Mom’s Homemade Spaghetti Sauce

Sweet Italian Sausage, ground beef, fresh vegetables, and pantry staples come together to make this hearty, savory homemade spaghetti sauce.

I would like to preface this recipe by stating that my family is not Italian at all. If you are here hoping for a ragu with carrots and celery, or a bolognese, this post isn’t it. This homemade spaghetti sauce is an American style spaghetti sauce, the very same that my mother made for us growing up. The ingredients that go into this sauce are common, you can find them in most grocery stores, and they come together to make a thick, rich sauce that improves after the first day. This spaghetti sauce freezes beautifully, perfect for meal prep or to put away for those busy nights where there is no time to cook but you want something homemade.

While I call this Mom’s Spaghetti Sauce, you of course can use any noodle you like. We most recently had it with cavatappi, and it was perfect. My mother also uses this spaghetti sauce in her lasagna, where I typically use a gussied up jarred sauce for lasagna.

This recipe starts with chopping of an onion, bell pepper and garlic. You toss them into a large pot or Dutch oven with olive oil. Then, sauté the veggies until they are translucent. You add sweet Italian sausage, yes sweet! I do think hot Italian sausage would be good as well, but Mom always uses sweet, and that is the signature flavor. Ground beef is then added, followed by the various forms of canned tomato.

Why the Tomato Sauce Matters

Normally, I say use whatever you normally buy. For other recipes requiring tomato sauce, I typically buy the generic store brand, or whatever is on sale. The recipe is an exception. My mother ALWAYS, ALWAYS, uses Contadina. Over the years, I have tried to make this sauce using the generic store brand tomato sauce, and just other tomato sauce brands. Hunts Tomato Sauce, Organic Tomato Sauces, and it never tastes like Mom’s. Something about Contadina Tomato Sauce just makes the sauce taste right.

You ABSOLUTELY can use whatever tomato products are available to you, and in your budget, and you will make an excellent homemade spaghetti sauce. However, there is something about the Contadina Sauce that just taste’s right. Here in Colorado Springs, I have found Contadina products at King Soopers, and it usually is reasonably priced, and often on sale.

How to Thicken Your Homemade Spaghetti Sauce

The way a thick spaghetti sauce clings to the pasta is an essential component to a good homemade spaghetti sauce. My husband is particularly picky about this. This is where the tomato paste comes in. Tomato paste helps thicken the sauce without diluting the robust tomato flavor. If you add the tomato paste and the sauce is still a little runny, continue to simmer the sauce with the pot lid OFF, and some of the liquid should evaporate.

Let’s Talk About the Sausage

My Mom has always used Sweet Italian Sausage. You absolutely can use Hot Italian Sausage or Regular Italian Sausage if that is your preference. It is much easier and less messy to use Italian Sausage that is ground and not in casings. I prefer to use Johnsonville Sweet Italian Sausage and can typically only find it in casings. This is fine. To remove the sausage from the casing, I slice the sausage long ways and pull the meat from the casing. This process is pretty messy, but worth it.

I took quite a few photos of the cooking process, and they are all terrible. Here is a little behind the scenes shot of making the sauce.

Mom’s Homemade Spaghetti Sauce

Print Recipe

Sweet Italian Sausage, ground beef, fresh vegetables, and pantry staples come together to make this hearty, savory homemade spaghetti sauce.

• Author: Lauren
• Prep Time: 25 minutes
• Cook Time: 1 to 3 hours
• Total Time: Up to 3.5 Hours
• Yield: 12 Generous Servings 1x
• Category: Dinner
• Method: Sautéing
• Cuisine: American

Ingredients

Units USM Scale 1x2x3x

• 2 Tablespoons Olive Oil
• 1 Half White or Yellow Onion, diced
• 1 Green Bell Pepper, diced
• 3 Cloves Garlic, minced
• 1 lb Sweet Italian Sausage (I usually by the Johnsonville Italian sausages.)
• 1 lb Ground Beef (I used 90/10)
• 1 29 ounce Can Contadina Crushed Tomato
• 1 29 ounce Can Contadina Tomato Sauce
• 1 14 ounce Can Contadina Tomato Sauce
• 6 ounces Contadina Tomato Paste
• 1Tablespoon Dried Basil
• 1 Tablespoon Dried Oregano
• 2 Teaspoons Garlic Powder
• 1 Tablespoon Dried Parsley
• 2 Teaspoons Onion Powder
• 3 Dried Bay Leaves
• Salt and Pepper

 

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Instructions

Place a large pot or Dutch oven over medium heat. Add olive oil. Once olive oil is hot, add diced onion and bell pepper. Sauté’ for 2 to 5 minutes, or until the onions are translucent and the bell pepper is soft. If the Sweet Italian Sausage you bought is in casings, you have to remove the sausage from the casing so that it is ground. (It is easier to buy the sweet Italian sausage that is not in casings, but it is hard to find where I live). Add the sweet Italian Sausage and ground beef to the pot, along with the minced garlic. Cook, stirring occasionally until the meat is browned.

Once the meat has browned, season with a little salt and pepper, (like 1/4 teaspoon or less) and then add your crushed tomato, tomato sauce, and tomato paste. Stir to combine.

Once you have fully incorporated all of the tomato, add your dried herbs and spices. Stir to combine.

Turn the heat to low and simmer on the stove, stirring occasionally, for a minimum of 1 hour and up to 3 hours. It is essential to stir your sauce to prevent the bottom from scorching. IF the bottom does burn, DO NOT scrap it with the spoon. Just stir without disturbing the burned portion and the sauce should not taste burned.

Serve with noodle of choice. This sauce tastes even better the next day,and can be frozen for later use as well.

 

Notes

TO FREEZE: Let the sauce cool to room temperature and then place in an airtight container. Keep for up to 6 months.