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Adjust Consistency: Add a splash of water if the sauce is too thick or simmer uncovered to reduce liquid. Freezer-Friendly: Store portions in airtight containers and freeze for up to 3 months. Flavor Boost: Add red wine, diced vegetables, or fresh herbs for a customized taste.
A rich and hearty Homemade Spaghetti Sauce is the cornerstone of any Italian-inspired meal. This recipe is bursting with the flavors of ground beef, zesty Italian sausage, aromatic herbs, and a savory tomato base. Whether served over spaghetti, layered in lasagna, or as a dip for garlic bread, this sauce elevates every dish it graces. Made in a slow cooker, it’s the ultimate make-ahead recipe for busy families or cozy dinners.
Why You’ll Love This Homemade Spaghetti Sauce :
- Deep, Bold Flavors: The combination of beef, sausage, and fresh herbs makes this sauce irresistible.
- Slow-Cooked Perfection: Letting the flavors meld together for hours creates a rich, restaurant-quality sauce.
- Versatile: Use it with pasta, pizza, or as the base for other Italian recipes.
- Meal-Prep Friendly: Freeze portions for future quick and easy meals.
Ingredients For Homemade Spaghetti Sauce :
For the Meat Base
- 2 pounds ground beef: Adds heartiness and a robust flavor.
- ¾ pound bulk Italian sausage: Provides a touch of spice and richness.
- 4 medium onions, finely chopped: Adds sweetness and depth to the sauce.
- 8 garlic cloves, minced: Essential for a bold, aromatic flavor.
For the Tomato Base
- 4 cans (14 ½ ounces each) diced tomatoes, undrained: A chunky texture and fresh tomato taste.
- 4 cans (6 ounces each) tomato paste: Thickens the sauce and intensifies the tomato flavor.
- ½ cup water: Balances the consistency of the sauce.
For Flavor
- ¼ cup sugar: Balances the acidity of the tomatoes.
- ¼ cup Worcestershire sauce: Adds complexity and umami.
- 1 tablespoon canola oil: Helps meld the flavors.
- ¼ cup minced parsley, 2 tablespoons minced fresh basil (or 2 teaspoons dried), 1 tablespoon minced fresh oregano (or 1 teaspoon dried): Fresh herbs for a vibrant and aromatic flavor.
- 4 bay leaves, 1 teaspoon rubbed sage, ½ teaspoon dried marjoram, ½ teaspoon pepper: A blend of spices for a well-rounded taste.
- Salt to taste: Enhances the overall flavor.
To Serve
- Hot cooked spaghetti: The perfect companion for this flavorful sauce.
Step-by-Step Instructions :
1. Cook the Meat Base
- In a large Dutch oven over medium heat, brown the ground beef, Italian sausage, onions, and garlic.
- Cook until the meat is no longer pink, breaking it up as it cooks.
- Drain excess fat for a leaner sauce.
2. Combine in the Slow Cooker
- Transfer the meat mixture to a 5-quart slow cooker.
- Add diced tomatoes, tomato paste, parsley, Worcestershire sauce, sugar, canola oil, bay leaves, and other spices.
3. Add Liquids and Seasonings
- Pour in ½ cup of water.
- Season with salt and pepper to taste.
4. Slow Cook
- Low and Slow: Cover and cook on low for 8 hours to develop deep flavors.
- Quick Option: Cook on high for 4 hours if you’re short on time.
5. Serve
- Remove bay leaves before serving.
- Spoon over hot cooked spaghetti and garnish with additional parsley or grated Parmesan cheese.
Tips for the Perfect Spaghetti Sauce :
- Deglaze for Extra Flavor: After browning the meat, add a splash of red wine to the pan to scrape up any browned bits before transferring to the slow cooker.
- Adjust Consistency: Add a splash of water or broth if the sauce becomes too thick during cooking.
- Taste and Adjust: Always taste your sauce before serving and adjust the seasoning as needed.
