Spaghetti Sauce Recipe

I think every family needs a signature spaghetti sauce recipe. This version delivers a rich, savory aroma and hearty texture that fills the kitchen, perfect for easy dinner ideas. This particular spaghetti sauce recipe with a creamy pesto swirl takes classic comfort food and elevates it, making a simple weeknight meal feel like a celebration. The depth of flavor comes from a long simmer, but the pesto swirl adds the wow factor that makes it unforgettable. Get ready for a delicious, family-friendly meal that’s hearty and comforting.

Ingredients

• Vegetable oil (1 tablespoon / 15 mL): Just enough to sauté the vegetables and brown the beef. Can swap for olive oil if preferred for a different flavor profile; we use vegetable oil here for its higher smoke point.
• Lean ground beef (1.1 lb / 500g): We prefer 85/15 lean for a balance of flavor and lower fat content. Draining excess fat keeps the sauce from being greasy.
• Large yellow onion, carrots, and celery (finely diced): This trio forms the base of the sauce, known as soffritto. Finely dicing helps them melt into the sauce as it simmers, adding sweetness and depth to the flavor base. I often find that a quick shortcut for busy weeknights is to use frozen mirepoix mix instead of fresh dicing.
• Garlic (4 cloves minced): A key aromatic that adds flavor depth. Mince fresh garlic for the best results, and cook only until fragrant to avoid burning it, which turns it bitter.
• Tomato paste (2 tablespoons / 30 mL): Adds a crucial layer of concentrated umami flavor. Cook this until it darkens slightly to release its full flavor potential. Don’t skip this step; it’s essential for a rich spaghetti sauce recipe.
• Crushed tomatoes (28 oz / 800g can): Canned crushed tomatoes are perfect for a smooth sauce texture. Look for high-quality tomatoes like San Marzano style for best results.
• Vegetable broth (1 cup / 250 mL): Adds liquid and body to the spaghetti sauce during the long simmer. You can use beef broth if you want a deeper beef flavor, or water with a bouillon cube for a budget-friendly option.
• Dried herbs (1 tsp oregano, 1 tsp basil, 1/2 tsp thyme / 5 mL oregano, 5 mL basil, 2.5 mL thyme): A blend of classic Italian herbs that complements the beef and tomatoes. Dried herbs are best for long-simmered sauces because they release flavor slowly.
• Bay leaf (1 leaf): Adds a subtle, warm, woodsy note during simmering. Remember to remove the bay leaf before serving.
• Sugar, salt, and black pepper (1 tsp sugar / 5 mL, 1 1/2 tsp salt / 7.5 mL, 1/2 tsp pepper / 2.5 mL): Sugar helps balance the acidity of the tomatoes. Salt enhances all the flavors; adjust to taste at the end.
• Spaghetti (12 oz / 340g): Choose high-quality spaghetti or your family’s favorite pasta shape. Cook until al dente as directed on the package.
• For the Creamy Basil Pesto Swirl: Fresh basil leaves (2 cups packed / 60g), toasted pine nuts (1/4 cup / 60 mL), garlic (2 cloves), vegan parmesan-style cheese (1/4 cup / 30g), extra virgin olive oil (1/4 cup / 60 mL), fresh lemon juice (1 tbsp / 15 mL), heavy cream (1/2 cup / 125 mL), red pepper flakes (1/2 tsp optional / 2.5 mL). We use vegan parmesan here, but regular parmesan works too if that’s what’s in the fridge. The heavy cream and lemon juice create the perfect creamy texture for swirling. Toasting the pine nuts enhances their flavor significantly.

