Homemade Spaghetti Sauce Recipe
Published January 5, 2024. This post may contain affiliate links. Please read my disclosure policy.
This delicious homemade spaghetti sauce recipe is loaded with beef, Italian sausage, and tomatoes for the ultimate ragu. You will love this family recipe, and I hope it quickly becomes a favorite for you and yours.
We obviously love Italian food because I’m clearly Italian, see Parisi. If you are looking to try out some new dishes from my beloved ancestorial country, then try out my Gnudi Recipe or Sicilian-style Grilled Swordfish.
Spaghetti Sauce
Spaghetti sauce, also called ragu, gravy, or Sunday sauce, is a tomato-based sauce with meat such as chunks of beef, ground beef, meatballs, sausage, or a combination of all. There are many variations to a sauce like this depending on where you are and who is making it.
This is one of those staple Italian family recipes passed down from generation to generation. There really is no need ever to buy this pre-made because it’s incredibly easy to make and far better than anything from the store. I believe that there is no wrong to make this sauce, but there are ways to improve upon it using classical cooking techniques, which is what I did. Be sure to watch the video below.
Ingredients and Substitutions
- Oil – I believe olive or extra virgin olive oil is the best for cooking Italian food. However, you can use avocado oil, lard, or beef tallow.
- Onions – This spaghetti sauce can use white, sweet, red, or yellow onions. In addition, you will need some fresh garlic cloves.
- Wine – Dry red wine like cabernet sauvignon, merlot, shiraz, or chianti will all work. You can also use a dry white wine instead, like chardonnay or Pinot Grigio.
- Sausage – I prefer sweet or mild Italian Sausage in my sauce. You can also use hot Italian sausage if you like your sauce to be spicier. In addition, I prefer the sausage not to be cased.
- Meat – Ground sirloin or ground chuck is best to use. I prefer leaner ground beef like sirloin, which has a 90/10 lean-to-fat ratio since the oil and sausage contain plenty of fat.
- Tomatoes – I believe canned San Marzano tomatoes are the best to use as they are the sweetest, least acidic tomatoes. However, you can use any Canned Tomatoes or even fresh ones that are blended until slightly chunky.
- Herbs – Dry oregano and dry basil are the classic herbs to use. Since this sauce improves with time, I believe dry herbs are best. In addition, I finish the spaghetti sauce with minced fresh parsley for freshness.
- Cheese – I finish the sauce with a combination of Pecorino Romao and Parmigiano Reggiano. You can use either or both, as I did.
- Vinegar – Balsamic vinegar is added to the end to provide an extremely complimenting flavor to the tomatoes to help intensify their flavors. You can also use white distilled, white white, or red wine vinegar.
- Sugar – This is optional, but you can use granulated sugar to help sweeten the tomatoes for a more succulent sauce.
How to Make Spaghetti Sauce
- Caramelize the medium diced onions in olive oil for 30-35 minutes or until very browned on low heat.
- Add minced garlic and cook for 2-3 minutes or until you smell it.
- Deglaze with red wine and cook until the amount of liquid is reduced by ½.
- Add in the Italian sausage and ground sirloin and turn the heat to medium and cook until no pink is in it. Stir often to break up any large chunks.
- Add in plum tomatoes, dry basil, and dry oregano and stew over low heat for as little as 10 minutes and as much as 8 hours.
- Finish by adding grated cheese, chopped parsley, balsamic vinegar, salt, and pepper. You also may need to thicken it with tomato paste to get it to your desired thickness.
- Toss with cooked spaghetti pasta and serve. The longer it cooks, the better it will taste.
Make-Ahead and Storage
Make-Ahead: You can make this up to 2 days before serving it. Keep it in the refrigerator until 1 hour before serving it, and reheat it in a large pot until it is hot.
How to Store: To store the spaghetti sauce, cool it in an ice bath in your sink or transfer it to a refrigerator and cool it uncovered until it is cold, which takes about 3-4 hours. Cover it and keep it in there for up to 5 days. This will also freeze, covered for up to 3 months. Thaw for 1 day in the refrigerator before reheating.
