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If you’re craving a homemade meat sauce that’s thick, full of flavor, and tastes homemade in the best way, you’re going to love this. It’s slow-simmered, perfectly seasoned, and made to cling to every bite of pasta. Whether you’re serving spaghetti, layering a lasagna, or stocking your freezer, this recipe is one you’ll turn to again and again.
Why You’ll Love this Homemade Meat Sauce
I’ve made plenty of sauces over the years, and I even have a jazzed-up jarred sauce that is delicious. No shame in that, mama! Every version has its moment. But this sauce? It’s something special. The kind you simmer slowly on the stove, and everyone asks, “What smells so good?” It’s cozy, rich, and just full of flavor.
I worked to get the perfect balance of ground beef and Italian sausage, plus just the right mix of herbs and seasonings. This one’s a keeper — and once you make it, I think you’ll feel the same.
Here’s what makes it special:
❥ Flavor: Deep, rich, and layered with just the right blend of beef, sausage, garlic, and herbs. It tastes like it simmered all day (because it did).
❥ Versatility: Serve it over pasta, layer it into lasagna, spoon it over polenta — it plays well with so many dishes.
❥ Family Favorite: It’s one of those sauces has everyone asking for seconds (and leftovers!).
❥ Make-Ahead Friendly: This sauce only gets better the next day, and it freezes like a dream, so it’s perfect for meal prep.
This sauce can also be cooked in a slow cooker or an Instant Pot.
NikkiIngredients for this Homemade Spaghetti Sauce Recipe
- Ground Beef: Brings hearty flavor and texture — use lean to keep the sauce rich without being greasy.
- Italian Sausage: Adds depth, seasoning, and a little kick. You can use mild or hot depending on your preference.
- Onion: Builds a flavorful base and softens into the sauce as it simmers.
- Garlic: Adds savory richness. Fresh is best here.
- Tomato Paste: Thickens the sauce and deepens the tomato flavor.
- Red Wine: Helps deglaze the pan and adds acidity and richness. If skipping, use beef broth with a splash of vinegar.
- Crushed Tomatoes & Petite Diced Tomatoes: The crushed give body, and the diced add texture and a bit of chunkiness.
- Sugar: Balances the acidity of the tomatoes; a small amount makes a difference.
- Basil & Oregano: Classic herbs that bring that traditional Italian flavor.
- Salt, Black Pepper & Red Pepper Flakes: Essential for seasoning, adjust to taste.
- Beef Broth or Water: Used only as needed to thin the sauce while simmering.
How to Make this Spaghetti Meat Sauce
✱ Be sure to see the recipe card below for exact ingredients and full recipe instructions!
Step 1 | Brown the Meat
Start by heating a large Dutch oven over medium-high heat. Add the ground beef and Italian sausage. Cook for about 5 to 7 minutes, breaking it apart as it browns.
Once fully cooked, drain off any excess grease and return the meat to the pot.
Step 2 | Sauté Onion, Garlic & Tomato Paste
Stir in the diced onion and cook for about 2 minutes until it softens.
Add the garlic and tomato paste in the last minute, stirring until the garlic is fragrant and the tomato paste has deepened in color.
Stir in garlic and tomato paste during the last minute.
Step 3 | Deglaze the Pan with Wine
Pour in red wine, scraping up the browned bits for added flavor.
Step 4 | Stir in Tomatoes and Seasoning
Add the crushed tomatoes, petite diced tomatoes, salt, pepper, crushed red pepper flakes (if using), basil, oregano, and sugar. Stir everything together until well combined.
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Step 5 | Simmer Low and Slow
Bring the sauce to a good simmer over medium-high heat, then reduce the heat to low. Let it simmer gently for 3 to 3½ hours or longer, stirring occasionally.
If the sauce starts to thicken more than you like, add beef broth or water a little at a time to thin it out to your desired consistency.
Slow Cooker Instructions for Homemade Meat Sauce
Start by following the stovetop directions through Step 3 (deglazing the pan with wine). Then continue below.
Step 4 | Transfer and Add Ingredients
Transfer the meat mixture into your slow cooker. Stir in the crushed tomatoes, petite diced tomatoes, salt, pepper, crushed red pepper flakes (if using), basil, oregano, and sugar.
Step 5 | Slow Cook
Cover with the lid and cook on low for 6 to 8 hours or on high for 3 to 4 hours. Stir occasionally if you’re nearby. Give it a final stir before serving and adjust the seasoning if needed.
How to Make Meat Sauce in the Instant Pot
Step 1 | Brown the Meat
Turn on the sauté setting (high) and cook the ground beef and sausage until browned, about 7 minutes. I prefer to work in batches to avoid overcrowding the meat. Drain the grease and return the meat to the pot.
Step 2 | Sauté the Aromatics
Add the diced onion and cook for 2 minutes. Stir in garlic and tomato paste during the last minute to release their flavor.
Step 3 | Deglaze with Wine
Pour in the red wine and scrape up any browned bits from the bottom of the pot.
Step 4 | Add Remaining Ingredients
Stir in crushed tomatoes, diced tomatoes, salt, pepper, red pepper flakes (if using), basil, oregano, and sugar.
Step 5 | Pressure Cook
Secure the lid, set to high pressure for 15 minutes. Use a quick or natural release. Stir and adjust seasoning before serving.
Variations for this Spaghetti Meat Sauce
- Make it Spicy: Use hot Italian sausage or add extra crushed red pepper flakes to turn up the heat.
