Homemade Spaghetti Meat Sauce 

 Originally Written: March 19, 2017

By  Hanna Trafford

Last Updated on August 16, 2017 by Hanna Trafford


There is something very special about making your own spaghetti sauce. It smells great when you are cooking it and certainly taste better than one you get straight out of a jar. To make a good spaghetti sauce, you need a good number of ingredients as you will see in this recipe. But it is worth it – let me know if you agree after you have taken the effort.

And just a little hint – put the leftovers into a Ziplock bag and freeze it – its great defrosted as well!


Homemade Spaghetti Meat Sauce Ingredients:


  • 2 tablespoon of olive oil
  • 3 garlic cloves, minced
  • 1/2 cup of chopped onion
  • 1/2 cup of chopped celery
  • 2/3 cups of sliced mushrooms
  • 2 tablespoons of chopped parsley
  • 1/2 cup of chopped green pepper
  • 1 lb. of ground beef
  • 1/2 lb. of ground pork
  • 1-28 oz. can of tomatoes
  • 1 cup of water


  • 1-8 oz. of tomato sauce
  • 1-3-1/2 oz. can of tomato paste
  • 1 tablespoon of salt
  • 1/2 teaspoon of paprika
  • 1/4 teaspoon of cayenne pepper
  • 1-1/2 teaspoon of basil
  • 1/2 teaspoon of oregano
  • 1/2 teaspoon of pepper
  • 1 bay leaf
  • 1/2 teaspoon of crushed chillies
  • 16 oz. of spaghetti




  1. Saute vegetable in oil until onion is golden.
  2. Add beef and pork and cook until lightly browned.
  3. Add remaining ingredients. mix and simmer for about 2 hours.
  4. Cook spaghetti according to package directions.
  5. Pour sauce over spaghetti and if desired, sprinkle with grated Parmesan cheese.

Note: If more liquid is needed, add water.

I hope you enjoy this Meat Sauce as much as I do.  See below for related recipes!  Comment if you make any changes and let me know how you do.


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Hanna Trafford

Hanna is the mother of two grown sons Dan and Dusan Nedelko, and is also the Grandmother to Jax, Cohen and Mila. She is the lead editor of Mama Knows and is hoping to create an exchange of communications with other grandmothers, mothers and daughters - giving everyone the opportunity to learn and share about everything that is "Mama"

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    • Thanks for your comment – I always cut salt amount called for in any recipe down quite a bit ,I figure it is easier to add salt to taste.So I must admit that I have never used the entire measure of salt in this recipe, but added enough before serving – perhaps you want to try doing that as well? Thanks again!

  • I just printed off this recipe,but I am a little confused with the ingredient list.
    It asks for 1 8ounce can tomato paste and right underneath it asks for 1 3 1/2 can of tomato paste.Is one of these suppose to be tomato sauce?
    Regards Lise

    • Thank you Lise! You are absolutely correct – the 8 oz. can is to be tomato sauce – and I have made the correction in the recipe. I very much appreciate your message and hope you enjoy your sauce!

  • Hello Carrie! Thanks so much for bringing this to my attention – yes – it should in fact read 8 oz. can of tomato paste and I am grateful for readers like you to keep me in line!Thanks again!

    • I believe that’s a typo and really should be 1x 8 ounce can of tomato paste (8 ounces of sauce would be an odd addition!). I’m sure Hanna will comment and let us know, but I’m pretty sure that’s it 🙂

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