How to Reheat: Add your desired amount to a medium-size pot and cook over low heat until hot. You can also reheat in a microwave-safe bowl until hot.
chef notes + tips
- This recipe makes a lot, so please hover your mouse over the serving amount and scale it up or down to fit your desired needs.
- The difference between a spaghetti sauce and a marinara sauce is that marinara is vegetarian and has fewer ingredients. While a spaghetti sauce can also be meatless, it tends to have a few more items.
- Just like with soup, this sauce will get better with time. It can simply be ready to eat in under 70 minutes, but if you let it simmer for several hours over low heat, the ingredients will have more time to infuse, making the overall flavor more intense and delicious. It will be far better to wait that long the next day.
- If you like an extremely thick sauce, I recommend stirring in 3 to 4 tablespoons of tomato paste once it is finished cooking.
More Amazing Italian Recipes
Video
Homemade Spaghetti Sauce Recipe
Ingredients
- 3 tablespoons olive oil
- 3 peeled and medium diced white onions
- 10 cloves finely minced garlic
- 1 cup cabernet sauvignon
- 2 pounds loose mild Italian sausage
- 2 pounds ground beef
- 109 ounces San Marzano whole peeled tomatoes
- 3 tablespoons dry oregano
- ¼ cup dry basil
- 1 ½ cups grated parmigiano Reggiano cheese
- 1 1/2 cups grated pecorino Romano
- 3 tablespoons balsamic vinegar
- ½ cup chopped Italian parsley
- sugar to taste
- coarse salt and pepper to taste
- optional ½ cup tomato paste
Instructions
- Add the olive oil to a very large pot over low heat and cook the onions until they are deep brown and caramelized, which takes about 30 to 40 minutes.
- Add the garlic and cook for 3o to 45 seconds or until fragrant.
- Deglaze with red wine and cook over low to medium heat until the amount of liquid is reduced by one-half, about 5-7 minutes.
- Place in the sausage and ground sirloin and cook over medium heat until cooked throughout. There should be no pink while stirring often to break up any large chunks.
- While the meat is cooking, crush the whole peeled tomatoes with your hands to bite-sized pieces.
- Put in the tomatoes, oregano, and basil and cook over low heat for 30 minutes.
- Finish by stirring in the cheeses, parsley, and balsamic vinegar and adjusting the seasonings with salt and pepper and sugar, if needed.
- Lastly, thicken it by stirring in tomato paste until it is to your desired thickness. This is optional.
- Toss with cooked spaghetti and serve.
Wonderful!! My fiancé is Italian and to get his immediate approval was awesome….I doubled the recipe so we’d have plenty in the freezer for all his favorite dishes.
Thank you 😋😁tasty recipe ChefBilly 😋 🤤😁🤩
Yummy oh thank you ChefBilly the best recipe 😁😋🤩👏
This 76 year old has always been searching for a “better” spaghetti sauce. Well, I found it, thanks to you. I used hot Italian sausage and ground beef. It was perfect for our tastes!
You are a great teacher, even for someone who has been doing this for a long time. You seem like a great person also. I watch a least one of your videos a day! Keep up the good work!
A new family favorite! I have made this twice – the first time, I followed recipe to the letter. It was fabulous. I took the time sautéing the onions and it was well worth it. The second time, I doubled the beef (guest didn’t like sausage so I left it out).. it was still good although we had already tasted the “original” recipe and beef/sausage is best. ❤️. Appreciate your clear directions and videos. Thank you Chef Parisi!
I have tried many sauces over the years, but your sauce tops them all for us. I froze the leftover sauce, and I just thawed and used it up. It was just as good or even better!
You are a great chef and a great teacher. This 76 year old is still learning, for sure! I know if I need a good recipe, I can find it right here, and I can trust it!
This is my go-to recipe for spaghetti sauce. Absolutely amazing, and my family loves it!!
The best spaghetti sauce I’ve ever made! It’s the only one I make anymore! Family and friends love it!