- Swap the Meat: Ground turkey, chicken, or all beef will work — just know you may lose a little of that sausage richness.
- Add Veggies: Stir in finely chopped mushrooms, bell peppers, or grated carrots with the onion for extra nutrition and texture.
- Red Wine Alternative: Use beef broth with a splash of balsamic or red wine vinegar if you don’t have (or prefer not to use) wine.
- Herb Boost: If you have fresh basil or oregano, add them toward the end of cooking for a bright, fresh finish.
- No Sugar Option: If you’re avoiding added sugar, leave it out, or use a pinch of finely shredded carrot to naturally mellow the acidity.
Meat Sauce Recipe FAQs
Not quite. Both are hearty, tomato-based sauces with meat, but traditional Bolognese is an Italian ragu that’s typically made with a mix of ground meats (like beef, pork, and veal), very little tomato, and often includes milk or cream for richness. It’s usually simmered for hours and served with wider pasta like tagliatelle. This meat sauce is more of a classic Italian-American version. It’s tomato-forward, well-seasoned, and perfect over spaghetti or baked into your favorite pasta dishes.
What Can I use this Homemade Meat Sauce for?
This sauce is perfect for layering in lasagna, baked ziti, or stuffed shells. It’s thick, flavorful, and holds up well with pasta and cheese.
Serve it with garlic breadsticks or easy air fryer garlic bread and a Caesar salad with easy croutons, and you have the perfect meal.
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Homemade Meat Sauce
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Ingredients
- 2 pounds lean ground beef
- ½ pound bulk Italian sausage or ground pork
- ½ medium yellow onion - diced
- 4-5 garlic cloves - minced
- 3 ounce tomato paste
- 1 cup red wine
- 1 teaspoon kosher salt - or to taste
- ½ teaspoon black pepper - or to taste
- ½ teaspoon crushed red pepper flakes - or to taste (optional)
- 2 teaspoons basil
- 2 teaspoons oregano
- 58 ounce crushed tomatoes
- 14.5 ounces can petite diced tomatoes
- 2 teaspoons white sugar
- beef broth - or water
Instructions
- In a large Dutch oven over medium-high heat, sauté the ground beef and sausage until cooked through (5 to 7 minutes). Drain excess grease and return to the pan.
- Stir in the onion and cook for about 2-3 minutes (until translucent). During the last 1 minute, add the garlic and tomato paste, stir to combine, and cook.
- Slowly pour in red wine and deglaze the pan, scraping up anything stuck to the bottom.
- Add in salt, black pepper, red pepper, basil, oregano, crushed tomatoes, diced tomatoes, and sugar. Stir to combine.
- Bring to a hard simmer over medium-high heat, then reduce to a slow simmer over low heat and cook on the stovetop for 3 to 3 1/2 hours or more (I like to cook mine for most of the day), stirring occasionally.If the sauce starts to thicken too much, add 1/2 cup of beef broth or water at a time until you reach your desired consistency.
- Top your favorite pasta, layer in lasagna, baked ziti, or stuffed shells. Garnish with shaved parmesan, parsley, and enjoy!
- In a large Dutch oven over medium-high heat, sauté the ground beef and sausage until cooked through (5 to 7 minutes). Drain excess grease and return to the pan.
- Stir in diced onion and cook for about 2-3 minutes (until translucent). During the last 1 minute add the garlic and tomato paste and stir to combine and cook.
- Slowly pour in red wine and deglaze the pan, scraping up anything stuck to the bottom.
- Transfer the meat mixture to the slow cooker.
- Add in salt, black pepper, red pepper, basil, oregano, crushed tomatoes, diced tomatoes, red wine, and sugar, and stir to combine.
- Cover with the lid and cook on low for 6 to 8 hours or on high for 3 to 4 hours.
- Using the sauté setting on high, cook the ground beef and sausage until done (about 7 minutes). I prefer to work in batches to avoid overcrowding the meat.Drain excess grease and return to the Instant Pot.
- Stir in the onion and cook for about 2-3 minutes (until translucent). During the last 1 minute, add the garlic and tomato paste, stir to combine, and cook.
- Slowly pour in red wine and deglaze the pan, scraping up anything stuck to the bottom.
- Add in salt, black pepper, red pepper, basil, oregano, crushed tomatoes, diced tomatoes, and sugar, and stir to combine.
- Place on the lid to the locked position. Cook the sauce on manual high pressure for 15 minutes. You can do either a quick release or a natural pressure release. Adjust seasonings to taste.
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What does the wine do for the sauce? Is it any brand of wine?
The wine gives it flavor and richness. If you don’t want to use it you can leave it out. But I highly recommend it. Any red wine that you have usually will do. I like a cabernet sauvignon or a merlot works well too!
Slow cook for 6 to 8 hours?
This is defeating the purpose of the Instant Pot!
I appreciate that Jeff. I do use the slow cooker feature on my IP from time to time. I updated with the IP times as well in the post.
Pinned! Sounds amazing! 🙂
I would love for you to share this with my Facebook Group for recipes, crafts, tips, and tricks: https://www.facebook.com/groups/pluckyrecipescraftstips/
Thanks for joining Cooking and Crafting with J & J!
My husband just walked by, and said, “oooooh, that looks good!” He’s half Italian, and he’s right… It does look good! I am going to try it next time we have spaghetti. Thank you.
Thank you Phyllis! What a compliment from an Italian! I will take it! Hope you love it!