My mom’s famous spaghetti sauce is so much more than just a recipe—it’s a deep family tradition. Full of cherished memories. Every time my Mom made this, the smell of herbs and tomatoes filled our kitchen, I am truly honored to share this deeply personal part of my life with you.

A bubbling pot of rich, homemade tomato sauce, loaded with ground beef and seasoned to perfection with bay leaves and herbs. A wooden spoon is halfway submerged, coated with the deep red sauce. In the background, a can of Hunt's Tomato Sauce and a photo of my smiling mom add a touch of nostalgia to the cooking scene, making it feel warm and personal.

Do not forget to check out my Chefs Tips and Wine Pairings sections below!

I’m so excited to tell you about something deeply special to me. My moms famous spaghetti sauce recipe! This is a truly special recipe to me. It reminds me of my Mom and Dad and my Sister all looking forward to dinner. We would sit and eat and talk and it was deeply wonderful.

My mother had a knack in the kitchen. She could make every meal feel so personal and special. The smell, that wonderful smell of herbs and tomatoes always filled our kitchen whenever she made this sauce. It was a big part of our family dinners, something to look forward to, and now such a wonderful memory.

Now that she’s gone from our lives, sharing this recipe is my way of honoring her memory. It feels like passing on a family tradition. Something that was hers then mine and now yours.

If you want to skip ahead, you can just Jump to Recipe

A bowl filled with whole tomatoes in their juice on a marble countertop next to three cans of Hunt's tomato sauce. A black-and-white photo of my smiling mom adds a warm, personal touch to the scene.

Why this works

  1. Ground Beef: Ground beef lays a hearty foundation. It’s rich in flavor and provides a satisfying texture. When browned, as we know by now, it releases even more flavor!!
  2. Sweet Onion and Garlic: Onions and garlic add a depth you just can’t beat. Sweet onions bring a touch of sweetness that balances the tomatoes’ tangy acidity perfectly. Garlic delivers its distinctive flavor that is so important to Italian cooking
  3. Tomato Trio (Whole Tomatoes, Paste, and Hunts Sauce): This combination is the heart of any classic spaghetti sauce. Whole tomatoes bring a fresh and slightly chunky texture, the paste adds thickness and intensity, and Hunts tomato sauce offers consistency and a familiar, balanced flavor.
  4. Herbs like tarragon, basil, and oregano each bring their own (really important) flavors. Tarragon adds a bit of anise, basil brings a fresh sweetness, and oregano gives an earthy depth. Together, they add those wonderful layers we always talk about here at Savory Kitchin!
  5. Sugar and Lemon Juice: The sugar counteracts the natural acidity of the tomatoes. Lemon juice adds a bright note.
  6. Slow Simmering: This is one of those techniques in our tool belt that really does make a big difference! Letting the sauce simmer gives all the flavors time to mix deeply. Plus, the slow cooking helps thicken the sauce to just the right consistency.
  7. Flexibility for Personalization: You can adjust the herbs and lemon juice to your liking. It’s one of those situations where it really is up to you. You can play and adjust as much as you like.
An overhead view of a black Staub pot filled with a mix of sautéed onions, whole tomatoes, and a generous swirl of tomato paste, showing the base for a hearty spaghetti sauce. Hunts tomato sauce cans.

A Note About Tomatoes

In my garden, summer is a time of growing (and harvesting!!) tomato plants. It is something I really enjoy doing. Well, it is pretty labor intensive, but sooo worth it!

The best part, however, is when these tomatoes are preserved through canning, a ritual that has become as much a part of my summer as the gardening itself. I can them at their peak – sometime hard to time! When they’re at their peak ripeness the flavors you capture are pretty amazing. They’re a must have in my kitchen; adding a rich, fresh tomato flavor every time I need it. This is a guide that I used to help me get starting canning!

When used in recipes like my Moms Spaghetti Sauce, these freshly canned tomatoes make a tremendous difference. Their depth of flavor is something that store-bought tomatoes just can’t match – at all. Their natural sweetness and rich, full-bodied taste greatly improve this sauce. Giving it a homemade taste that is deeply satisfying and real. It’s not just about the freshness; it’s about capturing and infusing the heart of summer into our sauce.

