There are few dishes that evoke the warmth and comfort of home quite like a rich, slow-simmered spaghetti sauce generously laden with tender homemade meatballs and savory Italian sausage. This isn’t just dinner; it’s a culinary hug, a tradition, and a recipe that will fill your home with the most incredible aromas. Forget jarred sauces – this recipe, while requiring a bit of time and love, yields a depth of flavor that is truly unparalleled and worth every minute. Get ready to create a meal that will become a cherished family favorite for years to come.

Why I Love This Recipe

This spaghetti sauce recipe is more than just a dish; it’s a labor of love that pays off in spades. What I adore most is the incredible depth of flavor that develops from the slow simmering process. The combination of different tomato products creates a multi-layered base, while the aromatic vegetables build a foundation of sweetness and savoriness. But the true stars, of course, are the homemade meatballs and Italian sausage. The meatballs, tender and infused with herbs and cheese, slowly release their flavor into the sauce, enriching it beautifully. The Italian sausage, whether sweet or hot, adds another dimension of spicy, fatty goodness that transforms the sauce from good to extraordinary. This isn’t a quick weeknight meal; it’s a weekend project that rewards you with incredible flavor and plenty of leftovers, making it perfect for meal prepping or feeding a crowd. It’s comforting, satisfying, and tastes like authentic Italian-American cuisine.

List of Ingredients

To embark on this truly delicious journey, here’s what you’ll need:

For the Rich Spaghetti Sauce:

• 2 tablespoons olive oil
• 1 large yellow onion, finely chopped
• 4-5 cloves garlic, minced
• 2 (28-ounce) cans crushed San Marzano tomatoes (or other good quality crushed tomatoes)
• 1 (28-ounce) can whole peeled San Marzano tomatoes, crushed by hand (or good quality whole peeled tomatoes)
• 1 (15-ounce) can tomato sauce
• 1 (6-ounce) can tomato paste
• 1 cup beef broth or dry red wine (like Merlot or Chianti)
• 2 bay leaves
• 2 tablespoons fresh basil, chopped (plus more for garnish)
• 1 tablespoon fresh oregano, chopped (or 1 teaspoon dried oregano)
• 1/2 teaspoon red pepper flakes (optional, for a little heat)
• 1 teaspoon granulated sugar (to balance acidity)
• Salt and freshly ground black pepper to taste

For the Homemade Meatballs:

• 1 pound ground beef (80/20 or 85/15 fat content for tenderness)
• 1/2 pound ground pork (optional, but adds flavor and moisture)
• 1/2 cup Italian breadcrumbs (fresh preferred)
• 1/4 cup finely grated Parmesan cheese
• 1/4 cup chopped fresh parsley
• 1/4 cup milk (whole or 2%)
• 1 large egg, lightly beaten
• 2 cloves garlic, minced
• 1/2 teaspoon onion powder
• 1/2 teaspoon salt
• 1/4 teaspoon black pepper

For the Italian Sausage:

• 1 pound Italian sausage links (mild or hot, depending on preference)
• 1 tablespoon olive oil (for browning sausage)

Swaps and Notes

• Tomatoes: San Marzano tomatoes are highly recommended for their sweetness and low acidity. If unavailable, use the best quality crushed and whole peeled tomatoes you can find.
• Broth/Wine: Beef broth deepens the savory notes. Red wine adds complexity and acidity, helping to “fry” the tomato paste. Choose a wine you’d enjoy drinking.
• Herbs: Fresh herbs are always superior, but dried can be used (use about 1/3 the amount of fresh). Add dried herbs with the tomatoes, fresh herbs towards the end of simmering.
• Sugar: A small amount of sugar balances the acidity of the tomatoes without making the sauce sweet. Adjust to taste.
• Meat for Meatballs: A blend of beef and pork (and sometimes veal) creates the most tender and flavorful meatballs. If using only beef, opt for a higher fat content (80/20) to prevent dry meatballs.
• Breadcrumbs for Meatballs: Fresh breadcrumbs (from stale Italian bread) create a lighter, more tender meatball than dried.
• Sausage Type: Sweet Italian sausage offers a classic, fennel-infused flavor. Hot Italian sausage adds a kick. You can use links and brown them whole or sliced, or remove the casings and crumble.

List of Steps for the Recipe

Creating this masterpiece requires patience, but the steps are straightforward.

