Tag: tomato sauce

Cozy Ground Beef and Cabbage in One Pot
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Ground beef and cabbage simmer together in this easy, comforting one-pot meal that’s full of cozy, savory flavor. It’s a simple, budget-friendly dinner that’s perfect for busy weeknights.
Flavor: Savory browned beef simmered in a rich tomato broth with tender cabbage, a tangy splash of Worcestershire, and a light dill finish.

Why Make It: One pot, minimal chopping, and cabbage roll flavor without the rolling. The cabbage cooks down tender for a hearty, hands-off dinner.

Recommended Tools: Make this in a 4-quart Dutch oven or a deep sauté pan with a lid, using a sturdy spoon to break up the beef and give everything a good stir as it simmers.

Serving Suggestions: Serve over rice, egg noodles, or mashed potatoes, top it with a little parmesan, and enjoy the leftovers for lunch the next day.
What You’ll Need
- Beef: Choose lean ground beef to keep it less greasy. Remember to drain the oil after browning so the sauce stays rich, not oily.
- Cabbage: Choose a firm, heavy head of cabbage. I prefer green cabbage but bagged, chopped cabbage or coleslaw mix is a great shortcut.
- Tomato Sauce Base: For a smoother sauce, replace the diced tomatoes with crushed. For a spicier version, use a can of Rotel instead of regular diced tomatoes. The beef broth can be substituted with chicken broth.
- Variations: For a little kick, add red pepper flakes or a pinch of cayenne with the dill. Sliced bell peppers or shredded carrots can also be added to the cabbage. Or make it cheesy with a sprinkle of Parmesan at the end.
How To Make Ground Beef and Cabbage
1. Cook and drain ground beef (full recipe below).
2. Stir in the remaining ingredients, scraping the brown bits up.
3. Simmer covered until the cabbage is tender.
Serve over rice or with egg noodles.
Letting the beef cook undisturbed for a few minutes will help it develop a crust.

Be sure to scrape up all those browned bits after adding the broth. They add so much flavor to the sauce.

Add cabbage in big handfuls and stir as it wilts down.

Simmer covered for tender cabbage, then simmer uncovered at the end for a thicker, richer sauce.

For a more “cabbage roll” vibe, add a pinch of smoked paprika or a spoonful of tomato paste.
How To Store and Reheat

Fridge: Store leftovers in an airtight container in the refrigerator for up to 4 days.

Freeze: It will keep in the freezer for up to 3 months. The cabbage will be a little softer but still tasty.

Reheat: Thaw in the fridge overnight if frozen. Warm on the stovetop over medium-low with a splash of broth or water, or microwave covered, stirring once or twice until heated through.

Easy Ground Beef Dinners

Did you enjoy this Ground Beef and Cabbage Recipe? Leave a comment and rating below.
Prep Time 10 minutes

Cook Time 35 minutes

Total Time 45 minutes

Heat olive oil in a 4qt Dutch oven over medium high heat. Add the ground beef and let it cook for 3 to 4 minutes without stirring to form a nice crust on one side. Break it up with a spoon, continue cooking until no pink remains. Drain any fat.

Add the onion and garlic and cook 3 minutes more. Add the broth, scraping up any browned bits on the bottom of the pan. Add the cabbage, diced tomatoes, tomato sauce, Worcestershire sauce, dill, salt, and pepper.

Stir, cover, and simmer for 18 to 25 minutes or until the cabbage is tender, stirring occasionally. Simmer uncovered for 3 to 5 minutes to thicken if desired. Season with additional salt and pepper to taste.

Serve over rice or pasta if desired.

Store leftovers for up to 4 days in the refrigerator.

Calories: 267 | Carbohydrates: 12g | Protein: 16g | Fat: 18g | Saturated Fat: 6g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 8g | Trans Fat: 1g | Cholesterol: 54mg | Sodium: 466mg | Potassium: 653mg | Fiber: 4g | Sugar: 7g | Vitamin A: 312IU | Vitamin C: 45mg | Calcium: 88mg | Iron: 3mg

Nutrition information provided is an estimate and will vary based on cooking methods and brands of ingredients used.

Course Beef, Dinner, Main Course

Cuisine American

© SpendWithPennies.com. Content and photographs are copyright protected. Sharing of this recipe is both encouraged and appreciated. Copying and/or pasting full recipes to any social media is strictly prohibited. Please view my photo use policy here.
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Holly Nilsson

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February 16, 2026
Enchilada Sauce

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About the author

Holly Nilsson is the creator of Spend With Pennies, where she creates easy, comforting recipes made for real life. With a passion for nostalgic flavors and simplified techniques, Holly helps busy home cooks create delicious meals that always work. She is also the author of “Everyday Comfort,” which promises to inspire even more hearty, home-cooked meals.
See more posts by Holly

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Holly Nilsson

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August 15, 2025
Stuffed Pepper Casserole

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About the author

Holly Nilsson is the creator of Spend With Pennies, where she creates easy, comforting recipes made for real life. With a passion for nostalgic flavors and simplified techniques, Holly helps busy home cooks create delicious meals that always work. She is also the author of “Everyday Comfort,” which promises to inspire even more hearty, home-cooked meals.
See more posts by Holly

Follow Holly on social media:

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Holly Nilsson

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October 11, 2024
Slow Cooker Lasagna Soup
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With all the flavor and none of the work, this slow-cooker lasagna soup will be in the year-round dinner rotation.