OMG, THIS IS THE BEST SAUCE I HAVE EVER MADE. THANK YOU SO MUCH FOR STEP BY STEP INSTRUCTIONS.
My favorite spaghetti sauce!
Absolutely delicious 😋🤤. Classic spaghetti sauce recipe which I Love.
Will be my go to sauce from now on❣️
Best I’ve ever had.
Made today. I used 2 pounds of the beef, 1 pound sweet sausage and 1 pound ground pork. Incidentally, the caramelizing of the onions takes a good amount of time…so be prepared. I did not cook with the cover on to avoid condensation. I did add the tomato paste. The sauce is great and will be better tomorrow!
I made this a few weeks ago and just loved it! I’m making it this Saturday for my daughter’s birthday dinner. I redecorated my dinning room in Italian decor and will play romantic Italian music.
Excellent! The best I have ever tasted.
Made this sauce for the family and a couple friends. Very delicious, big hit with everyone. I will definitely make again. Excellent, crowd pleaser.
Made this spaghetti sauce today and it was wonderful 😃
I make a pretty mean sauce but the added cheeses, wine , and balsamic were the perfect additions… new go-to !
Thanks Chef Parisi for raising the bar
So good. Your recipe I followed exactly. I always appreciate your extra info and hints.
I was raised on pasta dishes, especially spaghetti 🍝 😋
This recipe is is so suburb it’ll knock your socks off. Impress your Valentine 💝 by making & serving this delicious recipe by candle 🕯 light. You can thank Chef Billy afterwards.
I made your spaghetti sauce ,my family loved it. We had it the day after Thanksgiving.. Not one drop
Of sauce was left in the pan.
Easy and delicious!
I’ve followed you since the pandemic…but your recipes are for large amounts of servings….this is just one example….for two or four servings this is ridiculous..as was the recipe for the dip you posted last week…are you not aware that folks don’t want monstronos large quantities of food?? at least provide a way to scale down your recipes as other blogger/vloggers do for their recipes? I think other comments also reference that your recipes are wayyyyyyyyyyy toooooooo large for an average household ..
You can. Put your cursor over the serving amount and move it left or right to scale the ingredients.
Not only are the serving feeding the neighborhood, the recipes have items that I can’t get in a small country town. Would be great if he could provide substitute items.
There are in the ingredients and substitutions section in the post 🙂
Absolutely the BEST. The best part no indigestion!
I was born in Monza, Italy 1936. This was wartime! I lived there until I was 7 years old. With the help of the French Underground, my grandfather, a chosen member of that group, smuggled 20 boys in 5 cars. We all went in different directions to the English Channel, so would not be caught in a convoy. Now about my 7 years in Monza. My Grandmother and Ms. Cassia, a refugee from Greece, she adopted, prepared Heavenly dishes that only Angels could prepare. They did this every day for 24 people, adults and children. My Grandfather and Grandmother adopted 20 refugees. Many of them were Jews. So long Billy, You sure do it right! James Dale McMillian/Giacomo Valle Francini
A very lovely recipe, bold and full of flavor. I make this recipe 2 to 3 times a month. I have found though if you double the recipe you can have dinner in 30 minutes or less. I use it in Rigatoni and bake it with tons of cheese and I use it for Spaghetti of course and use it along with your Meatball recipe for Meatball subs with meat sauce on them…They are fantastic too…Thanks Chef, We have sold many, many of these Sub at our Street cook-outs around town, and for other events.
I love your recipes but as I’ve said before, it makes so much food. I’ve looked and looked to find the scaling portion for your recipes. All I have is an iPhone and a printer, maybe it won’t show up unless I use a computer. Please let me know what I should do. Thanks
slide the serving size left or right
I never have wine , ca I use something else ?
just skip it.
This is how I have been doing it for over 50 years since I was married. The only difference for me is I use a fresh carrot for a natural sweetener instead of sugar. Great recipe you have!
