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Spaghetti Sauce

Prep Time10 minutes
Cook Time2 hours
Total Time2 hours 10 minutes
Servings: 24 Servings

Ingredients

  • 1 pound ground beef
  • 1 pound ground pork
  • ¼ cup olive oil
  • 1 yellow onion diced
  • 1 green bell pepper large in size, chopped
  • 5 to 6 cloves garlic minced
  • 84 ounces whole San Marzano tomatoes 3 (28 ounce) cans
  • 6 ounces tomato paste
  • 3 teaspoons dried oregano
  • 1 teaspoon dried basil
  • 1 teaspoon dried thyme
  • 1 teaspoon salt or adjust to taste
  • 1 bay leaf
  • 2 ½ cups beef broth
  • ½ cup dry red wine

Instructions

  • In a large pan or Dutch oven, cook the ground beef, ground pork, olive oil, onion, bell pepper, and garlic until the meat is cooked through and the vegetables have softened. Drain any excess grease, and return to the pan.
    1 pound ground beef, 1 pound ground pork, ¼ cup olive oil, 1 yellow onion, 1 green bell pepper, 5 to 6 cloves garlic
    Cooked meat and seasonings in a pan.
  • Place the tomatoes in a food processor, and pulse 3 to 4 times until they are broken down into chunks but not pureed.
    84 ounces whole San Marzano tomatoes
    Processed tomatoes in a food processor.
  • Add the pureed tomatoes, tomato paste, oregano, basil, thyme, salt, and bay leaf to the pan. Stir to combine.
    6 ounces tomato paste, 3 teaspoons dried oregano, 1 teaspoon dried basil, 1 teaspoon dried thyme, 1 bay leaf, 1 teaspoon salt
    Tomatoes, tomato paste, and seasonings in a pan.
  • Pour in the beef broth and red wine. Bring to a boil, then reduce to a simmer. Continue simmering, uncovered, for 2 hours or until the sauce has thickened to the desired consistency.
    2 ½ cups beef broth, ½ cup dry red wine
    Beef broth poured into tomatoes and seasonings.
  • Taste, add additional salt, and adjust seasonings if necessary. Discard the bay leaf, and serve over your favorite pasta.
    Meat sauce cooking in a pan.

Notes

*The calories listed are an approximation based on the ingredients in the recipe card and a serving size of ½ cup of spaghetti sauce. Actual calories will vary.
 

*Kim's Tips:

  • Instead of using ground beef and pork, you can opt for meatballs or go meatless with the sauce.
  • Feel free to swap out Italian sausage for the ground pork in this recipe if you'd like.
  • To exclude red wine from the recipe, substitute with additional beef broth.
  • To avoid leaving the sauce simmering on the stove, transfer it to your crockpot and let it simmer there until it thickens.
  • Opt for sweeter tomatoes when selecting ones to include in the sauce.
  • If you're concerned about the sauce splattering while it cooks, cover it partially with a lid.
 

*Storage:

Storage: Store leftover spaghetti sauce in an airtight container in the fridge for 3 days.
Freezing: You can also freeze the sauce after it has cooled down entirely. Keep it in a freezer-safe container (or lay it flat in a ziplock bag to save freezer space) for up to 2 months.
Reheating: Reheat on the stove or in the microwave until warmed through. If frozen, allow it to thaw overnight in the refrigerator before reheating.
Nutrition Facts
Spaghetti Sauce
Serving Size
 
0.5 cup
Amount per Serving
Calories
140
% Daily Value*
Fat
 
10
g
15
%
Saturated Fat
 
3
g
19
%
Polyunsaturated Fat
 
6
g
Cholesterol
 
35
mg
12
%
Sodium
 
213
mg
9
%
Carbohydrates
 
2
g
1
%
Sugar
 
1
g
1
%
Protein
 
10
g
20
%
* Percent Daily Values are based on a 2000 calorie diet.
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