Mom’s Spaghetti and Meatballs

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  • When I first started blogging, I swore there was one recipe I would never, ever share. My family spaghetti and meatballs recipe.

    plate of spaghetti with meatballs topped with parmesan cheese

    Homemade Spaghetti and Meatballs just the way mom makes them. Just a handful of ingredients makes the perfect sauce.

    Fast forward seven years later and here I am…. posting our favorite recipe. I won’t claim it to be “the best” although I think it is.

    The truth is, when it comes to classic spaghetti and meatballs, or as some say red sauce or gravy, there are a million ways to do it right and your perfect recipe probably as some nostalgia attached.

    spaghetti sauce in a large stock pot

    It almost seems like a lost art. It used to be that Italian- American homes had a large stock pot of Sunday Sauce on the stove every weekend, but nowadays with the ease and amazing flavor of jarred sauce, some have failed to pass down the family recipe.

    FUN FACT: They also used to grow their own tomatoes and have a long weekend when the whole family harvested, canned, jarred and steamed the crops to have them in the pantry through winter. In some heavily Italian areas you’ll still seem them outside with giant stock pot towards the end of the summer.

    And don’t get me wrong, when the craving hits and I don’t have any in the freezer, I surely buy my own bottled sauce and doctor it up a bit. There is no shame in that game.

    spooning a homemade meatball onto a plate of spaghetti

    But when I do spend a day to make homemade spaghetti sauce, I make a double, sometimes a triple batch to throw some in the freezer.

    I like to take the time to make homemade Italian Meatballs and even sometimes my own sausage. Although now that I have young kids, I break down and buy the sausage.

    For the tomatoes, I generally buy canned, only because steaming, peeling and crushing my own takes oodles of time. And after I’ve done all of that, it is actually cheaper to buy them at the store. And again, kids.

    Overhead of a heaping plate of mom's spaghetti and meatballs with fresh oregano

    Do I need to use meatballs and sausage in my sauce?

    While I use meatballs and sausage to flavor my sauce, some use many other types of meat. My mother in law likes to use pork butt and my grandmother in law likes neck bones and more!

    Feel free to use frozen meatballs and store bought sausage. I won’t be offended. They will still add flavor and depth to your sauce. It is really the simmering and marrying of flavors that is important.

    How do I make Homemade Spaghetti and Meatballs?

    Sauces will vary greatly based on the seasonings, but most will start with olive oil, onion and garlic. One of my favorite scents in the morning is this heavenly combination.

    sauteing onions and garlic

    I use oregano seeing that my sauce is much more savory and even a little zesty, as opposed to some sauces that use basil and are sweet.

    Oregano is described as being slightly astringent, which doesn’t sound appealing at all. I think of being earthy and tangy. I use fresh oregano, but you can also use dry.

    PRO TIP: If using dried herbs, the general substitution is 1 teaspoon dried for every 1 tablespoon fresh.

    I also add freshly ground black pepper and bay leaves. The only thing I do not add is salt. The tomatoes will provide all the saltiness you need.

    Olive oil is also an important point. For a simple sauce like this, good ingredients can make a world of difference. This is a recipe that deserves a good, quality olive oil, not the triple pressed, bottom of the barrel stuff.

    I also add mushrooms, which some folks think is odd, but our sauce has always had mushrooms so I don’t question it. And they are canned, yes.

    giant stock pot with simmering spaghetti sauce

    If you wish to cook down your own mushrooms, be my guest, but this is a labor intensive dish so I cut a few corners here and there. Mushrooms just happen to be one of those corners. They don’t add a lot of flavor, more texture. You can omit them if you’d like.

    Other ingredients that many sauces have that I omit are cheese and sugar. Sugar balances out the acidity, but I don’t find mine to ever be overly acidic. And cheese because cheese is delicious.

    spooning parmesan cheese onto spaghetti sauce

    But you can always top it with cheese before serving! Aged parmesan or pecorino romano are always good options.

    If you want more of a spicy sauce, like a fra diavolo, add 1 teaspoon of crushed red pepper flakes or even jarred anchovies to the sauce when sauteing onions and garlic.

    Can I freeze spaghetti and meatballs?

    By all, means yes! As I mentioned above, this is a time consuming recipe. I try to make a double and triple batch (even though this recipe feeds 12-15) and then freeze it in smaller batches.

