Pasta Sauce Recipe

This pasta sauce recipe is a hearty mix of sausage, beef, and tomato that simmers low and slow into something cozy and rich. It’s easy to freeze, budget-friendly, and makes enough to feed a whole crew — or just you for the next five meals. Works with any pasta you’ve got on hand.

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Quick Summary

• Prep time: 15 mins
• Cook time: 90 mins
• Flavor: Savory, herby, tomato-heavy
• Great for: Pasta night, freezing for later, bulk meal prep

Why I Like This Recipe

I didn’t plan to cook for two hours, but here we are. Had sausage in the fridge, ground beef from last week, and a few random cans. I threw it all in a pot. Let it do its thing while I ignored it. Tasted it an hour later — honestly? It was solid. Rich, not watery. I froze half. Still good after reheating.

Ingredients

• 1 lb sweet Italian sausage, sliced
• ¾ lb lean ground beef
• ½ cup minced onion
• 2 garlic cloves, crushed
• 1 (28 oz) can crushed tomatoes
• 2 (6.5 oz) cans tomato sauce
• 2 (6 oz) cans tomato paste
• ½ cup water
• 2 tbsp white sugar
• 1½ tsp dried basil
• 1 tsp Italian seasoning
• ½ tsp fennel seed
• ½ tsp salt
• ¼ tsp ground black pepper

How To Make Pasta Sauce

1. Brown your meat: Sausage, beef, onions, garlic — same pan, medium heat. Cook it down till browned. Drain off the grease or it’ll get weird.
2. Add your tomato stuff: Dump in the crushed tomatoes, sauce, paste, and water. Stir it up. Looks thick but that’s the point.
3. Season everything: Toss in sugar, basil, Italian seasoning, fennel, salt, pepper. Stir again. Lid goes on. Simmer on low.
4. Walk away: Let it go for 1.5 hours. Stir now and then so it doesn’t burn. The longer it simmers, the better it tastes.
5. Done when it tastes right: Should smell rich and tomato-y. Serve over pasta. Or hoard it.

Tips for Success

• Drain the meat. Trust me.
• Don’t skip the sugar — makes it way smoother.
• Fennel adds something extra. Don’t use too much though.
• Simmer low and slow. Rushing ruins the whole thing.
• Add water if it gets too thick.

Storage and Reheating

• Fridge: Airtight container, up to 5 days. Reheat in a pan or microwave.
• Freezer: Let it cool. Portion into bags or containers. Lasts 1–2 months.
• Reheat from frozen: Microwave works but stir halfway. Stove is better.

Frequently Asked Questions

• Can I leave out the sausage?
  Yep. Just go all ground beef or sub ground turkey.
• What if I don’t have tomato paste?
  Add more crushed tomato and simmer longer. It’ll still work.
• Too salty?
  Dilute with a bit more water or add unsalted tomato sauce.
• Can I add veggies?
  Sure — mushrooms, peppers, zucchini. Toss them in when you brown the meat.
• What pasta works best?
  Rigatoni, spaghetti, penne — anything thick enough to hold the sauce.

Common Mistakes and How to Dodge Them

• Not draining the fat: You’ll end up with greasy sauce. Drain it once the meat’s brown.
• Over-seasoning early: Canned tomatoes vary. Always taste after simmering before adding more salt.
• Rushing the simmer: It needs the full 90 mins. Shortcuts don’t taste the same. It’s mostly inactive anyway.
• Forgetting to stir: Especially near the bottom. It can burn. Stir every 15 mins or so.
• Too thick, too fast: If it thickens too soon, just add more water or stock and let it keep going.

Nutrition Facts (Per Serving — about ½ cup)

• Calories: 160
• Total Fat: 10g
• Saturated Fat: 3g
• Cholesterol: 30mg
• Sodium: 390mg
• Potassium: 480mg
• Total Carbohydrate: 8g
• Dietary Fiber: 2g
• Sugars: 4g
• Protein: 10g