This fully loaded crockpot lasagna soup recipe has seasoned ground beef, tender pasta, and loads of cheese simmered in a veggie-filled marinara sauce.
This recipe has all the meaty, cheesy goodness of homemade baked lasagna.

Easy ingredients and quick prep (that can be done the night before).

No need to boil or layer lasagna noodles. Make extra because this soup freezes beautifully!

The ultimate crowd-pleasing main dish, serve crock pot lasagna soup with a side of cheesy breadsticks to soak up all that delicious tomato broth.
Ingredients for Lasagna Soup

Meat: Ground beef, chicken, turkey, or Italian sausage are perfect proteins for lasagna.

Broth: Three kinds of tomatoes give this soup a rich taste and texture.

Vegetables: Bell peppers, mushrooms, and spinach are lasagna must-haves!

Pasta: Break up lasagna noodles or use medium shells or macaroni, penne, rotini, or bowtie pasta.

Cheese: Gooey, melty cheeses like ricotta and parmesan add a tangy flavor to lasagna soup. Make homemade ricotta with this easy recipe or switch out the ricotta for small-curd cottage cheese for a more budget-friendly dish. Parmesan rinds are leftover sections of parmesan wheels and add loads of flavor to soups and stews. You can ask for them at the deli, or cut the rind off a purchased wedge and keep it in the freezer.

PRO TIP: Cook the pasta to al dente and then add it in Step 3. This keeps the pasta from overcooking in the broth and allows it to soak up the tomato flavor.

Variations
- Omit the meat and double up on extra veggies. Because this is a soup, it’s also a budget-friendly way to use up extra veggies that bulk up the soup.
- Short on time? Toss in a bag of frozen meatballs in Step 2.
- Omit the pasta for a low-carb dish if desired.
How to Make Slow Cooker Lasagna Soup
1. Cook meat, onions, and garlic and transfer to a crockpot.
2. Add everything (recipe below) except the pasta and spinach. Cover and cook until vegetables are tender.
3. Stir in cooked pasta and spinach.
4. Serve with optional ricotta, parmesan, basil, and parsley.
Storing and Reheating Crockpot Lasagna Soup

Keep leftover crock pot lasagna soup in a covered container in the refrigerator for up to 4 days (the flavors will just continue to get better)! Reheat on the stovetop or in the microwave. Freeze-cooled portions in zippered bags for up to one month. Thaw in the refrigerator and add fresh pasta if desired.

Super Hearty Soups to Savor

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Slow Cooker Lasagna Soup

Slow cooker lasagna soup combines all the flavors of lasagna in a warm, comforting soup, with minimal effort!

Prep Time 20 minutes

Cook Time 3 hours 20 minutes

Total Time 3 hours 40 minutes

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In a frying pan, brown the beef, onion, and garlic on medium-high until no pink remains; drain any fat. Add beef mixture to a 6QT slow cooker.

Add remaining ingredients, except for spinach and cooked pasta. Cover and cook on HIGH for 3-4 hours or LOW for 7-8 hours or until mushrooms and peppers are tender.

In a separate pot, cook the pasta al dente following the package directions.

Mix in the pasta and spinach. Cover and cook for 10-15 minutes more. Ladle into individual bowls and add desired toppings.

*Nutrition information calculated without optional toppings.
Parmesan rinds are the outer edges of a parmesan cheese wheel. You can often find them at the deli for a low cost, and they store well in the freezer. If you’re cutting a rind from fresh parmesan, simply freeze it for later use. If rinds aren’t available, a sprinkle of fresh parmesan before serving works just as well.
The recipe makes about 12 cups of soup.

Calories: 313 | Carbohydrates: 34g | Protein: 19g | Fat: 12g | Saturated Fat: 5g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 5g | Trans Fat: 1g | Cholesterol: 40mg | Sodium: 854mg | Potassium: 1223mg | Fiber: 6g | Sugar: 11g | Vitamin A: 1586IU | Vitamin C: 41mg | Calcium: 98mg | Iron: 5mg

Nutrition information provided is an estimate and will vary based on cooking methods and brands of ingredients used.

Course Dinner, Entree, Main Course, Pasta, Slow Cooker, Soup

Cuisine American, Italian

© SpendWithPennies.com. Content and photographs are copyright protected. Sharing of this recipe is both encouraged and appreciated. Copying and/or pasting full recipes to any social media is strictly prohibited. Please view my photo use policy here.
Adapted from Betty Crocker
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Holly Nilsson

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September 25, 2024
Porcupine Meatballs
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Porcupine meatballs have a hearty flavor and a tender texture.

These tasty meatballs are made with ground beef, rice, onion and seasonings then baked in a rich tomato sauce.
These meatballs are savory and tender with lots of flavor.

They are cooked in a rich sauce for an easy meal.

Added rice makes them hearty and delicious.
Ingredients for Porcupine Meatballs

These meatballs differ from our usual meatball recipe because there is rice in the meat mixture and no porcupines ;).
- Meat Mixture: I use lean ground beef for these meatballs since a little bit of fat adds flavor and keeps them moist. You can use ground pork or turkey in place.
- Rice: I use long grain rice in these meatballs. They can be made with leftover cooked white rice or raw, uncooked rice. *See recipe notes.
- Sauce: The sauce is easy to make. Tomato juice gives it the right consistency, tomato soup adds a bit of sweetness and a slightly creamy texture, and tomato sauce adds acidity and tang. You can use homemade tomato sauce if you’d like.
Cream Sauce Variation

Swap the tomato based sauce for a creamy mushroom soup sauce and serve it over pasta.

