This hearty spaghetti sauce is a comforting classic that comes together in under an hour, making it perfect for busy weeknights.
Packed with lean protein from ground beef and sausage, plus a boost of fiber and natural sweetness from tomatoes, it’s both nourishing and satisfying.
With balanced flavors of herbs, garlic, and a touch of spice, this sauce delivers a wholesome, protein-rich meal that’s easy, versatile, and great for meal prep.
Quick & Hearty Spaghetti Sauce
Equipment
- 1 Large skillet or pot
- 1 Meat chopper or wooden spoon
- 1 Cutting board & knife
Ingredients
- 1 lb 450 g ground beef (or ½ lb ground beef + ½ lb Italian sausage)
- Salt to taste
- Black pepper freshly ground, to taste
- 1 medium onion chopped
- 15 oz 425 g tomato sauce
- 6 oz 170 g tomato paste
- ½ tsp Italian seasoning
- 1 tbsp dried parsley flakes
- 1 tsp garlic powder
- Red pepper flakes to taste
- 1 tbsp Worcestershire sauce
- 1 tbsp granulated sugar
- 1 cup 240 ml water
- ¼ cup fresh basil leaves chopped (optional)
- Spaghetti noodles for serving
Instructions
- Season and Prepare the Meat: Begin by placing your ground beef (or a mix of ground beef and Italian sausage) into a large mixing bowl. Lightly season it with a generous pinch of salt and a few cracks of freshly ground black pepper. This early seasoning helps the meat absorb flavor right from the start, ensuring that every bite is well-balanced.
- Sauté the Onion and Brown the Meat: Heat a large skillet or heavy-bottomed pot over medium-high heat. Add the seasoned meat along with the chopped onion. As the mixture cooks, use a meat chopper or wooden spoon to break the beef into small, even crumbles. Stir frequently, allowing the onion to soften and become fragrant while the meat browns on all sides. This step is crucial because browning develops rich, savory flavors that form the foundation of the sauce.
- Drain Excess Grease: Once the beef is fully cooked and no longer pink, carefully tilt the pan to one side and use a spoon to remove any excess grease, or drain it completely into a heat-safe container. Removing the extra fat keeps the sauce from becoming oily and ensures a cleaner, more balanced taste.
- Build the Flavor Base: Reduce the heat slightly to medium. Add the tomato sauce, tomato paste, Italian seasoning, dried parsley, garlic powder, red pepper flakes, Worcestershire sauce, and sugar directly to the skillet. Stir slowly but thoroughly, making sure the tomato paste dissolves evenly and no clumps remain. This blend of sweet, savory, and slightly spicy seasonings creates a rich depth of flavor while balancing the acidity of the tomatoes.
- Incorporate the Liquid: Pour in the water, stirring it into the sauce until everything is fully combined. The water helps loosen the sauce, prevents it from becoming too thick, and allows the flavors to meld together during the simmering process.
- Simmer and Develop Flavors: Lower the heat to a gentle simmer and cover the skillet partially with a lid. Let the sauce cook slowly for about 30 minutes, stirring occasionally to prevent sticking. This slow cooking process allows the tomatoes to release their natural sweetness, the herbs to infuse into the meat, and the sauce to thicken into a hearty consistency. Patience here results in a richer, deeper flavor that transforms simple ingredients into a restaurant-quality sauce.
- Add Fresh Basil (Optional): If you’re using fresh basil, stir it in during the last few minutes of cooking. The basil adds a fresh, aromatic lift to the sauce, balancing the savory meatiness with a touch of brightness.
- Cook the Spaghetti Noodles: While the sauce finishes simmering, bring a large pot of salted water to a boil. Add the spaghetti noodles and cook according to package instructions until al dente. Drain the noodles well, reserving a small splash of pasta water if you’d like to thin the sauce later.