Instructions

1. Brown the Ground Beef and Set Aside
   Heat 1 tablespoon of vegetable oil in a large pot or Dutch oven over medium-high heat. Add the ground beef and cook, breaking it up with a spoon, until fully browned (about 8-10 minutes). Drain any excess fat from the pot and set the beef aside.
2. Sauté the Vegetables
   Reduce the heat to medium. Add the diced onion, carrots, and celery to the pot. Sauté for 8-10 minutes, stirring occasionally, until the vegetables soften and become fragrant. Add the minced garlic and tomato paste, cooking for another 2 minutes until fragrant and the tomato paste darkens slightly. If it looks dry, splash in 1-2 tablespoons of water or broth to prevent the tomato paste from burning.
3. Simmer the Spaghetti Sauce
   Stir in the crushed tomatoes, vegetable broth, dried oregano, basil, thyme, bay leaf, sugar, salt, and pepper. Return the browned ground beef to the pot. Bring the spaghetti sauce to a gentle simmer, then reduce heat to low, cover, and cook for at least 45 minutes to 1 hour, stirring occasionally to prevent sticking. This long simmer allows the flavors to meld perfectly into a rich, savory sauce.
4. Prepare the Creamy Basil Pesto Swirl
   While the sauce simmers, prepare the pesto. In a food processor, combine the fresh basil leaves, toasted pine nuts, 2 cloves garlic, and vegan parmesan-style cheese. Pulse until finely chopped. With the processor running, slowly drizzle in the extra virgin olive oil and lemon juice until a smooth, vibrant pesto forms. Transfer to a small bowl, then stir in the heavy cream and red pepper flakes until well combined.
5. Cook and Serve
   Cook the spaghetti according to package directions in a large pot of salted boiling water until al dente. Drain well. Twirl a portion of the hot spaghetti onto each plate. Ladle a generous amount of the rich spaghetti sauce over the pasta. Dollop 1-2 tablespoons of the Creamy Basil Pesto Swirl over the sauce and gently swirl with the back of a spoon to create ribbons of green against the deep red sauce. Garnish with additional fresh basil and vegan parmesan.

Tips for Making the Creamy Pesto Swirl Extra Delicious

The pesto swirl is the magic touch that makes this spaghetti sauce recipe special. Follow these quick tips to ensure it turns out vibrant and smooth every time.

Toasting the Pine Nuts

Gently toast the pine nuts in a dry pan over medium heat for 3-5 minutes before blending. This deepens their flavor and aroma significantly. Watch them carefully, as they can burn quickly once they start to brown.

Using Fresh Basil Only

Don’t substitute dried basil here. The vibrant flavor of fresh basil is essential for the bright green color and fresh taste of the pesto swirl. Fresh basil provides a clean, bright flavor that balances the rich sauce perfectly.

Making it Truly Creamy

Stirring the heavy cream in by hand after blending the pesto keeps the texture smooth and velvety. Don’t overmix or process the cream, as it can cause it to break and separate. This technique ensures a silky finish.

The Lemon Juice Factor

A tablespoon of fresh lemon juice brightens the flavors significantly and cuts through the richness of the cream. It also helps preserve the vibrant green color of the basil pesto.

How to Prep This Family Dinner Ahead of Time

This hearty spaghetti sauce recipe is ideal for meal prepping. You can prepare most components in advance and assemble them quickly when you’re ready to eat.

Make the Sauce Ahead

The spaghetti sauce itself freezes beautifully and reheats perfectly. Prepare the sauce fully and store it in an airtight container for up to 3 days in the fridge or 3 months in the freezer. Reheat on the stovetop over medium-low heat until simmering.

Make the Pesto Ahead

The creamy pesto swirl can be prepared up to 1 day in advance. Store it in an airtight container in the fridge. Stir well before using to re-emulsify the cream and ensure a smooth texture.

Serve Fresh

For the best texture, we recommend cooking the pasta just before serving. Reheat the sauce and pesto separately, then combine when plating for a fresh, hot meal.

FAQs

Can I make this spaghetti sauce without ground beef?

Yes, absolutely. This easy spaghetti sauce recipe works perfectly with lentils or mushrooms for a vegetarian version. If using lentils, add them with the vegetables and simmer as directed. For mushrooms, chop them finely and sauté them with the onion and celery until they release their moisture.

What makes the sauce thick and rich?

The long simmering time (at least 45 minutes) reduces the liquid, concentrating the tomato flavor and creating a thicker sauce. The tomato paste also contributes significant body and umami. Allowing the sauce to simmer uncovered for the last 15-20 minutes also helps.

Can I make the pesto swirl without a food processor?

Yes, you can use a high-powered blender, or finely chop all ingredients and use a mortar and pestle for a rustic texture. If using a blender, blend carefully to avoid over-shearing the basil, which can result in a bitter taste.

Why do you add sugar to spaghetti sauce?

The sugar balances the natural acidity of the tomatoes, creating a smoother, rounder flavor profile. It doesn’t make the sauce taste sweet. The amount used in this spaghetti sauce recipe simply enhances the tomato flavor rather than changing it dramatically.

Can I freeze the leftovers of the sauce with the pesto mixed in?

It’s best to freeze the sauce *before* adding the pesto swirl. The dairy in the pesto swirl can separate and change texture when frozen and reheated. I’ve found that freezing the base spaghetti sauce recipe separately from the creamy pesto swirl yields the best results.

How long does the sauce keep in the refrigerator?

The spaghetti sauce (without the pesto swirl mixed in) keeps well in an airtight container for 3-4 days in the fridge. This makes it a great option for healthy meal prep during the week.