Three jars of freshly canned tomatoes sit on a wooden table outdoors, filled with bright red tomatoes packed tightly in their own juices. The background shows a blurred garden with red and yellow flowers, providing a colorful backdrop to the jars.

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Chefs tips

  • Brown the Beef Well: Don’t rush this step. Browning the beef until it gets that nice caramelized color brings a rich, deep flavor to the sauce.

Simmer Slowly: Letting the sauce simmer gently for a longer time helps develop more complex flavors. If time allows, a slow simmer for an hour or more can work wonders.

  • Quality Tomatoes Make a Difference: See “A Note About Tomatoes” above.
  • Balancing Acidity: If the sauce tastes too acidic, add a bit more sugar or (believe it or not) a small amount of grated carrot. Carrot is used in a suprizing amount of tomato sauces – as we will see in other recipes!
  • Letting Flavors Marry: Make the sauce a day ahead. The flavors will develop serious depth overnight in the fridge!
  • Adjust Seasonings at the End: Once the sauce has been simmering for some time. Its ready for tasting! Make sure to adjust the seasonings to your liking. This is the opportunity to showcase your creativity!
  • Reserve Some Pasta Water: When serving with spaghetti, reserve a cup of pasta water. The starchy water can be added to adjust the sauce’s consistency when tossing it with pasta.
  • Remove Bay Leaves Before Serving: Bay leaves are great for flavor but are not pleasant to chew. Always remember to fish them out before serving.
  • Experiment with Add-Ins: Feel free to personalize your sauce. Adding vegetables like mushrooms or bell peppers, or even a splash of red wine, can create new flavor dimensions.

Skip ahead Jump to Recipe

A close-up shot of rich, red tomato sauce being poured from a can into a white pot filled with simmering spaghetti sauce. The sauce thickens with each addition, blending perfectly with sautéed onions and crushed tomatoes. In the background, extra cans of Hunts tomato sauce are slightly blurred, ready to enhance the dish further.

Key Ingredients

  • Ground Beef: This is for your rich, meaty flavor. It makes the sauce nice and hearty with a texture that’s just perfect.
  • Onion and Garlic: These are your flavor builders. They add that savory kick that really rounds out the sauce.
  • Whole Tomatoes, Tomato Paste, Tomato Sauce: This tomato trio is a must! Each brings its own texture and flavor, loading our sauce with that classic tomato goodness.
  • Herbs (Tarragon, Basil, Oregano, Bay Leaves): Wonderful flavors! Here is a chance to experiment with Italian herbs
  • White Sugar: A little sugar balances out the acidity. It’s truly surprising how well it pairs with the tomatoes.
  • Lemon Juice: A bit of lemon juice is really important here. It adds a brightness, an acidic brightness that we’ve learned is such an important element in many dishes we make here.

Wine Pairings

  • Chianti: This one’s bright and a bit tangy, I really do love how pairs perfectly with the richness of the sauce.
  • Barbera: Barberas typically have a touch of strawberry and tangy cherry notes that you often come across in lighter wines. With its low tannins and high acidity, it gives a “juicy” impression that’s both refreshing and lively.
  • Cabernet Sauvignon: A bolder option with rich flavors of mature black fruits complemented by hints of spices and earthiness/smokiness lingering in the background. It stands up nicely to the hearty beef and all those herbs without being too overpowering.
  • Zinfandel: A fun pick with a bit of spice. It pairs up really well with the garlic and tomatoes.
  • Montepulciano d’Abruzzo: This one’s smooth and has a nice balance. It matches well with the sauce’s earthy flavors, keeping everything tasting just right.

One of my favoirte places to learn about wine is here at Wine Folly

Faq’s

Can I substitute out the ground beef?

Of course! You can really use anything you want. You can use ground turkey, chicken – just remember that you are going to change the taste a bit. But, it’s you’re the chef!

Is it necessary to use sweet onion?

No, it’s not a must. Sweet onions have a mild, sweet taste, but yellow or red onions will work just as well.

