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+ servings
bowl of spaghetti noodles with a homemade sauce

Homemade Spaghetti Sauce Recipe

Get in on my famous Italian family’s recipe for homemade spaghetti meat sauce that is hands down the best ragu around!
Course Main
Cuisine Italian
Prep Time 15 minutes
Cook Time 1 hour 10 minutes
Servings 40
Calories 240kcal


  • 3 tablespoons olive oil
  • 3 peeled and medium diced white onions
  • 10 cloves of finely minced garlic
  • 1 cup cabernet sauvignon
  • 2 pounds loose mild Italian sausage
  • 2 pounds ground sirloin
  • 109 ounces san Marzano whole peeled tomatoes
  • 3 tablespoons dry oregano
  • ¼ cup dry basil
  • 1 ½ cups each grated pecorino Romano and parmigiana Reggiano cheese
  • 3 tablespoons balsamic vinegar
  • ½ cup chopped Italian parsley
  • sugar to taste
  • sea salt and pepper to taste
  • optional ½ cup tomato paste


  • Add some olive oil to a very large pot over low heat and cook the onions until they are deep brown and caramelized, about 30 minutes.
  • Add in the garlic and cook for 3-4 minutes.
  • Deglaze with red wine and cook 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 it is 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 size pieces.
  • Put in the tomatoes, oregano, and basil and cook over low heat for 30 minutes.
  • Finish by stirring in the cheeses, parsley, balsamic vinegar and adjusting the seasonings with salt and pepper as well as sugar, if it needs it.
  • Lastly, thicken it by stirring in tomato paste until it is to your desired thickness. This is optional.
  • Toss with cooked spaghetti and serve.


Chef Notes:
  • 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.
  • How to Store: To store the spaghetti sauce cool it in an ice bath in your sink or transfer to a refrigerator and cool it uncovered until it is cold about 3-4 hours. Cover it and keep it in there for up to 5 days.
  • How to Freeze: This will also freeze well covered for up to 3 months. Thaw for 1 day in the refrigerator before reheating.
  • Make-Ahead: You can make this up to 2 days ahead of serving it. Keep it in the refrigerator until 1 hour before serving it and reheat it until hot in a pot.
  • This recipe makes a lot so please hover your mouse over the servings amount and scale up or down to fit your desired amount needs.


Calories: 240kcal | Carbohydrates: 5g | Protein: 15g | Fat: 17g | Saturated Fat: 7g | Cholesterol: 53mg | Sodium: 428mg | Potassium: 369mg | Fiber: 1g | Sugar: 2g | Vitamin A: 226IU | Vitamin C: 10mg | Calcium: 135mg | Iron: 2mg