Recipe: One-Pot Fresh Spaghetti Sauce
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Published on September 16, 2019

pot of spaghetti sauce with meat

Recipe: One-Pot Fresh Spaghetti Sauce

This easy recipe freezes well for make-ahead meals. Just leave out the meat and pour cooled sauce into freeze-safe bags to save it. This is a great way to use tomatoes that are plentiful in gardens and at farmers markets.

It goes great on spaghetti squash or with zucchini fritters – or whatever you enjoy with a delicious, fresh-focused red sauce.

One-Pot Fresh Spaghetti Sauce


  • 1 pound fresh ground beef or mild Italian pork sausage
  • 1 clove fresh garlic, crushed
  • 3-4 baby Bella fresh mushrooms, sliced (white mushrooms are fine as a substitute)
  • 3-4 fresh tomatoes, finely chopped (or you can use 1 14-ounce can of crushed tomatoes)
  • 1 6-ounce can tomato paste
  • 2 cups water
  • ½ cup fresh sweet basil, chopped
  • 1 teaspoon fresh chopped oregano
  • 1 teaspoon fresh chopped Italian parsley (you can used dried herbs if fresh are not handy)
  • Parmesan cheese
  • Salt and pepper


  1. Brown meat and drain fat. Omit this step if preparing sauce for freezing/to make ahead.
  2. Add remaining ingredients and mix well, stirring while flavors combine.
  3. Once warm and uniformly mixed, season with salt and pepper.
  4. Add cheese last.
  5. If freezing, let sauce come to room temperature and then bag and freeze. You can prepare meat for the sauce when you reheat it, if you wish.
  6. Serving suggestion: Prior to preparing sauce, preheat oven to 350 degrees F.
  7. Cut a spaghetti squash in half, lengthwise, and rub inside with olive oil, salt and pepper.
  8. Bake for 35-40 minutes or until flesh is fork-tender. You can prepare the sauce while the squash is baking.
  9. Enjoy!

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