Print

Homemade Spaghetti Sauce Recipe

Print Recipe

★★★★★

4.7 from 111 reviews

This homemade spaghetti sauce features a rich blend of sautéed onions, garlic, ground beef, and whole peeled tomatoes simmered slowly with herbs and finished with fresh basil and butter for a glossy, flavorful finish. Perfect for enhancing any pasta dish with a classic Italian-inspired taste.

Ingredients

Scale

Base

  • 3 tbsp. extra-virgin olive oil, divided
  • 1 medium yellow onion, finely chopped
  • 6 cloves garlic, sliced
  • 1/2 tsp. dried basil (optional)
  • 1/2 tsp. dried oregano
  • 3 tsp. kosher salt, divided
  • 1 tsp. freshly ground black pepper, divided

Protein

  • 1 lb. (85% lean) ground beef

Tomato and Flavor

  • 2 (28-oz.) cans whole peeled tomatoes
  • 1 Parmesan rind
  • 1/4 c. chopped fresh basil
  • 1 tbsp. unsalted butter

Instructions

  1. Sauté Vegetables: In a medium saucepan over medium heat, heat 2 tablespoons of olive oil. Add the finely chopped onion, sliced garlic, dried basil (if using), dried oregano, 1 teaspoon of kosher salt, and 1/2 teaspoon of freshly ground black pepper. Cook while stirring occasionally until the onion becomes translucent and turns a light golden brown, about 7 minutes.
  2. Cook Beef: Increase the heat to medium-high. Add the ground beef to the saucepan and break it up into small pieces using a wooden spoon. Cook, stirring occasionally, and reduce the heat if necessary to avoid burning, until the beef starts to brown, approximately 8 minutes. Season the beef by adding 1 teaspoon of kosher salt and the remaining 1/2 teaspoon of black pepper.
  3. Add Tomatoes and Simmer: In a medium bowl, crush the whole peeled tomatoes with your hands until small pieces form, including their juices. Pour the crushed tomatoes along with their juices and the Parmesan rind into the saucepan. Cook on medium heat, stirring occasionally, until the sauce reduces by about one-quarter and the raw tomato flavor cooks out, which will take 25 to 30 minutes. Remove the pan from heat and discard the Parmesan rind.
  4. Finish Sauce: Stir in the chopped fresh basil, unsalted butter, the remaining 1 tablespoon of olive oil, and 1 teaspoon of kosher salt. Toss well to combine until the sauce becomes glossy and the butter has fully melted, then serve or store as desired.

Notes

  • You can skip the dried basil if you prefer a fresher herb taste and simply rely on the fresh basil at the end.
  • For a vegetarian version, omit the ground beef and increase the olive oil to 3 tablespoons. Consider adding mushrooms for an umami boost.
  • The Parmesan rind adds a subtle depth of flavor that can be omitted if you want a fully vegetarian sauce.
  • This sauce can be stored in the refrigerator for up to 5 days or frozen for up to 3 months.
  • Adjust salt slightly based on your preference or dietary restrictions.

Keywords: homemade spaghetti sauce, Italian sauce, ground beef tomato sauce, classic pasta sauce, easy spaghetti sauce

Find it online: https://frommamamaya.com/homemade-spaghetti-sauce-recipe/