Variations :
1. Spicy Arrabbiata-Style Sauce
- Add red pepper flakes or diced chili peppers for a spicy kick.
2. Vegetable-Enriched Sauce
- Include finely diced carrots, celery, and bell peppers for added texture and nutrients.
3. Vegetarian Option
- Replace the meat with diced mushrooms, lentils, or crumbled tofu for a plant-based version.
4. Creamy Marinara
- Stir in ½ cup of heavy cream during the last hour of cooking for a creamy twist.
Serving Suggestions :
- Classic Pasta Night: Serve over spaghetti or penne with garlic bread and a fresh Caesar salad.
- Lasagna Base: Use this sauce as the foundation for a delicious homemade lasagna.
- Pizza Night: Spread over pizza dough and top with your favorite cheese and toppings.
Storage and Leftovers :
- Refrigerate: Store in an airtight container in the refrigerator for up to 5 days.
- Freeze: Portion into freezer-safe containers and freeze for up to 3 months. Thaw overnight in the refrigerator.
- Reheat: Warm on the stovetop over medium heat, stirring occasionally.
FAQs :
1. Can I use fresh tomatoes instead of canned?
Yes! Substitute with 6-8 large fresh tomatoes. Peel, dice, and simmer longer to achieve the desired consistency.
2. Can I add wine to the sauce?
Absolutely. A splash of red wine enhances the depth of flavor. Add it after browning the meat and let it simmer before combining with other ingredients.
3. Can I skip the Italian sausage?
Yes, but the sausage adds a unique depth of flavor. Replace with more ground beef or use a plant-based sausage alternative.
4. How do I thicken the sauce if it’s too thin?
Simmer uncovered for the last hour or stir in a cornstarch slurry (1 tablespoon cornstarch mixed with 1 tablespoon water).
5. What’s the best way to reheat this sauce?
Reheat gently on the stovetop, adding a splash of water if needed to loosen the consistency.
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Yield: 8
Homemade Spaghetti Sauce
Make the best homemade spaghetti sauce with this hearty, flavorful recipe! Packed with ground beef, Italian sausage, and fresh herbs, it’s perfect for pasta night or meal prep.
Prep Time
20 minutes
Cook Time
8 hours
Total Time
8 hours 20 minutes
Ingredients
- For the Meat Base:
- 2 pounds ground beef
- ¾ pound bulk Italian sausage
- 4 medium onions, finely chopped
- 8 garlic cloves, minced
- For the Tomato Base:
- 4 cans (14 ½ ounces each) diced tomatoes, undrained
- 4 cans (6 ounces each) tomato paste
- ½ cup water
- For Flavor:
- ¼ cup sugar
- ¼ cup Worcestershire sauce
- 1 tablespoon canola oil
- ¼ cup minced parsley
- 2 tablespoons minced fresh basil (or 2 teaspoons dried basil)
- 1 tablespoon minced fresh oregano (or 1 teaspoon dried oregano)
- 4 bay leaves
- 1 teaspoon rubbed sage
- ½ teaspoon dried marjoram
- ½ teaspoon pepper
- Salt to taste
- For Serving:
- Hot cooked spaghetti
Instructions
Cook the Meat Base:
- In a large Dutch oven over medium heat, cook the ground beef, Italian sausage, onions, and garlic until the meat is browned and no longer pink.
- Discard any excess fat for a leaner sauce.
Combine in the Slow Cooker:
- Transfer the cooked meat mixture to a 5-quart slow cooker.
- Add diced tomatoes, tomato paste, parsley, Worcestershire sauce, sugar, canola oil, bay leaves, and other spices.
Add Liquids and Seasonings:
- Pour in ½ cup water and season with salt and pepper to taste.
Cook the Sauce:
- Cover and cook on low for 8 hours or on high for 4 hours.
Serve:
- Remove bay leaves before serving.
- Spoon the sauce over hot cooked spaghetti and garnish with parsley or Parmesan cheese, if desired.