- Combine and Serve: Once the sauce is ready, taste it and adjust seasoning if necessary with more salt, pepper, or red pepper flakes. Ladle the sauce generously over a plate of hot spaghetti noodles. Toss gently if you prefer the pasta coated, or leave the sauce layered on top for a traditional serving style.
- Enjoy and Store Leftovers: Serve immediately with optional garnishes such as extra fresh basil, a sprinkle of Parmesan cheese, or a side of garlic bread. Any leftover sauce can be cooled completely and stored in an airtight container in the refrigerator for up to 4 days, or frozen for up to 3 months, making it a great meal-prep option.v
Notes
- You can use a combination of ground beef and Italian sausage for a richer, more complex flavor.
- Fresh herbs like basil or oregano add brightness, but dried herbs work well for convenience.
- Worcestershire sauce enhances the umami depth, but soy sauce can be used as a substitute.
- If you prefer a smoother sauce, blend the cooked mixture lightly before simmering.
- To cut down on fat, drain the beef thoroughly after browning.
- Adjust spice levels easily by adding more or less red pepper flakes.
- For gluten-free diets, choose gluten-free pasta and Worcestershire sauce.
- Adding a splash of pasta cooking water when combining helps the sauce cling to noodles.
- Make a double batch and freeze for easy future meals.
- The sauce gets even better the next day as the flavors continue to develop.
Chef’s Secrets for Perfect Flavor
The secret to an outstanding spaghetti sauce lies in the layering of flavors at every stage.
Seasoning the meat before browning ensures it’s flavorful all the way through, while taking time to sauté the onions until fragrant builds a natural sweetness.
Letting the sauce simmer gently is key—it allows acidity to mellow, herbs to release their oils, and the meat to absorb the tomato richness.
A touch of sugar balances the tanginess of the tomatoes, and Worcestershire sauce adds depth that makes the dish taste like it simmered for hours.
For an extra boost, always finish with fresh herbs just before serving.
Serving Suggestions for Any Occasion
This sauce pairs beautifully with classic spaghetti noodles, but you don’t need to stop there.
It’s equally delicious over penne, rigatoni, or fettuccine, as the hearty sauce clings to every shape. For a lighter option, serve it over zucchini noodles or spaghetti squash.
Add a side of garlic bread or a simple green salad for a complete meal.
The sauce also doubles as a filling for baked pasta dishes like lasagna or stuffed shells, making it a versatile recipe for family dinners, meal prep, or entertaining guests.
Storage Tips for Longer Freshness
Proper storage ensures you can enjoy this sauce beyond the day you make it.
Once cooled, transfer leftovers into airtight containers and refrigerate for up to 4 days.
The flavors often intensify, making it taste even better the next day. For longer storage, freeze the sauce in freezer-safe bags or containers for up to 3 months.
To reheat, thaw overnight in the fridge and warm gently on the stovetop, adding a splash of water or broth if it has thickened.
Always store pasta separately from the sauce to prevent noodles from becoming mushy.
Frequently Asked Questions
1. Can I make this recipe vegetarian?
Yes! Simply replace the ground beef with plant-based ground meat or cooked lentils. The sauce will remain hearty and protein-rich while being completely vegetarian-friendly.
2. What can I use instead of Worcestershire sauce?
If you don’t have Worcestershire sauce, soy sauce, tamari, or even a splash of balsamic vinegar can provide a similar depth of umami flavor.
3. How do I make the sauce spicier?
To add more heat, increase the red pepper flakes or stir in a pinch of cayenne pepper. You can also use spicy Italian sausage for an extra kick.
4. Can I use fresh tomatoes instead of canned sauce and paste?
Absolutely! For a fresher taste, use peeled, chopped tomatoes (about 4 cups) and cook them down longer until they reach a rich consistency. Adding tomato paste helps maintain thickness.
5. What’s the best pasta to serve with this sauce?
While spaghetti is traditional, this sauce works wonderfully with any pasta shape that can hold onto the chunky meat sauce. Penne, rigatoni, or even wide pappardelle are excellent alternatives.
