Shhh… don't tell anyone, but this traditional spaghetti sauce recipe has been passed down through four generations that I know of. It's a true family heirloom, carrying with it the flavors and traditions of my grandmother's hometown-Foggia, a charming town on the east coast of Italy.
Although I've never had the chance to visit Foggia myself (yet!), I feel connected to it every time I prepare this dish, as though I'm bringing a piece of my heritage to life. It's more than just a recipe; it's a story, a tradition, and a way to share my family's history with every bite.
This homemade spaghetti sauce is crafted with love, bringing the family together around the table just as my grandmother always intended. I use it in my Cheese Lasagna, Homemade Pasta, and many of my Ravioli recipes, but the possibilities are truly endless when you have a delicious, classic Italian spaghetti sauce.
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A great recipe starts with the right ingredients. So, what's the secret to this traditional sauce? It's the stew meat! Trust me, don't skip it.
Ingredients
Ingredients you will need for traditional spaghetti sauce
- Stew Beef - This is the backbone of the sauce. Flavor-Packed bites
- Italian Sausage - It adds seasoning, fat, and that unmistakable Italian comfort food vibe.
- Salt and Pepper - the quiet heroes
- Tomato Paste - flavor in concentrate form
- Bay Leaves - always a background flavor that would be noticed if left out.
- Red Wine - secret flavor that loosens up all the browned bits and adds depth.
- Extra Virgin Olive Oil - the starting line to help carry all the flavor
- Onion - A great foundation builder!
- Garlic Cloves - the soul of the sauce, bold and aromatic
- Sun Dried Tomatoes
- Thyme - Earthy and gentle. It adds depth without overpowering!
- Oregano - The signature Italian note. Warm, slightly peppery, and instantly familiar.
See recipe card for quantities.
Instructions
Below is the recipe for the sauce itself. If you're wondering what to pair it with, check out my recipe for Gluten-Free Meatballs or give my Cheese Lasagna a try!
- Chop up stew beef into 1-inch cubes. Slice sausage into rounds or chunks. Dice the onion and garlic cloves. Puree tomato and sun-dried tomatoes.
- Season all sides of the stew beef with salt and pepper.
Pro Tip: Don't rush browning the meat. Deep browning builds flavor that carries through the sauce.
- In a heated Dutch Oven on medium-high heat, add oil and brown the meats. This should take 4-5 minutes. Then, remove the meat from dutch oven.
- Lower the heat to medium and cook the onion until tender. Add in garlic, thyme, oregano, bay leaves, pureed tomato, and stir. Cook for 2 minutes.
- Add in tomato paste and cook for 3 minutes. Then, add in pureed sun-dried tomatoes and 16 oz of water. Stir well and then add the meat back into the Dutch oven. Season with salt and pepper (1 teaspoon of each).
- Turn up the heat to medium-high and cover your Dutch oven. Cook until a boil occurs and then reduce the heat to a low simmer. Cook for 4 hours, stirring every 30 minutes. At the 2-hour mark, stir in red wine.
- The Sauce should be thick and beautiful. Serve with homemade meatballs over pasta or other Italian dishes you love!
Possible Swaps and Substitutions
- Meat Swaps
- For Stew Beef- chuck roast is very similar, and it can be easier to find sometimes
- For Italian Sausage - you could use Ground beef or ground pork, you would need ot add extra oregano and a pinch of fennel to recreate that classic sausage flavor.
- Oil Substitutes
- Avocado oil is a traditional oil that works great, and it works great for high-heat cooking.
- Spice Additions -
- Adding a teaspoon of crushed red pepper can bring out the wow factor without overpowering the sauce.
- Vegetable Add-Ins
- Shallots - slightly sweet and delicate flavor
- Add in finely diced carrots or celery for extra sweetness and depth to the sauce.
- Herb Adjustments
- Fresh Herbs - you can use dried herbs, you will only use about ⅓ as much when substituting dried for fresh.
- Thyme - you can use Rosemary sparingly. Only use ½ the amount to avoid overpowering.
- Oregano - you can use Italian Seasoning. Use slightly less as it does contain multiple herbs.
Serving Ideas
Classic Ways to Serve
- Spaghetti or Linguine - This is a timeless pairing. It can be finished with freshly grated Parmigiano-Reggiano and a drizzle of olive oil
- Lasagna- layered with ricotta, mozzarella, and plenty of sauce for a comforting crowd-pleasing meal.
