Homemade Spaghetti Sauce with Local Beef & Home‑Canned Tomatoes

There’s nothing quite like a pot of homemade spaghetti sauce simmering on the stove. This recipe is one of our go‑to meals on the homestead because it uses simple pantry staples, locally sourced ground beef, and our own home‑canned tomatoes. It’s hearty, flavorful, and comes together quickly — perfect for busy weeknights or doubling for the freezer. Whether you use home‑canned tomatoes or store‑bought, this sauce turns out rich and delicious every time.

This post contains affiliate links. As an Amazon Associate, I earn from qualifying purchases. I only recommend products I use and trust in my own homestead kitchen.

Print

Tools I Used

• Large skillet or Dutch oven
• Wooden spoon
• Measuring cups and spoons
• Quart‑size jars or containers for storing leftovers
• Your favorite pasta pot

Ingredients

• 1 lb ground beef (we use 90/10)
• 1 cup chopped onions (I use frozen onions from our garden)
• 1 pint jar crushed tomatoes or one 14.5 oz can diced tomatoes
• 1 (6 oz) can tomato paste
• 1 cup water
• 1 tbsp Worcestershire sauce
• 1 tbsp sugar
• 1 tbsp dried parsley
• 1 tsp garlic powder
• 1/2 tsp Italian seasoning
• Pinch of crushed red pepper (optional)
• Salt and pepper, to taste

Instructions

1. Brown the Beef

Heat a large skillet or Dutch oven over medium heat. Add the ground beef and chopped onions. Cook until the beef is browned and the onions are soft.

2. Add Tomatoes & Tomato Paste

Stir in the crushed tomatoes (or diced tomatoes), tomato paste, and water until everything is well combined.

3. Season the Sauce

Add Worcestershire, sugar, parsley, garlic powder, Italian seasoning, crushed red pepper (if using), and salt and pepper. Stir well.

4. Simmer

Reduce heat to low and let the sauce simmer for 20–30 minutes, stirring occasionally. The longer it simmers, the richer the flavor becomes.

5. Serve

Taste and adjust seasoning if needed. Serve over your favorite pasta or use in any recipe that calls for a hearty red sauce.

⭐ Variations

Veggie‑Loaded

Add diced carrots, celery, or bell peppers for extra flavor and nutrition.

Spicy

Increase the crushed red pepper or add a chopped home‑canned hot pepper.

Herb‑Forward

Add extra basil, oregano, or fresh herbs at the end.

Chunky

Add additional tomatoes or leave the sauce less blended.

Smooth

Use an immersion blender for a silky, restaurant‑style texture.

Richer

Stir in a splash of cream or a pat of butter before serving.

⭐ How to Serve

This sauce is incredibly versatile and works with so many meals:

• Over spaghetti, linguine, or any long pasta
• Layered into lasagna or baked ziti
• Over roasted spaghetti squash
• As a base for homemade pizza or calzones
• With garlic bread and a simple green salad
• Over mashed potatoes for a cozy homestead dinner

⭐ Storage

Refrigerator

Store in an airtight container for up to 4 days.

Freezer

Cool completely, then freeze in freezer‑safe containers or bags for up to 3 months.

Meal Prep Tip

Freeze in 2–3 cup portions so you can thaw just what you need.

⭐ Homestead Note: Why We Use Local Beef

Using locally sourced ground beef is one of the simplest ways to keep your meals close to home. When you buy from a small farm — or raise your own — you know exactly how the animal was cared for and what it was fed. The flavor is richer, the texture is better, and you’re supporting families and farms instead of large‑scale operations. It’s a small choice that makes a big difference in both taste and values

⭐ My Note About Canning Recipes

I love cooking with home‑canned tomatoes and pantry staples, but I do not share canning recipes on my blog. Safe canning requires following properly tested, research‑based recipes, and it’s important not to alter those formulas. For all of my canning, I rely on trusted sources like The All New Ball Book of Canning and Preserving and Ball Blue Book Guide to Preserving.

Here, I simply show how I use the ingredients I’ve already canned — and readers can use either home‑canned or store‑bought tomatoes with great results.

⭐ Garden Note: How We Preserve Our Onion Harvest

Every summer, we grow an abundance of onions in our garden — enough to keep us cooking well into the next season. I use them fresh for as long as possible, but once they start to soften or sprout, I dice them and vacuum seal them in 1‑cup portions. They freeze beautifully and make weeknight cooking so easy. Those little bags of garden onions go straight from the freezer into the skillet and carry us all the way until the next harvest.

Keep Cooking With Me

If you’re planning dinner tonight, you can browse more easy meals in my Dinner Category, or try my Cajun Sausage Penne Pasta for another quick weeknight option. And if you want something sweet afterward, my Fresh Milled Chocolate Chip Cookies make the perfect dessert.

Tell Me How It Turned Out

If you make this spaghetti sauce, I’d love to hear how it turned out for you. Leave a comment below, give the recipe a star rating, or snap a photo and tag me — it truly makes my day when you share your kitchen wins.