This Dutch Oven Spaghetti Sauce recipe is one of the most-cooked recipes in my kitchen, and for good reason! When my kids were little, we started a tradition of having spaghetti night every Thursday. It was easy, familiar, and always brought everyone to the table. Over the years, this sauce became a staple. Spaghetti Sauce in Dutch Oven is simmered low and slow in the Dutch oven with ground beef, Italian sausage, tomatoes, and herbs. Even now, when the kids come home to visit, they still ask if we’re having “Thursday night spaghetti.” My Dutch Oven Spaghetti Sauce is a classic in our family, and I hope it becomes a favorite of yours too. Serve with spaghetti, like a classic, or experience with other type of pastas. I serve the sauce sometimes with penne or macaroni.
Looking for something more spicy? Check out my Dutch Oven Chili and Chicken Curry recipe too.
Ingredients for Dutch Oven Spaghetti Sauce
You don’t need anything fancy. With just a few simple, flavorful ingredients, you can make my Spaghetti Sauce in Dutch Oven:
- Olive oil
- Yellow onion
- Carrot
- Garlic cloves
- Ground beef
- Italian sausage
- Tomato paste
- Crushed tomatoes
- Tomato sauce
- Diced tomatoes
- Sugar
- Salt
- Black pepper
- Dried oregano
- Dried basil
- Crushed red pepper flakes (optional)
- Bay leaf
Instructions for Dutch Oven Spaghetti Sauce
- Heat the olive oil in a large Dutch oven over medium heat. Add the chopped onion and carrot. Sauté until softened.
- Stir in the garlic and cook for 1 minute, just until fragrant.
- Add the ground beef and Italian sausage. Cook until browned and fully cooked, breaking it up with a spoon as it cooks.
- Stir in the tomato paste and cook for 1 minute to deepen the flavor.
- Pour in the crushed tomatoes, tomato sauce, and diced tomatoes. Stir well to combine.
- Season with sugar, salt, black pepper, oregano, basil, crushed red pepper flakes (optional), and the bay leaf.
- Bring the sauce to a simmer. Reduce heat to low, cover partially, and let it simmer gently for at least 1 hour, stirring occasionally to develop rich flavor.
- Remove the bay leaf. Taste and adjust seasoning if needed.
- Serve over spaghetti and top with grated Parmesan.
Tips & Substitutions for Dutch Oven Spaghetti Sauce
- Meat options:
I use a mix of ground beef and Italian sausage, but you can use all beef, all sausage, or even ground turkey for a lighter version. - Adjust the spice:
Want it spicier? Add more crushed red pepper flakes. Prefer it mild? Leave them out completely. - Serving ideas:
It’s perfect over spaghetti, but also great layered in lasagna, spooned into stuffed shells, or used in baked ziti.
Storage & Reheating
- Storing:
Let the sauce cool completely before transferring it to an airtight container. Store in the refrigerator for up to 4 days. - Freezing:
Dutch Oven Spaghetti Sauce freezes beautifully. Spoon it into freezer-safe containers or bags, label with the date, and freeze for up to 3 months. Thaw overnight in the fridge before reheating. - Reheating:
Reheat the sauce gently on the stovetop over medium-low heat, stirring occasionally until warmed through. If the sauce thickens too much, just add a splash of water or broth. For individual portions, microwave until heated through. For individual portions, microwave it until hot.
Dutch Oven Spaghetti Sauce
Ingredients
- 2 tablespoons olive oil
- 1 medium yellow onion finely chopped
- 1 medium carrot finely grated or finely diced
- 4 garlic cloves minced
- ½ pound ground beef
- ½ pound mild Italian sausage casings removed if needed
- 2 tablespoons tomato paste
- 28 oz can crushed tomatoes
- 16 oz can tomato sauce
- 15 oz can diced tomatoes
- 1 teaspoon sugar
- 1 teaspoon dried oregano
- 1 teaspoon dried basil
- 1 bay leaf
- Salt and black pepper to taste
- ½ teaspoon crushed red pepper flakes optional
Instructions
- Heat the olive oil in a large Dutch oven over medium heat. Add the chopped onion and carrot. Sauté until softened.
- Stir in the garlic and cook for a 1 minute, just until fragrant.
- Add the ground beef and Italian sausage. Cook until browned and fully cooked, while breaking it up with a spoon.
- Stir in the tomato paste and cook for a 1 minute to deepen the flavor.
- Pour in the crushed tomatoes, tomato sauce, and diced tomatoes. Stir well to combine.
- Season with sugar, salt, black pepper, oregano, basil, crushed red pepper flakes (if using), and the bay leaf.
- Bring the sauce to a simmer. Reduce heat to low, cover partially, and let it simmer gently for at least 1 hour, stirring occasionally.
- Remove the bay leaf. Taste and adjust seasoning if needed.
- Serve over spaghetti and top with grated Parmesan.
