Go Back
–+ servings
Spaghetti Sauce

Spaghetti Sauce

Be the first to review!
Rich, hearty, and perfect for a cozy pasta night, this homemade spaghetti sauce is made with ground beef, onions, celery, carrots, tomato soup, tomato paste, tomato juice, Parmesan, herbs, and a little brown sugar for balance. It simmers low and slow for several hours, giving the sauce a deep, comforting flavor that tastes great over spaghetti, penne, lasagna, or any favorite pasta. It is also a great make-ahead sauce for family dinners, meal prep, or freezing for later.
Print Recipe Pin Recipe Add to Collection
Prep Time 20 minutes
Cook Time 5 hours 20 minutes
Total Time 5 hours 40 minutes
Servings: 12
Course: Main Dishes
Cuisine: American, Fusion, Italian
Calories: 313
Ingredients Equipment Method Nutrition Notes

Ingredients
 
 

  • 2 yellow onions diced
  • 4 celery stalks diced
  • 2 carrots diced
  • garlic minced, to taste
  • 2 lbs ground beef
  • 2 cans tomato soup about 568 mL total
  • 3 cans tomato paste about 468 mL total
  • 1 liter tomato juice
  • 1/4 cup brown sugar
  • 1/4 cup grated Parmesan cheese or 1 Parmesan rind
  • 1/2 tsp dried basil
  • 1/2 tsp dried thyme
  • 1/2 tsp dried oregano
  • 1/2 tsp paprika
  • 1/2 tsp garlic powder
  • 1/2 tsp onion powder
  • 1/2 tsp chili flakes
  • salt to taste
  • black pepper to taste
  • handful fresh parsley chopped

Equipment

  • 1 large pot or Dutch oven
  • 1 wooden spoon or spatula
  • 1 chef’s knife
  • 1 Cutting Board
  • 1 set measuring cups/spoons

Method
 

  1. In a large pot or Dutch oven, sauté the diced onion, celery, and carrots over medium heat until softened, about 9 minutes.
  2. Add the minced garlic and sauté for 1 minute, stirring frequently to prevent it from burning.
  3. Add the ground beef and cook until it is about 80% browned. It will be fully cooked as the sauce simmers.
  4. Stir in the tomato soup, tomato paste, and tomato juice until everything is well combined.
  5. Add the brown sugar, Parmesan cheese or Parmesan rind, dried basil, thyme, oregano, paprika, garlic powder, onion powder, chili flakes, parsley, salt, and black pepper.
  6. Reduce the heat to very low and let the sauce simmer for 5 hours, stirring occasionally.
  7. Taste and adjust the seasoning as needed. Remove the Parmesan rind before serving, if using.
  8. Serve warm over your favorite pasta with extra Parmesan on top.

Nutrition

Serving: 250gCalories: 313kcalCarbohydrates: 27gProtein: 17gFat: 16gSaturated Fat: 6gPolyunsaturated Fat: 1gMonounsaturated Fat: 7gTrans Fat: 1gCholesterol: 55mgSodium: 628mgPotassium: 1187mgFiber: 3gSugar: 18gVitamin A: 3017IUVitamin C: 33mgCalcium: 78mgIron: 4mg

Notes

Low and slow is the key to getting a rich, flavorful sauce.
For a smoother sauce, dice the vegetables small, so they melt into the sauce as it cooks.

Storage

Store leftovers in an airtight container in the refrigerator for up to 4 days. You can also freeze the sauce for up to 3 months. Reheat on the stove over low heat or in the microwave until warmed through.

Tried this recipe?

Let us know how it was!
QR Code linking back to recipe