Combine 1 can mushroom soup, 1 cup beef broth, 1/2 cup milk, 1/2 cup sour cream, and 1/2 teaspoon garlic powder. Mix until smooth and pour over meatballs. Bake as directed.

How to Make Porcupine Meatballs
1. Combine meatball ingredients and form into balls (recipe below).
2. Place meatballs in a casserole dish.
3. Combine sauce ingredients and pour over meatballs.
4. Bake for 1 hour.
You can use raw rice or cooked rice, but I often make these with leftover cooked rice. If using cooked rice, any variety will work.

Serving Suggestions
- I prefer to serve these meatballs over additional rice or pasta. You can also serve them with mashed potatoes or oven-roasted potatoes.
How to Freeze Porcupine Meatballs

These porcupine meatballs will freeze well. Prepare the meatballs as directed, place them on a parchment-lined baking sheet, and freeze. Once frozen, transfer them to a freezer bag or container.

Leftovers will keep in an airtight container in the refrigerator for up to 4 days and in the freezer for 3 months.

More Meatballs To Love

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4.99 from 153 votes↑ Click stars to rate now!
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Porcupine Meatballs

These porcupine meatballs are tender rice-meatballs baked in a zesty tomato sauce.

Prep Time 15 minutes

Cook Time 1 hour

Total Time 1 hour 15 minutes

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Preheat oven to 350°F.

To make the meatballs, in a large bowl, combine ground beef, rice, onion, garlic powder, parsley, Worcestershire sauce, egg, salt, and pepper. Mix just until combined.

Divide the meat mixture into 20 meatballs and place them in a baking dish, approximately 2 quarts.

In a medium bowl, combine tomato soup, tomato sauce, vegetable juice, garlic powder, and Italian seasoning. Pour the sauce over the meatballs.

Cover and bake for 30 minutes. Uncover and bake for an additional 30 minutes or until the sauce has thickened.

Garnish with parsle and serve over rice or mashed potatoes.

Tomato Soup: I use condensed tomato soup for a bit of sweetness and creaminess. Use the soup directly from the can, no need to add water.
Seasoning: I find the soup and vegetable juice to have enough salt for my liking. You can add salt and black pepper if desired.
Raw Rice: If using raw rice, use ½ cup of uncooked long-grain white rice to the meatball mixture in place of cooked rice and add ½ cup water to the sauce. Add the meatballs to a large Dutch oven or pot, cover, and cook over a low simmer on the stovetop for 40 minutes or until the rice is tender.
Cooked Rice: Any variety of cooked rice can be used in this recipe in place of white rice.

Serving: 5meatballs | Calories: 294 | Carbohydrates: 27g | Protein: 28g | Fat: 7g | Saturated Fat: 2g | Cholesterol: 111mg | Sodium: 561mg | Potassium: 813mg | Fiber: 2g | Sugar: 5g | Vitamin A: 990IU | Vitamin C: 26.2mg | Calcium: 52mg | Iron: 4.3mg

Nutrition information provided is an estimate and will vary based on cooking methods and brands of ingredients used.

Course Main Course

Cuisine American

© SpendWithPennies.com. Content and photographs are copyright protected. Sharing of this recipe is both encouraged and appreciated. Copying and/or pasting full recipes to any social media is strictly prohibited. Please view my photo use policy here.
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Holly Nilsson

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July 19, 2024
Easy Baked Ziti
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Baked ziti is an easy casserole that tastes like you’ve been cooking all day, but it’s surprisingly quick.

Layers of tender ziti noodles with a meaty zesty Italian sausage sauce and a cream creamy ricotta cheese layer.

Top it all with a generous helping of mozzarella cheese and bake until bubbly!
The flavors are similar to a classic lasagna recipe, but it’s easier to make.

It has tons of zesty flavor.

Adding Italian sausage makes a quick sauce taste like it’s been cooking for hours.

This ziti dish is perfect to make ahead, and it reheats and freezes well.
Ingredients for Baked Ziti

Meat: Italian sausage adds great flavor to the sauce. Feel free to replace it with ground beef (or ground turkey).

Sauce: This should be browned before adding to the casserole. Add more seasonings, spices (and some chili flakes for heat), and a tablespoon of olive oil for flavor. To make this dish vegetarian, use finely minced vegetables like mushrooms, eggplant, or zucchini.

Pasta: I use ziti in this recipe however, penne, rigatoni, or other tube-shaped pasta can be used in place.

Cheese: – Ricotta cheese makes the creamy cheese layer in this recipe. Replace it by blending cottage cheese with an egg until smooth. Feel free to add spinach or additional herbs to the cheese mixture.

Topping: – I sprinkle mozzarella cheese overtop for a browned bubbly topping. Just before serving, I love to add freshly grated parmesan cheese and some fresh herbs like parsley or basil.

