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Homemade Spaghetti Meat Sauce: Family Favorite

A hearty, classic spaghetti meat sauce made with ground beef, vegetables, tomatoes, and Italian seasonings.
Prep Time10 minutes
Cook Time30 minutes
Total Time40 minutes
Servings: 8 servings

Ingredients

  • 1 pound ground beef
  • 1 sweet onion, diced
  • 1 green bell pepper, diced
  • 24 ounces tomato sauce
  • 14.5 ounces canned stewed tomatoes
  • 14.5 ounces water
  • 4 chicken or beef bouillon cubes
  • 1 tablespoon dried basil
  • 1 tablespoon dried oregano
  • 1 tablespoon chili powder
  • 1 tablespoon parsley flakes
  • 1 tablespoon garlic powder
  • 1 teaspoon black pepper
  • 1 teaspoon Accent seasoning (optional)
  • 1/4 cup grated Parmesan cheese
  • 1 pinch salt (optional)
  • 1 pinch sugar (optional)
  • 1 1/2 pounds spaghetti noodles, to serve

Instructions

  • Heat a large pot or Dutch oven over medium-high heat. Add the ground beef, diced onion, and diced green bell pepper and cook, stirring occasionally, until the beef is browned and vegetables are softened, about 6–8 minutes.
  • Add the tomato sauce, stewed tomatoes (with their juices), water, and the bouillon cubes to the pot. Stir to combine.
  • Stir in the dried basil, dried oregano, chili powder, parsley flakes, garlic powder, black pepper, and Accent seasoning if using. Bring the mixture to a simmer.
  • Reduce heat to maintain a gentle simmer and cook, uncovered, for 20 minutes, stirring occasionally so the bouillon dissolves and flavors meld.
  • Stir in the grated Parmesan. Taste the sauce and add a pinch of salt and/or a pinch of sugar if needed to balance acidity.
  • Meanwhile, bring a large pot with 4 quarts of water to a boil. Add the spaghetti and stir until the water returns to a boil, then reduce heat to maintain a gentle boil and cook 8–9 minutes until al dente.
  • Drain the spaghetti in a colander. Serve the cooked spaghetti with the meat sauce spooned over or alongside.

Equipment

  • Large Pot or Dutch Oven
  • Wooden spoon or spatula
  • Measuring Spoons
  • Measuring cup
  • Cheese grater (optional)
  • Large pot for boiling pasta
  • Colander

Notes

  • Taste the sauce before adding salt because the bouillon cubes add sodium.
  • If the tomatoes taste acidic, add a small pinch of sugar to balance the flavor.
  • Use chicken or beef bouillon based on your flavor preference.
  • Grate fresh Parmesan for best results.
  • Simmering allows flavors to meld—do not over-stir.