Rich Spaghetti Sauce

This hearty meat sauce for spaghetti turns basic ingredients into a robust, flavorful topping that feels like an old family secret. The long, slow cooking builds incredible depth that wraps around every noodle, creating a dinner that'll bring your whole family running to eat.

I whipped this sauce up during a crazy-busy week when I needed something trusty to feed everyone for a few days straight. These days it's our Sunday ritual, and the amazing smell fills our house while we chill out waiting for our meal.

Ingredients

• 2lbs ground chuck: The fat in this meat gives you a tastier, richer sauce
• 1 can diced tomatoes: These chunks add nice bits of tomato throughout
• 1 can crushed tomatoes: Makes a smooth foundation while keeping that fresh taste
• 2 cans tomato sauce: Pulls everything into one even thickness
• 3 tablespoons olive oil: Grab the good stuff since it starts your flavor base
• 5 cloves fresh garlic: Nothing matches the deep smell of real garlic
• 1 large onion or 2 medium onions: The sweet kinds really shine here
• 1 green pepper: Gives a touch of sweetness and different texture
• 1 teaspoon garlic powder: Spreads that garlic taste all through the sauce
• 1 teaspoon onion powder: Creates extra onion flavor that grows while cooking
• 2 tablespoons minced parsley: Adds freshness against the deep sauce flavors
• 1 teaspoon dried sweet basil: You can't skip this for true Italian flavor
• 1 teaspoon Italian seasoning: Packs lots of flavor with minimal work
• 1 teaspoon dried oregano: Gives earthy notes that get better over time
• 1 teaspoon sea salt: Regular salt works too but sea salt tastes better
• 1/2 teaspoon black pepper: Grind it fresh if you can for best flavor

Step-by-Step Instructions

Prepare the aromatics:

Warm up your biggest skillet over medium heat and pour in olive oil. When it's shiny, toss in your finely chopped onions and green peppers. Cook them 5 to 7 minutes until they get soft and see-through. Look for slightly brown edges which means their natural sugars are caramelizing and building good flavor.

Add the garlic:

Throw in all 5 cloves of chopped garlic with the softened veggies. Cook about 1 minute until you can really smell that garlic. Watch it closely so it doesn't burn or you'll get bitter flavors throughout your sauce.

Brown the meat:

Put the ground chuck in with your veggie mix, breaking it into small pieces with your spoon. Cook it thoroughly until there's no pink left, about 7 to 10 minutes. Try to get some browned bits on the meat because they add important flavors to your final sauce.

Drain excess fat:

Carefully get rid of most of the fat from the cooked meat. You can tip the pan and scoop it out or use a strainer if you want. Keep a little bit of the fat for richness.

Season the meat:

Sprinkle all your dried herbs and spices onto the meat including garlic powder, onion powder, parsley, basil, Italian seasoning, oregano, salt and pepper. Mix well so the meat gets evenly coated. This lets the spices bloom in the warm fat before adding wet ingredients.

Add tomatoes:

Pour in the crushed tomatoes and diced tomatoes to your seasoned meat. Mix everything together well, making sure to scrape up any tasty browned bits from the bottom of the pan.

Complete the sauce:

Add both cans of tomato sauce and stir until everything's mixed up nicely. Your sauce should look even with meat spread throughout the whole thing.

Simmer:

Turn the heat to low and let the sauce bubble gently without a lid for a full hour, stirring now and then so it doesn't stick. This slow cooking lets all the flavors mingle and get deeper. The sauce will thicken up a bit as water cooks off.

Prepare the pasta:

When your sauce is almost done, get a big pot of water boiling hard. Add a spoonful of olive oil to stop sticking, then drop in your spaghetti. Cook 7 to 8 minutes until it's tender but still has a bit of firmness when you bite it.

Drain and serve:

Drain the cooked pasta and put it back in the pot. You can either mix the sauce right into the pasta before serving, or put plain pasta on plates and spoon lots of meat sauce on top.

The real trick to this sauce is using different tomato products together. Each one brings something unique to the table. The diced tomatoes give you nice chunks, while the crushed tomatoes and sauce make everything the right thickness. When my family smells this cooking, they start hanging around the kitchen asking when dinner's ready.

Storing Your Sauce

This sauce stays good in the fridge for up to 5 days if you keep it in a sealed container. The flavors actually keep getting better, and most people think it tastes best on the second or third day. If you want to keep it longer, split the cooled sauce into freezer containers or tough freezer bags. Leave about an inch of space at the top for it to expand. It'll stay tasty for up to 3 months in the freezer. Let it thaw overnight in the fridge before warming it up slowly on the stove.

Make It Your Own

While this makes a classic meat sauce, you can easily switch it up based on what you like or what's in your kitchen. For more kick, throw in some red pepper flakes or a bit of cayenne. Mushrooms work great too, either chopped tiny to hide them or sliced if you want to see and feel them. To make it taste fancier, try adding a splash of red wine or a spoonful of balsamic vinegar when you put in the tomatoes. Some folks even mix in shredded carrots for natural sweetness and to sneak in extra veggies.

Beyond Spaghetti

This sauce works with all kinds of pasta shapes. Try it with rigatoni that catches sauce in its ridges, or penne for a heartier bite. You can also use it for more than just pasta. Mix it with cooked rice to stuff peppers, or layer it in lasagna. It makes a great topping for polenta if you don't want gluten. You can even spread it on pizza for a meat lovers version or pour it over cooked spaghetti squash if you're watching carbs.

Dish up this filling sauce and enjoy its homey flavors with your loved ones.

Recipe Q&A

→ How do I cut down acid in the sauce?

To balance out the tang, stir in about 1/2 teaspoon of sugar or 1/4 teaspoon baking soda while the sauce cooks. Tossing in a chunk of carrot during simmering also works to naturally sweeten it and reduce sharpness.

→ Can this be prepared in advance?

Of course! This sauce honestly tastes even better when made ahead. Store it in the fridge for up to 3 days, or pop it in the freezer for up to 3 months. The downtime amplifies its flavors wonderfully.

→ What alternatives work for ground beef?

If beef isn’t your thing, try ground chicken, turkey, or plant-based options. A mix of pork and beef provides a unique taste, or blend in Italian sausage for a richer, spicier version.

→ What pasta shapes pair well with it?

Spaghetti works great, but you can also try other options like penne, rigatoni, fettuccine, or even wide noodles like pappardelle. Anything with ridges or tubes grabs onto this chunky sauce beautifully.

→ How do I pack in more flavor?

Turn up the taste by adding a splash of red wine for depth, a few spoonfuls of tomato paste for richness, or tossing in Parmesan rinds or a dab of Worcestershire sauce. Toss fresh basil or parsley in just before serving for a bright pop.

→ Can I use a slow cooker to make this?

Totally! Sear the veggies and meat first to lock in the flavor, then dump it all into a slow cooker. Leave it on low for 6-8 hours or high for 3-4 hours, and you’ll have a deliciously developed sauce waiting for you.