Variations
- Swap the sausage with turkey sausage or another ground meat of your choice. Add extra seasonings, salt, and a couple of cloves garlic if not using sausage.
- Add 1/2 cup heavy cream to the simmering tomato sauce if desired.
- More fresh herbs can be added to the cheese mixture or on top before serving.
How to Make Baked Ziti
1. Brown the sausage and onion (per the recipe below) in a large sauté pan. Add sauce ingredients and simmer.
2. Cook the pasta in a large pot of salted water.
3. Combine the cheese mixture in a small bowl.
4. In a greased casserole dish, layer sauce, ziti, and the ricotta mixture.
5. Top with the remaining shredded mozzarella and bake.
Tips for a Great Baked Ziti
- Use a large skillet for browning meat so the sauce can simmer in the same pan.
- Cook the pasta al dente (firm) as it will continue to cook as it bakes.
- To make baked ziti ahead of time, prepare as directed, cover with plastic wrap, and refrigerate for up to 48 hours. Remove it from the fridge at least 30 minutes before baking, and add 10 to 15 minutes of baking time.
- If desired, this pasta casserole can be divided into two 9-inch baking dishes, and half can be frozen. Thaw overnight in the fridge and bake until hot and bubbly.
Did you enjoy this Baked Ziti? Be sure to leave a rating and a comment below!
4.97 from 584 votes↑ Click stars to rate now!
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Easy Baked Ziti

Baked ziti has layers of zesty meat sauce, ricotta cheese, and tender ziti noodles baked until golden. Serve with garlic bread and salad.

Prep Time 20 minutes

Cook Time 25 minutes

Total Time 45 minutes

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Preheat the oven to 375°F. Grease a 9x13inch baking dish.

In a large skillet, over medium-high heat, brown the sausage and onion, breaking it up with a spoon until the sausage is fairly fine. Drain any fat.

Add the pasta sauce, tomatoes, water, and Italian seasoning. Simmer uncovered for 12 minutes or until thickened, stirring occasionally. Season with salt and pepper to taste,

Meanwhile, boil ziti in a large pot of salted water until al dente. Drain well.

In a small bowl, mix ricotta, egg, parsley, 1 cup mozzarella cheese, and parmesan cheese.

Add 1 cup of sauce to the bottom of the prepared baking dish. Layer half of the ziti, top with all of the ricotta mixture, and half of the sauce.

Add remaining ziti, remaining sauce, and top with remaining mozzarella cheese.

Bake uncovered for 25-30 minutes or until golden and bubbly.

If replacing the sausage with ground beef or turkey, add 2 cloves of garlic, and 1 teaspoon of Italian seasoning to the meat as it cooks.
½ teaspoon red pepper flakes can be added to the sauce for a little kick if you’d like
To Prepare Ahead of Time: Prepare as directed, storing the 1 cup of cheese for the topping in a separate container. Refrigerate, tightly covered, for up to 48 hours or freeze for up to 4 months. If frozen, thaw in the fridge overnight.
Remove from the fridge at least 30 minutes before baking. Bake for 25 minutes, add the cheese, and bake for an additional 20 to 25 minutes or until hot and bubbly.

Calories: 598 | Carbohydrates: 54g | Protein: 34g | Fat: 27g | Saturated Fat: 11g | Cholesterol: 97mg | Sodium: 1257mg | Potassium: 816mg | Fiber: 4g | Sugar: 8g | Vitamin A: 1005IU | Vitamin C: 15mg | Calcium: 485mg | Iron: 3.6mg

Nutrition information provided is an estimate and will vary based on cooking methods and brands of ingredients used.

Course Casserole, Main Course, Pasta

Cuisine Italian

© SpendWithPennies.com. Content and photographs are copyright protected. Sharing of this recipe is both encouraged and appreciated. Copying and/or pasting full recipes to any social media is strictly prohibited. Please view my photo use policy here.
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Holly Nilsson

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June 6, 2024
Million Dollar Spaghetti Casserole
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Million Dollar Spaghetti Casserole is a budget-friendly casserole that’s easy to make.

Layers of spaghetti and cheese are smothered in a savory beefy sauce and baked until brown and bubbly.

Casseroles are an easy way to feed a hungry family!
- Million Dollar Spaghetti is a combination of baked spaghetti and lasagna.
- It’s is a large and hearty casserole that reheats and freezes well for future meals.
- While the ingredients are simple this meal is delicious, everyone raves about it.
Ingredients in Million Dollar Spaghetti

Meat: I like using Italian sausage as it has lots of flavor, but in a pinch, you can substitute ground beef or ground turkey. If substituting the sausage, I would recommend adding extra seasoning to the sauce.

Sauce: This recipe uses pasta sauce as the base to keep it quick and easy. You can use homemade marinara sauce or your favorite jar of sauce. Feel free to stir in fresh herbs if you’d like!

Cheese: The cheese layer is made with either cottage cheese or ricotta cheese. I prefer cottage cheese because I think it adds so much creaminess to the recipe.

Pasta: We most often make this with spaghetti but other types of pasta can be used. Try ziti or rigatoni noodles.

Serving Suggestions

Million dollar spaghetti is a hearty casserole that is a complete meal on its own. You can pair it with garlic bread and a fresh salad if you’d like.

Leftovers and Prep Ahead

The leftovers of this casserole reheat well! The pasta softens up a bit when reheating, but the flavor is just as good as when it was fresh out of the oven.

Prep Ahead: Million Dollar Spaghetti Casserole can be made up to 24 hours ahead of time. Remove it from the fridge at least 30 minutes before baking and add an additional 15 minutes to the baking time.

