Homemade Spaghetti Sauce {recipe}

Spaghetti is actually one of my husband’s favorite meals and I also love the fact that it’s so easy! Just noodles, sauce and a bit of meat. Although to make the meal a bit more balanced, it’d probably be a good idea to include a salad or some sort of raw veggies for some extra enzymes! 😉

Homemade sauce always seemed so daunting, and my husband was very picky about the brand I was to buy. So with a bit of trepidation, I entered the world of homemade spaghetti sauce. Both he and I were pleasantly surprised, and we haven’t gone back to premade sauce since.

Homemade Spaghetti Sauce {recipe}
Recipe type: Sauces, Seasonings, and Condiments
  • ½ pound ground beef
  • 30 ounces tomato sauce (homemade is the best!)
  • 1 Tbsp Olive Oil
  • 1½ tsp Dried Minced Onion
  • 1½ tsp Parmesean Cheese
  • ½ tsp basil
  • ½ tsp oregan0
  • ½ Tbsp worchestershire sauce (optional)
  • dash of black pepper
  • one bay leaf
Method of Preparation
  1. Brown beef and drain off fat. Mix in the rest of the ingredients and simmer for 10-20 minutes. Remove bay leaf before serving. Serve over pasta!
-We use brown rice noodles as they are lower in phytic acid, so they are much easier to digest as well as being gluten free. -You can also use spaghetti squash for a grain free and nutritious option.

spaghetti sauce1


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About Donielle

Donielle is an amateur herbalist and natural momma to two littles (with another babe in heaven) after dealing with being less than fertile. She has a passion for nourishing nutrition, natural living, and spreading the word on how food truly affects our health.


  1. In Due Time says:

    Yum! Thanks for the recipe!


  2. I cannot find the homemade tomato sauce recipe on your website. Have you posted it?

    donielle Reply:

    @Rachael, I actually haven’t posted it. :-) Probably because it’s different every time based on the type of tomato I use and where it grew!

    Basically I just take a potful of tomatoes and blend them up in my blender till smooth, add them to the pot along with 1/2 cup of water and simmer them down until they are of sauce consistency. When I make pizza sauce I don’t worry about the seeds, but for spaghetti sauce I run them through my strainer for a smoother consistency. salt to taste.