There’s nothing quite like a big batch of dutch oven spaghetti sauce simmering on the stove, it’s hearty, comforting, and made with simple ingredients you likely already have in your kitchen.
This recipe is especially satisfying if you’ve been busy canning your own pantry staples. I used my own canned tomato sauce and canned diced tomatoes straight from the pantry shelves, and let me tell you, it makes all the difference in flavor. This sauce also freezes beautifully, making it perfect for quick weeknight dinners or batch cooking.
And if you’ve got extra ground beef on hand, try pairing this with my cozy cast iron meatloaf for a double win on comfort food this week.
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Why You’ll Love This Recipe
Ingredients
Recipe Tips
Use a heavy-bottomed Dutch oven: It helps maintain even heat and prevents scorching on the bottom during long simmer times.
Don’t rush the simmer: Letting the sauce cook low and slow allows the flavors to meld together beautifully. Aim for at least an hour, but longer is even better.
Sauté the aromatics well: Make sure the onions are soft and slightly golden and the garlic is fragrant before adding the beef. This builds a solid flavor base.
Deglaze if needed: After browning the meat, you can add a splash of broth, wine, or even water to scrape up the browned bits for extra depth.
Balance the acidity: The sugar helps cut the acidity of the tomatoes, but taste your sauce as it simmers and adjust with more sugar or a splash of cream if needed.
Fresh herbs go in last: While dried herbs need time to cook, fresh basil and parsley should be added near the end to preserve their bright flavor and color.
Remove bay leaves before serving: They’re essential for flavor but not pleasant to bite into.
Make ahead: This sauce tastes even better the next day. Let it cool, refrigerate overnight, and reheat gently for maximum flavor.
Freeze in portions: Freeze in 2–4 cup containers or silicone molds for easy pasta nights down the road.
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Instructions
- Heat the oil: Place your Dutch oven over medium heat and add the olive oil. Once it’s warm, toss in the diced onion. Sauté for 5–7 minutes until the onion is soft and beginning to caramelize.
- Add the garlic and seasonings: Stir in the minced garlic, Italian seasoning, garlic powder, and onion powder. Let it cook for about 1 minute until fragrant, being careful not to burn the garlic.
- Brown the beef: Add the ground beef to the pot, breaking it up with a spoon. Cook until browned and no longer pink, about 7–10 minutes. Drain excess fat if needed.
- Add tomatoes and sauce: Stir in the diced tomatoes and tomato sauce. Mix well to combine.
- Season the sauce: Add the sugar, Worcestershire sauce, bay leaves, fresh basil, and parsley. Season generously with salt and pepper.
- Simmer low and slow: Bring the sauce to a gentle simmer, then reduce the heat to low. Cover partially with the lid and let it simmer for 1–2 hours, stirring occasionally to prevent sticking. The longer it simmers, the more developed the flavor becomes.
- Final seasoning: Taste and adjust salt and pepper as needed. Remove the bay leaves before serving.
- Serve: Ladle over cooked spaghetti or your favorite pasta, and top with freshly grated Parmesan if desired.
FAQ
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Similar Recipes
Dutch Oven Spaghetti Sauce
Equipment
- Wooden spoon or spatula
- Measuring spoons
- Chef’s knife and cutting board
Ingredients
- 2 tbsp olive oil
- 1 yellow onion diced
- 6 cloves garlic minced
- 2 tbsp Italian seasoning
- 2 tsp garlic powder
- 2 tsp onion powder
- 1 lb medium ground beef
- 1 quart diced tomatoes
- 2 quarts tomato sauce
- 2 tbsp granulated sugar
- 1 tsp Worcestershire sauce
- 3 bay leaves
- ¼ cup fresh basil chopped
- ¼ cup fresh parsley chopped
- Salt and pepper to taste
Instructions
- Sauté the onion: Heat olive oil in a Dutch oven over medium heat. Add the diced onion and cook for 5–7 minutes, until softened and lightly golden.
- Add garlic and spices: Stir in the minced garlic, Italian seasoning, garlic powder, and onion powder. Cook for 1 minute, just until fragrant.
- Brown the beef: Add ground beef and cook until no longer pink, breaking it apart with a spoon as it browns. Drain off excess fat if needed.
- Stir in the tomatoes and sauce: Add the diced tomatoes and tomato sauce to the pot. Mix well to combine.
- Season the sauce: Stir in the granulated sugar, Worcestershire sauce, and bay leaves. Add the fresh basil and parsley. Season with salt and pepper to taste.
- Simmer low and slow: Bring the sauce to a simmer, then reduce the heat to low. Partially cover the pot and let the sauce simmer for 1 to 2 hours, stirring occasionally.
- Adjust and serve: Remove bay leaves. Taste and adjust seasoning if needed. Serve over your favorite pasta or freeze for later use.
Notes
- Don’t forget to remove the bay leaves before serving.
- This sauce pairs well with any pasta, homemade garlic bread, or even stuffed shells.
- Try doubling the batch and freezing in meal-size portions for easy weeknight dinners.
- You can add shredded carrots, bell peppers, or spinach to boost the nutrition.
Did you make this recipe?
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