Freezing: To freeze the casserole, wrap it in plastic wrap first, then aluminum foil. Let it thaw overnight in the fridge before baking.

More Favorite Spaghetti Recipes

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Million Dollar Spaghetti Casserole

Loaded with layers of spaghetti, cheese, zesty sauce, and Italian sausage, this is an easy hearty casserole that’s budget-friendly and perfect for a crowd.

Prep Time 40 minutes

Cook Time 45 minutes

Total Time 1 hour 25 minutes

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Preheat the oven to 350°F.

Bring a large pot of salted water to a boil. Cook the pasta al dente according to package directions. Drain well and return the pasta to the original pot. Add 24 oz of prepared spaghetti sauce and toss to combine. Set aside.

In a large skillet, heat 2 tablespoons of olive oil over medium heat. Add onion and garlic and cook until they begin to soften, about 5 minutes. Add sausage and 2 teaspoons Italian Seasoning to skillet, and cook until no pink remains. Drain excess fat. Add the remaining 24 oz of spaghetti sauce to skillet. Set aside.

In a medium mixing bowl, combine cottage cheese or ricotta cheese, cream cheese, sour cream, 1 cup mozzarella, and 1 teaspoon Italian seasoning. Set aside.

Place half the slices of butter (if using) in a 9×13 baking dish. Spread half of the spaghetti in the dish, then top with the cheese mixture. Spread the remaining spaghetti over the cheese mixture. Top with the remaining butter slices (if using). Pour tomato meat sauce evenly over top.

Top with remaining mozzarella and bake uncovered in the preheated oven until the casserole is heated through, about 35-45 minutes.

Rest 15 minutes before serving.

If replacing the sausage for ground beef or turkey, add additional seasoning to the sauce. For a little kick, add ½ teaspoon red pepper flakes.
This casserole can be prepared 24 hours in advance. If made ahead of time, let set at room temperature for at least 30 minutes before baking. Add 15 minutes to the baking time.
Store leftovers in a covered container in the fridge for up to 4 days.

Calories: 583 | Carbohydrates: 32g | Protein: 23g | Fat: 39g | Saturated Fat: 19g | Cholesterol: 109mg | Sodium: 826mg | Potassium: 337mg | Fiber: 1g | Sugar: 3g | Vitamin A: 745IU | Vitamin C: 2.5mg | Calcium: 209mg | Iron: 1.7mg

Nutrition information provided is an estimate and will vary based on cooking methods and brands of ingredients used.

Course Casserole, Dinner, Pasta

Cuisine American

© SpendWithPennies.com. Content and photographs are copyright protected. Sharing of this recipe is both encouraged and appreciated. Copying and/or pasting full recipes to any social media is strictly prohibited. Please view my photo use policy here.
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Kathleen

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April 14, 2024
Homemade Spaghetti Sauce
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This homemade spaghetti sauce recipe is easy to make and perfect over almost any kind of pasta.

Jam packed with flavor, this spaghetti sauce is made with ground beef, Italian sausage, and seasonings in a zesty tomato sauce.

Our Go-To Spaghetti Sauce Recipe
- This recipe is so easy to make at home.
- Made with sausage and ground beef, it’s hearty and filling.
- Stretch this sauce even further with extra veggies or canned tomatoes.
- Make a double or triple batch, this spaghetti sauce freezes well for future meals.
- Enjoy it over spaghetti noodles or other pasta shapes, or use it lasagna.
Ingredients for Spaghetti Sauce

Meat – Ground beef and Italian sausage add lots of flavor. You can use just one or the other if you’d like. The sausage adds extra flavor, so if you replace it, add extra Italian seasoning.

Veggies – Onion and fresh garlic add flavor, while shredded carrot adds just a bit of sweetness to balance the tang of the tomatoes. Replace the carrot with a small amount of sugar or a finely diced red bell pepper.

Other great additions to a homemade spaghetti sauce recipe include green bell pepper, mushrooms, or shredded zucchini.

Tomatoes – Spaghetti sauce has a base of canned crushed tomatoes (you can replace it with marinara sauce if you’d like). Tomato paste adds a zesty flavor, while diced tomatoes add texture. If you prefer a smoother sauce, use all crushed tomatoes and simmer a bit longer.

How to Make Homemade Spaghetti Sauce

This is an easy spaghetti sauce recipe – most of the time is spent simmering.
1. Brown Italian sausage, beef, onion, & garlic in a skillet or Dutch oven.
2. Stir in the remaining ingredients & simmer (as per the recipe below).
3. Season with salt and pepper and stir in fresh herbs if using.
Feeling Fancy?
- Fresh herbs add a really great flavor to this spaghetti sauce recipe. If using fresh basil or fresh parsley, stir it in right before serving and reserve a little bit for garnish.
- If you have a parmesan cheese rind, add it while the sauce simmers and discard before serving.
Tips for Perfect Homemade Pasta Sauce
- For a thicker sauce, simmer longer on the stove without the lid. This will cause the liquid in the sauce to evaporate.
- Add dry seasonings or spices at the beginning of cooking and fresh herbs at the end of cooking.
- Don’t rinse the pasta. When the sauce is added to the noodles, some of the starch in the pasta will thicken the sauce slightly and help it to adhere to the noodles.
Storing Leftovers

This spaghetti sauce recipe is great for meal prep.
- Store leftovers in an airtight container in the refrigerator for up to 4 days.
- Freeze leftover spaghetti sauce in an airtight container or a freezer bag for up to 3 months.
- Thaw in the refrigerator overnight and reheat on the stovetop or in the microwave.
More Favorite Pasta Sauce Recipes

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Homemade Spaghetti Sauce

This spaghetti sauce recipe is rich and meaty with lots of zesty flavor.

