World’s Best Spaghetti Sauce Recipe + Video
The World’s Best Spaghetti Sauce is a pretty big expectation to live up to! I firmly believe that this is truly the best homemade spaghetti sauce recipe, ever. It’s full of savory meat, rich sauce, and seasoning to make your mouth water. It is so simple to make with a number of time-saving ingredients.
World’s Best Spaghetti Meat Sauce Made Easy!
Making a bold meat sauce with a marinara base from scratch can be a little intimidating. This recipe simplifies the ingredients list and uses a jar of marinara sauce as one of the primary ingredients.
Using an off-the-shelf ingredient as part of the recipe makes the prep much easier and adds a little extra OOMPF into the sauce. Give it a try and see if your family gets hooked too!
Why you will love it!
- Super easy to make – can be prepped in a half hour or less if needed.
- A fantastic bold flavor – rich and as spicy as you want
- Full of protein – with sausage and beef ingredients
- A healthy option – increase the vegetables to give it a different healthy flair
How To Make Perfect Homemade Spaghetti Sauce With Meat
Find the right meats
The meat in this recipe can really change the flavor. I generally use a lean ground beef and spicy Italian sausage. For less spice, choose a mild Italian sausage instead. You could also consider substituting turkey or if you want to get really creative, choose a meatless protein.
Any wine will do
While this may not be the case with your drink pairings, when it comes to the wine used in the sauce, it really doesn’t matter what you use. Chardonnay, Pinot Grigio, or even Muscato will all work just fine.
Let it simmer
I have made this sauce many times in a hurry and had it finished in less than 30 minutes. Heat and serve! However, if you have a bit more patience and time, the more it can cook “slow and low” the better it will be. If you can transfer it to a crock pot and let it simmer for hours, it will be amazing!
Making it healthier
There are several things you can do to improve the healthiness of this recipe.
- Use an alternative noodle like zucchini or spaghetti squash noodles.
- Remove the added sugar. While it does add interest and flavor, you won’t miss the Tablespoon of sugar if you are interested in reducing calories.
- Increase the vegetables. Mushrooms, celery, carrots, zucchini, additional types of peppers….any or all of them will be great!
Frequently Asked Questions
Is Spaghetti Sauce Healthy?
I’m often asked of spaghetti sauce is healthy. The truth is, it depends. Anything can be “healthy” when it’s in dished up in moderation. This sauce recipe qualifies as healthy for me. It’s loaded with veggies and proteins.
If you want a low carb spaghetti option, use spaghetti squash instead of pasta. For a fun twist, make sure to check out my recipe for skinny baked spaghetti.
How long will spaghetti sauce last in the fridge?
It’s easy to put leftover sauce in the in Tupperware and refrigerate it. It will last for 3-5 days refrigerated at normal temperatures. When you’re ready to reheat, just put it back in a pan and heat! If you need to, you may add a little water to help it reconsitute.
Can I freeze spaghetti sauce with meat?
Pasta sauces in general are super easy to freeze. You can place them in Tupperware, glassware, or even a freezer proof bag. To use them later, just let them thaw in the fridge overnight and then warm up and serve!
Supplies to make cooking homemade pasta sauce easier.
WORLD’S BEST SPAGHETTI SAUCE
- 1.5 lbs extra lean ground beef 2 lbs if not using hot italian sausage
- 1 lb Hot Italian Sausage casings removed
- 1 tbsp Olive Oil
- 1 large onion diced
- 1 green bell pepper diced
- 4 cloves garlic minced
- 1 cup white wine beef broth works too
- 1 28oz can crushed tomatoes
- 1/2 can tomato paste 4 oz can
- 1 jar marinara sauce I like Safeway O Organics
- 1 tsp oregano
- 1 tsp thyme
- 2 bay leaves
- 1 tbsp sugar
- 1 tsp sea salt
- 1/2 – 1 tsp tsp crushed red pepper start small and increase the heat by taste
- 2 tbsp dried parsley
- 1/2 cup parmesan cheese
- In a large pot, over medium heat, cook up your beef and hot italian sausage. When the meat is cooked, drain the meat and set aside (I leave it sitting in a colander over the sink).
- Heat up the olive oil and add the onion and green pepper. Saute until the onion is soft (about 4-5 minutes) and then add the garlic. Give it a good stir for another minute or two (until fragrant).
- Add the wine (doesn’t matter what kind I have used Chardonnay, Pinot Grigio and even Moscato) and reduce for about two minutes.
