World’s Best Spaghetti Sauce is a pretty big expectation to go by but I firmly believe that this is truly the best homemade spaghetti sauce recipe, ever. I have never had a sauce that tastes anywhere NEAR as good as this recipe. Give it a try and let me know what you think.
World’s Best Spaghetti Sauce
This post was originally shared in early 2014 on my other blog, The Everyday Domestic, but since I shut that blog down I transferred it here and recently reshot it.
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It all started when I found the Pioneer Woman’s Spaghetti Sauce recipe on Pinterest. I read through her (very thorough) post and was really interested to try it. I made it all afternoon on a Friday, and when my husband came home from work I had to drive four hours to drop my son off with his grandparents and come back. When I got home, my husband was on his second plate – and I haven’t made it another way since.
Ree uses a jar of marinara sauce on top of her other ingredients and I agree with what she says, it adds something extra. A little extra OOMPF into the sauce. I am far from a “jarred sauce snob”, I embrace it. It makes spaghetti sauce recipes like this so easy!
Every once in a while, I’ll add a few extra vegetables in that I have left over in the fridge (carrots, zucchini, more peppers, etc) and it works really well. It doesn’t affect the taste, helps clean out the fridge, and helps bulk up the recipe even more.
Not that you need to bulk up this homemade spaghetti sauce, this recipe makes a lot!
First things first, go pour yourself a glass of wine. I can’t help but have wine whenever I make this spaghetti sauce recipe. It enhances the experience 😉
Best Spaghetti Sauce Recipe
TBK’s Pro Tip: if you have little toddlers (like I do) go for mild Italian sausage.
Is spaghetti sauce healthy?
I’m often asked of spaghetti sauce is healthy. The truth is, it depends. Anything can be “healthy” when it’s in dished up in moderation. I believe that this sauce recipe is healthy. It’s loaded with veggies and proteins. If you want a low carb spaghetti option, use spaghetti squash instead of pasta. That being said, if you use a proper serving of spaghetti noodles (less than a cup), then yes spaghetti is healthy. Serve it with a salad.
The best advice I have? If spaghetti is one of your favorites, eat it! Don’t torture and restrict your favorite foods. Find ways to make it work for you: half the amount of pasta you usually use, add a salad, skip the garlic bread. There are ways to have it all my friends!
For a fun twist, make sure to check out my recipe for skinny baked spaghetti.
What to do with leftover spaghetti sauce
You will have leftover spaghetti sauce, so I recommend saving some of the sauce.
Leftover spaghetti sauce ideas:
- Homemade Sloppy Joes
- Stuffed shells (here’s a delicious stuffed shell recipe)
- Freeze it for next time
- Add it to soup
- Tacos, just add some extra seasoning
- Nachos (yes, we have totally done spaghetti sauce nachos and they rock)
How do you use leftover spaghetti sauce?
Easy Spaghetti Sauce
How to Make Spaghetti Sauce
Don’t be intimidated by making homemade spaghetti sauce, it’s so easy and you can’t screw it up (I promise).
Simply follow this recipe, or add in what you have in your fridge to customize it (and reduce your vegetable waste).
Supplies to make cooking spaghetti easier.
Homemade Spaghetti Sauce
Serve this sauce with spaghetti pasta (or my favorite, spaghettini), spaghetti squash, or use it as a base for lasagna.
If you’re looking for a tasty homemade marinara, head over to Randa Nutrition and check out this hidden vegetable tomato sauce.
WORLD’S BEST SPAGHETTI SAUCE
- 1.5 lbs extra lean ground beef 2 lbs if not using hot italian sausage
- 1 lb Hot Italian Sausage casings removed
- 1 tbsp Olive Oil
- 1 large onion diced
- 1 green bell pepper diced
- 4 cloves garlic minced
- 1 cup white wine beef broth works too
- 1 28oz can crushed tomatoes
- 1/2 can tomato paste 4 oz can
- 1 jar marinara sauce I like Safeway O Organics
- 1 tsp oregano
- 1 tsp thyme
- 2 bay leaves
- 1 tbsp sugar
- 1 tsp sea salt
- 1/2 – 1 tsp tsp crushed red pepper start small and increase the heat by taste
- 2 tbsp dried parsley
- 1/2 cup parmesan cheese
In a large pot, over medium heat, cook up your beef and hot italian sausage. When the meat is cooked, drain the meat and set aside (I leave it sitting in a colander over the sink).
Heat up the olive oil and add the onion and green pepper. Saute until the onion is soft (about 4-5 minutes) and then add the garlic. Give it a good stir for another minute or two (until fragrant).
Add the wine (doesn’t matter what kind I have used Chardonnay, Pinot Grigio and even Moscato) and reduce for about two minutes.
Next up is the crushed tomatoes, paste, jar of marinara, oregano, thyme, sugar, bay leaves, crushed pepper flakes, and salt. I usually stir this together and let simmer a few minutes.
Add the meat. Stir and put a lid on.
Let this simmer on low – medium/low for at least an hour. If you can get away for longer, do it.
After your hour is up, add the parmesan cheese and parsley. Stir and simmer for another thirty minutes.
Serve with desired pasta (or spaghetti squash) and top with more parmesan cheese.
We usually serve this recipe over capellini noodles or spaghetti squash with lots of parmesan cheese. How would you serve it?
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