Easy Homemade Spaghetti Sauce
Comforting, straightforward, and made with pantry-friendly ingredients, this Easy Homemade Spaghetti Sauce is the kind of recipe you’ll come back to again and again. It’s hearty enough for a weeknight family dinner yet simple enough for a busy evening when you want something homemade without fuss. The flavor builds from a browned beef base, a rich tomato mix, and a handful of dried herbs and seasonings. In about 40–50 minutes you’ll have a pot of saucy goodness ready to toss with a package of thick spaghetti noodles.
Why you’ll love this recipe
- Simple ingredient list you probably already have on hand.
- Quick to prepare—no long simmering required to get great flavor.
- Flexible: doubles easily, freezes well, and pairs with thick spaghetti noodles.
- Clearly written step-by-step directions so nothing is left to guesswork.
Ingredients
Use the exact amounts below for best results.
- 1 pound ground beef
- 1 tsp salt
- 1 tsp black pepper
- 1 small yellow onion, finely chopped
- 1 tbsp minced garlic (heaping)
- 2 cans tomato sauce (15 ounce each)
- 6 ounces tomato paste
- 1 cube Knorr Tomato Bouillon Cube (can sub chicken bouillon cube if not able to find tomato bouillon cubes)
- 1 tsp Italian seasoning
- 1 tbsp dried parsley
- 1 tsp garlic powder
- 1/4 tsp red pepper flakes (optional)
- 2 tbsp Worcestershire sauce
- 1/2 tbsp sugar
- 1 tbsp dried basil
- 1 cup hot water
- 1 package thick spaghetti noodles
Equipment
- Large skillet or heavy-bottomed saucepan
- Wooden spoon or spatula
- Chef’s knife and cutting board
- Measuring spoons and cups
- Large pot for boiling spaghetti
Taste and texture notes
This sauce is tangy from the tomato base and savory from the browned beef and Worcestershire sauce. The tomato paste adds body and depth so the sauce clings well to thick spaghetti noodles. If you like a little heat, leave in the 1/4 tsp red pepper flakes. The dried herbs—Italian seasoning, parsley, and basil—provide classic Italian flavors without needing fresh herbs on hand.
Step-by-step directions
The following directions are written clearly and follow the original order of preparation, using the ingredient list as the source of truth.
- Prepare ingredients: Finely chop the small yellow onion and measure out the minced garlic, seasonings, tomato sauce, tomato paste, and other ingredients so they are ready to go.
- Heat your skillet or saucepan over medium-high heat. Add the 1 pound ground beef to the pan. Break the beef up with a wooden spoon and cook until it is evenly browned, about 6–8 minutes.
- When the beef is mostly browned, add the 1 small yellow onion (finely chopped) to the pan. Continue to cook and stir until the onion is softened and translucent, about 3–4 minutes.
- Add the 1 tbsp minced garlic (heaping) to the beef and onion mixture. Stir and cook for about 30–45 seconds, just until fragrant—be careful not to let the garlic burn.
- Season the mixture with 1 tsp salt and 1 tsp black pepper. Stir to combine so the seasoning distributes evenly through the beef and onion.
- Stir in the tomato elements: add 2 cans tomato sauce (15 ounce each) and the full 6 ounces tomato paste. Mix thoroughly so the paste dissolves and the sauce looks smooth.
- Add the bouillon cube: crumble in 1 cube Knorr Tomato Bouillon Cube (or sub a chicken bouillon cube if a tomato cube isn’t available). Stir until the bouillon is dissolved into the sauce.
- Sprinkle in the dried herbs and seasonings: 1 tsp Italian seasoning, 1 tbsp dried parsley, 1 tsp garlic powder, and 1 tbsp dried basil. If using heat, add the optional 1/4 tsp red pepper flakes. Stir to combine all the seasonings evenly into the sauce.
- Add the savory and sweet finishes: stir in 2 tbsp Worcestershire sauce and 1/2 tbsp sugar. These two ingredients balance acidity and deepen the flavor.
- Pour in 1 cup hot water to thin the sauce slightly and help everything meld together. Stir until the sauce reaches a smooth consistency. Bring the sauce up to a gentle simmer over medium heat.
- Lower the heat to maintain a simmer and let the sauce cook for 10–15 minutes, stirring occasionally. This allows the flavors to marry and the sauce to thicken slightly. Taste and adjust seasoning with additional salt or black pepper if desired.
