Spaghetti Sauce Recipe
A hearty, classic spaghetti sauce made with beef, sausage, tomatoes, and simple seasonings.
Equipment
- Skillet
- Wooden Spoon or Spatula
- Can opener
- Measuring Spoons
Ingredients
- 1 pound ground beef
- 1/2 pound sausage
- 1 medium onion diced
- 1/2 teaspoon Italian seasoning
- 1 teaspoon kosher salt
- 1/2 teaspoon ground black pepper
- 2 cloves garlic minced (or substitute 1 teaspoon garlic powder or 1/2 teaspoon granulated garlic)
- 26 ounce can crushed tomatoes
- 14 ounce can diced tomatoes
- 1 tablespoon Worcestershire sauce or coconut aminos (optional)
- 1 tablespoon granulated sugar or brown sugar or maple syrup (optional)
Instructions
- Heat a large skillet or saucepan over medium-high heat. Add the ground beef and sausage and cook, breaking up the meat, until browned and no longer pink, about 5–7 minutes.
- Add the diced onion to the skillet with the meat and cook until softened, about 3–4 minutes; then stir in the minced garlic and cook 30 seconds more.
- Drain any excess fat from the skillet, return it to the heat, and stir in Italian seasoning, kosher salt, and black pepper.
- Add the crushed tomatoes and diced tomatoes to the meat mixture and stir until combined.
- Stir in the Worcestershire sauce (or coconut aminos) and the sugar (or brown sugar or maple syrup) if using; taste and adjust seasonings. If you prefer a thinner sauce, add up to 1 cup of water.
- Bring the sauce to a gentle boil, then reduce heat to low and simmer, uncovered, for 15 minutes to blend flavors.
- Remove from heat and serve over cooked spaghetti or your preferred pasta.
Notes
- See the recipe post for variations and substitutions.
- To make ahead: cool and refrigerate in an airtight container up to 4 days.
- To freeze: cool and store in freezer-safe containers up to 3 months.
- Thaw overnight in the refrigerator before reheating.
- Reheat on the stove or in the microwave until heated through.