Description
This homemade spaghetti sauce recipe combines fresh vegetables, lean ground beef, and rich tomatoes simmered together to create a flavorful and hearty sauce perfect for serving over your favorite pasta. The sauce is seasoned with Italian herbs and a touch of crushed red pepper for a slight kick, making it an authentic and satisfying meal.
Ingredients
Vegetables and Seasonings
- 1 tablespoon olive oil
- 1 onion, diced
- 3 celery stalks, diced
- 2 carrots, diced
- ½ tablespoon Italian seasoning (no salt added)
- 2 garlic cloves, minced
- 1 teaspoon salt
- ½ teaspoon black pepper
- ¼ teaspoon crushed red pepper
Meat and Liquids
- 1 pound lean ground beef
- 1 tablespoon tomato paste
- ½ cup low sodium vegetable broth
- ¼ cup sundried tomatoes in oil
- 2 28-ounce cans whole peeled tomatoes (crushed by hand into a chunky consistency)
Serving
- Spaghetti (for serving)
Instructions
- Prepare the base: In a large Dutch oven, heat olive oil over medium heat. Add diced onion, celery, and carrots. Cook for 7–9 minutes until the onion becomes translucent and the vegetables soften.
- Add seasonings and garlic: Stir in Italian seasoning, minced garlic, salt, black pepper, and crushed red pepper flakes. Cook for 1–2 minutes until the garlic becomes fragrant.
- Cook the ground beef: Add the lean ground beef to the pot. Stir occasionally to break up meat chunks. Cook for 3–5 minutes until the beef is fully browned and no pink remains.
- Incorporate tomato paste and deglaze: Stir in the tomato paste and cook for 2–3 minutes. Add vegetable broth and use a spoon to scrape and loosen browned bits from the pot’s bottom. Let broth reduce for about 2 minutes.
- Add tomatoes and simmer: Mix in sundried tomatoes and crushed whole peeled tomatoes. Bring the sauce to a boil, then reduce heat to low and let it simmer uncovered for 35–45 minutes. Adjust salt and pepper to taste before serving.
Notes
- For deeper flavor, simmer the sauce longer if time permits.
- You can substitute ground turkey or plant-based meat for a leaner or vegetarian alternative.
- If you prefer a smoother sauce, use an immersion blender to blend some or all of the tomatoes after simmering.
- Serve this sauce over cooked spaghetti or your favorite type of pasta.
- Leftovers can be stored in an airtight container in the refrigerator for up to 4 days or frozen for up to 3 months.
