Homemade Spaghetti Sauce with Ground Beef (2024)

FAQs

Do you cook the meat before putting it in spaghetti sauce? ›

Combine ground beef, onion, garlic, and green pepper in a large saucepan over medium-high heat. Cook and stir until meat is browned and crumbly and vegetables are tender, 5 to 7 minutes. Drain grease. Stir diced tomatoes, tomato sauce, and tomato paste into the pan.

Fresh herbs make all the difference in any pasta sauce, so if you have some lying around, they will really perk up a jarred sauce. Obviously, basil is classic, but thyme, rosemary, sage, marjoram, and oregano are all great in pasta sauce. Fresh parsley also makes anything sing, as do chives.

Red pepper flakes, dehydrated or fresh garlic, dried oregano, parsley, or basil, or an Italian seasoning blend are all good options. Dried herbs and spices should be added at the beginning of the cook time so that they have time to bloom.

The ground beef should be cooked separately before adding it to the spaghetti sauce. By cooking it separately, you have better control over the browning process and can ensure that it cooks evenly. Once the ground beef is fully cooked, drain any excess grease and then add it to your simmering spaghetti sauce.

Cooking the tomato sauce over a low and steady heat with the lid on is essential to obtain a pleasantly thick consistency. The lid keeps the moisture inside the pan, preventing the sauce from drying out too quickly. The low heat then allows the flavours to develop gradually, slowly softening the vegetables.

Use salt and pepper to season ground beef, turkey, or pork. Add garlic, onions, bell peppers, oregano, basil, parsley, or Italian seasoning for extra flavor. Stir red pepper flakes, chili powder, or hot sauce into the meat for a spicy kick.

Browning and adding some sausage, turkey, chicken or ground beef will increase your sauce's flavor, incorporate extra texture, infuse a heartier taste and up the protein content. Italian sausage is one of the best meats to add to your canned pasta sauce to achieve that classic Italian taste.

Jarred tomato sauce is a supermarket staple and a quick, affordable dinner fix with many uses. Add fresh herbs to finish, or brown meat, onions, shallots, and/or garlic before heating the sauce. To add texture or change the flavor profile, add vegetables like red peppers or eggplant.

Add Some Baking Soda

If your tomato sauce is too acidic and verging on bitter, turn to baking soda, not sugar. Yes, sugar might make the sauce taste better, but good old baking soda is an alkaline that will help balance the excess acid. A little pinch should do the trick.

Starting with good quality tomatoes and crushing them by hand offers great flavor and texture later on. The combination of butter and oil releases fat-soluble aromatics and gives the sauce a creamy texture. Slowly cooking the sauce in the oven creates rich caramelization without burning.

Do Italians put sugar in spaghetti sauce? ›

It is widely held that Italian immigrants began adding sugar to their sauce to make up for the overly acidic tomatoes they were forced to work with in their new home. But the history of sugar in pasta sauce actually goes back to Italy itself.

Whether you can pronounce it or not, Worcestershire sauce is an easy, effective way to load up spaghetti sauce with umami flavor. It is salty, tangy, and has lots of potent vinegar, all of which cut through tomatoes to create a soothing, savory flavor.

A generous sprig or two of fresh herbs like basil, parsley, rosemary, or sage can all amp up the flavor of a jarred pasta sauce. Alternatively, some of those herbs, like parsley, sage, and rosemary, can be great minced up and gently fried into fresh olive oil before adding the sauce to the pot.

Lose the fat, keep the flavor.

Be sure to drain the fat from the meat before adding it to the slow cooker. Although using a lean beef like ground sirloin already cuts some of the fat, draining the meat is one more smart step to preventing a greasy sauce.

The addition of butter helps to loosen and emulsify the sauce, making it smooth and creamy.

"The caramelized surface of the meat will lend rich flavor and color to the finished dish." If you are making a slow-cooked recipe that calls for ground beef, like chili, beef stew, or meat sauce, browning the meat beforehand makes a huge difference.

It is often preferable to cook the meat and vegetables separate from the simmer sauce at high heat first. Then add the sauce, cover, and simmer over low heat for about 20 minutes, stirring every few minutes and using the time you saved in preparation to make a salad or even catch up on social media.

By browning the sausages first and then cooking them in the sauce at a long, slow simmer, the sausage is loaded with flavor and firm, but tender--almost meatball-like in texture.

It's true that the meat in the frozen beef sauce does not taste browned, but it tastes meaty and beefy, like the inside of a thick burger. The beef is gently cooked in the sauce; it infuses the meat with flavor as the fat slowly renders out and mixes with the tomato juices.