Down Home Spaghetti Sauce

This more traditional spaghetti sauce is so rich and hearty that your family will be coming back for seconds. It is also BEST when it is frozen or sits for a day or two!
10 Servings Recipe By Pin Print
Down Home Spaghetti Sauce


  • 1 ½ cups cook Ground Beef
  • ¾ cups cook Ground Sausage
  • 2 teaspoons mince Garlic, Cloves
  • ¾ cups dice Onion
  • 79 ounces Diced Tomatoes, Canned
  • 79 ounces Tomato Sauce
  • 1 tablespoon Oregano, Dried

Freezer Containers


  • Labels

Nutritional Information

  • 1 serving = 1 cup
  • 260 Calories
  • 11g Total Fat
  • 3.5g Sat Fat
  • 0g Trans Fat
  • 45mg Cholesterol
  • 1780mg Sodium
  • 25g Total Carb
  • 7g Fiber
  • 14g Total Sugars (Includes 0g Added Sugars)
  • 17g Protein
  • 4 WW SmartPoints
  • Diabetic Exchanges: 1 Fat
  • 0 Fruit
  • 0 Milk
  • 0 Other Carb
  • 0 Starch
  • 5 Veg
  • 2 Lean Meat

Make It Now Cooking Directions

These directions are for cooking this recipe to serve immediately and NOT to freeze for later.

  1. Combine meat, garlic and onion together in a large stock pot and heat through.
  2. Add in diced tomatoes, tomato sauce and oregano.
  3. Cook on low for 6 hours. Stirring occasionally.
  4. Serve over spaghetti noodles.

Freeze For Later Cooking Directions

These directions help you cook or prepare this meal PRIOR to being frozen for serving later (see Serving Day Directions when you are ready to prepare it to eat).

Why would I want to freeze this?

  1. Combine meat, garlic and onion together in a large stock pot.
  2. Add in diced tomatoes, tomato sauce and oregano.
  3. Cook on low for 6 hours. Stirring occasionally.
  4. Allow to cool.
  5. Divide into indicated number of freezer bags. Label and freeze.

Make From Frozen Serving Day Directions

These directions help you cook or reheat this meal AFTER it's been frozen for when you are ready to eat it.

  1. Thaw: In fridge
  2. Reheat on stove for 3-4 minutes, until warmed through. Serve over spaghetti noodles.


Join the discussion
  1. Just keeping it honest in this post…we didnt like this sauce at our house. I have to give my 5 year old and husband credit, they did eat it for dinner, but it wasnt any better than our favorite jar sauce. I made this sauce and the meatballs over two days this weekend, and the time spent in cooking and the AMOUNT of sauce (I had to split it between my crock pot and a pot on the stove) did not justify the convenience and ease of our fav. jarred sauce and frozen meatballs. Glad I tried it, but it was a miss for us. (I did also make the Eggplant Parm. and the no-back lasagna, will let you know how we like those later!)

  2. This was the BEST Recipe I have ever tried (and I have tried many). I have never found a sauce or meatball recipe that the whole family enjoys but I have now! This sauce recipe and your meatball recipe was easy and super delicious! I even got a “As good as my Mom’s” comment from my husband which is a BIG plus in my book:)I didn’t change a thing except added garlic to the meatballs because I am Italian and that is what I do:) lol

  3. Man, my grandmomma was Italian and she made the most delicious meatballs I ever tasted, like you wouldnt believe. Sadly, she didnt leave a recipe for me so I’ve been trying to work it out by myself… slowly working my through the meatball recipes here, I still cant figure out what her secret ingredient was though!!!

  4. Such simple and wholesome ingredients. I love it. Been looking for a reason to stop buying jar sauces. I think I will make a huge stockpot of this and freeze for later use. Thanks!

  5. I know this may be a dumb question lol but this can be done with homegrown tomatoes cooked down right? I know I have to seed and squeeze them and all, but would it freeze and work/taste the same? and if so do you have any idea of about how many pounds of tomatoes I need? my granddad has a large garden and I plan to take FULL ADVANTAGE this season 🙂

    1. This is a great question. Yes, you can definitely do that. Probably the best reference is Gourmet Slueth –…. They state that 3 medium = 1 lbs and this calls for nearly 5 lbs of tomato sauce and 5 lbs of tomatoes. So you would need 10 lbs = 30 medium. Sound right to you?

    1. yes, it is to be expected. It is even thicker and better the day after or after freezing. MMMM. We had that for dinner tonight too!

      1. it was gooood! my son came home from school and asked me why the house smelled so good. I’m going to make 2 batches of lasagna withwith the sauce and I froze another portion for a spaghetti dinner night.

  6. hey i want to use this spaghetti recipe but the 79 ounces is really throwing me off. is that correct? that’s like 5 pounds of diced tomatoes…

    1. Hi Robyn, yes it’s correct but it will cook down while in the slow cooker. You will also see that it serves 8-10 people so it’s a lot of spaghetti sauce. You could always use less if you preferred or even half the recipe if you are feeding less. Enjoy!

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