Prep Time 10 minutes
Cook Time 30 minutes
Total Time 40 minutes

In a large pot or Dutch oven, cook the beef, sausage, onion, and garlic over medium-high heat until no pink remains, about 5 to 6 minutes. Drain fat.
Add diced tomatoes, crushed tomatoes, tomato paste, water, Italian seasoning, carrot, basil, salt, and pepper.
Bring to a simmer over medium-high heat. Reduce the heat to medium-low and let simmer uncovered for 30 minutes or until thickened.
Taste and season with additional salt and pepper if desired. Stir in fresh parsley if using.
Serve over spaghetti or cooked pasta.

*Shredded carrots add sweetness to balance the tart flavor of the tomatoes. Carrot can be replaced with ½ finely diced red bell pepper or a small pinch of sugar. If substituting Italian sausage for another ground meat such as ground beef or pork, increase the Italian seasoning to 2 teaspoons and add ½ teaspoon oregano and a pinch of red pepper flakes. To thicken this homemade spaghetti sauce further, let it simmer uncovered. Do not rinse the spaghetti after draining as the starches in the pasta will thicken the sauce slightly and help it stick to the noodles. Spaghetti sauce can be kept in an airtight container in the fridge for up to 4 days and in the freezer for up to 3 months.

Calories: 251 | Carbohydrates: 18g | Protein: 20g | Fat: 12g | Saturated Fat: 5g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 5g | Trans Fat: 0.2g | Cholesterol: 57mg | Sodium: 691mg | Potassium: 1003mg | Fiber: 4g | Sugar: 10g | Vitamin A: 1327IU | Vitamin C: 25mg | Calcium: 95mg | Iron: 5mg

Nutrition information provided is an estimate and will vary based on cooking methods and brands of ingredients used.

Course Main Course, Pasta, Sauce

Cuisine American, Italian

© SpendWithPennies.com. Content and photographs are copyright protected. Sharing of this recipe is both encouraged and appreciated. Copying and/or pasting full recipes to any social media is strictly prohibited. Please view my photo use policy here.
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Holly Nilsson
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March 9, 2024
Easy Turkey Meatloaf
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Flavor-packed and fuss-free, our family loves this easy turkey meatloaf recipe.

Ground turkey is mixed with shredded veggies, seasonings, and breadcrumbs. It’s all topped off with a zesty homemade glaze.

Family-friendly and delicious, this twist on our classic meatloaf will be a regular in your rotation.

Our Favorite Turkey Meatloaf
- Flavor Favorite: Turkey meatloaf is kept moist with added shredded veggies and is flavor packed.
- Easy Ingredients: With simple ingredients and easy prep, turkey meatloaf is a stress-free dinner.
- Lean and Light: Ground turkey is a lean replacement for ground beef and in this recipe, it’s juicy and delicious.
- Customize It!: Swap veggies, add cheese, experiment with glazes – make it your own signature dish. Get creative!
Ingredients in Turkey Meatloaf

Turkey â Use fresh lean ground turkey as the base; don’t use extra lean as it doesn’t have enough fat. Replace turkey with ground chicken or add a little bit of turkey sausage or ground pork if you’d like.

Breadcrumbs â Italian breadcrumbs are already seasoned, but they can be replaced with plain bread crumbs, Â¼ teaspoon additional Italian seasoning, and Â¼ teaspoon salt.

Seasonings â This meatloaf is simply seasoned with Worcestershire sauce, onion, and Italian seasonings, but feel free to add garlic powder, oregano, or red pepper flakes if desired.

Other additions – Shredded zucchini keeps this recipe moist while eggs help bind the ingredients together.

Sauce for Turkey Meatloaf â The sauce on this recipe uses Heinz chili sauce, which is not spicy; it is a zesty ketchup-like sauce.

How to Make Turkey Meatloaf

This easy recipe for turkey meatloaf comes out moist and flavorful every time!
1. Cook the onions until softened and cool.
2. Combine with the meatloaf ingredients according to the recipe below and form into a loaf on a baking pan.
3. Bake, adding the sauce in the last 20 minutes. Let the meatloaf rest before slicing.
To make turkey meatloaf muffins, prepare the turkey meatloaf mixture as directed. Fill greased muffin tins 3/4 full with meatloaf mixture and bake 20-25 minutes or until 165Â°F.

Tips for Turkey Meatloaf
- For the best turkey meatloaf, use an instant read thermometer and cook to an internal temperature of 165Â°F. Remove from the oven at about 162Â°F as the temperature will rise a few degrees as it rests.
- Avoid overmixing the meat mixture; otherwise, the loaf will be dense and tough.
- Bake on a sheet pan instead of a loaf pan to get a nice crust, a loaf pan will cause it to steam instead.
- Let the meatloaf rest for 10 minutes before slicing; this will help keep it from falling apart.
Leftovers
- Store leftovers in an airtight container in the fridge for up to 4 days.
- Leftovers make great meatloaf sandwiches or can be pan fried until crisp.
More Favorite Ground Turkey Recipes

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Easy Turkey Meatloaf

Lean ground turkey mixed with shredded zucchini and tomato sauce, seasoned and coated in a delicious glaze.

