Easy Homemade Spaghetti Sauce

This Easy Homemade Spaghetti Sauce is the kind of simple, comforting recipe you’ll want to make again and again. It’s rich, tomato-forward, and built on pantry-friendly ingredients you probably already have. The sauce is hearty enough to stand up to thick spaghetti noodles and comes together in one pot with straightforward steps. I’ve kept the recipe true to the amounts provided so you can make it exactly as written and get reliably delicious results every time.

Why this Easy Homemade Spaghetti Sauce works

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There’s something deeply satisfying about a sauce that tastes like it simmered all day but actually comes together in under an hour. This Easy Homemade Spaghetti Sauce balances savory beef, concentrated tomato paste, and canned tomato sauce, while a few dried herbs and seasonings round out the flavor. The Knorr Tomato Bouillon Cube dissolves into the liquid and builds a robust, savory base, and a splash of Worcestershire sauce adds depth and a touch of umami. A small touch of sugar brightens the tomatoes without making the sauce sweet.

Ingredients

• 1 pound ground beef
• 1 tsp salt
• 1 tsp black pepper
• 1 small yellow onion, finely chopped
• 1 tbsp minced garlic (heaping)
• 2 cans tomato sauce (15 ounce each)
• 6 ounces tomato paste
• 1 cube Knorr Tomato Bouillon Cube (* can sub chicken bouillon cube if not able to find tomato bouillon cubes)
• 1 tsp Italian seasoning
• 1 tbsp dried parsley
• 1 tsp garlic powder
• 1/4 tsp red pepper flakes (optional)
• 2 tbsp Worcestershire sauce
• 1/2 tbsp sugar
• 1 tbsp dried basil
• 1 cup hot water
• 1 package thick spaghetti noodles

Prep and notes

Before you start cooking: chop the small yellow onion finely so it melts into the sauce. Mince the garlic or use a heaping tablespoon of jarred minced garlic—either works. Measure out the seasonings so everything is at hand once the beef is browned. If you cannot find the Knorr Tomato Bouillon Cube, use a chicken bouillon cube as a substitute; the cube will dissolve into the hot liquid and give you the concentrated savory foundation this sauce needs.

Use a heavy-bottomed skillet or a medium Dutch oven for the best heat distribution. The thick spaghetti noodles are perfect for this sauce because their substantial texture pairs well with the meaty, slightly chunky sauce.

Step-by-step instructions

Follow these clear, ordered steps to make this Easy Homemade Spaghetti Sauce exactly as intended. The directions mirror the ingredient list and keep the sequence logical so the sauce develops full flavor without extra fuss.

1. Heat a large skillet or Dutch oven over medium-high heat. Add the 1 pound ground beef and break it up with a spatula. Cook the meat until it’s browned all over and no longer pink, about 6–8 minutes. Drain any excess fat if needed, leaving a thin film to carry flavor.
2. Add the 1 small yellow onion (finely chopped) to the pan with the cooked beef. Stir and cook until the onion is soft and translucent, about 4–5 minutes. This step helps the onion integrate into the sauce so it doesn’t remain crunchy.
3. Stir in 1 tbsp minced garlic (heaping). Cook for about 30–45 seconds, just until fragrant. Be careful not to burn the garlic, as it will turn bitter if left too long.
4. Reduce the heat to medium-low. Add the 6 ounces tomato paste to the meat mixture and stir well to incorporate. Allow the paste to cook for 1–2 minutes while stirring; this concentrates its flavor and removes any raw, metallic taste.
5. Pour in the 2 cans tomato sauce (15 ounce each) and the 1 cup hot water. Stir until the tomato paste is fully dissolved and the mixture is smooth. Bringing the tomato paste and sauce together now gives you a silky base for the rest of the seasonings.
6. Add the 1 cube Knorr Tomato Bouillon Cube (or the chicken bouillon cube substitution). Crumble it into the hot mixture and stir until it dissolves completely. This will deepen the savory profile and replicate the concentrated stock flavor you expect in a rich spaghetti sauce.
7. Stir in the dry seasonings: 1 tsp Italian seasoning, 1 tbsp dried parsley, 1 tsp garlic powder, and 1 tbsp dried basil. If you like a little heat, add 1/4 tsp red pepper flakes. Mix thoroughly so all the herbs and powders are evenly distributed.
8. Add 2 tbsp Worcestershire sauce and 1/2 tbsp sugar. The Worcestershire sauce adds umami complexity while the sugar balances the tomato acidity. Stir these in and taste the sauce briefly to check seasoning. If desired, adjust salt and black pepper at this point, but keep in mind the recipe calls for 1 tsp salt and 1 tsp black pepper total.
9. Season with 1 tsp salt and 1 tsp black pepper. Stir again and bring the sauce to a gentle simmer over medium-low heat. Once simmering, reduce the heat to low and let the sauce cook uncovered for 20–30 minutes, stirring occasionally. The sauce will thicken slightly and the flavors will meld during this time.
10. While the sauce simmers, cook the 1 package thick spaghetti noodles according to the package instructions in a large pot of well-salted boiling water. Aim for al dente—firm but cooked through—so the noodles hold up when tossed with the sauce.
11. When the sauce has simmered and reached your desired thickness, taste and adjust seasoning if necessary. If the sauce is too thick, stir in a few tablespoons of hot water until it reaches the right consistency. If it tastes flat, a pinch more salt or a splash more Worcestershire can help.
12. Drain the cooked spaghetti noodles and either toss them directly with the sauce in the pot, or plate the noodles and spoon sauce over each serving. Serve immediately while hot.

