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Traditional Pasta Sauce Recipe served over Spaghetti noodles on a white plate with garlic bread and cheese on the side

Traditional Pasta Sauce Recipe with Spaghetti

5 Stars 4 Stars 3 Stars 2 Stars 1 Star 5 from 1 review
  • Author: Ben Myhre
  • Prep Time: 30 minutes
  • Cook Time: 30 hours
  • Total Time: 3 hours 30 minutes
  • Yield: 7 servings 1x
  • Category: Comfort Food
  • Method: Simmer
  • Cuisine: Italian


This is a Traditional Pasta Sauce recipe that doesn’t pull any stops to bring you the most flavor you can get from this Italian classic. From fresh tomatoes to your plate, you are going to get some of the freshest and most delicious spaghetti with this recipe.


Units Scale
  • 5 pounds of Roma (or similar) tomatoes, blanched, cored and peeled
  • 1 cup chopped onion
  • 1 cup chopped carrots
  • 3 ounces salt pork
  • 4 Tablespoons butter
  • 1 quart beef broth
  • 1 pound ground pork
  • 1 pound ground hamburger 93%
  • 1/2 cup flour
  • 1 cups red wine
  • Salt and pepper to taste
  • 14 ounces spaghetti noodles


  1. If needed, blanch and peel tomatoes
  2. Quarter and mash real well with potato masher
  3. Dice carrots, onion, and salt pork.
  4. Add butter and salt pork in large pots.
  5. Cook on medium-low for 5-10 minutes to melt butter and allow fat from salt pork to render
  6. Add carrots and onions and herbs
  7. Allow to cook until softened
  8. Add flour
  9. Stir in beef broth
  10. Add tomatoes
  11. Add garlic, salt, pepper
  12. Bring to boil and then simmer for 90 minutes
  13. At 90 minutes, brown and drain both ground meats
  14. Add meat and wine to sauce
  15. Allow to cook for 90 minutes
  16. Cook spaghetti per package and serve sauce over top


  • Can’t find Salt Pork? Ask the butcher in your store or look in the frozen section. I find it in the frozen food aisles at my normal grocery store. If you still can’t find it, try pancetta or bacon.
  • Don’t get too worked up about the kind of tomatoes. Some nice medium to medium-small sized tomatoes that are ripe and fresh should do the trick. Roma and San Marzano are very popular for sauces, but I am not afraid of tomatoes that are a little plumper
  • Chianti, Pinot Noir, or Merlot work great for the wine in this recipe. Buy stuff you would drink, but keep it on the more economical side of things.
  • Freeze the sauce and keep for leftovers or future meals. This is a great sauce for freezing.