EFK Tested
Erickson Homemade Spaghetti Sauce
Our family-tested homemade spaghetti sauce is a rich weeknight meat sauce made with ground beef, onion, tomato sauce, tomato paste, herbs, Worcestershire, a little sugar, and fresh basil. We usually make it with ground beef, although Italian sausage or a half-and-half blend also works.
From the EFK recipe collection
- Yield
- About 5 servings
- Cuisine
- Italian
Let’s get cooking
Ingredients
Tap an ingredient to check it off while you cook.
Directions
- 1. Season the ground beef with kosher salt and freshly ground black pepper.
- 2. Heat a large stainless-steel skillet over medium heat. When placing the beef into the hot skillet, lay it away from you so any hot grease splashes away from your body. Add the ground beef and chopped onion and cook until the beef is fully browned and the onion has softened.
- 3. Drain excess grease from the skillet.
- 4. Add the tomato sauce, tomato paste, Italian seasoning, dried parsley, garlic powder, crushed red pepper flakes, Worcestershire sauce, and granulated sugar. Stir until well combined.
- 5. Bring the sauce mixture up to a boil. Add 1 cup water and stir well.
- 6. Reduce the heat and simmer for 30 minutes, stirring occasionally.
- 7. Stir in the chopped fresh basil just before serving, if using. We normally include it.
- 8. Serve over cooked spaghetti noodles. This sauce reheats very well and makes great leftovers.
Equipment
Large stainless-steel skillet or other large weeknight skillet
Wooden spoon or spatula
Large pot for spaghetti
Colander
Food safety & storage
Cook ground beef to an internal temperature of 160°F. Refrigerate leftovers promptly in a covered glass container.
View this recipe on the original EFK website ↗