This hearty Homemade Spaghetti Sauce, made with sausage, ground beef, and three kinds of tomatoes, is perfect over spaghetti or in lasagna!
Unintentionally, spaghetti has become our traditional Christmas Eve dinner. I think it was about seven years ago I served lasagna, which was great since I prepped it the night before. But there’s only four of us, and it was just too much. So the next year I made spaghetti and my favorite classic meatballs, since I always have a batch in the freezer! The following year, though, I simply served this homemade spaghetti sauce…and it’s stuck ever since.
I laugh every year I serve it, feeling like I should be making something extra special instead. Then without fail, both kids double check with me that morning, “Mom, you’re making spaghetti with the meat sauce, right?” Which is why I’ll be making it for eternity. Plus it’s so easy, delicious, and not ordinary!
Is there even a standard Christmas Eve meal? Turkey is synonymous with Thanksgiving and Prime Rib for Christmas, but everyone I know actually goes out to dinner, so I don’t even know what most people serve. Anyway, there are no rules, which is why I make a glazed ham for Thanksgiving. I’m such a rebel. HA.
Everyone should have a go-to homemade pasta sauce in their arsenal. I know jarred sauce is so convenient; I have plenty of it in my pantry! But there’s nothing like homemade sauce. This is my favorite – great over any pasta and also used as the sauce layer in lasagna.
Is there a difference between spaghetti sauce and Bolognese sauce?
Yep! I know they look and smell the same, but marinara sauce is basically tomato sauce with herbs and onion, whereas Bolognese sauce is meat based and typically made with carrots, celery, wine and/or milk. This particular recipe is sort of a cross between the two!
Why use sugar in spaghetti sauce?
Sugar gets such an unfair rap these days. It’s not the enemy, friends. Sugar, like salt, is a great ingredient that gives balance to food and helps with overall flavor. It is especially needed in a spaghetti sauce to help cut the acidity from the tomatoes.
Can spaghetti sauce be made in advance and frozen?
Definitely! In fact, I recommend making it in advance. Start it in the morning and let it low simmer for hours. The longer it cooks, the better!
It can be made ahead and kept refrigerated in an air-tight container for up to 3 days.
You can further extend its shelf life by freezing it, covered in an airtight container, for up to 4 months.
Who knows, maybe this will become your traditional Christmas Eve dinner, too. If not, there’s 364 other days to enjoy it!
Other Pasta Sauces you might enjoy!
Easy Homemade Marinara – Belly Full
Classic Basil Pesto – Belly Full
Easy Alfredo – Love from the Oven
Roasted Tomato and Vegetable Pasta Sauce – The Noshery
Watch the video to see how easy it is to make!
This hearty Homemade Spaghetti Sauce, made with sausage, ground beef, and three kinds of tomatoes, is perfect over spaghetti or in lasagna!
- 1 pound spicy Italian sausage
- 1 pound lean ground beef
- 1 large sweet onion, diced
- 5 cloves garlic, minced
- 2 tablespoons granulated sugar
- 2 teaspoons dried Italian seasoning
- 1 teaspoon kosher salt
- 1/2 teaspoon pepper
- 1/3 cup fresh chopped parsley
- 12 ounces tomato paste
- 15 ounce can diced fire roasted tomatoes
- 28 ounce can crushed tomatoes
- 1/2 cup chicken broth
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In a large pot or pan, add in the sausage and beef over medium-high heat. Use a spoon to break up the meat into small pieces. Add in the onion and garlic and cook, stirring constantly, until the meat is browned and no pink remains. Drain off fat.
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Reduce heat to medium; add in the sugar, Italian seasoning, salt, pepper, and parsley. Add in the tomato paste and stir to combine.
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Pour in the diced tomatoes with their liquid, crushed tomatoes, and chicken broth. Stir well until combined; bring to a simmer, then reduce heat to low and simmer for at least 1 hour (ideally 4)
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Use right away, refrigerate for later, or freeze for down the road!
- Isn't this Bolognese sauce? Well, sort of, but not really. Bolognese sauce is meat based like this, but typically made with carrots, celery, wine and/or milk (which are not included here.) Marinara sauce is basically tomato sauce with herbs and onion. So this particular recipe is like a cross between the two!
- Don't freak out over the sugar! Sugar, like salt, is a great ingredient that gives balance to food and helps with overall flavor. It is especially needed in a spaghetti sauce to help cut the acidity from the tomatoes.
