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Great Grandma’s Pasta Sauce has been passed down through the generations and it originated from a friend’s Italian great great grandmother. It is the most delicious, rich, flavorful, pasta sauce I’ve ever had in my entire life and I can’t wait for you to try it!
What makes great grandma’s pasta sauce so special?
My friend told me that for every Christmas and get together, his grandmother used to make her famous pasta dish.
It’s made with this homemade pasta sauce that simmers on the stove for hours.
This pasta sauce is like liquid gold.
It’s the most delicious, rich, flavorful, pasta sauce I’ve ever had in my entire life.
This pasta sauce was actually from his great grandmother who came over from Italy. YOU KNOW it’s good when it’s from a legit Italian. Not some Chef Boyardee character.
The secret to this sauce is the simmering process.
Low and slow, baby. That’s how all the flavors develop and marry one another in a sweet, luscious concoction.
If you want to taste what the Italians are so blessed with over in Italy, I suggest you give this pasta sauce a try. You won’t ever go back to your plain ‘ol marinara that you thought was good. This sauce here is genius.
Don’t hate on great grandma’s pasta sauce
As you can see in the comments section below, there was some haterade on this pasta sauce.
There is a multitude of ways to make pasta sauce. I am not claiming this is THE right and ONLY way to make it.
This is how his family makes it.
If this isn’t the way “your” Italian grandmother or mother or whatever makes it…please don’t yell at me and tell me so.
Recipes are passed down from generations for a reason.
Every recipe is different. Every recipe is modified for each family.
There no “right” way to make something. That is why recipes bring such joy in the kitchen; they can be changed up.
I’m bringing this up because of comments I’ve gotten about this recipe and thus have turned off commenting for that very reason.
This pasta sauce is so easy to make!
You literally need the most basic of ingredients:
- Ground beef
- Tomato puree
- Fresh basil
Can I freeze this pasta sauce?
To be honest, I haven’t tried to freeze this before but I know others who have and it’s fine! I would put it in one of those plastic takeout containers and reheat on the stovetop (like defrost it then plop it into a saucepan).
Can this pasta sauce be made in the slow cooker?
Technically, yes, because the idea is to cook it low and slow. I haven’t done it myself but I know others have done it so I’d put it on low for 3-4 hours!
So many great recipes that you could use great grandma’s pasta sauce recipe in:
Grab the recipe for great grandma’s pasta sauce below and be prepared to get wrapped up in comfort!
Great Grandma’s Pasta Sauce
- 1 pound 80/20 ground beef OR 90/10 ground beef
- 6 ounce can tomato paste
- 6 ounce water
- 24 ounce jar tomato puree
- 5–6 cloves garlic, minced
- 2 tablespoon granulated sugar
- Pinch of dried oregano
- Pinch of onion powder
- Pinch of garlic powder
- Handful of fresh basil, chopped
- Salt and pepper, to taste
The default measuring system for this website is US Customary. Unit conversions are provided for convenience and as a courtesy only. While we strive to provide accurate unit conversions, please be aware that there may be some discrepancies.
- In a large stockpot, saute garlic until soft and fragrant in 2 tbsp. of olive oil, about 2 minutes.
- Throw your meat in with the garlic and brown until meat has been thoroughly cooked through, about 5 minutes. Season with salt and pepper.
- Pour in the tomato paste, tomato puree, and seasoning, including the fresh basil and sugar. Stir to mix well. With the 6 oz. can from the tomato paste, fill that with water and pour it in the stockpot as well.
- Let mixture simmer, uncovered, for 2 or more hours (the longer the better, but minimum 2 hours), stirring occasionally.
- Serve hot over fresh pasta.
This website provides approximate nutrition information for convenience and as a courtesy only. Nutrition information can vary for a variety of reasons. For the most precise nutritional data use your preferred nutrition calculator based on the actual ingredients you used in the recipe.
Photography by Jesse Reilly
Friday 28th of August 2020
Sorry I made this sauce as per the recipe Tasteless
Monday 17th of August 2020
Whats so good about this?
Tuesday 25th of August 2020
why don't you give it a try and find out yourself! or read the blog post as it explains why it's so good or all the comments of folks that have made it! :)
Tuesday 11th of August 2020
I'm going to try this tonight. I just want to say I know so sorry about that strange comment. Very odd. Has nothing to do with your recipe. Keep cooking and sharing your recipes
Friday 7th of August 2020
Making this sauce now as i type but quick question, how come yours looks so deep red and with seeds in it? I am making this for a lasagna monday so i will be freezing it. I normally have a go to recipe i use which calls for a little bit of this and a little bit of that and whatever Italian seasoning i happen to have up there at the time. This one smells and tastes delicious, thank you for sharing! I love to cook my sauces low and slow all day if i need too even when it was from a jar I would dr it up and let it simmer all day. It was so good so i am hoping this is 10x better!
Saturday 8th of August 2020
the seeds are red pepper flakes that were added for photo styling and also because i like things a little more spicy. deep red could be the lighting or editing of photos.
Thursday 6th of August 2020
Can I use a can of crushed tomatoes instead?
Friday 7th of August 2020
yes, you can!