Momma’s Spaghetti and Meat Sauce

My oldest son requests his Momma’s spaghetti and meat sauce almost every week. This is the kind of recipe that feels like home in every bite. Rich, slow-simmered, and deeply comforting, this classic dish is built on simple ingredients and timeless technique. Tender ground meat and sweet italian sausage, aromatic garlic and onions, and a hearty tomato sauce come together to create a meal that’s perfect for busy weeknights, Sunday dinners, and everything in between.

This recipe is inspired by my Italian heritage, where food was never rushed and meals were meant to be shared. Growing up, pasta nights were about more than just dinner — they were about family time, same as I cherish doing now with my own family. That influence shines through in this meat sauce, which balances bold flavor with comforting simplicity.

Whether you serve it over classic spaghetti, pair it with a side of crusty bread, or enjoy the leftovers the next day (because it only gets better), this momma-approved spaghetti and meat sauce is a true staple. Made with love, rooted in tradition, and designed for real life, it’s a recipe that brings warmth, nourishment, and a taste of Italian comfort straight to your kitchen.

Recipe Card

Servings: 6 |

Time: 60 minutes

  • 1 lb sweet italian sausage

    2 lbs grass fed ground beef

    1 diced large sweet onion

    3 diced celery stalks

    4 minced garlic cloves

    ½ tsp oregano

    2 tsp basil

    1 tbsp tomato paste

    2tbsp sugar

    24 onz good quality marinara sauce

    1 tbsp pesto

    ½ chicken broth or pasta sauce

    ¼ cup fresh parsley

    ½ tsp salt

    ½ tsp fresh ground black pepper

    1 lb spaghetti noodles

    1. In a large heavy pot (I like using my dutch oven for the meat sauce), heat up 1 tbsp neutral oil, and sauté the onions, celery and garlic until translucent.

    2. Add the meat and sausage, season with the salt and pepper, and continue to crumble it until all meat is browned.

    3. Add all the spices (oregano, basil, sugar), and tomato paste. Mix well and cook for 1 minute.

    4. Add the marinara sauce, pesto and the broth, stir well and simmer on low for 45 minutes.

    5. On a separate large pot, boil water and add 2-3 tbsp salt. Once water has a rolling boil, add the pasta, stir and cook until al dente (usually about 7-8 minutes). Drain.

    6. Serve meat sauce over the spaghetti, and garnish with parmesan cheese, parsley and julienned basil.

    • Picture includes meatlballs (to be shared here soon!). I brown them first in the pot I will use to make the sauce, and then proceed with step 1. Add them back again on step 4.

      • This recipe will yield enough sauce to be able to freeze it in a zip tight bag. When ready to use, just warm up in a medium pot on low heat, and can add more marinara sauce if desired.