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The Best Homemade Spaghetti Sauce

Yield: 20 servings
Prep Time: 30 minutes
Cook Time: 1 hour 10 minutes
Total Time: 1 hour 40 minutes

Ingredients

  • 1 tablespoon olive oil
  • 2 cups onion, chopped and divided
  • 5 cloves garlic, finely minced
  • 2 pounds lean ground beef or lean ground turkey
  • 1 red bell pepper, seeded, cored and coarsely chopped
  • 1 (12-ounce) can tomato paste
  • 1 teaspoon coarse kosher salt
  • 1 teaspoon black pepper
  • 3 teaspoons dried oregano
  • 3 teaspoons dried basil
  • 1 ½ teaspoons dried thyme
  • 2 cans (14-ounces each) Italian-style diced tomatoes or regular diced tomatoes
  • 2 cans (28-ounces each) crushed tomatoes
  • 8 ounces button or baby bella mushrooms, chopped
  • 1 ½ cups beef stock or beef broth
  • 2 tablespoons brown sugar
  • 2 bay leaves
  • 2 tablespoons balsamic vinegar

Instructions 

  • In a large pot, heat the olive oil over medium heat. Add 1 cup of the chopped onions, and sauté until translucent and slightly browned, 3-4 minutes. Add garlic, and cook, stirring constantly for a minute or so.
  • Add beef, and cook, breaking into small pieces, until it is no longer pink, 6-7 minutes. Drain excess grease.
  • In a blender or food processor, blend remaining 1 cup onion and the red pepper until smooth. Pour the mixture into the pot with the beef and onions.
  • Add the tomato paste, salt, pepper, oregano, basil and thyme, and cook for 1 minute, stirring until combined.
  • Add diced tomatoes, crushed tomatoes, mushrooms (if using), beef broth, and sugar. Stir until combined before adding the bay leaves.
  • Bring the sauce to a boil, and then reduce to low and simmer for 1 hour, stirring occasionally. Stir in the balsamic vinegar and let the sauce rest for 10-15 minutes (for the flavor to absorb) before serving.

Notes

Sauce: the sauce may seem watery at first but will reduce to perfection after simmering for an hour. It can simmer for 2-3 hours (very low heat) with good results, especially if you want a super thick, flavorful sauce.
Slow Cooker: I’ve also had good success making this in the slow cooker; I brown the meat ahead of time and throw everything (minus the olive oil and balsamic vinegar) in the slow cooker and cook on high for 4-6 or low for 7-9 hours. I add the balsamic vinegar 15 minutes before serving.
Halving the Recipe: this sauce halves (or even quarters) great if you don’t want to make such a large batch. I have never tried canning it (but hopefully will figure out a canning recipe soon!).
Make Ahead Instructions: the sauce can be made 2-3 days in advance and stored in the refrigerator. It also freezes beautifully. My favorite way to thaw/cook the sauce is to throw the heaping frozen mass of sauce in the slow cooker and cook it on low for about 5-6 hours. It thaws and heats up wonderfully well.