Like you, we live busy lives and need dinner on the table quickly. That’s why I love this easy homemade spaghetti sauce. It’s quick and easy to make, plus it lasts in the freezer for months, which means I have a delicious meal anytime I need it. This simple meat sauce can be made in about 45 minutes. For a more authentic, slowly cooked meat sauce, try my favorite bolognese recipe with ground beef, milk, white wine, and tomato.
Key Ingredients
Ground meat: You can use any ground meat for this recipe. Ground turkey or chicken are great choices if you prefer a leaner option. Ground beef and pork offer a richer flavor. Choose whichever you like and have available. Check out our veggie spaghetti recipe if you want a meatless option. Tomatoes and tomato paste: Canned crushed tomatoes are the foundation of this spaghetti sauce, and they make it super easy to prepare. Onion, garlic, and spices: We like to keep this recipe simple because it’s a quick and easy weeknight meal. You probably already have most of the ingredients in your pantry. Broth or wine: After browning our meat, we deglaze the pot with a bit of liquid. Water is fine, but for more flavor try chicken broth or your favorite dry wine (red or white will do the trick). I use white wine when making this homemade bolognese.
How to Make Homemade Spaghetti Sauce
We make this spaghetti sauce all the time, and it never disappoints. We start by browning ground meat in a little oil. We prefer ground turkey to keep things lean, but any ground meat, such as beef, pork, chicken, or even lamb, works great. Once the meat is browned, we add chopped onion and cook until it softens. Then we toss in garlic, tomato paste, and spices to build even more flavor. Next, we deglaze the pot with a splash of liquid to capture all those tasty bits stuck on the bottom. You can use water, broth, or even wine (whatever you have on hand). Just be sure to scrape the bottom well! Once the pot is clean, we stir in canned tomatoes and let everything simmer for 20 to 30 minutes or until the sauce thickens. As the sauce simmers, we taste it regularly and adjust the seasoning. Don’t be afraid to add more salt, pepper, or spices. If the sauce tastes too acidic, a pinch of sugar can balance it out. If it seems bland, add a dash of fish sauce, minced anchovies, or even mushroom powder for a rich and savory flavor.
Ways to Use Homemade Spaghetti Sauce
We use this homemade sauce in so many ways. It’s perfect tossed with cooked spaghetti (like in this spaghetti recipe) or other pasta shapes. I love it with homemade gnocchi or ricotta gnocchi. It’s also excellent spooned over veggie noodles, like roasted spaghetti squash or zucchini noodles. I also love serving it next to some homemade garlic bread or focaccia bread and a side salad. 3 tablespoons olive oil 1 cup (130g) chopped onion 3 garlic cloves, minced (1 tablespoon) 2 tablespoons tomato paste 1/2 teaspoon dried oregano Pinch crushed red pepper flakes 1 cup water, broth, or dry red wine 1 (28oz) can crushed tomatoes Salt and fresh ground black pepper Handful of fresh basil leaves, plus more for serving 1 to 2 teaspoons mushroom powder, try homemade mushroom powder 3 to 4 anchovy fillets, minced with some of their oil or use anchovy paste Pinch sugar 1 leftover rind from a wedge of parmesan 2Add the meat and cook until browned, about 8 minutes. Use a wooden spoon to break the meat into smaller crumbles as the meat cooks. 3Add the onions and cook, stirring every once in a while, until softened, about 5 minutes. 4Stir in the garlic, tomato paste, oregano, and red pepper flakes and cook, stirring continuously for about 1 minute. 5Pour in the water and use a wooden spoon to scrape up any bits of meat or onion stuck to the bottom of the pot. 6Stir in the tomatoes, 3/4 teaspoon of salt, and a generous pinch of black pepper. 7Bring the sauce to a low simmer. Cook uncovered for 25 minutes. As it cooks, stir and taste the sauce a few times so you can adjust the seasoning accordingly (see notes for seasoning suggestions). 8Remove the spaghetti sauce from the heat and stir in the basil.