- Next up is the crushed tomatoes, paste, jar of marinara, oregano, thyme, sugar, bay leaves, crushed pepper flakes, and salt. I usually stir this together and let simmer a few minutes.
- Add the meat. Stir and put a lid on.
- Let this simmer on low – medium/low for at least an hour. If you can get away for longer, do it.
- After your hour is up, add the parmesan cheese and parsley. Stir and simmer for another thirty minutes.
- Serve with desired pasta (or spaghetti squash) and top with more parmesan cheese.
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this sounds delicious and perfect for sunday night family dinner! i like using spaghetti squash too.
stopping by from the SITs girls link party
I want to make the world’s best spaghetti sauce too!! Pioneer Woman always has some good recipes. The hot italian sausage sounds like it would add the perfect zip and my hubby loves zip!
I love “zip” too. I will never stray away from this recipe. I’m glad I found a new family “classic”.
I love the Pioneer Woman – I would love this recipe! Spicy + homemade = perfect!
It’s delicious and I agree her recipes all look so tempting. I am afraid that if I made them all I would see an increase on the scale though 😉 I’m really wanting to try her beef stew recipe.
Wow, this looks and sounds like a really tasty sauce. We are forever trying out different sauces as my kids get pickier and pickier so this might go down well. I like the sound of adding hidden veggies. We do it all the time, LOL.
I usually have to hide them from my hubby 😛
I bet the sausage makes this really amazing!
It adds a little kick, nothing too hot but just an extra something.
We always make our own sauce too, nothing compares to the tastiness of homemade pasta sauce
There’s something comforting about make sauce and drinking wine while I do it 😉
I love a good spaghetti sauce. I tried making my own once and didn’t like how it turned out. So sadly, I always buy a jar of my favourite brand. I love adding italian sausage though. Never thought that it would taste good but it does!
Italian Sausage is awesome! It goes good in everything. I just wish my local grocery stores would carry the chicken or turkey variety. Give this recipe a try. You’ll love it.
That sounds like a great recipe!! I love step 1 (pour yourself a glass of wine!) Its a MUST for a great sauce!!
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DO anyone know how many this recipe will feed?
A lot! This batch supports us for 4-6 servings and then there is always some for leftovers 🙂
I bought cooking white wine,is that ok?
I’m sure it’s fine Sasha 🙂
Is it just the grated Parmesan in the green bottle?
I’m not a fan of that particular parmesan (I’m assuming you’re talking about Kraft parmesan that’s powdered?). I like parmesan flakes or grated parmesan. But use what you have 🙂
Could I cook everything and the put it in the slow cooker?
I don’t see why not Linda! I’m going to try that next 😀
Made this today. It truly is a fantastic recipe. Thank you for sharing.
After making this, my boyfriend raves to everyone about my spaghetti.
That is amazing! I love hearing this Megan, thank you for sharing.
Was amazing but I did make a few changes…No crushed red peppers. Instead I added a can of Rotel. Also, def used organic beef broth and just a splash of white wine. Used stewed tomatoes instead of crushed tomatoes. Added a large jar of classic organic Ragu and fresh mushrooms…and finally, this is most important if you have the time…simmer the red sauce and ingredients for at least an hour, add meat and simmer for another hour. If you have any left over, freeze it.
It’s better second time around!!
OMG SO good!!
It was by far my best spaghetti sauce so far! Thank you!
Yay! So glad you liked it!
just finished this and made it entirely in my Dutch oven. perfectly delicious and so happy this was my first attempt at homemade sauce. thank you for sharing, this being so yummy will change how I make lasagna and spaghetti from now on!
I’m soo happy you liked it! It’s super delicious!
I wasnt paying close enough attention to the steps and put in the parsley with the rest of the herbs. Will my sauce be totally messed up? Just need a forewarning.
No, it should be fine 🙂 I hope it turned out Shayla!
This is DELICIOUS! Just make it, you won’t regret it. I have made it several times over the past couple of years and don’t bother with any other spaghetti sauce recipe. Definitely worth making for dinner and way better than getting spaghetti at Olive Garden.
I prefer ground beef to Italian sausage and using the broth instead of white wine. The broth just makes it more savory and heartier. It’s not bad with the wine, just not as good in my opinion. I make it for my husband and I, so we have plenty for lunch the next day and it tastes better too!
More proof it’s delicious: This was the first meal I made when my husband and I were dating some years ago, he loved it, we’re married now… draw your own conclusions.
Cassandra! This comment made my whole week! Thank you so much. I agree, it’s the only spaghetti sauce recipe I make too 🙂
Do you by any chance have nutrition info for this recipe? thanks!
