Homemade spaghetti sauce with ground beef, San Marzano tomatoes, and a blend of Italian herbs. Rich, flavorful, and perfect for serving over pasta, this sauce is ideal for weeknight dinners, family meals, and classic Italian dishes. Customize with fresh herbs or vegetables for added taste and texture.

Ingredients

2 tablespoons extra virgin olive oil
1 pound lean ground beef
1 cup diced yellow onion
2 teaspoons minced garlic
6 ounces tomato paste
2 teaspoons dried basil
1 teaspoon dried oregano
1 teaspoon dried thyme leaves
½ teaspoon fennel seed, lightly crushed
½ teaspoon salt
Freshly ground black pepper, to taste
¼ teaspoon red pepper flakes (optional)
28 ounces whole San Marzano tomatoes
2 cups low-sodium beef broth
2 teaspoons granulated sugar
2 tablespoons butter (optional)
Pasta of your choice, cooked according to package directions
Parmesan cheese, for topping (optional)

Instructions

Heat olive oil in a non-reactive pot or Dutch oven over medium heat. Add the ground beef, onion, and garlic, breaking up the meat as it cooks, until browned with no pink remaining. Drain excess fat and return the pot to heat.
Stir in tomato paste and cook for 1–2 minutes. Add basil, oregano, thyme, fennel seed, salt, pepper, and red pepper flakes (if using). Mix well.
Add whole tomatoes with their juice, pressing them against the pot to break them into smaller pieces. Stir in beef broth and sugar.
Increase heat to medium-high and bring the sauce to a boil. Reduce heat to low and simmer, uncovered, for 30 minutes or up to 2 hours, stirring occasionally and mashing tomatoes to the desired consistency.
Taste and adjust seasoning with salt and pepper. If the sauce is too acidic, stir in butter until melted. Let the sauce rest for 5–10 minutes before serving.
Serve over cooked pasta and top with Parmesan cheese, if desired.

Why You’ll Love This Recipe

Rich, hearty sauce with balanced flavors from fresh herbs and San Marzano tomatoes.
Quick to make yet develops deep flavor with simmering.
Perfect for any pasta night or family dinner.

Tips

Use San Marzano tomatoes for a naturally sweet and balanced sauce.
Simmer longer for a thicker, richer flavor.
Use a non-reactive pot to prevent metallic taste from forming.

Variations and Substitutions

Meat alternatives: Ground turkey, chicken, or Italian sausage.
Vegetarian option: Omit meat and add sautéed mushrooms, zucchini, or lentils.
Herb variations: Fresh basil or parsley can be added at the end for extra freshness.
Tomato options: Crushed or diced tomatoes can replace whole tomatoes if preferred.

FAQs

Q: Can I make this sauce ahead of time?
A: Yes, refrigerate for up to 4 days or freeze for up to 3 months.

Q: How can I make it spicier?
A: Add more red pepper flakes or a dash of cayenne pepper.

Q: Can I use jarred minced garlic instead of fresh?
A: Yes, 1 teaspoon of jarred minced garlic can replace 2 teaspoons fresh.

Serving

Serve over any type of pasta, from spaghetti to penne.
Top with freshly grated Parmesan or Pecorino Romano cheese.

Suggestions

Pair with garlic bread and a green salad for a complete meal.
Use leftover sauce in lasagna, baked ziti, or stuffed peppers.