Serving suggestions

This Easy Homemade Spaghetti Sauce pairs beautifully with a simple green salad and crusty bread to mop up any extra sauce. A sprinkle of grated Parmesan or Pecorino cheese on top adds a salty, nutty finish. For a vegetable boost, stir in sautéed mushrooms, bell peppers, or spinach during the last 5 minutes of simmering.

Make-ahead and storage

You can make the sauce up to 3 days ahead and keep it refrigerated in an airtight container. Reheat gently on the stove over low heat, adding a splash of water if it’s too thick. The flavors often improve after a day as the herbs and spices meld. For longer storage, freeze the cooled sauce in portions for up to 3 months—thaw in the refrigerator overnight before reheating.

Tips for success

• Use a heavy pot for even heating; light pans can cause hot spots that scorch the sauce.
• Don’t skip cooking the tomato paste briefly; it builds deeper flavor and removes any raw taste.
• If your tomatoes taste very acidic, the 1/2 tbsp sugar will balance them without making the sauce sweet.
• Adjust the red pepper flakes to your spice tolerance. The recipe calls for 1/4 tsp as optional—leave it out for a mild sauce, or add up to 1/2 tsp for a noticeable kick.
• If you prefer a smoother sauce, use an immersion blender for a few seconds at the end of cooking to break down any chunks.

Common variations

There are plenty of ways to adapt this Easy Homemade Spaghetti Sauce to match your pantry or taste preferences. Swap the ground beef for ground turkey or plant-based crumbles. Add a splash of red wine when you add the tomato sauce for extra richness; allow it to reduce for a couple of minutes first. For a creamier texture, stir in a couple tablespoons of heavy cream or mascarpone at the end of cooking.

Final notes

This Easy Homemade Spaghetti Sauce is intentionally straightforward, relying on a handful of dried herbs, a concentrated bouillon cube, and pantry staples to create a satisfying dinner. It’s perfect for busy weeknights or for doubling and freezing so you have a ready-made sauce on hand. Follow the steps in order and keep to the ingredient amounts to get the best balance of flavor and texture. Enjoy a hearty plate of spaghetti that tastes like comfort and effort in equal measure.

Recipe summary: Brown 1 pound ground beef, cook 1 small chopped yellow onion and 1 tbsp minced garlic with the beef, stir in 6 ounces tomato paste, add 2 cans (15 ounce) tomato sauce, 1 cup hot water, and 1 cube Knorr Tomato Bouillon Cube. Add 1 tsp Italian seasoning, 1 tbsp dried parsley, 1 tsp garlic powder, 1/4 tsp red pepper flakes (optional), 2 tbsp Worcestershire sauce, 1/2 tbsp sugar, 1 tbsp dried basil, 1 tsp salt, and 1 tsp black pepper. Simmer 20–30 minutes. Serve over 1 package thick spaghetti noodles.

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Easy Homemade Spaghetti Sauce

A simple, flavorful homemade spaghetti sauce made with ground beef, tomatoes, and classic Italian seasonings.

Prep Time5 minutes mins

Cook Time40 minutes mins

Total Time45 minutes mins

Servings: 4 servings

Ingredients

• 1 pound ground beef
• 1 tsp salt
• 1 tsp black pepper
• 1 small yellow onion chopped
• 1 tbsp minced garlic heaping
• 2 cans tomato sauce 15-ounce cans
• 6 ounces tomato paste
• 1 cube Knorr Tomato Bouillon Cube can substitute chicken bouillon cube
• 1 tsp Italian seasoning
• 1 tbsp dried parsley
• 1 tsp garlic powder
• 1/4 tsp red pepper flakes optional
• 2 tbsp Worcestershire sauce
• 1/2 tbsp sugar
• 1 tbsp dried basil
• 1 cup hot water
• 1 package thick spaghetti noodles

Instructions

• Heat a large saucepan over medium-high heat. Add the ground beef and break it up with a meat masher or wooden spoon. Cook until browned, then drain and discard excess grease.
• Add the salt, black pepper, chopped yellow onion, minced garlic, Italian seasoning, dried parsley, garlic powder, red pepper flakes (if using), Worcestershire sauce, sugar, and dried basil to the browned beef. Stir and cook until the onion is soft and translucent.
• While the onions cook, heat 1 cup of water in a microwave-safe bowl for 2–3 minutes. Crumble in the Knorr Tomato Bouillon Cube and stir until fully dissolved.
• Stir in the two cans (15 oz each) of tomato sauce, the tomato paste, and the hot water with dissolved bouillon. Bring the mixture to a boil, then reduce heat, cover, and simmer for 30 minutes, stirring occasionally.
• While the sauce simmers, cook the spaghetti noodles according to the package directions in a pot of boiling, salted water. Drain the pasta when done.
• Serve the sauce over the cooked spaghetti.

Equipment

• Large Saucepan
• meat masher or wooden spoon
• Measuring Spoons
• Measuring cup
• Microwave-safe bowl
• Colander
• pot for spaghetti

Notes

• Microwaving the water helps the bouillon cube dissolve quickly.
• Drain excess beef grease to prevent a greasy sauce.
• Simmering 30 minutes develops the flavors.
• Red pepper flakes are optional for heat.
• Use a meat masher or wooden spoon to break up the beef.