Hey Jan, yes it’s at the bottom of the recipe card 🙂
I just stumbled upon this recipe for the first time yesterday so I have yet to try it (sounds amazing and right up my alley). I have to ask though – white wine instead of red wine?!
Honestly, I’ve done both and either or is fine. I usually just have wine wine on hand.
I am planning on making this for family Sunday dinner! There will be 8 adults and 9 kiddos. Should I double this recipe or do you think I’ll get away with just making what it calls for? Thanks in advance. ☺️
Hey Cassady, I’m sorry for the late reply (it’s Monday now). I would double the recipe, i hope you did … but then again I love a LOT of sauce 🙂
Made this…it is everything you said. Love the sauce!
Thank you so much for leaving a review Pat! I hope you have lots of leftovers to enjoy 🙂
Could this recipe be made in a crock pot?
Yes it can. Just cook the onions, peppers, and meat first. Or at the very least, the meat. Otherwise it will be greasy 🙂
I finally cooked your recipe. Amazingly great. Thank you. I just added chop celery and grated carrots, more oregano, Italian seasoning, thyme. I also used red wine.. I froze rest of delicious sauce. This recipe is truly a KEEPER.
I’m so happy you enjoyed it! I also love it with red wine <3
This is the best spaghetti sauce recipe I have tried! It will be my only go to recipe. I changed nothing!!! 5 ⭐️
Thank you so much Neysea! I am so happy to have you say that.
Have a wonderful week,
Can you put mushrooms in this? And if so when?
Yes you can! I would do it with the the peppers.
This is almost exactly like the recipe I have been making since the late 80’s which I learned from my mom we never used a recipe just winged it we never used the wine tho always beef broth it’s just the universe knows the way to the best sauce, it must be force of nature
It is a force of nature! I LOVE that it’s so similar. You know, at the end of the day all our recipes are similar. There are only so many things a person can do lol.
How can I make this in an Instant Pot?
Just use the saute function for the meat and onions, peppers, wine. Then add it all together and pressure for 10-15 mins. Let it come down naturally for at least 5 mins.
Ur homemade spaghetti sauce is not quite all homemade. Now i make a spaghetti sauce from scratch and NO jar of marinara to cheat. I do use some canned vegetables, not really veggies cause tomatoes are a fruit…..hehehe. But everything in my sauce is all natural……..
Yup. I totally cheat to give it the extra oomph and to make more sauce. Don’t worry, the sauce I use is 100% organic and has no added sugar… which is probably more natural than my canned stuff.
This sauce is my absolute favourite. I don’t change a thing about it, it always make it the same because it’s just so delicious.
My husband was never a huge spaghetti fan; until I made this. I cook it all in my instant pot while camping. We eat it at least 2-3 times a month. 10/10!!! Amazing!!!!!
Thank you so much for sharing this Jenna! I love hearing that my recipe is in your family’s rotation <3
I would never use a jar of marinara from a store, I make my own, it doesn’t take long and it is a lot tastier than any jar variety you buy in a store. If something is worth doing (or cooking) it is worth doing it well. and you can’t beat home made a lesson learned from a beloved mother-in-law who was a fantastic cook. She also never put sugar in her sauce. No self respecting Italian lady would, is what she told me and her sauce was out of this world. But as she use to say, “Different strokes for different folks. I am open minded and have tried different ways of making my sauce but my mother-in-law’s always came out on top, I believe in tried and true.
I can’t handle things too spicy. With the spicy Italian sausage, is it really spicy?
To me, it adds just a little bit of added kick, but definitely not overdone on spice. I’ve tried it with many types of sausage, and the differences are generally not dramatic. Give it a try and let me know what you think!
Can you do this in crockpot?
Hi Ashley! Yes it can. Just cook the onions, peppers, and meat first. Or at the very least, the meat. Otherwise it will be greasy.
Can you please clarify the nutrition facts. Is the carbohydrate value net carbs? Not sure how it can have 9 grams of sugar but only 1.6 carbs. Just beginning key and really hoping I can still have this sauce. It is wonderful! Thank you so much for sharing your recipe!
Can you please clarify the nutrition facts? Not sure how it can have only 1.6 g carbohydrates when it has 9g sugar I’m just beginning keto and am praying I can still have this sauce. It is so wonderful! Thanks so much for sharing your recipe.
