Ground Beef Spaghetti Sauce With San Marzano Tomatoes

5 from 5 votes

This homemade ground beef carrot spaghetti sauce takes only 15 minutes of prep time, slow-simmers for 2 hours, and goes on any kind of pasta!

Servings:

In a blender, add the canned tomatoes, baby carrots, and celery. Blend until fully combined. Set aside. Alternatively, use a food processor to pulse the carrots and celery. See note 3.
Finely dice the onion and garlic. Set aside.
In a large stovetop pot, cook the ground beef on medium-high heat. Continue breaking up the clumps. Once the meat is browned, add the diced onion and garlic. Season with salt, pepper, and ground nutmeg.
Pour the tomato mixture into the ground beef mixture and bring to a simmer on low heat. Add the fresh herb sprigs. Pour the red wine (if using). Cover the pot and cook on low heat for 2 hours. Check the tomato sauce at the 1-hour mark and add a little water if needed.

The nutrition facts don't include pasta.
Substitute equal parts canned tomato puree or passata for canned whole San Marzano tomatoes. Another substitution is fresh Roma tomatoes blended with a blender.
Use a food processor to pulse the carrots and celery. Alternatively, finely mince the carrots and celery with a chef's knife. You can also blend the carrots and celery into the tomato sauce (my preferred method for picky eaters).
Storage: Store this meat-based sauce in an airtight container in the fridge for up to 5 days. Freeze this sauce in a freezer-friendly bag for up to 4 months.
Prepare this sauce in a slow cooker. Follow the steps in the recipe leading up to the slow-simmer. Transfer the sauce to a slow cooker when it is ready for slow cooking. Cook for 4 hours on high or 8 hours on low.
Substitute dried Italian seasoning for fresh herbs.