Homemade Spaghetti Sauce

So, sometimes I do this thing where I make my life more difficult than it has to be.

Like, I make bread from scratch sometimes.

Or, I make my own cheese. <—- Yep. I did that.

Often, I make my own donuts instead of just buying them from the donut shop like most people do.

But this spaghetti sauce making habit of mine? It’s so crazy.

I mean, it’s DELICIOUS and one hundred and three times more flavorful than the jarred kind at the store. That’s a mathematically correct fact. I did the research. It took hours.

Anyway, the thing with this sauce is that it costs a bit more than a jar of sauce from the store and you need to let it simmer on the stove for hours and hours. That said, it’s so super worth it.

Besides, having a big pot of spaghetti sauce simmering away for hours not only makes you feel all domesticated, it makes the house smell divine.

Give this a try the next time you’re having a spaghetti dinner. You won’t regret it!

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Homemade italian Spaghetti Sauce

This sauce is full of Italian flavors! It will make enough to coat 2 pounds of spaghetti, but I usually just use it for one pound of spaghetti and then we dip bread in the leftovers. It keeps well in the fridge for one week.


1/2 pound ground beef
1/2 pound pork sausage (substitute with all beef, if desired)
1/2 onion, finely diced
6 cloves garlic, finely diced
2 28 ounce cans crushed tomatoes (I prefer Muir Glen Organic Fire Roasted Crushed Tomatoes)
6 ounces tomato paste (I omit this, because my husband doesn't like when I add it, but if you want a really tomato-y sauce, try it!)
2 tablespoons Italian seasoning
1 tablespoon sugar, if desired
salt and pepper, to taste (I prefer it pretty salty)


In a large pot over medium heat, cook the ground beef and pork until no longer pink. Do not drain.
Add the onion and garlic to the pot with the meat and cook over low heat until the onions are soft and the garlic is fragrant.
Add the remaining ingredients to the pot and simmer, uncovered, stirring occasionally, for 2-4 hours.

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63 Responses to “Homemade Spaghetti Sauce”

  1. Rose September 20, 2014 @ 1:25 pm (#

    Makes it even more work for the cook but I use fresh tomatoes this time of year and the sauce is even more tasty. Try it — you’ll like it.


    • Karly replied: — September 21st, 2014 @ 3:23 pm


      I bet that’s delicious!


  2. A.J. December 15, 2014 @ 4:09 pm (#

    should you strain the water out of the cans before adding the tomatoes?


    • Karly replied: — December 15th, 2014 @ 5:25 pm

      You can if you want a thicker sauce, but you don’t need to. I don’t drain them. :)


  3. Sabrina February 4, 2015 @ 2:03 pm (#

    You said not to drain the meat, do you use lean ground beef? What if there’s a lot of grease?


    • Karly replied: — February 4th, 2015 @ 9:37 pm

      I like the flavor that the fat adds to the sauce. You can drain it if you like, though. I usually buy 80/20 beef.


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