The Only Homemade Spaghetti Sauce Recipe You’ll Ever Need

Let’s be real—if you’ve ever been disappointed by a bland, store-bought sauce that just didn’t hit the mark, you know there’s no substitute for homemade. And this Homemade Spaghetti Sauce Recipe? It’s going to be the one you make over and over again.

Homemade Spaghetti Sauce Recipe: The Secret to a Sauce That Tastes Like Love

Let’s talk about spaghetti sauce. Not the kind that comes from a jar and sits on a shelf for who knows how long. We’re talking about rich, slow-simmered, deeply flavorful spaghetti sauce that wraps around your pasta like a warm hug.

Maybe you grew up in a house where homemade spaghetti sauce was a big deal—where the sauce pot was always on standby, and Sunday dinner meant family gathered around the table, slurping up noodles and sneaking extra spoonfuls of sauce.

Or maybe you’re just now realizing that the secret to a truly incredible plate of spaghetti is in the sauce itself, and you’re ready to ditch the jarred stuff for good.

Either way, this recipe is for you.

What Makes This Sauce Special?

A great spaghetti sauce doesn’t need to be complicated, but it does need to have layers of flavor.

This one starts with a mix of ground beef and Italian sausage for depth, then brings in the magic trio of onions, garlic, and bell peppers for a little sweetness.

We let red wine and tomatoes do the heavy lifting, then season it just right with herbs, a pinch of sugar, and the secret ingredient—fennel seeds—to make every bite taste like you ordered it from a cozy little Italian restaurant.

And let’s not forget one of the most underrated tricks: a whole carrot. Sounds odd? Trust me. The carrot simmers right in the sauce, pulling out acidity and adding a subtle natural sweetness. Just remove it before serving, and you’ll wonder why you never tried this before.

Sauce Tips, Tricks, and Hacks

• Low and Slow Wins the Race – The longer the sauce simmers, the better it gets. Even 30 minutes will do wonders, but if you have the time, let it bubble away for an hour.
• Tomato Paste is Your Best Friend – This thickens the sauce, making it rich and velvety. Don’t skip it!
• Wine Makes Everything Fancy – If you have an open bottle of red, splash some in. It deepens the flavor in a way that water never could.
• Balance is Key – Tomatoes can be acidic, which is why we add that tiny bit of sugar. It won’t make the sauce sweet, but it will round out the sharp edges.
• Fresh Herbs at the End – Dried herbs bring slow-cooked depth, but a handful of fresh basil or parsley at the end makes the whole thing pop.

How to Make It Work for You

One of the best things about this recipe is how adaptable it is. Want to go meatless? Skip the beef and sausage, and add in some mushrooms or lentils for texture. Prefer a spicier sauce? A pinch of red pepper flakes will wake things up. Feeding a crowd? Double the recipe and freeze the extra—it reheats like a dream.

And if you’re the kind of person who likes to plan ahead (teach me your ways!), this sauce is a meal prep champion. Make a big batch on Sunday, and you’ll have a base for pasta, lasagna, or even homemade pizza sauce all week long.

Homemade Spaghetti Sauce Recipe

Ingredients

• 1 tablespoon extra-virgin olive oil
• 1 medium yellow onion, finely chopped
• 4 cloves garlic, minced
• 1 pound ground beef
• 1/2 pound Italian sausage (mild or hot, based on preference)
• 1 medium carrot, peeled and left whole
• 1/2 cup red bell pepper, finely chopped
• 1/2 cup dry red wine
• 1 can (28 ounces) crushed tomatoes
• 1 can (15 ounces) tomato sauce
• 2 tablespoons tomato paste
• 1 teaspoon dried basil
• 1 teaspoon dried oregano
• 1/2 teaspoon dried thyme
• 1/2 teaspoon fennel seeds
• 1/4 teaspoon red pepper flakes (optional, for heat)
• 1 bay leaf
• 1 tablespoon granulated sugar
• Salt and freshly ground black pepper to taste
• 1/4 cup fresh basil leaves, chopped
• 1/4 cup fresh parsley, chopped

Instructions

1. Sauté Aromatics: In a large pot or Dutch oven, heat the olive oil over medium heat. Add the finely chopped onion and sauté until translucent, about 5 minutes. Add the minced garlic and sauté for an additional 1 minute until fragrant.
2. Brown Meats: Add the ground beef and Italian sausage to the pot. Cook until browned and no longer pink, breaking up the meat as it cooks. Drain any excess fat if necessary.
3. Incorporate Vegetables: Add the whole peeled carrot and finely chopped red bell pepper to the meat mixture. The carrot will impart a natural sweetness to balance the acidity of the tomatoes.
4. Deglaze with Wine: Pour in the red wine, scraping the bottom of the pot to release any browned bits. Allow the wine to simmer and reduce by half, concentrating its flavor.
5. Add Tomato Components: Stir in the crushed tomatoes, tomato sauce, and tomato paste until well combined.
6. Season the Sauce: Mix in the dried basil, dried oregano, dried thyme, fennel seeds, red pepper flakes (if using), bay leaf, and granulated sugar. Season with salt and freshly ground black pepper to taste.
7. Simmer: Bring the sauce to a gentle simmer. Reduce the heat to low, cover, and let it simmer for at least 30 minutes, preferably up to 1 hour, stirring occasionally to prevent sticking. The longer the sauce simmers, the more the flavors will meld and deepen.
8. Finalize and Serve: Remove the whole carrot and bay leaf from the sauce and discard them. Stir in the freshly chopped basil and parsley. Taste and adjust seasoning as needed. Serve hot over your choice of cooked pasta, and garnish with additional fresh herbs or grated Parmesan cheese if desired.

Notes

• For a smoother sauce, use an immersion blender to purée it to your desired consistency before adding the fresh herbs (personally, I like it better chunky).
• This sauce can be made ahead and stored in the refrigerator for up to 3 days or frozen for up to 3 months. Reheat gently on the stovetop before serving.

Bringing People Together, One Pot of Sauce at a Time

At the end of the day, this isn’t just a spaghetti sauce recipe—it’s a tradition waiting to happen.

Maybe you’ll make it for a date night in, a casual dinner with friends, or a family meal where everyone gets their favorite pasta. Maybe you’ll simmer it on the stove while a little one pulls up a chair to “help” stir (and steal bites of cheese from the counter). Maybe you’ll freeze a batch for a rainy day when nothing sounds better than comfort food at its finest.

Food has a way of making memories, and this sauce? It’s about to be part of yours.

So grab your pot, pour a glass of wine (one for the sauce, one for you), and let’s make something incredible.

Are you looking for a great alfredo recipe? Then you have to try our Creamy Fettuccine Alfredo with Red Peppers and Snow Peas!!