian herbs to simmer in the sauce.
Thank you so much for sharing that with me, Julie! I’m glad you loved that.
Thank you! I hope you try it and love it, Julie. Let us know what you think if you make it.
Made this last night for supper!!!! It was soooooooo good!!! Lol
Thank you, Natasha for another amazing recipe!!! You have taught me so much and I’m so thankful for you!!!!
I’m so glad! Thank you for your wonderful feedback, Theresa!
Never thought of cumin as something in spaghetti sauce. Sounds interesting.
This was soooo good!! So easy, and the flavors AMAZING. My 11 year old daughter asked for a bolognese and this was a hit. Will stay as a staple in my home 🙂
Love it! Thanks a lot for the good comments and feedback.
Hi there Natasha, you have some of the same recipes that I have. Like your spaghetti sauce, but I use green pepper, tomato sauce diced tomatoes and a handful of Italian seasoning. The wife says it’s the best. Thick and chunky. not soupy. Thanks a bunch for your recipes.
You’re welcome, Brian. I hope you and your wife will enjoy all the recipes that you will try!