- Ravioli or Tortellini - spoon sauce generously over stuffed pasta
- Meatball Dinner - serve with meatballs and crusty bread for soaking up every drop.
- Caesar Salad - my favorite salad to serve alongside any Italian dish.
Creative Ways to Serve
- Baked Ziti or Penne - toss with pasta, add cheese, and bake until bubbly and golden
- Pizza sauce upgrade - use as a rich, slow-simmered alternative to the standard pizza
- Italian sloppy Joes - Spoon over toasted buns and top with melted provolone or mozzarella.
- Spaghetti Squash - a great way to make a low-carb option that still delivers all the comfort and flavor.
Equipment and Supplies
- Flint and Flame Knives - A sharp knife is key, and I love these!
- Dutch Oven - This Dutch oven has seen many recipes! I strongly suggest using a Dutch oven over a standard stock pot for long periods of cook time.
- Food Processor - I used this to puree the sun-dried tomatoes. It's small and works great when not dealing with large quantities.
Storing Leftovers
Refrigerator - let the sauce cool completely, then transfer it to an airtight container. It will keep in the fridge for up to 4-5 days.
Freezing for Later - This sauce freezes beautifully. Allow the sauce to cool completely and portion it into a freezer-safe container. It can be frozen for up to 3 months.
Reheating - Thaw in fridge overnight and reheat gently to keep the sauce rich and smooth. Heat over medium-low heat, stirring occasionally. Add a splash of stock or water to thin if needed.
ProTip: This sauce is perfect for making ahead. It is often even better the next day. It is ideal for meal prep and use on busy nights.
More Italian
Looking for other recipes like this? Try these:
Recipe
Traditional Spaghetti Sauce
Equipment
- Dutch Oven
Ingredients
- 1 lb Stew Beef
- 1 lb Italian Sausage
- Salt and Pepper to season stew beef
- 3 Bay Leaves
- 1 ½ tablespoon Avocado Oil or Extra Virgin Olive Oil
- 1 Onion diced
- 5 Cloves Garlic diced
- 1 teaspoon Thyme
- 1 ½ teaspoon Oregano
- 1 Medium Tomato pureed
- 4 - 6 oz Cans Tomato Paste
- ¼ Cup Sun Dried Tomatoes pureed
- 12 Cups Water
- ¼ Cup Red Wine
Instructions
- Chop up stew beef into 1 inch cubes. Slice sausage into rounds or chunks. Dice onion and garlic cloves. Puree tomato and sun-dried tomatoes.
- Season all sides of the stew beef with salt and pepper.
- In a heated Dutch Oven on medium high heat, add in oil and brown all meat. This should take 4-5 minutes. Then, remove meat from the dutch oven.
- Lower heat to medium and cook onion until tender. Add in garlic, thyme, oregano, bay leaves, pureed tomato and stir. Cook for 2 minutes.
- Add in tomato paste and cook for 3 minutes. Then, add in pureed sun dried tomatoes and 16 oz of water. Stir well and then add meat back into the dutch oven. Season with salt and pepper (1 teaspoon of each).
- Turn up heat to medium high and cover your dutch oven. Cook until a boil occurs and then reduce heat to a low simmer. Cook for 4 hours stirring every 30 minutes. At 2 hour mark, stir in red wine.
- Sauce should be thick and beautiful. Serve with homemade meatballs over pasta or other Italian dishes you love!
Nutrition
Frequently Asked Questions
Yes, you can substitute the red wine with beef broth or stock. Adding a small splash of balsamic vinegar can help maintain balance and depth.
Most traditional Italian recipes do not use sugar. This sauce has a very savory flavor profile!
Marinara is typically a simpler, thinner sauce. Traditional spaghetti sauce usually has more ingredients, such as meat and vegetables, and is simmered for a longer time.
Casey says
We use sausage and sirloin in our family recipe too! It's not traditional unless if you have it! Thanks Chef Tim
Rhonda K. says
I see 16oz of water used. When is the other 10 cups used?
CookitwithTim says
Forgive me for that. I did just go and look at this and see I am not clear. That will be fixed soon. You do need to add in the rest of the water as the spaghetti sauce cooks down.