Quick and Easy Homemade Spaghetti Sauce Recipe
As much as I love sticking to the simplest meals, there is one place where I put my foot down: we never, ever, open a jar, or can of spaghetti sauce, pour it over noodles, and call it spaghetti sauce.
Maybe I’m just spoiled, because my husband makes a killer homemade spaghetti sauce. And I am simply not willing to settle for less.
I know the “other” version is probably a much quicker, and inexpensive dinner solution. But trust me, this recipe is sooo much better!
The beauty of this recipe is that you can either make is the quick way (about 30-40 minutes), or cook it slowly on a Crockpot. Either way, it always turns out perfect, and feeds our family of five twice!
My dear husband James is not much of a recipe follower. Actually, he freaked out when I asked him to give me the breakdown on his spaghetti sauce recipe. His exact words were: “Can I just say a dab of this, and a pinch of that?” Hence the reason why he never bakes 😉 However, for this post, I have pestered, and hounded him to do his best to give me as much detailed amount of every ingredient as he possibly could.
Quick and Easy Homemade Spaghetti Sauce Recipe
For your convenience, this post may contain affiliate links. That means that, if you click on a link, and make a purchase, I might get a small commission from your purchase, at no additional cost to you. For more information, go to my Full Disclosure Policy page.
Serves: 10+ (Or, serve it twice for a family of 5-6)
- 2 lbs of Ground Beef (not pictured)
- 3-4 Garlic cloves
- 1 Large Can of tomato sauce
- 2 Medium cans of Italian Style tomatoes (We usually use diced, but have used stewed as well, as seen on the pictures)
- 1-2 Bay leaves
- 1/2 tsp Italian seasoning (or to taste)
- 1 tsp Garlic salt (or to taste)
- 1 box/bag spaghetti noodles (You can use angel hair, thin spaghetti, spaghetti, or anything you have)
- 2 tbsp oil (to add to water for boiling noodles)
- 1/2 can Tomato paste
- 1 pk Italian sausages (we use hot, but you can use mild, or regular)
- 1 loaf of French bread
- Salted butter
- Garlic salt
For the sauce:
- Dice the 3-4 garlic cloves. Set aside.
- Brown the meat first. We use 93/7 so there is still a bit of fat on it.
- Once the meat is browned, strain the grease into an empty glass jar. Do not dump the grease down your drain. It’s not very good for it. Instead, reuse an old can, which you can then toss in the garbage, once the grease has cooled down.
- Add the can of tomato sauce, the canned tomatoes, the bay leaves, and the seasoning. to the pan.
- If you decide to use the tomato paste, you may want to add it now.
-Side note: The spaghetti sauce will be thicker on the second day (leftovers), even more so if you add paste. No big deal though. You will just have to add a bit of water when you warm it up.
- Lower the burner temperature to medium/low.
- Let it simmer for 30-35 minutes
For the Italian sausages:
-Side note: You will only need to do this if you are cooking it the quick way. If you are slow cooking the sauce in the Crockpot, then simply add the Italian sausages to it when you add all the other ingredients, and let them cook in the sauce. They turn out delicious either way.
- Set a medium size pan on another burner
- Turn it on to medium/hi
- Add the sausages to the pan
- Cook slowly, and watch closely. You will have to turn them occasionally to prevent burning one side or the other.
- Reduce heat to medium, or medium/low if needed.
For the noodles:
- Pour water on a deep pan, to about half full.
- Add the oil
- Turn on the burner to high
- When the water starts boiling, add the noodles. (If you have small children, or like me, haven’t figure out how to eat spaghetti noodles without slurping, break the noodles in half before tossing them in the pan. It will make it sooo much easier to scoop up with the fork. You’re welcome.)
- Once the noodles are fully cooked (don’t overcook them please!), remove pan from the burner, and drain the water in the sink.
- Pour the now fully cooked noodles in a glass, or ceramic bowl; if the sauce is ready, add a bit of it to the noodles to prevent them from sticking to the bowl, or each other.
For the garlic bread:
- Using a knife, slice the bread in 1/2 in rounds.
- Set the slices on a large, flat baking pan.
- Spread butter (to taste)
- Sprinkle garlic salt, and parsley (to taste)
- Turn the oven on bake mode at 375
- When the oven is ready, stick the pan in, and watch it closely! You want it slightly toasted, not burnt 😉
The end result
This is what my youngest daughter’s plate looks like (she is 8). As anyone with younger kids knows, it can be hard to get them to eat good meals that are not nuggets, hot dogs, etc. But as you can see, she gets a full serving of Daddy’s spaghetti sauce. And she loves it!
Do you have a special spaghetti sauce recipe you want to share? If you wish to share, please post in the comment section below!
Are you trying this recipe? If so, let us know how it turned out in the comment section bellow. Inquiring minds want to know!