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:
Slow Cooker Cilantro Lime Chicken Tacos
Jennifer says
I got to the point I didn’t care for spaghetti sauce any more but my husband wanted it so I made this and I will definitely make it again I love it
Rocky says
This sauce lives up to its billing: “Best Ever.” Have made it twice now in triple-batches, almost-exactly as the “Belle” wrote it. Only modification has been to the canned tomatoes, using crushed, diced and cut-up whole in equal proportions, just to make it a little more chunky. Making another batch this weekend. We (extended family) portion it out into quart freezer bags, freeze ’em, and are able to enjoy the sauce for a month or so. Then I’ll do another batch. Thanks, Ms. Edwards, for a TERRIFIC recipe!
Ashlyn Edwards says
So glad your family is enjoying it, Rocky!
Yayu Windharti says
I will try these recipes and will come back and tell you how the turn out😊
Jim says
Excellent recipie. Have made it 5 or 6 times now. I doubled the garlic after my first though. Big hit with all my girls.
Gleda.Brady says
I made this spaghetti sauce today and it is delicious!!! I look forward to making it often and look forward to trying more of your recipes. Thank you,
Joseph says
We plan on making your recipe with fresh tomatos since one of us needs to reduce our sodium intake…
Scoogie says
My very picky teenager kept sneaking tastes while this was cooking on the stovetop and then cleared the pan so that her dad and I couldn’t even get second helpings. This recipe was fantastic. Simple, yet very tasty. We followed the recipe exactly per the directions and enjoyed it immensely. Thank you for adding some joy to our isolated lives!