- While the sauce simmers, cook the 1 package thick spaghetti noodles according to the package directions in a large pot of salted boiling water. Aim for al dente so the noodles still have a slight bite and hold up to the hearty sauce.
- Drain the cooked spaghetti and either toss the noodles with a portion of the sauce in the pasta pot, or plate portions of noodles and spoon the sauce over the top. Serve hot.
Serving suggestions
- Top with freshly grated Parmesan or a sprinkle of shredded mozzarella for extra richness.
- Serve with a crisp green salad and crusty bread to soak up extra sauce.
- Turn leftovers into a baked pasta: mix with cooked pasta, top with cheese, and bake until bubbly.
Make-ahead and storage
Cool the sauce to room temperature, then store in an airtight container in the refrigerator for up to 4 days or freeze for up to 3 months. Reheat gently on the stovetop over low heat, adding a splash of water if the sauce has thickened too much.
Variations
- Vegetable boost: add a grated carrot or a cup of finely diced bell peppers with the onion for added sweetness and nutrition.
- Beef swap: if you prefer, substitute the 1 pound ground beef with 1 pound ground turkey or ground chicken; cook and season the same way.
- Sausage twist: for more depth, use half ground beef and half mild Italian sausage (keep total at 1 pound).
- Herb-forward: finish with a tablespoon of chopped fresh basil or parsley stirred in just before serving.
Recipe notes and tips
- Use a heaping tablespoon of minced garlic if you love a pronounced garlic flavor; reduce to a level tablespoon if you prefer milder garlic notes.
- Tomato paste is concentrated—sweating it briefly in the pan with the beef before adding liquids can deepen the flavor. In this recipe, stirring it into the warm beef and sauce allows it to meld quickly.
- If your sauce seems too acidic, the 1/2 tablespoon sugar helps balance it. Add incrementally and taste as you go.
- Want a smoother sauce? Use an immersion blender for a few seconds once the sauce is cooled slightly to reach the texture you prefer.
Nutrition (approximate)
Per serving (assuming 6 servings): calories will vary depending on portion sizes and whether cheese or additional sides are added. The sauce contains protein from the 1 pound ground beef and is tomato-forward for vitamins and lycopene.
Final thoughts
This Easy Homemade Spaghetti Sauce is a dependable weeknight classic: minimal fuss, maximum comfort. The combination of tomato sauce, tomato paste, bouillon, and Worcestershire sauce gives the sauce a rich, layered savory profile, while the dried herbs provide an aromatic backdrop that complements thick spaghetti noodles perfectly. Once you’ve tried this method, you’ll find it’s a great base to customize—swap proteins, add vegetables, or turn it into a baked pasta dish. Keep the step-by-step directions handy and you’ll have a reliable pot of sauce anytime the craving hits.
Enjoy your meal and the simple pleasure of a homemade sauce that tastes like it simmered all day—without the wait.
Easy Homemade Spaghetti Sauce
Ingredients
Equipment
Method
- Heat a large saucepan or pot over medium-high heat. Add the ground beef and break it up with a meat masher or wooden spoon; cook until browned, then drain excess grease.
- Add the salt, black pepper, chopped yellow onion, heaping tablespoon minced garlic, Italian seasoning, dried parsley, garlic powder, red pepper flakes (if using), Worcestershire sauce, sugar, and dried basil to the browned beef. Stir and cook until the onion is soft and translucent, about 4–6 minutes.
- Meanwhile, microwave 1 cup of hot water in a microwave-safe bowl for 2–3 minutes until very hot. Crumble in the Knorr tomato bouillon cube and stir until dissolved.
- Add the two 15-ounce cans of tomato sauce, the 6 ounces of tomato paste, and the hot water with dissolved bouillon to the saucepan. Stir well and bring the mixture to a boil.
- Reduce heat to low, cover, and simmer the sauce for about 30 minutes, stirring occasionally.
- While the sauce simmers, cook the thick spaghetti noodles in a separate pot according to package directions, then drain.
- Taste the sauce and adjust seasoning if desired. Serve the sauce over cooked spaghetti noodles.
Notes
- Recipe adapted from Tastes Better From Scratch.
- Knorr tomato bouillon cube can be substituted with a chicken bouillon cube if needed.
- Red pepper flakes are optional for heat.
- Drain excess grease from browned beef before adding other ingredients.
