Ingredients
1 lb ground beef
1 yellow or white onion, finely diced
1 teaspoon kosher salt
1 can (15 oz) crushed tomatoes
1 can (10 oz) condensed tomato soup
1 can (8 oz) tomato sauce with Italian herbs
1 teaspoon dried parsley
1 teaspoon garlic powder
½ teaspoon Italian seasoning
½ teaspoon dried basil
½ teaspoon granulated sugar
½ teaspoon Worcestershire sauce
Instructions
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In a large skillet or saucepan, cook the ground beef over medium heat until browned, breaking it apart with a spoon as it cooks. Drain any excess fat.
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Add the finely diced onion to the pan and cook for 3-4 minutes until the onion becomes soft and translucent.
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Stir in the kosher salt, crushed tomatoes, condensed tomato soup, and tomato sauce with Italian herbs. Mix well to combine.
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Add the dried parsley, garlic powder, Italian seasoning, dried basil, sugar, and Worcestershire sauce to the sauce. Stir until everything is evenly incorporated.
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Bring the sauce to a simmer over medium heat. Reduce the heat and let it simmer for 20-30 minutes, stirring occasionally. The sauce should thicken and the flavors should meld together.
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Taste and adjust the seasoning if needed. If you prefer a sweeter sauce, you can add a bit more sugar.
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Serve over your favorite pasta, or use it as a topping for lasagna, pizza, or even a dipping sauce.
Notes
Vegetarian Version: Omit the ground beef and use mushrooms, bell peppers, and zucchini for a hearty vegetarian sauce.
Storage: Leftover spaghetti sauce can be stored in an airtight container in the fridge for 4–5 days.
Freezing: This sauce freezes well for up to 3 months. Cool completely before freezing, then reheat on the stove.
Thickening: For a thicker sauce, simmer uncovered longer or add a small amount of tomato paste.
Spiciness: Add red pepper flakes for a spicy kick.
- Prep Time: 10 minutes
- Cook Time: 25-30 minutes
- Category: Dinner, Pasta Sauce, Weeknight Meal
- Method: Simmered
- Cuisine: Italian
- Diet: Gluten Free
