Chris’ Homemade Spaghetti Sauce
Sometimes the best recipes are the ones that aren’t 100% from scratch but taste like they are. That’s exactly the case with Chris’ homemade spaghetti sauce. It’s hearty, rich, and layered with flavor thanks to a little extra love in the cooking process.
This isn’t your typical 15-minute weeknight sauce! The secret step is browning the meat until it’s almost crispy gives you a depth of flavor that tastes like it simmered all day.
We first brought this recipe to Lake Powell for a trip with four families. Half the group swore they weren’t spaghetti fans, but after one bite of this sauce? Everyone became a believer. It’s become our go-to whenever we’re feeding a crowd, and without fail, it always gets compliments. If you’re on the hunt for the best spaghetti sauce recipe, this one deserves a spot on your table.
Chris’ Homemade Spaghetti Sauce
Ingredients
- 3 lbs meat (½ Italian sausage, ½ ground beef)
- 3 bottles (28 oz each bottle) of your favorite spaghetti sauce
- 1 cup chopped carrots
- 1 cup chopped celery
- 2 cups chopped onion
- 2 tbsp Italian seasoning
- 1 cup beef broth (plus more if needed)
- 3 cloves fresh garlic, minced
- 1 cup milk
- 1 cups water (may not need but can be used to deglaze more)
- Olive oil for sautéing
Instructions
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Sauté the veggies: Heat olive oil in a large skillet over medium heat. Add chopped carrots, celery, and onion. Cook until the onion is translucent, about 5 minutes.
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Brown the meat (the secret step!): Add in the sausage and ground beef. Turn heat up to medium-high and cook for 30–45 minutes, stirring occasionally.
Note: Don’t rush this step. You want the meat deeply browned and almost crispy. Rendering the fat into the sauce is what makes this the best spaghetti sauce recipe. No draining necessary!
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Deglaze the pan: Pour in 1 cup of beef broth while the meat is still in the skillet. Scrape up all those browned bits from the bottom of the pan — that’s pure flavor! Cook until the liquid has evaporated again. Keep adding water if needed and let it evaporate as well.
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Add garlic: Stir in the fresh minced garlic and cook for 30–60 seconds until fragrant.
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Build the sauce: Pour in the spaghetti sauce and stir until combined.
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Add the milk and mix well.
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Simmer low and slow: Reduce heat to low and let the sauce simmer gently for 1 hour. Taste along the way and adjust seasoning to your preference.
Things to Note for the Best Spaghetti Sauce:
- This recipe makes a large batch — perfect for entertaining or freezing for an easy weeknight dinner later.
- Chris’ golden rule: the browner the meat, the better the sauce.
- Semi-homemade means less fuss, but the end result tastes like an authentic, from-scratch Italian sauce.
This semi-homemade spaghetti sauce is cozy, crowd-pleasing, and just downright delicious. Whether you’re making it for a family dinner or a big group getaway, don’t be surprised when everyone asks for seconds — and the recipe. After all, the best spaghetti sauce recipe is the one that turns non-spaghetti eaters into lifelong fans.
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Can’t wait to try this. Only question is at what step do you put the water in? With the beef broth?
Thank you!
I was wondering that also. Looking forward to try the recipe!
The water is probably to boil the pasta in?
What kind of container do you freeze it in?
When do you add the water??
The extra cup of water is only needed if you need to deglaze further. So after adding beef broth, if you need more liquid you can use up to 1 cup of water.
I may have missed it, but at what step do you add the Italian seasoning?
I have lots of questions to this recipe:
– at what step I should add salt
– browning meat in a separate skillet, right?
And only after it’s done combine together with vegetables? Or all together with vegetables?
– what do you mean by saying add more water if needed. Needs for what? For scraping🤔
Thanks you in advance for your answers 🙌🏻
from the picture above, he is browning the meat in the same skillet as the vegetables after they are sautéed 🙂