1. Prepare the Italian Sausage:
   • In a large Dutch oven or heavy-bottomed pot, heat 1 tablespoon of olive oil over medium-high heat.
   • Add the Italian sausage links. Brown them thoroughly on all sides, about 8-10 minutes. They don’t need to be cooked through at this stage.
   • Remove the browned sausage from the pot and set aside on a plate. If using sausage crumbles, brown them until no longer pink and drain excess fat before setting aside.
2. Start the Spaghetti Sauce Base:
   • Reduce the heat to medium. Add the chopped onion to the same pot, scraping up any browned bits from the sausage. Cook until softened and translucent, about 5-7 minutes.
   • Add the minced garlic and cook for another 1-2 minutes until fragrant, being careful not to burn it.
   • Stir in the tomato paste. Cook, stirring constantly, for 3-5 minutes until the tomato paste darkens slightly and becomes fragrant. This step, called “frying” the paste, deepens its flavor.
   • Pour in the beef broth or red wine. Bring to a simmer, scraping up any remaining browned bits from the bottom of the pot. Let it simmer for 2-3 minutes to reduce slightly.
3. Add Tomatoes and Seasonings to Sauce:
   • Add the crushed San Marzano tomatoes, whole peeled tomatoes (crushed by hand), and tomato sauce to the pot. Stir well to combine.
   • Stir in the bay leaves, dried oregano (if using), red pepper flakes (if using), and granulated sugar.
   • Bring the sauce to a gentle simmer. Reduce the heat to low, cover the pot partially (allowing some steam to escape), and let the sauce simmer for at least 1 hour, stirring occasionally. This is crucial for flavors to meld.
4. Prepare and Cook the Meatballs:
   • While the sauce simmers, prepare the meatballs. In a large bowl, combine the ground beef, ground pork (if using), breadcrumbs, Parmesan cheese, fresh parsley, milk, beaten egg, minced garlic, onion powder, salt, and black pepper.
   • Using clean hands, gently mix the ingredients until just combined. Be careful not to overmix, as this can lead to tough meatballs.
   • Form the mixture into golf-ball-sized meatballs (about 1.5-inch diameter). You should get about 18-20 meatballs.
   • In a separate large skillet, heat 1 tablespoon of olive oil over medium-high heat. Brown the meatballs on all sides until a nice crust forms, about 5-7 minutes. They don’t need to be cooked through. Drain any excess fat.
5. Combine Meats with Sauce and Simmer:
   • After the sauce has simmered for at least 1 hour, carefully add the browned meatballs and browned Italian sausage links to the pot with the sauce. Ensure they are mostly submerged in the sauce.
   • Add the fresh basil and fresh oregano (if using).
   • Return the sauce to a gentle simmer. Cover partially again and continue to simmer on low heat for an additional 2-3 hours (or even longer, up to 4-5 hours total). The longer it simmers, the more the flavors will develop and the meats will tenderize. Stir occasionally to prevent sticking.
   • Taste the sauce periodically and adjust seasonings (salt, pepper, sugar) as needed.
6. Final Touches and Serve:
   • Before serving, remove the bay leaves.
   • Cook your favorite spaghetti or pasta according to package directions until al dente.
   • Serve the rich spaghetti sauce generously over hot pasta, ensuring each serving gets a good mix of meatballs and sausage. Garnish with freshly chopped basil and grated Parmesan cheese.

Tips for Success

• San Marzano Tomatoes: Investing in good quality San Marzano tomatoes (preferably DOP certified) makes a huge difference in the final taste of your sauce.
• Slow Simmering is Key: The magic of this sauce happens during the long, slow simmer. This allows the flavors to deepen and the meats to become incredibly tender. Don’t rush it!
• Don’t Overmix Meatballs: Overworking the meatball mixture will result in dense, tough meatballs. Mix just enough to combine the ingredients.
• Browning Meats: Browning the meatballs and sausage before adding them to the sauce adds a crucial layer of flavor through the Maillard reaction. Don’t skip this step!
• Taste, Taste, Taste: Seasoning is personal. Continuously taste your sauce and adjust salt, pepper, and sugar as it simmers. A pinch of sugar can cut acidity, but don’t overdo it.
• Fresh Herbs at the End: While some dried herbs go in early, fresh basil and oregano added towards the end (or even just before serving) preserve their vibrant flavor.
• Skim Fat: If the sauce appears too oily, you can skim off some of the excess fat from the surface before serving.

Serving Suggestions and Pairings

This hearty spaghetti sauce is a meal in itself, but here are some ideal accompaniments:

• Crusty Bread or Garlic Bread: Perfect for soaking up every last drop of that incredible sauce.
• Fresh Green Salad: A simple salad with a light vinaigrette provides a refreshing contrast to the richness of the sauce.
• Grated Cheese: Plenty of freshly grated Parmesan or Pecorino Romano cheese is a must for serving.
• Red Wine: A robust red wine like Chianti, Sangiovese, or a dry Merlot would pair beautifully with this rich Italian meal.

Nutritional Information

A single serving of this Best Spaghetti Sauce with Homemade Meatballs and Sausage (approximately 1.5-2 cups, without pasta) contains:

• Calories: Approximately 450−600 calories
• Fat: Approximately 25−40g
• Carbohydrates: Approximately 30−40g
• Protein: Approximately 30−40g
• Fiber: Approximately 5−8g
• Sodium: Approximately 800−1200mg (varies greatly depending on canned goods and added salt)

Please note that these are approximate values and can vary based on specific brands of ingredients (especially meat fat content and canned tomatoes), precise measurements, and the type of sausage used.

Storage and Leftover Tips

This sauce and its accompanying meats are fantastic for leftovers, often tasting even better the next day!

• Refrigeration: Store any leftover sauce, meatballs, and sausage in an airtight container in the refrigerator for up to 3-4 days.
• Freezing: This sauce freezes exceptionally well. Allow it to cool completely, then transfer to freezer-safe containers or heavy-duty freezer bags. It can be frozen for up to 3 months. Thaw overnight in the refrigerator before reheating.
• Reheating: Reheat gently on the stovetop over medium-low heat, stirring occasionally, until warmed through. If the sauce is too thick, you can add a splash of beef broth or water to thin it out. The meatballs and sausage will remain tender when reheated in the sauce.

Final Thoughts

This Best Spaghetti Sauce with Homemade Meatballs and Sausage is more than just a recipe; it’s an experience. It’s the kind of meal that brings people together, fills the air with incredible aromas, and creates lasting memories. The time and effort invested in the slow simmer and homemade elements truly shine through in the final, complex, and deeply satisfying flavors. Embrace the process, savor the aromas, and enjoy the unparalleled taste of this authentic Italian-American classic.

We’d love to hear about your experience making this hearty spaghetti sauce! Share your comments, photos, and any family traditions you add to this recipe in the comments section below. And be sure to follow Chefmaniac.com for more timeless recipes and culinary inspiration!