Homemade Spaghetti Sauce

Spaghetti sauce over pasta on white plate.

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 4-5 days or in the freezer for a few months.

Course Main Course

Cuisine Italian

Prep Time 10

Cook Time 4

Total Time 4 10

Servings servings

Calories 129kcal

Author Karly Campbell

Ingredients

1/2 pound ground beef
1/2 pound ground pork see notes
1 medium onion finely diced
6 cloves garlic minced
56 ounces canned crushed tomatoes
6 ounces tomato paste
2 tablespoons Italian seasoning
1 tablespoon sugar or to taste
1 teaspoon salt
1/2 teaspoon red pepper flakes

Instructions

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.
Taste and add additional sugar, salt, or red pepper as desired.

Notes

We use plain ground pork in this recipe so that we're better able to control the seasonings. You can use Italian sausage if you prefer.

You may substitute a 1/2 teaspoon each of basil, oregano, and rosemary plus a 1/4 teaspoon thyme in place of the Italian seasoning blend.

The longer this simmers, the richer, more flavorful, and thicker it will be. You can pull it off early, but for the best results, let it simmer for 4 hours over a low heat and just stir it occasionally.

Nutrition