Name: Homemade Spaghetti Sauce
Prep time: 20 min
Cook time: 120 min
Total time: 140 min
Ingredients: 2 lbs lean ground beef (I use 92% lean); 1/2 tbsp extra virgin olive oil; 1 large onion (finely chopped); 1 green pepper (finely chopped); 6 stalks celery (finely sliced); 3 cloves garlic (minced); 2 6 oz cans tomato paste; 2 15 oz cans tomato sauce; 2 15 oz cans diced tomatoes; 1/4 cup sugar; 2 bay leaves; 2 tbsp dried oregano; 2 tbsp dried basil; 1 tsp salt; fresh cracked pepper (to taste)

My son requested spaghetti for dinner last week, it’s one of his favorite meals. I realized that I didn’t have a recipe for homemade spaghetti sauce on the blog. What?!! How can that be?! We eat spaghetti pretty often, but I don’t always take the time to make the sauce from scratch. It takes some time and some days we are just really, really busy. I’ve posted a favorite Zucchini Spaghetti recipe and a recipe for the Best Marinara Sauce, but never my favorite spaghetti sauce. It’s definitely time to share! This recipe was passed along to me by my mother-in-law years ago and it’s a keeper. Lauren says that it’s her absolute favorite sauce and she’s quite the spaghetti connoisseur.

5 from 1 vote

Homemade Spaghetti Sauce

Prep Time 20 minutes

Cook Time 2 hours

Total Time 2 hours 20 minutes

Ingredients

2 lbs lean ground beef I use 92% lean
1/2 tbsp extra virgin olive oil
1 large onion finely chopped
1 green pepper finely chopped
6 stalks celery finely sliced
3 cloves garlic minced
2 6 oz cans tomato paste
2 15 oz cans tomato sauce
2 15 oz cans diced tomatoes
1/4 cup sugar
2 bay leaves
2 tbsp dried oregano
2 tbsp dried basil
1 tsp salt
fresh cracked pepper to taste

Instructions

Heat olive oil in a large sauté pan or dutch oven on medium heat. Add ground beef, celery, peppers, onion and garlic and cook until meat is no longer pink, stirring occasionally. Drain fat and return beef mixture to pan. Add all remaining ingredients and bring to a full boil. Stir and reduce heat to low. Partially cover (I prop the lid on sideways to vent and simmer for at least two hours, stirring occasionally. The longer this simmers, the better. Serve with your favorite pasta, spaghetti squash or spiralized zucchini noodles.

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Comments

frances shays says
October 12, 2015 at 2:13 pm
Can you do canning with this or does it have to be refrigerated?
- Amee Livingston says
  October 12, 2015 at 5:21 pm
  Hi Frances! I would freeze it or refrigerate it, unless you use a pressure canner. I just don’t have any personal experience with that method.
Karli says
October 15, 2015 at 4:59 pm
There is nothing like a great spaghetti sauce. I am with Lauren–I love being a connoisseur. I even love it over spaghetti squash…a good sauce and you never know its not pasta!
- Amee Livingston says
  October 17, 2015 at 12:10 am
  I agree, Karli! The sauce is always the star of the dish! 🙂
Liz says
February 8, 2016 at 9:59 pm

This has become my go-to sauce! I’ve made it several times and it always disappear in no time. There are so many recipes out there that are more complex but none are better!! Thank you for sharing!
- Amee Livingston says
  February 9, 2016 at 1:19 am
  Liz, thank you so much!! I’m so glad that you love the recipe and I really appreciate you taking the time to comment! 🙂

The Best Homemade Spaghetti Sauce