- The longer this simmers the better the flavor. Low and slow, friends.
- It can be made ahead and kept refrigerated in an air-tight container for up to 3 days. You can further extend its shelf life by freezing it, covered in an airtight container, for up to 4 months.
Judy says
I made this recipe on the stove and then put in the crockpot on high for 4 hours. Turned out wonderful. Picky husband – satisfied!!
Pegah says
Someone commented their husband doesn’t like sweet sauce. Is the sauce sweet?
Judy says
I made this today and cut the sugar in half. My husband loved it.
Susan Dubose says
Everyone at home was pleased with this meal. Not so difficult to make, not so expensive & very tasty. I added fresh mushrooms & fresh basil. I highly recommended.
Della says
How much wine did you use and what kind.I never know what brand to use for cooking.
Peggy says
Made this for dinner tonight & it was awesome! My husband really raved about how great it was, he said probably the best spaghetti sauce he has ever had anywhere !
Kate says
I can’t wait to make this! I was just wondering if it’s simmered covered or uncovered?
Thanks in advance
Amy @Belly Full says
Uncovered. But if you have a splatter screen, you could definitely put that to good use here.
Sharon says
Would this b enough for 9 people or should i double?
Amy @Belly Full says
Hi Sharon – it serves 6, generously. If you think you’ll want to pile it on pretty thick, then you might want to double. Otherwise, you should be fine with it as is.
SSturbaum says
Grated Carrots will also cut the acidity and adds just a hint of sweetness without sugar.
Bre says
I live in Asia and we don’t have fire roasted tomatoes… is there an alternative? Maybe more crushed tomatoes?
Amy @Belly Full says
Hi Bre. Hm… there really isn’t an ideal substitute, since fire roasted tomatoes are cooked slowly, get charred, and add a richer flavor. Maybe make your own? You can do it over a grill or in the oven (Google it for different methods.) Or use canned whole peeled tomatoes (drained) and slow roast them with a little olive oil and fresh herbs until the liquid has evaporated, then chop up – but that might be more time consuming than you want to deal with.
mary Jack says
I have tried so many spaghetti sauce recipes that I gave up looking for a long time. Its so disappointing! Came across yours on Pinterest and decided to give it a try. This is so tasty! And there isn’t that many ingredients compared to some other spaghetti sauce recipes. Thank you Amy for sharing this!
jackie Curtis says
This almost exact same recipe was taught to me by mother many many years ago. We do not put in chicken broth or sugar. You are entitled to your opinion, but I truly think sugar ruins spaghetti sauce.
Jackie Curtis says
I forgot to add, I also put in red wine in my sauce. And mushrooms.
Amy @Belly Full says
Sugar cuts the acidity of the tomatoes and the little bit adds a good balance of flavor. It’s also worth mentioning that my recipe got extreme high praise from famous Italian Chef Fabio Viviani, so I think I’ll stick with it as is, thanks!
Penny says
Best sauce i have ever made. Everyone loved it.
Thank you for this recipe…
Spero says
This is the absolute best spaghetti sauce. My wife loved it. This is definitely a keeper. Store bought not even close.
Julie says
Made this to impress a new man I’m dating. Totally worked! I will keep this recipe forever, it’s so good! Thank you!
Beth says
I made this and it’s fantastic! I love it. My husband thinks its alright, but he doesn’t care for sweet sauce.. but I do, which is why I love it lol
Lisa says
Making this today. Think I’ll add a splash of red wine as well!
Jeanne says
Could this be cooked in crock pot? I’m thinking steps 2 and 3 could be done in there, then let it simmer for several hours on low (4. . .6. . .).
Amy @Belly Full says
You could try it.
Sandy says
I’m going to make this tomorrow and after all is combined I’m going to put it in crockpot on low for two hours, then check and add more time as/if needed! Don’t really know why this wouldn’t work!
Sandra says
If you make it in a crockpot like I do it’s very easy, no stirring or watching the pot, but it’s quite liquid so omit the broth and leave the lid off for the last hour
Mom says
Afraid I’ll have to leave out the sausage because of the salt content. It should still be delicious, and I’ll let you know after I’ve made and eaten. If I can find a low salt Italian sausage, I’ll try it.
LMorris says
I cut the recipe in half, so I just used 1lb of ground beef. Best spaghetti sauce I’ve made and the family loved it.
Christi says
I don’t think I even need the pasta, I could eat this sauce with a spoon!