Best Spaghetti and Meat Sauce Recipe
A rich, classic spaghetti meat sauce made with sausage, beef, tomatoes, and fresh basil.
Equipment
- 6-quart heavy-bottomed saucepan or pot
- Wooden Spoon or Spatula
- Chef’s knife
- Cutting Board
- Measuring Spoons
- Measuring cup
Ingredients
- 3 tablespoons butter
- 1 extra-large red onion peeled and diced (about 2 cups)
- 7-8 cloves garlic minced
- 1 pound ground Italian sausage
- 1 pound ground beef
- 1 tablespoon dried oregano or Italian seasoning
- 2 28-ounce cans tomato sauce
- 1 28-ounce can crushed tomatoes
- 1/2 cup fresh basil chopped
- 1-2 tablespoons sugar optional, if needed to balance acidity
- salt and pepper to taste
Instructions
- Warm a heavy-bottomed 6-quart pot over medium heat and add the butter.
- Add the diced red onion and cook, stirring occasionally, until softened, about 5–8 minutes; reduce heat to medium-low if onions begin to brown.
- Stir in the minced garlic and sauté for about 2 minutes until fragrant.
- Add the ground Italian sausage, ground beef, and dried oregano (or Italian seasoning). Break the meat into small pieces with a wooden spoon and cook until well browned.
- Pour in the tomato sauce and crushed tomatoes, stir to combine, then bring the sauce to a gentle simmer.
- Cover and simmer the sauce for 30–60 minutes, stirring occasionally; 30 minutes is sufficient, but you may simmer longer for deeper flavor.
- Stir in the chopped fresh basil, taste, and season with salt and pepper as needed. If the sauce is too acidic, stir in 1–2 tablespoons sugar to balance.
- Serve the meat sauce warm over cooked pasta.
Notes
- Wait to add salt until after the sauce has simmered because canned tomatoes and sausage are salty.
- Add sugar only if the sauce tastes too acidic.
- Use fresh basil at the end to preserve its flavor.