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There’s nothing more comforting than a big pot of Homemade Spaghetti & Meat Sauce simmering on the stove. This classic recipe brings together tender ground beef, aromatic garlic and onions, rich tomato sauce, and Italian herbs for a deeply flavorful meal that tastes like it’s been cooking all day — even though it comes together quickly. It’s cozy, nostalgic, and perfect for family dinners.

Serve it with warm garlic bread, a crisp salad, or a sprinkle of Parmesan for the ultimate weeknight comfort meal. This recipe is simple enough for busy evenings but special enough to make your kitchen feel like a little Italian trattoria. Leftovers are just as delicious and make the next day’s lunch effortless!

Homemade Spaghetti and Meat Sauce

There's nothing like the taste of homemade from scratch spaghetti sauce. It's comforting, hearty and delicious! Now, you can make it ahead of time, freeze it and use it for special occasions, dinner parties, or just a weeknight with the family.

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Course Main Course

Cuisine Italian

Servings 12 cups

Ingredients

1/2 lb bulk Italian Sausage
1/2 lb ground beef
1-1/2 cups onion, chopped
1 12 oz can tomato paste
3 28 oz cans Italian-style crushed tomatoes in puree
2 cups water
4 cloves garlic, minced
4 bay leaves
2 tbsp sugar
4 tsp dried basil
2 tsp dried oregano
4 tbsp fresh parsley, chopped
2 tsp salt
1 16 oz pkg spaghetti noodles

Instructions

In a large pot, stir and cook the Italian sausage, ground beef and onions until the meat is brown; drain fat.
Add remaining ingredients, EXCEPT the spaghetti noodles.
Bring sauce to a boil; reduce heat. Partly cover, and simmer for 2 hours, stirring occasionally. (If desired, simmer in a crockpot instead of a pot on the stovetop.)
Allow sauce to cool completely. Put in zip top freezer bags or freezer containers, label and freeze. Can be separated for different meals.
To Prepare: Thaw 4 cups of sauce and heat in a medium saucepan until hot.
At the same time, cook the spaghetti noodles according to package directions, drain and pour sauce over them.