This sauce is perfection!!! My honey never eats leftovers, but he ate this for three days in a row! Winner winner spaghetti dinner ⭐️⭐️⭐️⭐️⭐️
I have followed this recipe a few times now and highly recommend it. Quite tricky to get the ingredients exactly right…mild Italian sausage is not common place, even in London. And getting a butcher to mince sirloin steak isn’t easy either! They look at you as if you’re mad! I’ve gotten around it and the results are so worth it. Adding the balsamic is a game changer. Only problem is the pot is never left alone to last for two days! But that’s a good sign isn’t it?
After making so many of your recipes, I have learned to not even change one single thing!!! This spaghetti sauce was perfect in every way. I made it for my family for Christmas dinner last night (well, the day before), and it was a 100% hit. I added the balsamic and tomato paste and it was pure perfection! I was aiming for something tasting like my favorite Italian restaurant growing up and my dad’s comment was that it was a dead ringer… I didn’t even say anything 🙂
This was delicious!! I come from a long line of italians who take great pride in their spaghetti sauces. This got rave reviews from 4 of them today and that’s saying a lot. I love so many of your recipes and am making your Filet Mignon with blue cheese butter and twice baked potatoes and green bean almondine for our Christmas Eve family dinner this weekend. Thank you for all the great recipes and especially how much you teach us with every video.
Have made this with and without the meat and it is absolutely delicious either way!
Fabulous tasty recipe thankyou ChefBilly have a great day 😁😋👋🤩
I notice that some tomatoes say San marzano “style.” Is that the same?
no, but you can use them.
This homemade spaghetti recipe is THE BEST I’ve ever eaten! It does take a while to make, but it’s very simple and so worth it. Even my husband who’s not a fan of spaghetti had 2nd helpings (and 3rd!). There’s just no comparison in this sauce and store bought!
Best spaghetti sauce ever! This sauce has layers of flavor that tease the tastebuds. I served it to some friends who raved about my simple spaghetti dinner. Next time, I think I will make a double batch and freeze some to have on hand.
Appreciate you trying this!
Amazing Recipe!
I come from a family of 8 children and everyone of my siblings can make great sauce but me – till today! For the past 35 years my husband and children have endured my many attempts – often ending poorly. I had given up hope thank you for sharing your recipe.
Glad to help!
So good, nice thick sauce just how we like it
my pleasure
Thank you tasty ChiefBilly 😁👋
Thanks for trying this as well!
This recipe is a keeper- so much flavor. It was absolutely delicious
thank you!
Great sauce! Thanks for posting.
Thank you!
So no need to drain grease after browning
meat like most recipes ?
Thanks
the rendered fat gives more flavor. Feel free to discard if you want
Great spaghetti. The sausage adds wonderful flavor.
Thank you!
What no garlic or bay leaf or broth ?????
You’re thinking of bolognese, that’s not this. There is plenty of garlic in there though.
Perfectly delicious!
Thanks!
Thanks for sharing Chef! My question is about the cooking time. I can mentally taste all these flavors and know this sauce will be phenomenal, but I cook my sauce for HOURS. Sometimes up to six hours of slow simmering. Wouldn’t that further enhance all these fantastic flavors or have I been wasting my time for the last fifty years?!
yup
I did not make it yet, but I will.
Hope you enjoy!
Billy! Love your recipes…but how about a meatball recipe to go with your sauce? Thanks!
Already have on my site, just put it in the search
The very best sauce I have ever made. It is now a staple in our home!
thanks!
Loved it. I usually do a simple garlic, San Marzano marinara sauce. Because Lynny of your recipes that I’ve tried I really enjoy so I thought I’d give it a shot and it was fantastic nice
Really good and easy to follow recipe. Thanks!
my pleasure!
Delicious! Everyone I’ve made it for loves it!
Absolutely delicious!
so good!!
This will be my new Sunday Sauce!
Great recipe!!! Made this, it was flipping delicious!!!
The best sauce I’ve ever made! Easy to make!
I’ve made your sauce recipe and we loved it. Thank you so much
I will try it.
Very good so I’m going to can some for use later!
fantastic!