    I also save some for lunches and just eat meatballs and sausage with sauce and no pasta. It will stay good in the fridge for about 5 days if in an airtight container and can be easily microwaved.

    I do store the sauce separate from the pasta. I know plenty of people who like to mix the two, but I find that leftover pasta gets gummy and soggy, so I store them separately.

    homemade spaghetti and meatballs for pinterest

    How do I reheat pasta?

    As mentioned, I store the sauce separately from the pasta. You can, of course, microwave the pasta, but it will drastically change the texture.

    Instead, I like to boil a pot of water, lightly salt it and drop my cold pasta in for about 1-2 minutes. It won’t be perfectly al dente like it was the first time around, but it won’t be soggy, gummy or overcooked either.

    Craving more Italian food? Here you go!

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    This EASY Beef Braciole recipe is the best Italian comfort food! Juicy flank steak, tomato sauce, herbs and cheese make up this delicious Italian rolled steak!
    Eggplant Rollatini
    If you're looking for a vegetarian meal for Meatless Monday, look no further than this Eggplant Rollatini recipe! It's EASY to make and full of flavor!
    Chicken Parmesan
    This is the best parmesan Chicken recipe that you will come across! The best part is, it only takes 30 minutes to get it from the oven to your table! #parmesanchicken #chickenparmesanrecipe #parmesancrustedchicken www.savoryexperiments.com
    Chicken Parmesan Recipe- The BEST Chicken Parmesan. Chicken cutlets are a quick and easy 30 minute weeknight meal everyone will love!
    close up of spaghetti and meatballs with fresh oregano

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    5 from 4 votes

    Mom’s Spaghetti and Meatballs

    Homemade Spaghetti and Meatballs just the way mom makes them. Just a handful of ingredients makes the perfect sauce.
    Prep Time40 mins
    Cook Time6 hrs
    Total Time6 hrs 40 mins
    Course: Main Course, Main Dish
    Cuisine: Italian
    Keyword: homemade spaghetti and meatballs, homemade spaghetti sauce, mom’s spaghetti
    Servings: 12
    Calories: 355kcal

    Ingredients

    • 1/4 cup olive oil
    • 2 medium yellow onions , chopped *see notes
    • 4-6 cloves garlic , pressed or finely minced *see notes
    • 84 ounces crushed tomatoes
    • 28 ounces diced tomatoes
    • 2 tablespoons fresh oregano , minced
    • 2 teaspoon ground black pepper
    • 4 bay leaves
    • 1-2 pounds cooked meatballs
    • 1 pound Italian sausage , cooked and cut into bite-size pieces*
    • 14 ounces canned mushrooms , drained

    Instructions

    • In a large Dutch oven or stock pot, heat olive oil over medium heat. Add onions and garlic, sauteing until translucent.
    • Add crushed tomatoes and diced tomatoes, juice and all. Everything that is in the can.
    • Stir in fresh oregano, ground black pepper and bay leaves.
    • Add cooked meats, meatballs and Italian sausage. Also add mushrooms.
    • Lower to the least amount of heat possible. Cover with the lid ajar for steam to release.
    • Simmer for 4-6 hours, stirring every so often to prevent scorching.
    • When ready to serve, cook desired pasta.
    • Fish out bay leaves.
    • Spoon over pasta and top with cheese or any crushed red pepper flakes.
    • If you’ve tried this recipe, come back and let us know how it was!

    Notes

    About 1 ½ cups yellow onions.
    Amount of garlic will depend heavily on your taste and the size of your garlic cloves. It you are using a large head, use 4, a small head will call for 6. If you really love garlic, use more and if you don’t, use less.
    To cook sausage, bake at 350 degrees for approximately 25 minutes. Allow to cool, then slice into 1/2 inch pieces. Drain well on a paper towel lined plate before adding to sauce.

    Nutrition

    Calories: 355kcal | Carbohydrates: 20g | Protein: 16g | Fat: 25g | Saturated Fat: 8g | Cholesterol: 56mg | Sodium: 707mg | Potassium: 961mg | Fiber: 5g | Sugar: 11g | Vitamin A: 504IU | Vitamin C: 26mg | Calcium: 107mg | Iron: 4mg
    Mom's Spaghetti and Meatballs for Pinterest

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