Homemade Spaghetti Sauce Recipe
It's so easy to make homemade chunky spaghetti sauce from scratch with ground beef, fresh vegetables, and canned tomatoes. Make a big batch and freeze it!
Servings: 8 servings
Ingredients
- 1 tablespoon olive oil
- 1 onion diced
- 3 celery stalks diced
- 2 carrots diced
- ½ tablespoon Italian seasoning no salt added
- 2 garlic cloves minced
- 1 teaspoon salt
- ½ teaspoon black pepper
- ¼ teaspoon crushed red pepper
- 1 pound lean ground beef
- 1 tablespoon tomato paste
- ½ cup low sodium vegetable broth
- ¼ cup sundried tomatoes in oil
- 2 28-ounce canned whole peeled tomatoes crushed by hand into a chunky consistency
- spaghetti for serving
Instructions
- In a large Dutch oven, add the olive oil and heat over medium heat. Add the onion, celery, and carrot and cook until the onion is translucent and the vegetables have begun to soften, 7–9 minutes.
- Add the Italian seasoning, garlic, salt, pepper, and red pepper flakes to taste. Cook until the garlic is fragrant, 1–2 minutes.
- Add the ground beef and cook, stirring occasionally to break up any large chunks, until the meat is cooked through and no pink remains, 3–5 minutes.
- Add the tomato paste and cook for 2–3 minutes, then deglaze the pan with vegetable broth, stirring to scrape up any brown bits that have formed on the bottom of the pan. Cook until the broth is reduced, about 2 minutes.
- Add the sun-dried tomatoes and whole peeled tomatoes and stir well to combine. Bring the sauce to a boil, then reduce the heat to a simmer and cook for 35–45 minutes. Taste and adjust the seasoning with salt and pepper as needed.
Notes
Note: Makes 2 quarts.
My Top Tip: Simmer the sauce uncovered. Letting the sauce simmer uncovered allows some of the liquid to reduce and helps the flavors concentrate as it cooks.
Storage: Store the spaghetti sauce in an airtight container in the fridge for up to 5 days.
Freezing: Let the spaghetti sauce cool completely, then pack it into freezer-safe containers, leaving about an inch at the top of each container for expansion in the freezer. Close tightly and freeze for up to 3 months. Defrost in the fridge overnight. When ready to serve, place the sauce in a large pot and bring to a boil before serving.
Nutrition
Calories: 137kcal | Carbohydrates: 9g | Protein: 14g | Fat: 5g | Saturated Fat: 2g | Polyunsaturated Fat: 0.5g | Monounsaturated Fat: 3g | Trans Fat: 0.2g | Cholesterol: 35mg | Sodium: 524mg | Potassium: 581mg | Fiber: 2g | Sugar: 4g | Vitamin A: 2835IU | Vitamin C: 16mg | Calcium: 61mg | Iron: 3mg
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