Like a few of the other commenters here I also have made plenty of sauce from scratch but I am glad I didn’t let that stop me from trying this recipe because it is delicious! I actually make it a few times a month it is so good. I can’t imagine why people who are such sauce snobs would even be looking at a recipe for sauce, seeing that you obviously have a superior sauce and superior sauce making skills already. I wonder if either of the scratch sauce commenters have taken the time and effort to post their recipes and their techniques publicly so that others could have the opportunity to not actually try the recipe yet give the recipe and techniques a scathing review.
Like a few of the other commenters here I also have made plenty of sauce from scratch but I am glad I didn’t let that stop me from trying this recipe because it is delicious! I actually make it a few times a month it is so good. I can’t imagine why people who are such sauce snobs would even be looking at a recipe for sauce, seeing that they obviously have a superior sauce and superior sauce making skills already. I wonder if either of the scratch sauce commenters have taken the time and effort to post their recipes and their techniques publicly so that others could have the opportunity to not actually try the recipe yet give the recipe and technique a scathing review.
Sorry, I meant to type “seeing that *they* obviously have a superior sauce”
I have not yet tried your recipe, which is very close to my own, but I’m going to try your variations. It never occurred to me to use white wine in my sauce, but I do use quite a lot of red! Also lots of olive oil and Parmesan cheese, chopped celery, lots of fresh onions and bell pepper, fresh sliced mushrooms, and a small can of sliced black olives, and I have NO problem with adding a jar of prepared marinara! Anything that makes it taste good, (within reason)! Also a couple of spaghetti sauce spice packets along with lots of the other Italian spices, some red wine vinegar and a spoonful or so of brown sugar, as needed. And if you can find Pastene crushed peppers, they’re wonderful. I had to order mine as they’re not available where I live. So that’s pretty much my recipe except for quantities, (until it tastes right, is my measuring spoon). But next time I’m going to try the white wine.
I tried to edit my post but it wasn’t an option, but I just wanted to clarify that I do use the usual canned tomato products as well, as you do, and fresh tomatoes, too if I have them. Looking forward to trying the white wine.
This sauce is fuckin’ delicious!!!!
Don’t appreciate foul language on the comments
Spaghetti fries, or as they are called in our house, “sloppy fries,” are the ultimate use for leftover meat sauce. Be certain to crisp the fries well, either in the oven or fryer, before adding the sauce! You will LOVE ’em! We sure do!
Sounds too good to not try!!!
I cringed reading this! Use jar sauce??? No!!!!!! Keep it very simple and use only crushed and/or puree tomatoes, sauteed garlic, salt, a few pinches of sugar, basil, fresh flat leaf Italian parsley and tomato paste (in a pan with olive oil, cook the paste to a deep red color and put in pot – usually takes about 15mins). NO REAL ITALIAN USES SAUCE IN A JAR! Add your browned sausage, meatballs, pork chops, or brasciole. Cook on low heat or on low in a slow cooker for at least 4-6 hrs.
It’s not “your” recipe it is her recipe! Make yours your way, she will make this recipe her way. You can use her suggestions or your own. She never claimed to be making a true italian recipe. Just the “World’s Best Spaghetti Sauce”… sometimes it’s better to say nothing than to criticize someone trying to help others enjoy her recipe she posted.
Agree..is it necessary to be so critical..? Why is common practice these days for people to feel as though he world needs their opinions on every little thing..simple, move on if you don’t like something. No offense to you, but I have worked in restaurants and catering, cooking and baking, and this is one of the BEST tasting sauces I have ever eaten, and though it is not “traditional “, it is delicious just as it is….
So flavorful and smells fantastic while cooking! Mother of four grown sons and 9 growing grandkids who all love spaghetti!!!
It truly is delicious and everyone in my house loves it!
I like mine with diced tomatoes and jared sauce takes 4 hours out of the work. the suger takes the bit out of sauce . then put anything else in there you like . this recipe is the BEST
I can no longer get marinara sauce where I am and I am looking at doing it in a slow cooker (aka crock pot), is there a substitute you would recommend for marinara sauce?
This is in my opinion the best spaghetti sauce I ever made! I’ve been cooking for my family for 40+ years and tried many recipes for spaghetti sauce, and this one made the top and stayed there! Thanks again for your recipes and please keep them coming
Love this recipe. It’s awesome. My go-to. The only thing I do differently is throw in a teaspoon of instant coffee (Nescafe Taster’s Choice) when putting everything in the slow cooker. Yes, I cook the meat, peppers, etc. in a large skillet and drain the grease before that goes into the cooker. I love slow-cooking spaghetti sauce and lasagna sauce. Just really marries all the flavors. Thanks so much for turning us on to your sauce!