Prep Time 20 minutes

Cook Time 55 minutes

Total Time 1 hour 15 minutes

Preheat the oven to 400Â°F. Line a pan with foil and spray with cooking spray.

In a small skillet, cook the onion and butter over medium heat until softened, about 5 minutes. Cool completely.

In a large bowl, add bread crumbs, eggs, tomato sauce, and Worcestershire sauce and stir well to combine. Let rest for 5 minutes.

Add turkey, zucchini, parsley, Italian seasoning, and salt & pepper. Gently mix just until combined, do not overmix.

Place the meat mixture on the prepared baking sheet and pat it into a loaf 4-inches wide x 8-inches long. Bake for 35 minutes.

Combine all meatloaf sauce ingredients. Spread on top and bake for an additional 20 to 30 minutes or until the center of the meatloaf reaches 165Â°F.

Rest 10 minutes before slicing.

Store meatloaf in an airtight container for up toÂ 4 days.Â
To freeze, tightly wrap in plastic wrap or foil and then in a freezer bag. Freeze for up to 4 months.Â

Calories: 245 | Carbohydrates: 17g | Protein: 31g | Fat: 5g | Saturated Fat: 2g | Cholesterol: 107mg | Sodium: 563mg | Potassium: 572mg | Fiber: 2g | Sugar: 5g | Vitamin A: 440IU | Vitamin C: 9mg | Calcium: 54mg | Iron: 2.4mg

Nutrition information provided is an estimate and will vary based on cooking methods and brands of ingredients used.

Course Entree, Main Course, Turkey

Cuisine American

Â© SpendWithPennies.com. Content and photographs are copyright protected. Sharing of this recipe is both encouraged and appreciated. Copying and/or pasting full recipes to any social media is strictly prohibited. Please view my photo use policy here.
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Holly Nilsson

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February 19, 2024
Hamburger Helper
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Homemade Hamburger Helper is a 30-minute meal that’s packed with cheesy beef and pasta.

Skip the boxed mix; this homemade version is quick to make. Ground beef and pasta are simmered in rich cheesy sauce for an easy one-pan meal.

An Easy One-Pan Dish
- One-pot hamburger helper is an easy recipe made with wholesome pantry ingredients.
- Mix and match the macaroni shells, the cheese, or the meat to create a new recipe every time!
- This budget-friendly recipe is a great way to use up leftovers or sneak in veggies for those picky eaters!
- It’s easy to double up and enjoy the next day for lunch or dinner again!
- Bulk it up even more and serve it over homemade mashed potatoes.
Ingredients in Hamburger Helper

This homemade hamburger helper recipe turns a childhood favorite into an easy homemade meal.

Ground Beef – Use lean ground beef (80/20) for the best flavor – be sure to drain any fat after cooking. You can use ground turkey or ground chicken; however, you might need to add additional seasoning.

Broth/Milk – The broth adds flavor, milk adds richness, while tomato paste adds flavor. Replace beef broth with chicken broth if needed.

Seasonings – The sauce is seasoned with chili powder and onion powder. Feel free to add some garlic powder or taco seasoning to make your own version of hamburger helper. Italian herbs are another great addition.

Pasta – Choose small to medium size pasta like shells, elbow macaroni, or penne. Depending on the type of pasta, you may need a little bit more or less broth and/or cooking time.

Cheese – Use sharp cheddar cheese for the best flavor (pre-shredded works just fine in this recipe).

Variations and Additions
- Cook fresh onions and/or garlic when browning the beef.
- Stir in fresh veggies like diced celery, chopped tomatoes, or sliced mushrooms.
- Stir in ½ cup of heavy cream in place of some of the milk for added richness.
- Stir in ½ cup of sour cream after removing from the heat for a little tang.
How to Make Homemade Hamburger Helper
1. Brown the beef in a deep skillet or Dutch oven per the recipe below.
2. Add the sauce ingredients and dry pasta. Simmer until the pasta is tender.
3. Stir in cheese cheese.
Stir occasionally to keep the pasta from sticking to the bottom of the pan.

Depending on the type of pasta, you may need extra broth or cooking time.

Remove from the heat before adding cheese.

The sauce will thicken as it rests.
Leftover Hamburger Helper
- Keep leftover hamburger helper in a covered container in the refrigerator for up to 4 days and reheat in the microwave or on the stovetop.
- Leftovers can be stored in the freezer for 4 months in an airtight container. Thaw in the refrigerator overnight before reheating.
One Pot Wonders

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Hamburger Helper

This easy cheesy family favorite is a one-pot meal with tender pasta and ground beef in a rich zesty sauce.

Prep Time 10 minutes
Cook Time 25 minutes
Total Time 35 minutes

Author Holly Nilsson

In a 12-inch skillet, cook the ground beef over medium high heat until no pink remains while breaking up with a spoon. Drain any fat.
Add the 1 ¾ cups beef broth, milk, tomato sauce, onion powder, chili powder, and salt. Bring to a boil.
Add the pasta and cover. Reduce the heat to medium low and let simmer covered, stirring occasionally, for 10 minutes. Uncover and cook for an additional 2 to 4 minutes or until the pasta is tender, adding more liquid as needed.
Remove from the heat and rest uncovered for 5 minutes. Add the cheese and stir until melted. Taste and season with additional salt and pepper if desired.

