I can’t believe that in six plus years of writing this blog that I haven’t shared my favorite homemade spaghetti sauce recipe with you!
I started making this recipe my first year out of college when I was in my first “real world” job and apartment. I can vividly remember sitting in my apartment and reading through Southern Living’s “Our Reader’s Top Rated Recipes” that was given to me by my grandmother. Her name and address is in the front of the cookbook along with a handwritten note that reads, “Jennifer keep this.”
I have made this recipe so many times now that the cookbook automatically opens to page 79. While I have this recipe mostly committed to memory and have made a few changes to the original, there’s just something so nostalgic about pulling my old cookbooks out of the bookcase and having my favorite recipes out while I’m cooking. Call me old fashioned. 🙂
While the recipe is easy and straightforward, you do need some time to make it. I like to let my sauce simmer for a good 3-4 hours so it’s a good Sunday afternoon cooking project.
I always make this recipe in my big Le Creuset Cast Iron Dutch Oven. It’s just the best for soups, sauces, stews and anything that needs a long, slow cook. I keep this guy out on my stove top at all times and use it regularly. I even use it to bake my sourdough in! I have the 7.25 quart size FYI.
Something that is a little different about this recipe is that you brown the ground beef and Italian sausage with onions and garlic and then remove them from the pan and place them in a separate bowl while you make your tomato sauce. The tomato sauce cooks for about an hour on its own before you add the meat mixture back in.
The spices are pretty simple here. I use a heaping of Italian seasoning along with a bit of cayenne pepper. I love it when my spaghetti sauce has a little kick but if that’s not your thing you can totally use just a tiny pinch or omit it.
Let’s take a moment to talk about mushrooms. I LOVE fresh mushrooms in my spaghetti sauce. It reminds me so much of the spaghetti sauce my dad made growing up.
Once the tomato sauce has done its thing, you add the meat mixture and the mushrooms to the pot and cook for another couple of hours.
The result is a thick and flavorful spaghetti sauce that is hearty, so richly flavored and delicious.
I always make a huge pot of the sauce so that I can have leftovers to give away or freeze. This sauce freezes extremely well. It would be a great thing to send to a friend in need of a meal.
And then depending on your preference you can serve the sauce over traditional spaghetti noodles, zucchini noodles or spaghetti squash. We’ve tried it all three ways and it’s so good no matter how you dish it up.
Top it off with a sprinkle of freshly grated parm and fresh basil if you happen to have some on hand. Bon appetit! 🙂
Homemade Spaghetti Sauce
