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This spaghetti from scratch delivers big, homemade flavor without any complicated steps—perfect for a cozy weeknight dinner or a laid-back weekend meal. The sauce tastes slow-simmered, rich, and restaurant-worthy, and it’s even better when you add something on the side like Pull Apart Garlic Bread (because sauce + buttery bread is always a win).
What makes this version better is the cooking order: you sauté the aromatics first, season the tomatoes early, then let the sauce simmer low and slow so the flavor deepens instead of tasting “raw.” Finish with fresh basil and fold in the browned beef + sausage at the right time for a bold, hearty sauce that clings to every strand—then round out the meal with Comfort in a Bowl – Roasted Basil Tomato Soup, Cheesy Garlic Breadsticks, or make it a full comfort spread with Spaghetti Bake Casserole for another pasta night.
🍽️ A Quick Look at the Recipe
Recipe Name: Spaghetti From Scratch
⏱️ Ready In: ~2 hours 15 minutes (including simmer time)
👨👩👧👦 Serves: 6–8 (about 1 box of pasta + hearty sauce)
🥣 Key Ingredients: San Marzano-style tomatoes, ground beef, Italian sausage, bell peppers, basil
📖 Dietary Info: Not gluten-free • Contains meat • Dairy-free (as written)
🔥 Why You’ll Love It: A thick, slow-simmered meat sauce with real depth—like you cooked it all day.
Key Ingredients
San Marzano-Style Tomatoes (4 cans)
This is the backbone—sweet, rich tomato flavor that turns silky and deep after a long simmer.
Ground Beef + Italian Sausage
The combo brings body and bold, savory flavor. Browning it well adds that “homemade Sunday sauce” taste.
Green Bell Peppers + Garlic
They build the base flavor. The peppers add a subtle sweetness and classic spaghetti-sauce character.
Fresh + Dried Basil (plus oregano)
Dried herbs carry the simmer; fresh basil at the end makes the sauce taste bright and finished.
Instructions
Step 1: Prep the Base
Heat the garlic-infused olive oil in a Dutch oven over medium heat. Add minced garlic and diced green bell peppers and sauté until the peppers soften and the garlic is fragrant.
Step 2: Build the Flavor
Stir in the tomatoes and tomato paste. Add dried basil, oregano, kosher salt, black pepper, and red pepper flakes. Mix well, bring to a gentle simmer, then reduce heat to low.
Step 3: Cook and Control
Let the sauce simmer low for about 2 hours, stirring occasionally so it doesn’t stick. Keep it at a steady, gentle bubble—not a hard boil.
Step 4: Finish and Serve
In a separate pan, brown the ground beef and Italian sausage until golden and cooked through. During the last hour of simmering, stir the meat into the sauce and let it cook together. Add chopped fresh basil near the end. Toss with cooked pasta (or spoon sauce over pasta), then serve hot.
Tips & Tricks
- Flavor booster: Brown the meat until you get real color—don’t rush it.
- Mistake to avoid: Boiling the sauce hard (it can turn bitter and reduce too fast).
- Time saver: Brown meat while the sauce simmers.
- Adjustments: Add more red pepper flakes for heat, or a pinch of sugar if your tomatoes are extra acidic.
Variations
- Spicy Kick: Add more crushed red pepper + a splash of hot sauce.
- Veggie-Heavy: Add onions and mushrooms with the peppers.
- Leaner Sauce: Use ground turkey + chicken sausage (still delicious).
Serving suggestions
- Garlic Bread: Try AB’s Garlic and Herb Bread — buttery, garlicky, and perfect for soaking up sauce.
- Caesar Salad (fresh salad side): Swap in a crisp, flavorful salad like BBQ Chicken Salad to balance the richness.
- Roasted Vegetables: Keep it simple with Oven Roasted Zucchini and Squash for a colorful, well-rounded plate.
- Parmesan Cheese (extra flavor finish): Go bold and cheesy with Cheesy Garlic Breadsticks (they’ve got Parmesan built right in).
- Antipasto-Style Starter: Grab a quick starter idea from AB’s Appetizers collection (great for that “platter before pasta” vibe).
- Light Veggie Side (asparagus-style): For a lighter vegetable pairing, pull ideas from the Vegetables section (quick sides that won’t overpower the pasta).
- Caprese-Style Fresh Bite: If you want that tomato + basil energy on the side, pair it with Roasted Basil Tomato Soup (same cozy, Italian-leaning flavor family).
- Green Beans: Add a crisp, seasoned veggie with Garlic Butter Creole Green Beans.
- Garlic Parmesan Knots (bread for dipping): For that “dip-and-swipe” moment, go with AB’s Pull Apart Garlic Bread.
- Italian Meatballs: Make it extra hearty with Meatballs in Sauce on the side (or right on top).
Storage Tips
- Refrigeration: Store leftover spaghetti in an airtight container in the refrigerator for up to 4 days.
- Freezing: You can freeze the sauce and cooked pasta separately. Store them in freezer-safe containers for up to 3 months. Reheat thoroughly before serving.
- Reheating: Reheat spaghetti and sauce in a saucepan over medium heat or in the microwave, adding a splash of water or broth if needed to loosen the sauce.
Frequently Asked Questions
Can I make this ahead of time?
Yes. It tastes even better the next day. Cool completely, refrigerate, then reheat on the stove.
How do I store leftovers?
Store sauce and pasta separately if possible. Refrigerate 3–4 days.
Can I substitute the meat?
Yes—ground turkey, chicken, or all beef works. Keep sausage if you want that signature flavor.
What’s the best way to reheat this?
Stovetop is best. Add a splash of water and heat low, stirring until hot.
Can I make this in a slow cooker?
Yes—simmer the sauce base on low 6–8 hours, then stir in browned meat for the last 30–60 minutes.
If you tried Spaghetti From Scratch or any other recipe on my blog, please leave a ⭐ star rating and let me know how it turned out in the comments!
Summarize and Save
Spaghetti from Scratch
Ingredients
- 1 lb Ground Beef
- 1 lb Italian Sausage
- Angel Hair Pasta I used 1 box.
- 4 28 oz. cans San Marzano Style Tomatoes
- 2 tbsp Tomato Paste
- 2 Large Green Bell Peppers
- 5 tsp Minced Garlic or 5 Garlic Cloves Minced
- 2 tbsp Fresh Basil, Chopped
- 2 tsp Dried Basil
- 1 tsp Dried Oregano
- 1/2 tsp Kosher Salt
- 1/2 tsp Black Pepper
- 2 tbsp Branch and Vine Garlic Infused Olive Oil
- 1/2 tsp CrushSalt and Pepper to tasteed Red Pepper Flakes
Instructions
- In a Dutch oven, add oil and let it come up to temp. Then add in garlic and diced bell peppers. Saute.
- Stir in the 4 cans of San Marzano Style Tomatoes (I used Cento ). Then add in, Dried Basil, Dried Oregano, each Kosher Salt, Black Pepper, Crushed Red Pepper Flakes and stir.
- Bring it up to a simmer then let it cook for about 2 hours. While it’s cooking make your spaghetti on the side.
- After 2 hours, prepare your pan with oil up to temp, in your pan add your ground beef and sausage, breaking it down. Cook until golden brown then set aside.
- After the last hour, add in the ground beef and sausage. Let cook for about 3 minutes then add in the fresh basil and let simmer.
- Set some aside for the next cooks, then add in the spaghetti and stir.
- Serve and Enjoy!
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