Chef Boyardee Spaghetti Sauce Recipe

When most people think of Italian food, pizza is usually the first thing that comes to mind. But Italy gave us another classic that’s just as beloved-spaghetti. And in my home, nothing topped the taste of Chef Boyardee Spaghetti.

Chef Hector Boyardee, a talented Italian chef, published a cookbook back in the 1930s called ‘Famous Italian Dishes’. My grandma owned a copy and used it often. One of her most memorable dishes was the spaghetti, especially because of its rich, flavorful sauce.

From childhood to college, I can’t count how many times I burned my tongue on a too-hot bowl of Chef Boyardee spaghetti straight from the microwave. But what always stood out was the sauce. That deep, comforting flavor made it truly special-it’s what made me fall in love with it.

When I got older, my grandma gave me her copy of the cookbook. And now, whenever I miss that familiar taste, I make the sauce myself. Today, I’m excited to share that same Chef Boyardee Spaghetti Sauce recipe with you.

What’s So Good About This Spaghetti Sauce?

This spaghetti sauce is different from what you might expect. I love how it combines ground beef with fresh vegetables and mushrooms to create something really special.

The sauce has a meaty texture that makes every bite satisfying. You get the sweetness from carrots and onions, plus the earthy taste from mushrooms.

What makes this recipe unique is that it doesn’t use garlic like most Italian sauces. This comes from Northern Italy cooking style where Chef Boyardee was born.

The basil adds fresh flavor at the end, and the long cooking time lets all the flavors blend together perfectly.

When I make this sauce, my whole kitchen smells amazing. You will love how thick and rich it gets after simmering.

Chef Boyardee Spaghetti Sauce Ingredients

Here is what you will needs to make this spaghetti sauce:

2 pounds (1 kg) peeled tomatoes – You can use canned tomatoes or fresh ones if they are in season. Canned tomatoes work great because they are picked at peak ripeness. Make sure to get whole peeled tomatoes for the best texture.

6 tablespoons extra virgin olive oil – This creates the base for cooking your vegetables. Good olive oil adds rich flavor to the sauce. Don’t use light olive oil because you want that full taste.

1 cup diced onion – Yellow onions work best for this recipe. They become sweet and soft when cooked. Cut them into small pieces so they cook evenly.

1/2 cup diced carrot – Carrots add natural sweetness to balance the tomatoes. Cut them small so they cook through completely. They also add nice color to your sauce.

1 and 1/2 teaspoons salt – This helps bring out all the flavors in your sauce. You can adjust to taste later if needed.

1 teaspoon fresh black pepper – Fresh ground pepper tastes much better than pre-ground. It adds a nice spicy note to the sauce.

5 medium basil leaves – Fresh basil is important for authentic flavor. Slice them into thin strips. Add these at the end to keep the fresh taste.

1 pound lean ground beef – Use 80/20 or 85/15 ground beef. Too lean and your sauce won’t have enough flavor. Too fatty and it will be greasy.

1/2 cup sliced mushrooms – Button mushrooms or cremini work well. Slice them thin so they cook quickly and blend into the sauce.

Helpful Swaps

Don’t have something on hand? No worries! Here are some easy switches you can make:

1. Tomatoes: If you’re out of canned tomatoes, use fresh ones. Just boil them quick to peel the skins off, then chop them up.
2. Ground beef: Want something lighter? Try ground turkey or chicken. If you don’t eat meat, lentils or a veggie meat substitute work awesome too.
3. Mushrooms: If you don’t like mushrooms, skip them or toss in some diced bell peppers instead for a different twist.
4. Olive oil: If you don’t have extra virgin olive oil, regular olive oil or even veggie oil will do the trick.

Required Kitchen Tools

1. Large deep saucepan or pot
2. Wooden spoon or spatula
3. Knife and cutting board
4. Food mill or conical sieve (for tomatoes)
5. Measuring cups and spoons
6. Bowl for prepping ingredients
7. Ladle for serving

How To Make Chef Boyardee Spaghetti Sauce

Step 1 | Prepare the Tomatoes

If using fresh tomatoes, chop them into small pieces. Put the tomatoes and their juice into a food mill or conical sieve. Mash them up to get all the pulp and juice, leaving the seeds behind. If using canned tomatoes, just crush them with your hands or a spoon.

Step 2 | Cook the Vegetables

Heat the olive oil in a deep saucepan over medium heat. Add the diced onion and half the salt. Cook for about 3 minutes, stirring now and then, until the onions start to soften. Add the diced carrots and cook for another 5-6 minutes, until the onions are soft and see-through.

