Homemade Fresh Tomato Beef Spaghetti Sauce
Slow-simmered meat sauce built from fresh tomatoes, tomato paste, and beef stock. Onions and garlic form the aromatic base, followed by a 30-minute tomato reduction and 2-hour braise with ground beef. Finish with parsley and optional Creole seasoning. Choose chunky or blended texture.
Ingredients
- 1 tablespoon extra virgin olive oil
- 2 cups onion, chopped
- 2 tablespoons garlic, minced
- 1 6 ounce can tomato paste
- 8 cups tomatoes, peeled and chopped, juices retained
- 2 pounds ground beef
- 1 teaspoon Italian seasoning
- 1 teaspoon dried basil
- 2 large bay leaves
- 1 teaspoon kosher salt
- ½ teaspoon black pepper, freshly cracked
- 1 ½ tablespoons granulated sugar
- 1 cup beef stockvegetable broth1:1vegetarianFull guide →
- 3 8 ounce cans tomato sauce
- 2 teaspoons dried parsley
- Creole seasoning(optional)
Instructions
- 1
Heat olive oil in a large saucepan over medium heat. Add onion and cook until softened.
- 2
Add garlic and cook for another minute.
- 3
Add tomato paste and cook over medium-high heat, stirring constantly, for 5 minutes.
- 4
Add chopped tomatoes with juices, reduce to medium, cover and simmer for 30 minutes, stirring occasionally. Puree with an immersion blender if smooth texture is desired, or leave chunky.
- 5
Cook ground beef in a separate skillet, drain fat and add to sauce along with Italian seasoning, basil, bay leaves, salt, pepper and sugar.
- 6
Stir in beef stock and tomato sauce, bring to a boil, reduce heat and simmer over medium-low, covered, for 2 hours or longer, stirring occasionally.
- 7
Taste and adjust seasonings. Stir in parsley and Cajun seasoning if using.
Tips
Puree to desired consistency after the 30-minute tomato simmer, or skip blending for a chunky sauce.
Longer simmering (3+ hours) deepens flavor; sauce can continue cooking on low heat.
Good to Know
Refrigerate in airtight container for up to 4 days. Freeze for up to 3 months.
Sauce can be made 1 day ahead and reheated before serving.
Serve over cooked spaghetti. Pair with grated Parmesan cheese and crusty bread.
Common Mistakes
Skip stirring during the initial tomato simmer to avoid scorching on the bottom.
Drain ground beef thoroughly to prevent greasy sauce.
Do not skip the 5-minute tomato paste cook-down to avoid raw paste flavor.