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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!

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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.

And genuine.

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
  • Garlic
  • Spices
  • Fresh basil
  • Water

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!

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4.63 from 95 votes

Great Grandma’s Pasta Sauce

By: Julie Chiou
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 beyond genuine and you will love it!
Prep Time: 10 minutes
Cook Time: 2 hours
Total Time: 2 hours 10 minutes
Servings: 6

Ingredients 

  • 1 pound (454 g) 80/20 ground beef OR 90/10 ground beef
  • 6 ounce (170 g) can tomato paste
  • 6 ounce (170 ml) water
  • 24 ounce (680 g) 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
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Instructions 

  • 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.

Notes

A lot of people have asked about freezing this. I have not personally done this myself but I believe if you freeze this in an airtight container or a jar, it will be ok for up to 2 months. Do not freeze it immediately after making it. You’ll want it to cool to room temperature before putting the jar or container in the freezer to prevent cracking.
On making this in the slow cooker: I’ve never made this in the slow cooker before, however, I believe it’s pretty do-able. This is what I would do: brown your meat, put it in the insert of the crockpot, then add all the other ingredients, stir, cover and cook on low for 3-4 hours or high for 1-2 hours.

Nutrition

Serving: 1serving, Calories: 263kcal, Carbohydrates: 24g, Protein: 23g, Fat: 9g, Fiber: 5g, Sugar: 15g
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Photography by Jesse Reilly

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306 Comments

  2. Oh my! There really is nothing better than homemade sauce! I always try to keep sauce on hand for last minute dinners..so do you know how this jars? If I was to seal it with the hot water method?! I’d love to have homemade sauce on hand for those nights! :) p.s. you lucky lady to be joining an Italian family! Keep sharing those recipes! Haha

    1. I don’t know how I’d jar it, but I usually just put it in a mason jar anyway and keep it in the fridge for a few weeks – if it lasts that long!

  3. As much as I don’t like tomatoes, true Italians really do know what they’re doing.

  4. Mmmmm, that looks so good Julie! I’m always making quick and easy pasta sauces because I’m short on time but I have got to try this low and slow method asap!

  5. I just want to rip off a piece of some warm buttered italian bread and dip it in the screen.
    OH MAN that looks yummy!!

  6. you just can’t beat homemade pasta sauce in my book – paired with a big ol’ bowl of pasta, it’s the perfect comfort food.

  7. What a coincidence! This is exactly how I cook this type of sauce! Only difference is I also include a cinnamon stick cause I love the smell!

  8. This is totally why I want my first international vacation to be in Italy. The FOOD! Now I’m just trying to figure out how I can work this into my menu this week.

    You’re very lucky to be marrying into this. Think of all the future potential! I have to say I’m a little jealous…

  10. This looks very similar to my grandmother’s recipe! Except she always puts a splash of cold brewed coffee in her sauce. She says it takes the “bite” out of tomatoes. Don’t know if it actually makes a difference, but I do it :)
    Very pretty pictures Julie!!!

    1. Thanks Aimee! The 2 tbsp. of sugar in mine is what takes the “bite” out of the tomatoes. Very cool that there are different ways of doing so – that coffee sounds intriguing!

      1. Hi Julie, I’m dying to try this recipe out as the photos look great! I live in Ireland so can I check ingredients please on off chance you will know what I should look for here? Is tomato paste you speak of sundried tomato paste (we have 190g jars here) and tomato puree (we have 150g tins here so I’m thinking a few of those will equate to 24oz but seems like a lot of purée so want to check I’m on the right track) . You may not know but I thought I’d ask. We have Roma brand here, not sure if you are familiar with these or if it’s what I should add. Thanks a lot!

        1. Hi! i looked it up on google to see what sundried tomato paste looks like and it seems like it’s the same thing as our tomato paste! the tomato puree – yes, it’s a lot but it’s the base of the sauce so you should be on the right track!