Baba’s Easy Homemade Spaghetti Sauce
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My grandmother’s easy homemade spaghetti sauce recipe is a comforting classic that takes just a few minutes of prep before simmering away on the stove for 1-3 hours. This family favorite is as delicious as it is versatile; toss it with your favorite pasta, layer it into lasagna, use it to top spaghetti squash and more!
Is there anything better than a comforting family recipe?
Many of my favorite comfort foods are treasured family recipes. My mom’s famous chili recipe, Grandma Vera’s homemade sugar cookies, and my aunt’s pepperoni bread recipe are all at the top of my list.
The recipe card for my grandmother’s homemade spaghetti sauce, written in my mom’s familiar script, lives in a wooden recipe box in our kitchen. My mom herself has made it so many times she can rattle off the ingredients off the top of her head.
The secret to this amazing spaghetti sauce? Time. Plan to let it simmer for a couple of hours for the very best flavor.
This recipe feeds a crowd, so it’s perfect for hosting casual dinner parties, serving up for game day, or meal prepping and freezing for easy weeknight meals later.
Just sauté the base ingredients, then simmer the sauce for a few hours on the stove until it is rich, flavorful, comfort-food perfection.
Recipe testing notes and tips
- Use a mix of ground beef and Italian sausage for more of a kick. AJ and I love a spicy kick, so we love using hot Italian sausage. When I need the kids to eat it, I’ll use mild sausage or swap it for a 2nd pound of ground beef.
- Finely dice the vegetables to camouflage them from picky eaters. I don’t even just mean the kids! If you love the flavor the veggies add but not the texture, very finely dicing them will help them “hide” among the meat. You can even use a food processor to do this if you don’t want to do it by hand.
- Longer simmering = richer flavor. Let the sauce simmer for at least an hour, but giving it up to 3 hours makes it even richer and more robust. To give it plenty of time, I like to make it on a weekend, then divide it into containers and store it for faster reheating on weeknights.
- Use a deeper pot than you think you’ll need. This recipe makes a lot of sauce (enough to feed a crowd). But I like to use a deep pot because it needs to simmer uncovered, and there’s nothing more annoying than getting specks of tomato sauce all over your kitchen because you used too shallow of a pot.
Ingredients you’ll need
The full recipe, including ingredient measurements, can be found in the printable recipe card below.
Many of the ingredients for Baba’s spaghetti sauce recipe are pantry staples, so it’s easy to throw together without a lot of advance planning.
- Ground meat: Baba always used 2 pounds of ground beef, but I like to use a mix of ground beef and Italian sausage. Feel free to use all ground beef if your family isn’t a fan of sausage.
- Aromatics: A mix of bell pepper, onion, and minced garlic.
- Mushrooms: Totally optional. Baba always sliced hers, but I usually omit them or finely dice them. You could also swap the mushrooms for finely diced carrots if you like.
- Herbs: Dried oregano, dried basil, and dried thyme. You could also just use a couple tablespoons of Italian seasoning if that’s what you have on hand.
- Dry red wine: This deepens the flavor and also deglazes the pan after sautéing the meat and veggies. Don’t fret about using the most expensive wine here, but try not to go too cheap either.
- Tomatoes: A mix of crushed tomatoes, tomato sauce, and tomato paste give the sauce lots of flavor and more texture than just using tomato sauce alone.
HOW TO MAKE BABA’S EASY HOMEMADE SPAGHETTI SAUCE
Even though this spaghetti sauce needs to simmer for a while, most of the cooking is pretty hands-off. Sauté everything first, then check on it occasionally as it simmers.
Brown the meat, then drain that and set it aside. Add some olive oil to the pot and sauté the vegetables until soft.
Add in the garlic and seasonings, then deglaze the pan with the red wine. Make sure you scrape up all the browned bits from the bottom of the pan—there’s lots of flavor there.
From there, add in the tomato products and bring the sauce to a boil. Once it’s boiling, reduce the heat to a simmer. Let it simmer uncovered for at least 1 hour, but preferably 2-3 hours.
As it cooks, stir it periodically. If it is reducing too much, add some water into the pot and let it keep cooking.
Before serving, make sure to taste it and add extra salt and/or pepper as needed.
Serving suggestions
Of course, there’s nothing more perfect than a plate of spaghetti topped with this sauce alongside a big basket of easy garlic bread.
But this sauce is also perfect for using in other pasta dishes, such as baked ziti or lasagna.
I’ve also served it on top of roasted spaghetti squash or zucchini noodles and it was delicious!
