Easy Homemade Spaghetti Sauce -

Easy Homemade Spaghetti Sauce

This classic homemade spaghetti sauce recipe is comfort food at its finest. Make it for a weekend dinner or freeze it for easy weeknight meals!

Prep Time 10

Cook Time 3 25

Total Time 3 35

Servings

Author Chrissie Nelson Rotko

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.

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.

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.