This Homemade Spaghetti Sauce is so easy and delicious, you will never buy the jarred kind again! Try it and you will see why I call it the Best Ever!
This recipe comes from my mother-in-law, and it is one that I have kept and used ever since she first made it for us.
I love that it is so easy to make, has a delicious rich flavor, and uses real ingredients.
It’s better than any jarred sauce you can find at the store, and there is always plenty left over to freeze for another meal or two in the future.
Try to use good quality tomatoes if you have access to them. My favorite brand of tomatoes is Tuttorosso tomatoes, but I haven’t found them anywhere out here in Hawaii.
When we lived in Kansas, my mother-in-law used to ship them to me in care packages! Might have to ask her to do that again.
Lately though, I’ve been using either Muir Glen or Pomi tomatoes. I like the Pomi tomatoes because they come in a box rather than a can, which is nice if you’re looking to avoid BPA.
Do you have a favorite brand of tomatoes, or do you prefer to use fresh? I LOVE fresh tomatoes, but have to admit that I have never grown my own.
My grandma and my parents have always grown tomatoes though, so maybe someday I can channel all that family-green-thumb energy and plant some.
We shall see.
Hope you’re all having a great week!
Best Ever Homemade Spaghetti Sauce
Ingredients
- 1 ½ pounds ground beef or pork sausage
- 1 large onion,, chopped
- 1 large green pepper,, chopped
- 2 cloves garlic,, minced
- 3 (15 oz) cans diced tomatoes
- 1 (6 oz) can tomato paste
- 2 teaspoons brown sugar
- 1 ½ teaspoons dried oregano
- 1 teaspoon salt
- ½ teaspoon dried basil
- ½ teaspoon dried thyme
- 1 bay leaf
- 2 cups water, or beef broth
Instructions
- In a dutch oven cook meat, onion, green pepper, and garlic till meat is browned and vegetables are tender. Drain off fat.
- Stir in undrained tomatoes, tomato paste, brown sugar, oregano, salt, basil, thyme, and bay leaf.
- Stir in the water or beef broth. Bring to a boil; reduce heat. Simmer, uncovered, for 1 ½ to 2 hours or till sauce is of desired consistency, stirring occasionally. Remove bay leaf. Serve over hot cooked spaghetti.
Video
Notes
Nutrition
If you like this Homemade Spaghetti Sauce, then you might also like:
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Adrenaline says
Beef broth flavor a bit overpowering. It wouldn’t thicken enough. Cooked 2 hours.
Natasha says
I used sausage, fresh thyme and bay leaf, tons of garlic, and beef broth. It ended up simmering nearly 4 hours. It was so amazing!
Mike says
Simple and tastes great.
Arlene M. Puliafico says
Great recipe. I used sausage and added fresh basil. Other than that, followed recipe as written. Will be making this again, soon. Thanks for sharing.
Kelly Hurst says
So easy and so good!
Robert says
I absolutely had to add bunch of mushrooms. Good stuff
Renee says
Pretty bland. Hoping it tastes better tomorrow.
Luke leiker says
Maybe your bland
Ivo says
you’re.
Maybe you need grammar lessons.
Grandma Cathy says
Made this and my husband loved it!! Getting ready to make again this week for family and out of town family.. Thanks again for your recipe!!!!🤗🤗🤗
Kerri says
Excellent sauce!!! I used half ground beef and half sweet Italian sausage, the beef broth and added a tad more garlic. Cooked it for about 6 hours. Refrigerated it overnight and heated it up the next day. INCREDIBLE! It is now my go-to spaghetti sauce recipe! Thank you!
Riggan says
Is a dutch oven a must? I don’t currently have one and would be perfectly fine browning the meat/softening veggies in a deep skillet, then transferring everything to a big saucepot to simmer. Will I be sacrificing any taste this way?
Ashlyn Edwards says
No you don’t need the dutch oven. A large saucepan will work!
TAMI WOODARD says
I keep chopped up peppers in my freezer, green, red, orange and celery and green onions to always add into my recipes. I buy fresh and then chop and mix in my freezer bag. This recipe is so good.
Sarah Midgett says
Can I do this without the brown sugar? I’m trying to avoid added sugar and was wondering if this effects the taste so much that I must include it?
Ashlyn Edwards says
You can leave it out!
Barb karaba says
Sometimes I do use the brown sugar but an old Italian woman told me peel a small raw potato and drop it in the sauce it will absorb all the acid it works much better than the brown sugar
Shelia says
Or add a carrot for sweetness
Carlette Jones says
Rightly named. This is the best I’ve tasted! My husband loves spaghetti so much, and he’s approved this. It goes together quickly, after simmering, it’s perfect!
Lynn Meadows says
I made spaghetti for the kids this past weekend and this sauce is delicious! The step by step instructions were easy to follow. Thank you Ashlyn
Nastybirdy says
Just made this tonight. Only changes I made were to add more garlic, and also to take the advice of a previous commenter to add in some balsamic. Absolutely lovely!
Terry says
I added 1/8 cup balsamic vinegar, head of garlic 4 tablespoon of an Italian seasoning and a little red pepper flake. Both me and my wife thinks it’s the best sauce ever tasted. Not a restaurant, canned or jarred is better then this. I’m making meat ball sandwiches tomorrow and using this as the sauce. Its good for everything.
Todd E says
I followed the recipe to a “t” and I have to say – it turned out GREAT! Raves from my family. I took the suggestion of Muir Glen tomatoes and I think that is part of the success I had. I let my sauce simmer for 3+ hours, FYI. It is my go-to spaghetti sauce recipe now – thank you so much!
Giovanna says
Hi there!
Did you try with water or beef broth? Im trying to decide which one I should try with!
Greg says
Try cooking over low heat for about 6 hours, even better. I think the sauce tastes better after a day in the fridge, but thats just me. Great recipe, thank you.
For a thicker sauce, skip the water, it’s not really needed. Or use the beef broth for extra flavor. I also use canned whole tomatoes and blend them up. Diced are good to of course.
Stacey says
Going to be trying this this afternoon!
Cedric says
Great recipe i made added my own twist indeed the best
John Aston says
This recipe sounds delicious except for the inclusion of green pepper. I wanted to clarify what must be a typo, though. You did mean 2 cloves of garlic per can of tomatoes, right? One serious question: if you go with sausage, would you still use beef broth or chicken?
ashley havens says
Green peppers are in most sauces….
Kierra Perkins says
This Spaghetti is by far the best I have ever made and I will be sticking to this one. Love love love it….