Homemade Italian Meat Sauce
If your crew loves spaghetti night, this Homemade Italian Meat Sauce is about to be on repeat. A rich, savory tomato sauce with classic Italian seasoning and hearty ground beef is perfect to top pasta, to use in a lasagna or to spoon over stuffed shells or manicotti.
Why you’ll love this meat sauce
- Fast weeknight dinner: Browning the beef adds flavor fast, and the sauce simmers in just minutes.
- Budget-friendly pantry staples: Tomato puree, tomato sauce, and tomato paste build great body with minimal fuss.
- Versatile: Toss with spaghetti, layer into baked ziti or lasagna, spoon over baked potatoes.
- Freezer friendly: Make a double batch and freeze half of it for a future busy school night.
Ingredients
- lean ground beef ( I like 90/10 or 93/7)
- tomato puree
- tomato sauce
- tomato paste
- sugar
- Italian seasoning
- garlic powder
- salt
How to make Homemade Italian Meat Sauce
Brown the beef – Heat a large pot or Dutch oven over medium-high. Add 1lb of ground beef and cook, breaking into small crumbles (I love this meat tool), until deeply browned and no longer pink. Drain excess fat.
Build the sauce – Reduce heat to medium. Stir in 1 (28 oz) can tomato puree, 2 (15 oz) cans tomato sauce, and 1 (6 oz) can tomato paste until combined. Add 1½ Tbsp sugar, 1 Tbsp Italian seasoning, ½ tsp garlic powder, and 1 tsp salt. Stir well and bring to a gentle simmer.
Simmer – Partially cover (splatters be gone with this tool) and simmer 15 minutes, stirring occasionally to avoid scorching.
Serve – Toss with hot pasta and finish with parmesan (optional). Serve with crusty bread and a side salad.
Leftover Storage, Freezing & Reheating
Fridge:
Store in refrigerator for up to 4 days, in an airtight container to keep fresh.
Freezer:
Portion into freezer-safe containers or bags (lay bags flat). For best quality, enjoy within 2–3 months. Checkout my freezing method here.
Reheat instructions:
- Stovetop: Warm over medium-low, stirring often, until sauce is warmed through.
- Microwave: Cover with a paper towel of splatter shield (like this one) and reheat in short bursts, stirring between.
Optional modifications
- Thicker/heartier: Simmer 10–15 minutes longer.
- Veg boost: Stir in very finely diced carrots, onions or mushrooms while browning the beef.
- Different protein: Try 50/50 beef and Italian sausage for extra spice, or use ground turkey for a lighter version.
Bonus recipes to try
Copycat OG Fettuccini Alfredo
Ground Turkey Meatballs
Polish Sausage Pasta
Homemade Italian Meat Sauce
Equipment
- 1 large pot or Dutch oven
Ingredients
- 1 lb lean ground beef
- 1 28 oz can tomato puree
- 2 15 oz cans tomato sauce
- 1 6 oz can tomato paste
- 1.5 T sugar
- 1 T Italian seasoning
- .5 t garlic powder
- 1 t salt
Instructions
- Heat a large pot or Dutch oven over medium-high. Add 1lb of ground beef and cook, breaking into small crumbles (I love this meat tool), until deeply browned and no longer pink. Drain excess fat.
- Reduce heat to medium. Stir in 1 (28 oz) can tomato puree, 2 (15 oz) cans tomato sauce, and 1 (6 oz) can tomato paste until combined. Add 1½ Tbsp sugar, 1 Tbsp Italian seasoning, ½ tsp garlic powder, and 1 tsp salt. Stir well and bring to a gentle simmer.
- Partially cover (splatters be gone with this tool) and simmer 15 minutes, stirring occasionally to avoid scorching.
- Toss with hot pasta and finish with parmesan (optional). Serve with crusty bread and a side salad.
great meal. for some zest in the sauce i add italian sausage 50-50 with the ground beef or substituting in completely…quick and easy visit it to Italy.