This sauce is amazing. Besides being easy and quick to make, I had all the ingredients.
Chef Parisi you hit a home run.
love it!
Best Spaghetti Sauce Ever !!
I have tried so many spaghetti sauce recipes throughout the years but after trying this one, I WILL NEVER use another recipe‼️ Seriously good stuff
We love this recipe make it at least once or twice a month.
amazing!
He is the Best
Hello Chef Billy. I love your recipes. I’m going to make this sauce. Before I do can I freeze in Jars? Thank you for your sweet generosity to share your wonderful knowledge in cooking and great techniques.
Can you clarify?
That’s a yum oh also thankyou
Chef Billy, that is some mighty fine sauce. I just finished making it, and can’t stop sampling it!
This recipe sounds amazing. It’s September and tomatoes are ripening fast here in central Ohio. I was blessed to find san marzano tomato plants (in clearance, no less) so my first time growing and using them. I’m making this, minus the meats and canning for the winter. Wish me luck!!
Delicious spaghetti sauce! I have never made sauce this way before! The aroma of caramelized opinions filled the kitchen! My husband said “that smells so good, what is it?” Thank you for another winning recipe!
excellent!
I can’t get the recipe to make 4 servings
Will you please send
The curser doesn’t work
Divide the 4 into the servings and then divide those ingredients by that number.
Loved it! Very good! Put some in freezer to have on hand.
Yup!
Best sauce !..(.Better than my Italian MIL)
love it!
Made this and it was wonderful!
love it!
Fantastic!
thank you so kindly!!
Big YUMMERS!!!! Thank you!!
I am a new cook. Do you simmer the sauce after adding the cheese, balsamic vinegar and parsley or just stir to well combined?
finish with those.
It took me 85 years to find the best spaghetti sauce recipe ever-thank you Chef Billy!!
love it!
We have had my husband family Spaghetti Sauce in our family for over a hundred years, yes we loved it, but were ready to try something new, well we tried this spaghetti sauce it is the new spaghetti sauce in our family, so simple and delicious, do yourself a favor, you are going to love it!
Awesome!
This Sauce was AMAZING ! Grandkids loved it along with everyone else!!!!
(And the grandkids do not like much… lol )
thank you so kindly!!
Delicious! Easy to follow recipe that has become a staple in our menu rotation.
Love it!
My family thinks this is the best recipe! Not only is it delicious but it also freezes and reheats easily, making it so convenient for me to quickly put together a terrific meal when I have to work late. Thank you for sharing.
Love it!
I never thought of adding cheese to the sauce. What a big difference. I’ve made this several times for friends and my family. They can’t seem to get enough of it. Plus so easy to make.
so good!!
Best spaghetti sauce I ever tasted, even though I made a few mistakes.
Love it!
My go to sauce recipe! It is delicious and my husband and I absolutely love it. It’s always ready to go in the freezer. Thank you for sharing your family’s recipe.
so good!!
Yum
fantastic
It is a keeper for sure
thanks for giving it a shot!!
My family loved this! I’m so glad I made the whole recipe so I can freeze it in batches and have this delicious homemade pasta sauce whenever I want. It made a lot and it took some time, but it was easy and very much worth it.
the best!
Absolutely fabulous thank you again for your recipes every thing I’ve tried came out just perfect
thank you so kindly!!
I have made this spaghetti sauce a couple times & I’m making it again today, it is so good. It’s pretty close to the sauce that my grandmother and dad taught me, The differences is they didn’t add the balsamic vinegar or the cheese which I think adds great flavor to it. Plus I can’t eat red meat or pork anymore so I made it using Italian ground Turkey sausage. I know it doesn’t come out exactly the same but it turns out so good thank you Chef Billy for sharing all your great recipes I’ve made quite a few of them already.
My pleasure!
I’ve made it several times now and have perfected it! I LOVE Chef Billy’s techniques!
Excellent!
I have made this recipe several times if not more, it’s a massive hit with my family and I love the idea that it can be made in large quantities and frozen. I would definitely recommend anyone to try it.