Conclusion

This simple spaghetti sauce recipe with the creamy pesto swirl is a simple way to bring restaurant-quality flavor home. It’s comforting, hearty, and easy enough for a weeknight, yet special enough for company, making it a staple for family dinners. Try making a double batch for easy meal prep, then share this special family-friendly recipe with a friend by saving it to Pinterest.

spaghetti sauce recipe

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• Author: Liana Brooks
• Total Time: 85 minutes
• Yield: 6 servings 1x
• Diet: General

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Description

This hearty spaghetti sauce recipe features ground beef, a classic soffritto base, and a long simmer to develop rich flavor, topped with a vibrant and creamy basil pesto swirl for a gourmet finish.

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Ingredients

Scale 1x2x3x

• 1 tablespoon vegetable oil
• 1.1 lb lean ground beef (85/15)
• 1 large yellow onion, finely diced
• Carrots, finely diced
• Celery, finely diced
• 4 cloves garlic, minced
• 2 tablespoons tomato paste
• 28 oz can crushed tomatoes
• 1 cup vegetable broth
• 1 tsp dried oregano
• 1 tsp dried basil
• 0.5 tsp dried thyme
• 1 bay leaf
• 1 tsp sugar
• 1.5 tsp salt
• 0.5 tsp black pepper
• 12 oz spaghetti
• 2 cups packed fresh basil leaves (for pesto)
• 0.25 cup toasted pine nuts (for pesto)
• 2 cloves garlic (for pesto)
• 0.25 cup vegan parmesan-style cheese (for pesto)
• 0.25 cup extra virgin olive oil (for pesto)
• 1 tablespoon fresh lemon juice (for pesto)
• 0.5 cup heavy cream (for pesto)
• 0.5 tsp red pepper flakes (optional, for pesto)

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Instructions

1. Brown the Ground Beef: Heat 1 tablespoon of vegetable oil in a large pot or Dutch oven over medium-high heat. Add the ground beef and cook, breaking it up with a spoon, until fully browned (about 8-10 minutes). Drain any excess fat and set the beef aside.
2. Sauté the Vegetables: Reduce the heat to medium. Add the diced onion, carrots, and celery to the pot. Sauté for 8-10 minutes, stirring occasionally, until the vegetables soften and become fragrant. Add the minced garlic and tomato paste, cooking for another 2 minutes until fragrant and the tomato paste darkens slightly.
3. Simmer the Spaghetti Sauce: Stir in the crushed tomatoes, vegetable broth, dried oregano, basil, thyme, bay leaf, sugar, salt, and pepper. Return the browned ground beef to the pot. Bring the spaghetti sauce to a gentle simmer, then reduce heat to low, cover, and cook for at least 45 minutes to 1 hour, stirring occasionally to prevent sticking.
4. Prepare the Creamy Basil Pesto Swirl: While the sauce simmers, prepare the pesto. In a food processor, combine the fresh basil leaves, toasted pine nuts, 2 cloves garlic, and vegan parmesan-style cheese. Pulse until finely chopped. With the processor running, slowly drizzle in the extra virgin olive oil and lemon juice until a smooth pesto forms. Transfer to a small bowl, then stir in the heavy cream and red pepper flakes until well combined.
5. Cook and Serve: Cook the spaghetti according to package directions in a large pot of salted boiling water until al dente. Drain well. Twirl a portion of the hot spaghetti onto each plate. Ladle a generous amount of the rich spaghetti sauce over the pasta. Dollop 1-2 tablespoons of the Creamy Basil Pesto Swirl over the sauce and gently swirl with the back of a spoon. Garnish with additional fresh basil and vegan parmesan.

Notes

Use frozen mirepoix mix for a quick shortcut. Cook the tomato paste until it darkens slightly for a richer flavor. Remember to remove the bay leaf before serving. Toasting the pine nuts enhances their flavor significantly.

• Prep Time: 20 minutes
• Cook Time: 65 minutes
• Category: Main Course
• Method: Stovetop
• Cuisine: Italian-American

Nutrition

• Serving Size: 1.5 cups (300 g)
• Calories: 550 calories
• Sugar: 10 g
• Sodium: 700 mg
• Fat: 25 g
• Saturated Fat: 10 g
• Unsaturated Fat: 11 g
• Trans Fat: 0 g
• Carbohydrates: 65 g
• Fiber: 5 g
• Protein: 18 g
• Cholesterol: 50 mg

Keywords: Spaghetti sauce, meat sauce, pesto swirl, creamy pesto, ground beef, Italian-American, comfort food, easy dinner, stovetop, family meal