Rich, hearty, and packed with flavor—this homemade pasta sauce recipe would make a Nonna proud. A beefy sauce that is slow-simmered for a rich, savory taste. Serve it over pasta or bake it into lasagna.
Variations: Add sauteed mushrooms and onions in Step 3 or some shredded zucchini, chopped spinach, or kale for an extra bump in nutrition.
Leftover homemade pasta sauce can be kept in the refrigerator in a covered container for up to 4 days. Freeze portions in zippered bags for up to 3 months and thaw overnight in the refrigerator or reheat from frozen on medium heat on the stovetop.
This homemade pasta sauce is a rich, savory blend of ground meat, tomatoes, fresh herbs, and spices, simmered to perfection for a hearty meal.
Meat Seasoning Mix
2 teaspoons ground sage2 teaspoons fennel seeds1 teaspoon dried thyme leaves1 teaspoon black pepper⅛ teaspoon ground allspice
In a medium bowl, combine ground beef with sage, fennel seeds, thyme, pepper, and allspice until well mixed.
Heat a large pot or Dutch oven over medium-high heat. Add the ground beef mixture, onion, and garlic, breaking up the meat with a spoon. Cook until browned, drain excess fat if needed.
Add the canned tomatoes with the liquid, tomato sauce, green bell pepper, water, Italian seasoning, bay leaves, sugar, and salt to the pot. Stir well to combine.
Bring the mixture to a boil. Reduce the heat and simmer uncovered for 1 hour or until the sauce has reached your desired consistency. Stir occasionally.
Once the sauce has thickened, stir in the chopped parsley and basil.
Remove bay leaves, taste and season with additional salt and pepper. Serve over hot pasta.
Meat seasoning: I add a seasoning similar to sausage seasoning into the meat. If preferred, half of the beef and be replaced with Italian sausage and you can skip the meat seasoning mixture.
Tomatoes: While any type of canned tomatoes works well in this recipe, I love San Marzano tomatoes for their bright flavor. If using whole tomatoes, break them up with your hands as you add them to the sauce.
Leftover pasta sauce can be stored in a covered container in the fridge for up to 4 days. Freeze cooled portions in zippered bags for up to 3 months. Thaw in the fridge or reheat from frozen on the stovetop over medium heat.
Calories: 130 | Carbohydrates: 8g | Protein: 21g | Fat: 1g | Cholesterol: 46mg | Sodium: 340mg | Potassium: 521mg | Fiber: 2g | Sugar: 3g | Vitamin A: 415IU | Vitamin C: 26mg | Calcium: 61mg | Iron: 2.3mg
Nutrition information provided is an estimate and will vary based on cooking methods and brands of ingredients used.
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