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’ve had this sauce bookmarked for over 3
years. Wish the previous recipe was still available. I already bought the ingredients for the former recipe. I guess I’ll try to remember the measurements of everything off the top of my head
HI Vanessa, 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).
Hi, I made a meat sauce a few times before that I no longer see on your website and would love to make it again as I bought all the ingredients for it. Could you give the recipe please.
Next time I would love to try this as it also looks very good. Thank you !
Hi Susan, it is essentially the same recipe but instead of making the marinara sauce, you’ll add a jar of your favorite store-bought marinara sauce. So sautee your beef, onions and garlic then add storebought marinara. You can then season to taste if needed. Enjoy!
I love your recipes! Can you send the older version of this recipe please! I had just bought all the I ingredients and noticed you changed it! I will try this one in the future but my family loves the other one. Thank you!!
Hi Lauren, I updated the recipe to say optional or added to taste for those who are more sensitive to the flavor of cumin. Otherwise it is the same.
I second Lauren’s request. Your old recipe used premade jarred pasta sauce. It was so much easier and just as delicious. I’d love it if you could include that one as well.
Hi Kyla, the recipe is essentially the same and you can easily adjust it. Once you add the garlic, just add in your favorite storebought marinara and then season to taste. This recipe builds a marinara sauce from scratch and I think it’s more flavorful but the storebought jar of marinara is easier. I hope you love it!
Very good recipe, made the spaghetti sauce this morning, thanks. Your videos are enjoyable and fun to watch.
Hi Kathy! I’m so happy to hear that. Thank you for sharing.
This was the star of my dinner tonight. Excellent sauce. .
Hi Sharon! That’s wonderful news. I’m so glad it was enjoyed.
Your videos make everything look so easy.
Your videos make everything seem so easy. Adding the bit of sugar was new to me, even I
am an “elderly” person. Keep up the good work. I always enjoy them.
I haven’t made this yet but how do I add a little heat to this receipe. Also I have heard of adding cloves . Do you know about this? Love your receipts
Hi Kathy! I haven’t experimented with cloves. See the section above for substitutions and variations. I’ve add Italian seasoning, bay leaf, red pepper flakes, cinnamon, or even a pinch of cumin.
The red pepper flakes will add heat.
I’m noticing comments about cumin in this recipe. I do not see it listed as an ingredient.
I wouldn’t use it anyway, but curious why there is mention of it.
The recipe is very similar to my own. However, I don’t use crushed tomatoes. I use diced and mush them a bit with my hands. They are still a bit chunky. I also use fresh basil when I have it growing outside.
This recipe looks amazing.
Hi Pattie! Under the substitutions & Variations section of the recipe post I mention you can add cumin. “Herbs – add Italian seasoning, bay leaf, red pepper flakes, cinnamon, or even a pinch of cumin“
Easy , quick, and a great spaghetti sauce .
Wonderful recipe and delicious .
That’s just awesome! Thank you for sharing your wonderful review, Jayne!
Hi Natasha,
I love making this meat sauce, when I make this my family looks just like your daughter eating it!!!! I is the only sauce I make and I just love it:)
Sharky seems to know how to grate the parmesan cheese, What a Cool Shark!!!!
Thank You for this recipe & So Many others that I follow, your cookbook is my Favorite
and is always on my kitchen counter:)
Love All Your Recipes
You’re so very welcome, Melinda! I’m so glad your family loves it. Thank you for the love and support, I appreciate it!
I am super excited about this spaghetti sauce recipe but, I have one question. If you add the Italian sausage, let’s say another pound, would you double the rest of the ingredients?
Hi Deniese! For the right consistency and flavor balance you should double all of the ingredients. If not, you’ll end up with a very thick sauce.
This is a perfect spaghetti sauce and it will be my new go-to sauce for several dishes. The taste is incredible! I doubled the recipe so I could freeze some. Thanks for another amazing recipe!
Hi Mary Jane! You’re very welcome. I’m so glad you loved it! Thank you for the wonderful review.
Love all your recipes and videos. Cooked several and they re awesome. You inspire me
I’m so happy you’re enjoying my recipes, Anita! Your comment made me smile big!
Can I use fresh tomatoes? How would the recipe change?
Hi Nina! I don’t make this with fresh tomatoes. If you do, you may want to cook them down enough to replace the texture and concentration that tomato paste and sauce usually give. Also, look up a recipe for crushed tomatoes to see how to achieve this on your own instead of using canned. It’s quite simple to make your own crushed tomatoes.
Do you have a link to your old sauce recipe that used cumin and listed how much pasta to use (12 oz)? I love that recipe!
Hi JD, under the substitutions & Variations section of the recipe post I mention you can add cumin. “Herbs – add Italian seasoning, bay leaf, red pepper flakes, cinnamon, or even a pinch of cumin“. Also, are you possibly thinking of my Spaghetti & Meatballs recipe? There we list 1lb of pasta. This recipe is for the sauce alone. I hope that helps.
No, the recipe I am talking about mentioned using a certain amount of cumin, used a jar of sauce, and I believe had a certain amount of pasta to use. Can you please put that recipe back on your site? It was a favorite of mine, and many others as I can see reading through the newer comments!
It was 1/2 tsp cumin (or added to taste) and 12 ounces of dry pasta.
Hi Natasha, I don’t eat meat so could I substitute beef for ground turkey?
Hi Martha! Yes, you can substitute with another type of meat.
Can I add a red onion? Instead of yellow or white.
Hi Julia, yes, that would work fine.
My son had a second helping, and he said, “I love this sauce, mommy” (he’s six). It tasted slightly sweet, and you can tell the cumin is there but it’s not overpowering. A keeper for sure!!
Thanks Natasha for sharing your talent. I’m about to make this right now. Can I use bell pepper instead of onion
Hi Marcus. The onion adds flavor depth and sweetness which also balanced the acidity of the tomatoes. I have not tested bell peppers, but it would change the flavor profile of this sauce.
Love your recipe. Can I cook the hamburger then finish making the recipe later today?
Yes that is absolutely fine! You can also make the beef ahead and store it in the refrigerator for up to 3 days .