Family Favorite Spaghetti Sauce
A lighter version of the classic Italian-American spaghetti sauce, made with lean ground beef, fresh vegetables, and high-quality tomatoes, perfect for family dinners.
Ingredients
- 1 pound lean ground beef (90/10) or ground turkey
- 2 tablespoons olive oil
- 1 large yellow onion, finely diced
- 2 medium carrots, finely grated
- 4 cloves garlic, minced or pressed
- 28 ounces crushed tomatoes, San Marzano style preferred
- 2 tablespoons tomato paste
- 1 teaspoon dried oregano
- 1 teaspoon dried basil
- 1/2 teaspoon red pepper flakes (optional)
- Salt and black pepper to taste
- 1/2 cup water or beef broth
Instructions
- Heat the olive oil in a large pot or Dutch oven over medium heat. Add the diced onions and grated carrots. Cook for about 5 to 7 minutes until soft and translucent.
- Add the ground beef to the pot. Increase the heat slightly and cook until the meat is no longer pink, breaking it into small crumbles.
- Stir in the minced garlic and tomato paste. Cook for about 2 minutes until the paste darkens slightly.
- Pour in the crushed tomatoes and add the dried oregano, dried basil, and red pepper flakes. Stir until well combined. If too thick, add water or beef broth.
- Turn the heat down to low, cover partially, and let simmer for 30 to 45 minutes, stirring occasionally.
- Taste and add salt and black pepper as needed. If using fresh basil, stir it in at the end.
Notes
Allow the sauce to cool completely before storing in airtight containers. Refrigerate for up to 4-5 days or freeze for up to 3 months. Reheat on the stovetop, adding a splash of water or broth if needed.