Go Back

Spaghetti Sauce

This recipe creates a rich, deeply flavored spaghetti sauce featuring browned ground beef, a blend of crushed tomatoes, and aromatic seasonings. The extended simmering time allows flavors to meld beautifully, resulting in a hearty, comforting sauce perfect for serving over pasta. A touch of sugar balances the acidity, while fresh herbs and an optional Parmesan rind enhance its savory depth.
Print Recipe Pin Recipe
Cook Time 45 minutes
Total Time 2 hours 15 minutes
Course lunch/dinner
Cuisine asian
Servings 12 people
Calories 3156.3 kcal

Equipment

  • 1 Large Pot A Dutch oven or stockpot for browning meat and simmering sauce.
  • 1 Slotted Spoon For removing browned ground beef from the pot.
  • 1 Wooden Spoon or Heatproof Spatula For stirring and scraping the bottom of the pot.
  • 1 Chef's knife For dicing onions and mincing garlic and herbs.
  • 1 Cutting Board For preparing aromatics and herbs.

Ingredients
  

Main

  • 5 pounds ground beef I used ground round
  • 3 tablespoons olive oil
  • 2 large yellow onions diced
  • 6 cloves garlic minced
  • Two 28-ounce cans crushed tomatoes
  • One 14-ounce can crushed tomatoes
  • One 6-ounce can tomato paste
  • 1 jar good store-bought marinara sauce you can use another jar if you like the sauce to be more saucy than meaty
  • 2 tablespoons sugar
  • 2 teaspoons kosher salt
  • 1 teaspoon ground oregano
  • 1 teaspoon ground thyme
  • 1/2 teaspoon crushed red pepper optional
  • 4 bay leaves
  • 1/4 cup finely minced fresh parsley or 3 tablespoons parsley flakes plus more for serving
  • 8 fresh basil leaves chopped
  • 1 whole rind from 1 wedge Parmesan optional
  • 1/2 cup grated Parmesan optional, plus more for serving
  • 2 pounds spaghetti cooked al dente and tossed with olive oil, for serving
  • Garlic-cheese bread for serving

Instructions
 

  • In a large pot over medium-high heat, brown the ground beef until totally browned. Remove the meat from the pot with a slotted spoon and put into a bowl. Set aside.
  • Discard any grease in the pot, but do not clean the pot. Drizzle in the olive oil. When it is heated, throw in the diced onions. Stir it around for 1 1/2 minutes, and then add the garlic. Stir and cook for an additional minute.
  • Add the crushed tomatoes, tomato paste and marinara sauce. Stir to combine, and then add the sugar, salt, oregano, thyme, crushed red pepper (if using) and bay leaves. Stir, then add the cooked ground beef and stir to combine. Place the lid on the pot and allow to simmer for 1 hour, stirring occasionally. Add a little water or some low-sodium broth if it needs more liquid.
  • After an hour, add the minced parsley, basil and the Parmesan rind if using (or grated Parmesan if you prefer--or both!). Stir to combine, and then put the lid back on and allow it to simmer for another 30 minutes or so. Discard the bay leaves before serving.
  • Serve a big bowl of oiled noodles and the spaghetti sauce so guests can serve themselves. Top each serving with minced parsley and grated Parmesan (or Parmesan shavings) and serve with a big piece of garlic-cheese bread.
  • Amen.

Notes

To build a robust flavor base, ensure the ground beef is thoroughly browned, creating a rich 'fond' at the bottom of the pot—this will be incorporated into the sauce for depth. The combination of canned tomatoes and a good quality store-bought marinara sauce offers a complex flavor profile while saving time. Remember to taste and adjust the sugar and salt balance, as tomatoes can vary in acidity. Adding the fresh herbs and Parmesan rind towards the end of simmering helps preserve their vibrant flavor and infuse the sauce with umami. For a richer sauce, consider using a mix of ground beef and pork. If the sauce becomes too thick during simmering, a splash of warm water or low-sodium beef broth can adjust the consistency without diluting flavor.