Spaghetti Sauce
This classic spaghetti sauce delivers deep, savory flavor in under an hour. Made with ground beef, tomato paste, and herbs, it simmers into a rich, meaty sauce that clings perfectly to noodles.
Equipment
- Large Skillet
Ingredients
- 1 pound ground beef (or 1/2 lb ground Italian sausage and 1/2 lb ground beef)
- salt and freshly ground black pepper to taste
- 1 medium onion, chopped
- 15 ounces tomato sauce
- 6 ounces tomato paste
- 1/2 teaspoon Italian seasoning
- 1 Tablespoon dried parsley flakes
- 1 teaspoon garlic powder
- crushed red pepper flakes to taste
- 1 Tablespoon Worcestershire sauce
- 1 Tablespoon granulated sugar
- 1 cup water
- 1/4 cup fresh basil leaves optional
- spaghetti noodles for serving
Instructions
- Season the ground beef with salt and freshly ground black pepper. The seasoning starts building flavor before the meat even hits the pan.
- Place the beef and chopped onion in a large skillet and cook over medium heat until the meat is browned and the onion has softened. Look for no pink remaining in the beef and onions that turn translucent and smell sweet.
- Drain off the excess grease from the skillet. This keeps the finished sauce rich instead of oily.
- Add the tomato sauce, tomato paste, Italian seasoning, dried parsley flakes, garlic powder, crushed red pepper flakes, Worcestershire sauce, and granulated sugar. Stir until the tomato paste is fully worked in and the mixture looks evenly red and thick.
- Bring the sauce to a boil, then pour in the water and stir again until smooth. The sauce should loosen slightly but still look substantial in the pan.
- Lower the heat and let the sauce simmer for 30 minutes, then stir in the chopped fresh basil leaves if using just before serving. By the end, the color will deepen and the sauce will look thicker and more cohesive.
Notes
Flavor Tip: If you have a Parmesan rind, drop it into the pot while the sauce simmers to add a subtle savory, nutty depth. Just remember to remove it before serving.
Troubleshooting: If the sauce seems too thin, simmer it with the lid partially off to allow steam to escape and thicken it. If it's too thick, stir in a splash of water until it loosens up.
Storage: Cool the sauce completely before transferring it to an airtight container. It can be refrigerated for 3 to 4 days.
Freezing: For longer storage, cool the sauce and portion it into freezer-safe containers or bags. It can be frozen for up to 6 months. Thaw in the refrigerator before reheating.
Nutrition information is an estimate based on common ingredients and serving sizes. Values may vary depending on brands, portions, and substitutions.