Amazing!
I’ve made a million Spaghetti sauce recipes and they were always meh. This is the first one my family said to make again! It’s our go to recipe now.
Thank you so kindly!!
Wonderful spaghetti sauce !! This one will now be my ‘go-to’ sauce!! It made so much that I put some in the freezer (only 2 of us old folks here), And shared some with a neighbor and her whole family also loved it!! Your recipes and tips are well written, easy to follow! Thanks for yet another great recipe Chef !
thanks for giving it a shot!!
Whole family loved it … onions took a while longer to sauté … but it was well worth it !
so good!!
It is the best sauce. My Italian husband even thinks so!
thanks for giving it a shot!!
I made this recipe for my family and they loved it! Such a great recipe. Thank you Chef!
thanks for giving it a shot!!
I have searched and tried and cooked and canned many spaghetti sauce recipes. This is my all time favorite. I love his recipes!
That’s awesome.
Love this recipe!!
thanks for giving it a shot!!
Absolutely amazing recipe! Super tasty 😋
Fantastic!
This is my new standard for sauce!
That’s awesome.
I picked up a few new tricks from your recipe, and followed it pretty much to the letter. Sent some of the sauce to daughter and son in law who are serious foodies. They wouldn’t stop talking about how good it was. Thanks for the way you inspire us to continue to cook.
Great!
This sauce is simply delicious. I was a bit afraid of the use of so much wine when making it for a family group including people who do not drink wine but it was a huge hit. This has made it onto my top list of sauce…
thanks for giving it a shot!!
Made a double batch of this, and froze half. It was just as good out of the freezer as it was fresh. Absolutely delicious.
Awesome!
Will definitely be doing this again and adding mushrooms. This sauce is great. I cut it in half since I’m single and still had some jars to give away.
A number of years ago my best friends Italian mother in law gave me a lesson in making her family’s sauce and meatballs. One day I saw this recipe and decided I’d try something different. This sauce was a huge hit….everybody simply loved it. It’s now a standard in our house….
This is now one of my go-to’s. My family loves it and its so easy when your not sure what to throw together. The cheese is such a nice addition, would have never thought to do that before reading your recipe!! 🧀
I make my sauce almost the same but plus the peeled Marzano I also add equal crushed tomatoes is it better to just add peeled tomatoes
I absolutely loved this! I always make my own sauce, but I wanted to really try yours and am so glad I did! I served it over stuffed shells, but I really want to try it with lasagna next. Thank you, Chef Billy!
This recipe is fabulous! So very tasty! I made a few modifications but the basics were there, so it came out great in my opinion. I will be using it in a lasagna recipe later this week when my family comes for dinner. I can’t wait.
Absolutely delicious thank you very much for this recipe The family loved it I will definitely be making this all the time. Your videos are users friendly .
This was the best sauce ever easy I will never make another sauce again!!
Looks great! would you ever add heavy cream or milk to the sauce?
nope
Best spaghetti I have ever had! This is the one that my family and I always crave. Thank you so much for sharing this recipe as it is now out family traditional dinner.
This was very good sauce but it took for-ever to caramelize the onions. I added a touch of salt, then sugar, as I read that might speed up the process. It took over an hour for the onions. I will certainly make it again, but will maybe do the onions way earlier in the day before making the sauce. Hubby liked it!
I’ve been making ragout for as long as I can remember, but I tried this technique and it’s fantastic! I think the order of caramelizing the onions, adding garlic and then reducing the wine is the secret to this sauce. I don’t add cheese, however – it’s delicious without it, and I add the cheese to the pasta and sauce when serving. The balsamic vinegar hit also enhances. Great stuff.
I’ve made this recipe several times and can’t seem to make enough. My entire family and my friends and neighbors all absolutely Love this sauce!! Thank you so much for sharing it with everyone.
Hi, I made this recipe yesterday and loved it. It is close to my recipe except for how you do the onions, added wine and using the Marzano tomatoes instead of sauce. Adding the balsamic was different but worked. Thank you and this will be my go to recipe when making spaghetti 😊😊
The sauce is just what I have been craving. The ability to adjust ingredients to meet personal needs is a stroke of genius.
