Classic Homemade Spaghetti Sauce Recipe

This homemade spaghetti sauce is quick to prepare using canned crushed tomatoes and simple pantry staples. It’s thick, flavorful, and perfect for serving immediately or making ahead for meal prep. The recipe is family-friendly and easy to scale up when you need extra sauce for leftovers or a crowd.

Note: This recipe was originally published in 2020 and has been updated with new photos.

I began making my own spaghetti sauce a few years ago and was surprised by how straightforward and satisfying it is. The version below keeps things simple while delivering big, familiar flavors. It’s almost as fast as opening a jar from the store, but with a fresher taste and the ability to control seasoning and texture.

This sauce skips sautéed onions and bell peppers by design so it appeals to picky eaters and small children, while still offering robust tomato and herb notes. If you prefer, you can add diced onions or peppers, but they aren’t necessary for a well-balanced sauce.

Ingredients for Homemade Spaghetti Sauce

• 1 tablespoon olive or avocado oil – helps brown lean ground meat and adds flavor.
• 1 pound lean ground turkey or beef – both work well; 93% lean ground turkey gives a lighter result.
• 28 ounces canned crushed tomatoes – choose fire-roasted if available for a slightly smoky depth.
• 3 tablespoons tomato paste – concentrates tomato flavor and thickens the sauce.
• 1 tablespoon minced garlic – use fresh or jarred minced garlic for convenience.
• Seasonings: 1½ teaspoons dried oregano, 1½ teaspoons dried basil, 1 teaspoon dried parsley, 1 teaspoon salt, 1 teaspoon onion powder, ½ teaspoon garlic powder, ½ teaspoon black pepper.
• ¼ cup water – helps loosen the tomato paste and adjust sauce consistency.

How to Make the Sauce

Begin by heating the oil in a skillet over medium-high heat. Once hot, add the ground turkey or beef and cook, stirring occasionally, until browned. If you use fattier beef you may want to drain excess grease; with very lean turkey drainage is typically unnecessary.

Reduce the heat to medium-low, and add the crushed tomatoes, water, tomato paste, minced garlic, and all the dried herbs and seasonings. Stir thoroughly to combine the tomato paste into the sauce. Cover the skillet and let the mixture simmer gently for 10 to 15 minutes, or until the sauce is heated through and the flavors have blended. Taste and adjust salt or pepper as needed.

Scaling and Serving

This recipe is easy to double. A single batch serves about four people when portions are moderate and second helpings aren’t expected. If you want leftovers or are feeding a larger group, doubling the ingredients gives enough sauce for eight servings or for four to six people who want seconds.

Serve the sauce over your favorite pasta, stuffed shells, baked ziti, spaghetti squash, or zucchini noodles. It also works well spooned over roasted vegetables or used as a base for meatballs or baked dishes.

Storage and Freezing

To refrigerate: Cool the sauce to room temperature, then store in an airtight container in the refrigerator for up to 3 days.

To freeze: Let the sauce cool completely, transfer to a freezer-safe container or resealable bag, and seal tightly. Properly stored, the sauce will keep 3 to 4 months in the freezer.

To thaw and reheat: Thaw in the refrigerator overnight or place the sealed container in cool water until thawed. Reheat on the stovetop in a pot over low heat, stirring occasionally, or microwave in a suitable dish. You can also reheat from frozen by placing the sauce in a slow cooker and cooking on low for 5 to 6 hours.

Notes and Tips

• Use fire-roasted crushed tomatoes to add a subtle smoky flavor without adding heat.
• If you prefer a smoother sauce, blend briefly with an immersion blender after cooking.
• For a richer texture, brown the meat more deeply before adding the tomatoes, and allow a slightly longer simmer.
• Adjust herbs to taste; fresh basil or parsley stirred in at the end brightens the sauce.
• Nutrition information will vary depending on the type of ground meat used; values below assume 93% lean ground turkey.