How can I adjust the sauce if it’s too acidic?

If the sauce tastes too acidic, you can add a bit more sugar or even a pinch of baking soda – yes really!

Can I make this sauce ahead of time?

Yes, you can! It will stay fresh in the fridge for 3-4 days or you can freeze it for later use.

What if I don’t have Hunts tomato sauce?

That’s okay! You know what, its not ok!! I’m only half kidding, half. Any good quality tomato sauce should be fine, though the flavor could be slightly (very!!!) different.

Can I add other vegetables to the sauce?

Bell peppers, mushrooms, or carrots would be tasty additions.

How long should I simmer the spaghetti sauce?

A minimum of 30 minutes is good, but letting it simmer longer will develop the flavors even more.

A white Staub pot filled with a simmering, rich red tomato sauce, topped with freshly browned ground beef. Bay leaves peek through the surface, infusing the sauce with their aromatic flavor. A wooden spoon rests nearby, slightly smeared with sauce, ready to stir and blend all the ingredients together into a hearty, delicious dish.

Equipment Needed

  • Large Skillet or Saucepan: You’ll need this for browning the beef and simmering the sauce to get all those flavors just right.
  • Wooden Spoon or Spatula: Super handy for stirring everything around so nothing sticks. But more importantly so it does not scratch you pan!
  • Knife and Cutting Board: Essential for chopping the onion and mincing the garlic. You never want to cut things on a countertop, it can damage the knife
  • Can Opener: You’ll need one to open up the cans of tomatoes and sauce. Shall we leave it at that? 🙂
  • Measuring Spoons: Great for getting the right amount of herbs, sugar, and lemon juice. Keeps everything balanced.
  • Potato Masher or Fork: Perfect for gently crushing the whole tomatoes in the sauce without making a mess.
A bubbling pot of rich, homemade tomato sauce, loaded with ground beef and seasoned to perfection with bay leaves and herbs. A wooden spoon is halfway submerged, coated with the deep red sauce. In the background, a can of Hunt's Tomato Sauce and a photo of my smiling mom add a touch of nostalgia to the cooking scene, making it feel warm and personal.
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The Best Spaghetti Sauce You Will Ever Have

Prep Time: 15 minutes
Cook Time: 45 minutes
Total Time: 1 hour
Author: Dave @ Savory Kitchin
Course: Dinner, Sauces
Cuisine: Italian
Yield: 4
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This recipe is really special to me. It's straight from my mom's kitchen and brings back all the the memories of wonderful dinners.
There's something so comforting about the smell of onions and garlic sizzling on the stove, and I swear by using Hunts tomato sauceᅳit makes a big difference!
With the perfect mix of herbs and a little zing from lemon juice, this sauce is loaded with flavor.
We love it over pasta or layered in lasagna. I truly hope you like it as much as we do.

Ingredients

  • 1 lb Ground Beef
  • 1 Onion – Sweet if possible
  • 5 clove Garlic
  • 2 28 oz cans Whole Tomatoes
  • 1 Tube Tomato Paste
  • 3 small 8 oz cans Tomato Sauce (Hunts, it really has to be Hunts)
  • 2 tbsp White Sugar
  • 2 tbsp Tarragon
  • 2 tbsp Basil
  • 2 tbsp Oregano
  • 2 Bay Leaves
  • 2 tbsp Lemon Juice (or to taste)

Instructions
 

  • In a large skillet or saucepan, brown the beef over medium heat. Once cooked, drain any excess fat and set aside.
  • Sauté the chopped onion and minced garlic until fragrant and translucent.
  • You can add the beef back in now
  • Incorporate the whole tomatoes, crushing them gently. Mix in the tomato paste and tomato sauce.
  • Add the white sugar, tarragon, basil, and oregano. (These are just starting points. Adjust to your taste!)
  • Pour in the lemon juice, then add the bay leaves. Let the sauce simmer on low heat for 30 minutes to an hour, allowing the flavors to meld.
  • Before serving, remove the bay leaves. Taste and adjust the seasoning, including the lemon juice, if needed.
  • Enjoy this sauce over pasta, as a base for lasagna
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