Slow cooker option
My preferred way to make this homemade spaghetti sauce is on the stove, but you do have the option to simmer it in a slow cooker if you need.
Cook the meat and veggies as written in the recipe. Season, then deglaze the pan with the wine and scrape the browned bits from the bottom of the pan.
Now, transfer the mixture to a large slow cooker. Add the canned tomatoes, sauce, and tomato paste and stir to combine.
Cover and cook on low for 3-4 hours. Since the crockpot is covered, you will not need to worry about adding water as the sauce cooks.
Be sure to taste for seasoning before serving!
Make ahead and storage
Because Baba’s recipe makes a lot of sauce, it’s great for game day, casual dinner parties, or meal prepping.
You can make it up to 2 days ahead of time. Allow the sauce to cool, then store in an airtight container in the fridge. When it’s time to eat, reheat it on the stove or in a slow cooker on low. If you’re serving dinner buffet style, keep it warm in a slow cooker on the warm setting.
You can also freeze it for easy meals later. Either portion it into airtight containers or divide it into Souper Cubes and store in the freezer for up to 3 months. Thaw in the fridge overnight.
Frequently asked questions
Yes! If you have fresh herbs on hand, they work great. Since dried herbs are more potent than fresh, plan to use 1/3 to 1/2 the amount of finely chopped fresh herbs.
Easy Homemade Spaghetti Sauce
Equipment
Ingredients
- 1 pound ground beef
- 1 pound ground Italian sausage mild or hot, see notes
- 1 tablespoon olive oil
- 1 yellow onion chopped
- 1 green bell pepper diced
- 8 ounces white or cremini mushrooms sliced or finely diced, optional
- 4 to 6 cloves garlic minced
- 1 tablespoon dried oregano
- 1 tablespoon dried basil
- 1/2 teaspoon dried thyme
- 1 teaspoon salt plus more to taste
- 1/2 teaspoon black pepper plus more to taste
- 1/2 cup dry red wine
- 1 (28-ounce can) crushed tomatoes
- 1 (15-ounce) can tomato sauce
- 1 (6-ounce) can tomato paste
- Water as needed
Instructions
- In a large pot or Dutch oven over medium-high heat, cook the ground beef and sausage until browned and cooked through. Drain, discarding the fat, and set aside.1 pound ground beef, 1 pound ground Italian sausage
- Return the pot to medium-high heat. Add the olive oil, followed by the onion, pepper, and mushrooms (if using). Sauté until the vegetables are soft and the onion is translucent, about 5-7 minutes.1 tablespoon olive oil, 1 yellow onion, 1 green bell pepper, 8 ounces white or cremini mushrooms
- Add the garlic, oregano, basil, thyme, salt, and pepper. Stir to combine and cook for 1 more minute.4 to 6 cloves garlic, 1 tablespoon dried oregano, 1 tablespoon dried basil, 1/2 teaspoon dried thyme, 1 teaspoon salt, 1/2 teaspoon black pepper
- Return the meat to the pot and stir to combine with the vegetables. Add the wine and stir, scraping the bottom of the pot.1/2 cup dry red wine
- Add the crushed tomatoes, tomato sauce, and tomato paste. Stir to combine, then bring the mixture to a boil. Reduce heat to low to maintain a simmer.1 (28-ounce can) crushed tomatoes, 1 (15-ounce) can tomato sauce, 1 (6-ounce) can tomato paste
- Simmer uncovered, stirring occasionally, for 1 to 3 hours. As the sauce reduces, add water a few tablespoons at a time as needed to give the sauce more liquid to reduce.Water
- Taste and add more salt and pepper as desired. Serve over cooked spaghetti noodles or your favorite pasta shape.
Notes
Ingredients
- The Italian sausage can be substituted for a second pound of ground beef if you prefer.
- Slice the mushrooms or finely dice them if you enjoy the flavor but not the texture.
Storage
- Store leftovers in an airtight container in the refrigerator for up to 4 days.
- Portion and freeze the sauce in airtight containers for up to 3 months. Allow to thaw in the fridge overnight before reheating.
- Individual portions can be reheated in the microwave for 1-2 minutes. Larger portions can be reheated on the stove over medium-low heat until simmering and warmed through.
Nutrition
More comfort-food dinner recipes
about chrissie
I’m Chrissie — a full-time public defender, food lover, North Carolina explorer, toddler wrangler, and lifelong cheese enthusiast. I love the beach, craft beer, Mexican food, and trashy reality TV. Catch me chasing my kids, laughing too loudly, sipping margaritas on a nearby patio, and telling my husband “just one more quick picture.” Learn more ➤