Grateful for your other recipes, etc. Do you have any that are gluten free?
Many Thanks.
Jeff Lockwood
dang great sauce! and it freezes so well too. As for making a smaller batch – my neighbors won’t hear of it! Thanks Chef Parisi
Ok I am commenting because this recipe and chef deserves some pda!!! I’ve made this recipe sooo many times now. For several different gatherings and it is a hit!!! I send this recipe and all rave that all of my dishes are from chef Billy!! Love love love this. I do use four pounds of mild Italian as I dont like beef and danggg its so nourishing and delicious. Thanks for all your amazing tips chef!!
This recipe looks amazing, I have guests who are lactose intolerant. Can I make this without the cheese? If not would vegan cheeses be a good substitute? Thank you.
I think you could, but it will alter the flavor some.
Flavor of this sauce is out of this world.
I halved the recipe, cooked it per instructions and let it sit in the refrigerator for a couple of days before eating. It had a really great flavor. We had leftovers for a couple of days and froze the remainder of the sauce. The recipe is going into our family recipe book. Thanks for sharing!
Made this for my family tonight, it is the best I have tasted. I will be making your meatballs with this sauce tomorrow for meatball subs for the family.
What can I substitute for the wine?
Unfortunately, there is no substitute when it comes to wine or alcohol, so my advice is always to skip it.
Oh my! Amazing! Made it tonight and it still simmering and already a 5 star dish! Thank you!
Can you fresh tomatoes? I have so many plum tomatoes and this recipe sounds so yummy.
yes, just need to cook them down more.
Odd question for you. When a recipe calls for say 3 onions, how can the varying sizes of onions add/detract from the recipe? Why don’t you say for example 3 cups of white onions. Seems like that would keep it consistent? TIA
Because in a recipe like this that has such a large amount it doesn’t matter how big they are. I’m usually specific when I need to be.
Can I use ground beef instead of ground sirloin
Yes, ground beef is usually chuck or sirloin
Making another batch today, seriously the best sauce ever, using part of it tonight for lasagna!
I made this today and it is amazing! Perfect for my big family.
MAde the sauce and it is great! I added fresh aregano to it – lovely sauce Chef Billy Parisi and my guests also enjoyed your blueberry crostata- now on eof my favorite desserts!!!
I am having guests next week and wanted to make my own family sauce BUT after seeing this, I will definitely try it out as I love experimenting with different recipes. thank you once again for all your easy to follow recipes!!!
Making this AGAIN as I type, this recipe is perfect, even my 14 year old who doesn’t like spaghetti sauce likes it!
You are so kind, thank you and so glad you all are digging it!
Making this as I write my review. Going for the low and slow. I usually do meatballs and sausage so I’m excited to try this!! I’ve never added onions to my sauce so I’m excited for that as well, I love caramelized onions. 🤞🏽
You got this!!
Thank you for the recipe!! This was absolutely delicious!! Love the balsamic vinegar touch!! Definitely going into my dinner rotation. If you ever go to Geneva, Il check out my cousins restaurant Osteria Bigolaro. It’s about a hour west of Chicago, beautiful area. Quaint, upscale town.
awesome, thanks so much for trying it!
I would love to make this recipe, but we are a family of (6). I reduced the measurements, but they look weird. Would it be possible for you to provide me the specific measurements for each ingredient for a family of (6)? It would be so helpful. Thank you in advance
The easiest thing to do when the recipe ingredients look off when scaling is simply round up and you’ll be good.
love this recipe! Super yummy
The BEST spaghetti sauce EVER!!!
Love this, thank you!
Chef BP. Not only does this look amazing. It’s a hearty delicious addition to pasta. But I also just ate it off the spoon straight out of the pot. (ummm no double dipping tho) Another great one for my family meal rotation!
Haha, love this and thank you so much trying it!!
Love your recipes….
Thank you so kindly, that is very sweet!