Description
This homemade spaghetti sauce recipe creates a rich, flavorful tomato sauce infused with aromatic herbs, garlic, and a savory ground beef base. It simmers gently to develop depth, enhanced by the addition of a Parmesan rind for umami and finished with fresh basil and butter for a glossy, delicious finish perfect for pairing with your favorite pasta.
Ingredients
Scale
Sauce Base
- 3 tbsp. extra-virgin olive oil, divided
- 1 medium yellow onion, finely chopped
- 6 cloves garlic, sliced
- 1/2 tsp. dried basil (optional)
- 1/2 tsp. dried oregano
- 3 tsp. kosher salt, divided
- 1 tsp. freshly ground black pepper, divided
Meat
- 1 lb. (85% lean) ground beef
Tomato and Flavorings
- 2 (28-oz.) cans whole peeled tomatoes
- 1 Parmesan rind
- 1/4 cup chopped fresh basil
- 1 tbsp. unsalted butter
Instructions
- Sauté Aromatics: In a medium saucepan over medium heat, heat 2 tablespoons of olive oil. Add the finely chopped onion, sliced garlic, dried basil (if using), dried oregano, 1 teaspoon of kosher salt, and 1/2 teaspoon of freshly ground black pepper. Cook, stirring occasionally, until the onion is translucent and lightly golden brown, about 7 minutes, allowing the flavors to meld.
- Brown the Meat: Increase the heat to medium-high and add the ground beef to the pan. Break it up into small pieces with a wooden spoon. Cook while stirring occasionally, adjusting heat as needed, until the beef begins to brown, roughly 8 minutes. Season with an additional 1 teaspoon kosher salt and the remaining 1/2 teaspoon black pepper.
- Add Tomatoes and Simmer: In a medium bowl, crush the whole peeled tomatoes with your hands until they break into small pieces. Add the crushed tomatoes and their juices to the saucepan along with the Parmesan rind. Cook over medium heat, stirring occasionally, until the sauce reduces by about one-quarter and the raw tomato flavor has cooked out, approximately 25 to 30 minutes. Remove the saucepan from heat and discard the Parmesan rind.
- Finish the Sauce: Stir in the fresh chopped basil, unsalted butter, the remaining 1 tablespoon of olive oil, and 1 teaspoon kosher salt. Toss to combine until the sauce becomes glossy and the butter has completely melted, enhancing the flavor and texture of the sauce.
Notes
- Using a Parmesan rind adds a deep, savory umami boost to the sauce. Save rinds from Parmesan cheese wedges for future use.
- If you prefer a smoother sauce, use an immersion blender to partially blend the sauce after simmering.
- You can substitute ground beef with ground turkey or sausage for variation.
- Simmering longer will deepen the flavor; feel free to extend cooking time up to 45 minutes for a thicker sauce.
- This sauce freezes well; store in airtight containers for up to 3 months.
- Prep Time: 10 minutes
- Cook Time: 40 minutes
- Category: Sauce
- Method: Stovetop
- Cuisine: Italian
Keywords: homemade spaghetti sauce, Italian tomato sauce, ground beef tomato sauce, easy spaghetti sauce, classic pasta sauce
