Are you searching for a quick, comforting weeknight meal that everyone at the table will love? This homemade spaghetti sauce is not only simple and delicious, but also hearty and wholesome. It just might become your new go-to recipe!
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Why This Recipe Works
This sauce is perfect for busy weeknights because it comes together in about 30 minutes, yet tastes like it’s been simmering for much longer. Fresh veggies, flavorful ground beef, and smooth passata (strained tomatoes) create a rich, balanced sauce that’s both nourishing and satisfying.
Recipe Ingredients
Here’s what you’ll need to make this easy spaghetti sauce:
- Ground beef – I like to use beef for its rich flavor, but you can substitute ground turkey, chicken, or even plant-based versions.
- Leeks – add a mild, slightly sweet onion flavor.
- Mushrooms – bring an earthy depth to the sauce.
- Zucchini – makes the sauce hearty while sneaking in extra veggies.
- Passata – smooth, strained tomatoes that give the sauce a silky texture. You can add in fresh tomatoes if you want.
- Herbs & seasoning – simple Italian herbs, salt, and pepper are all you need.
Optional add-ins: a pinch of chili flakes for heat or a spoonful of green pesto for extra flavor. Always make sure to double the exact ingredients in the recipe card below.
How To Make Homemade Spaghetti Sauce
- Cook the beef. Brown the ground beef in a large skillet until fully cooked. You can also add Italian sausage instead of ground beef if you prefer
- Add the vegetables. Stir in the leeks, mushrooms, and zucchini, cooking until softened.
- Season. Sprinkle in your herbs, salt, and pepper.
- Add passata. Pour in the strained tomatoes and let everything simmer together for about 15–20 minutes, stirring occasionally.
- Taste & adjust. Add more seasoning, pesto, or red pepper flakes if you’d like. I love serving it with fresh basil or other fresh herbs.
- Serve your spaghetti sauce over pasta of choice, topped with freshly grated Parmesan cheese (because there’s no such thing as too much cheese!) and a crisp side salad. (like this salad with grilled peaches or an easy summer salad.
FAQ Homemade Spaghetti Sauce
Can I make this sauce vegetarian?
Absolutely! Swap the beef for a plant-based ground meat alternative, or try my vegan Bolognese variation.
Can I freeze homemade spaghetti sauce?
Yes! This sauce freezes beautifully. Store in airtight containers or freezer bags for up to 3 months.
Can I use canned diced tomatoes instead of passata?
You can, but the sauce will have a chunkier texture. Passata makes it smooth and cohesive.
What pasta goes best with this sauce?
Spaghetti is the classic choice, but it’s just as tasty with penne, rigatoni, or even in a baked pasta casserole. (like in the Eggplant parmesan!)
How long can I store the pasta sauce?
You can store the homemade pasta sauce in an airtight container for 2-3 days or freeze in portions.
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Ingredients
- 450 gram spaghetti
- 2 onions (finely chopped)
- 3 clove garlic (minced)
- 500 gram ground beef
- 1 medium zucchini (diced)
- 250 gram mushrooms (sliced)
- 3 leeks (sliced into rings)
- 70 gram tomato paste
- 500 ml passata ((strained tomatoes))
- 1 handful fresh basil (finely chopped)
- 2 tsp Italian seasoning
- 1 tsp paprika
- Olive oil (salt, and black pepper to taste)
- Freshly grated Parmesan cheese (for serving)
INSTRUCTIONS (how to make this recipe):
- Bring a large pot of salted water to a boil. Cook the spaghetti according to package directions until al dente. Drain, but reserve 1 cup of the cooking water.
- Heat a splash of olive oil in a large skillet or saucepan over medium heat. Add the onions and cook for about 5 minutes, until softened and translucent.
- Stir in the garlic and ground beef. Cook until the beef is browned and fully cooked through.
- Mix in the zucchini, mushrooms, and leeks. Cook for a few minutes until they begin to soften.
- Add the tomato paste and cook briefly, about 1 minute, to remove any raw taste.
- Pour in the passata, then add basil, Italian seasoning, and paprika. Stir well and let the sauce simmer on low heat for 15–20 minutes so the flavors meld together.
- Taste and season with salt and black pepper as needed.
- Toss the cooked spaghetti with the sauce directly in the pan. If the sauce feels too thick, add a splash of the reserved pasta water until you reach your desired consistency.
- Garnish with extra fresh basil and a generous sprinkle of Parmesan cheese. Enjoy!
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