The Best Homemade Spaghetti Sauce Ever Period
Elevate your pasta nights with "The Best Homemade Spaghetti Sauce Ever, Period," a richly layered and deeply savory classic that will leave everyone asking for seconds. This recipe combines the robust flavors of ground beef and Italian sausage with a medley of aromatic herbs, garlic, and slow-simmered tomatoes, creating a sauce with unparalleled depth and complexity. Enhanced with a splash of beef broth for extra richness and balanced by a touch of sugar, this spaghetti sauce is a labor of love, simmering to perfection over two hours for maximum flavor. Ladle it generously over your favorite pasta and finish with freshly grated Parmesan for a restaurant-quality meal in the comfort of your home. Perfect for weeknight dinners or special occasions, this homemade spaghetti sauce will quickly become a family favorite!
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Recipe Information
Ingredients
- 2 tablespoons olive oil
- 1 medium yellow onion, finely chopped
- 4 garlic cloves, minced
- 1 pound ground beef
- 0.5 pound ground Italian sausage
- 28 ounces canned crushed tomatoes
- 6 ounces canned tomato paste
- 15 ounces canned tomato sauce
- 1 cup beef broth
- 1 teaspoon dried oregano
- 1 teaspoon dried basil
- 0.5 teaspoon dried thyme
- 0.25 teaspoon crushed red pepper flakes
- 1 tablespoon sugar
- 1 teaspoon salt
- 0.5 teaspoon black pepper
- 2 bay leaves
- 2 tablespoons fresh parsley, chopped
- 0.25 cup Parmesan cheese, freshly grated (optional)
Instructions
Heat the olive oil in a large, heavy-bottomed pot over medium heat.
Add the finely chopped onion and sauté for about 5 minutes, until softened.
Stir in the minced garlic and cook for 1-2 minutes, stirring frequently, until fragrant.
Add the ground beef and ground Italian sausage to the pot. Cook until browned, breaking up the meat with a wooden spoon, about 7-10 minutes.
Drain excess grease from the pot, if necessary, then return the meat mixture to the pot.
Stir in the crushed tomatoes, tomato paste, and tomato sauce.
Add the beef broth, dried oregano, dried basil, dried thyme, crushed red pepper flakes, sugar, salt, and black pepper. Stir well to combine.
Toss in the bay leaves and bring the mixture to a gentle boil over medium heat.
Once boiling, reduce the heat to low and cover the pot with a lid, leaving it slightly ajar to release steam.
Simmer the sauce for 90-120 minutes, stirring occasionally to prevent sticking. The longer it simmers, the deeper the flavors develop.
Remove the bay leaves, taste the sauce, and adjust seasoning if needed.
Stir in the fresh parsley right before serving.
Serve the sauce over your favorite pasta, topped with freshly grated Parmesan cheese if desired.
Nutrition Facts
Calories |
2815 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 187.1 g | 240% | |
| Saturated Fat | 68.3 g | 342% | |
| Polyunsaturated Fat | 2.7 g | ||
| Cholesterol | 498 mg | 166% | |
| Sodium | 8457 mg | 368% | |
| Total Carbohydrate | 150.5 g | 55% | |
| Dietary Fiber | 34.1 g | 122% | |
| Total Sugars | 88.4 g | ||
| Protein | 159.9 g | 320% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 1223 mg | 94% | |
| Iron | 27.0 mg | 150% | |
| Potassium | 7394 mg | 157% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