Stir occasionally to keep the pasta from sticking to the bottom of the pan.

Depending on the type of pasta, you may need extra broth or cooking time.

Remove from the heat before adding cheese.

The sauce will thicken as it rests.

Calories: 532 | Carbohydrates: 50g | Protein: 43g | Fat: 17g | Saturated Fat: 9g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 5g | Trans Fat: 0.4g | Cholesterol: 102mg | Sodium: 1096mg | Potassium: 1071mg | Fiber: 3g | Sugar: 7g | Vitamin A: 812IU | Vitamin C: 4mg | Calcium: 309mg | Iron: 4mg

Nutrition information provided is an estimate and will vary based on cooking methods and brands of ingredients used.

Course Beef, Pasta

Cuisine American

© SpendWithPennies.com. Content and photographs are copyright protected. Sharing of this recipe is both encouraged and appreciated. Copying and/or pasting full recipes to any social media is strictly prohibited. Please view my photo use policy here.
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Holly Nilsson
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January 12, 2024
Turkey Chili
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This turkey chili recipe is a lighter take on our fave hearty chili recipe.

Lean ground turkey, veggies, tomatoes, and beans are simmered in a rich tomato sauce for slow-cooked flavor in minutes!

A Hearty Favorite
- We love the ingredients in this recipe, it’s packed full of zesty flavor with less calories.
- Turkey chili is ready in 45 minutes from start to finish but tastes like it’s been slow-cooked all day!
- Make ahead and reheat throughout the week or freeze portions for single use in zippered bags for up to 6 months!
- Turkey chili is one of the best recipes for using up leftover meats, veggies, and different toppings!
Double up the batch and freeze it for future baked potatoes, chili dogs, chili nachos, or even to top a Denver omelet.

Ingredients for Turkey Chili
- Turkey: Use lean ground turkey or ground chicken. This recipe can also be made with 2 cups of leftover roast turkey if you’ve got leftovers.
- Beans: I love kidney beans in chili because they hold their shape well. Any variety of canned beans will work in chili. Try black beans, navy beans, or even lentils. Canned beans should be rinsed and drained to reduce excess sodium.
- Sauce: Tomato sauce, broth, and canned tomatoes make up the base of this sauce. I love using Rotel canned tomatoes for an extra punch of flavor but use regular diced tomatoes if it’s what you have.
- Seasonings: Chili powder adds a lot of flavor along with oregano and cumin. Add your own favorite seasonings and spices. For some extra heat add a diced jalapeno or a little bit of cayenne pepper.
How to Make Turkey Chili
1. Brown turkey with onion, garlic, and seasonings (as per the recipe below).
2. Add remaining ingredients and simmer until the sauce is thickened.
Toppings for Turkey Chili

Create a DIY Turkey Chili bar and let everyone choose their favorite toppings!
salsa

guacamole

diced avocado

avocado

sour cream or Greek yogurt

tortilla chips

shredded cheddar cheese

chopped onions

cilantro

green onions
Leftover Turkey Chili?

Leftover turkey chili will keep covered in the refrigerator for up to 4 days and can be frozen in zippered bags for up to 4 months. Reheat on the stovetop.

More Ground Turkey Recipes

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5 from 34 votes↑ Click stars to rate now!
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Turkey Chili

Turkey Chili is a hearty meal to warm up a crowd on a chilly day!

Prep Time 20 minutes

Cook Time 35 minutes

Total Time 55 minutes

Brown ground turkey, onion, garlic, and chili powder in a large pot until no pink remains.

Add beans, diced tomatoes, broth, tomato sauce, bell pepper, oregano, cumin, and ½ teaspoon each salt and pepper. Stir well to combine.

Bring the chili to a boil over medium-high heat, reduce the heat to low, and let simmer uncovered for 35 to 45 minutes or until thickened. Taste and season with additional salt and pepper.

Use lean ground turkey in this recipe or replace with any ground meat of your choice. 2-3 cups of leftover diced turkey can be used in place of ground turkey.
To make prep quick, while the turkey is browning, prepare the remaining ingredients.
The chili will thicken as it simmers, for a thicker chili, simmer longer.
As with most chili recipes, this makes great leftovers and reheats well.
Keep turkey chili in an airtight container in the fridge for 3-5 days or freeze for up to 4 months. Reheat on the stovetop until heated through.

Calories: 238 | Carbohydrates: 28g | Protein: 27g | Fat: 2g | Cholesterol: 41mg | Sodium: 426mg | Potassium: 939mg | Fiber: 9g | Sugar: 4g | Vitamin A: 1270IU | Vitamin C: 38.3mg | Calcium: 64mg | Iron: 4.7mg

Nutrition information provided is an estimate and will vary based on cooking methods and brands of ingredients used.

Course Dinner, Entree, Turkey

Cuisine American

© SpendWithPennies.com. Content and photographs are copyright protected. Sharing of this recipe is both encouraged and appreciated. Copying and/or pasting full recipes to any social media is strictly prohibited. Please view my photo use policy here.
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Holly Nilsson

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October 28, 2023