Step 3 | Add the Meat

Add the ground beef to the pan. Break it up with your spoon so it cooks evenly. Sprinkle the rest of the salt and the pepper over the meat. Cook for 10-12 minutes, stirring, until the beef is no longer pink.

Step 4 | Add Tomatoes and Mushrooms

Pour in the tomato pulp and juice, then add the sliced mushrooms. Stir everything together. Turn up the heat a bit and bring the sauce to a gentle boil for a few seconds.

Step 5 | Simmer the Sauce

Lower the heat to a simmer. Put the lid on the pot, but leave it slightly open. Let the sauce simmer for about 40 minutes, stirring every now and then. The sauce will get thicker and smell amazing.

Step 6 | Finish with Basil & Serve

After 40 minutes, add the sliced basil leaves. Stir them in, put the lid back on, and let the sauce cook for another 5 minutes.

Your Chef Boyardee Spaghetti Sauce is ready! Pour it over cooked spaghetti or your favorite pasta.

Chef Notes + Tips

• If you like a smoother sauce, blend it before adding the meat.
• Add a splash of water if the sauce gets too thick.
• Letting the sauce rest for a few minutes after cooking helps the flavors blend.
• For extra flavor, add a pinch of sugar if your tomatoes are too sour.
• Don’t rush the simmering time – it’s what makes the flavors come together.

What to Serve With This Spaghetti Sauce

This sauce is perfect over any pasta, but spaghetti is the classic choice. I like to serve it with garlic bread and a simple salad. The bread helps soak up the extra sauce, and the salad adds freshness to balance the rich sauce.

You can also serve this over rice or mashed potatoes for something different. Grated Parmesan cheese on top makes it even better.

Some people like to add a dollop of ricotta cheese for extra creaminess. This sauce also works great as a base for lasagna or baked ziti.

The sauce is filling enough to be a main dish, but light sides help round out the meal.

Tips for Making Ahead and Freezing Spaghetti Sauce

This Chef Boyardee Spaghetti Sauce Recipe actually tastes better the next day. The flavors have time to blend together overnight. You can make it up to 3 days ahead and keep it in the fridge.

To reheat, just warm it gently on the stove with a little water if it’s too thick.

You can also freeze this sauce for up to 3 months. Let it cool completely before freezing. Use freezer-safe containers and leave some room at the top for expansion.

To use frozen sauce, thaw it overnight in the fridge, then reheat on the stove. The texture might be slightly different after freezing, but the taste will still be great.

Chef Boyardee Spaghetti Sauce Recipe FAQs

1. Why doesn’t this recipe have garlic like other Italian sauces?

Chef Boiardi came from Northern Italy, where they traditionally don’t use garlic in their tomato sauces. This recipe stays true to his original style.

However, if you love garlic, you can add 1-2 cloves of minced garlic when you cook the onions. It won’t hurt the recipe, and many people prefer the extra flavor.

Just remember that the original recipe was meant to be simple and let the other ingredients shine.

2. How do I know when the sauce is thick enough?

The sauce is ready when it coats the back of a spoon and doesn’t run off quickly. It should be thick enough to cling to pasta but not so thick that it’s pasty.

If it gets too thick while cooking, add a little water or broth. If it’s too thin after 40 minutes, cook it a little longer with the lid off to let more moisture evaporate.

Remember, the sauce will thicken slightly as it cools.

3. Can I make this sauce in a slow cooker instead?

You can adapt this recipe for a slow cooker, but you’ll need to cook the vegetables and meat on the stove first for the best flavor. After browning everything, transfer it to your slow cooker with the tomatoes and mushrooms.

Cook on low for 4-6 hours, leaving the lid slightly cracked so moisture can escape and the sauce can thicken properly.

4. How much pasta should I cook to go with this amount of sauce?

This recipe makes enough sauce for about 2 pounds of pasta, which will serve 6-8 people generously. If you’re cooking for fewer people, you can freeze the extra sauce for later.

A good rule is about 1/2 to 3/4 cup of sauce per serving, depending on how saucy you like your pasta.

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Yield: Serves 6–8 people

Chef Boyardee Spaghetti Sauce Recipe

Prep Time: 15 minutes

Cook Time: 1 hour

Additional Time: 5 minutes

Total Time: 1 hour 20 minutes

Make this Chef Boyardee Spaghetti Sauce Recipe in just 1 hour for a rich, meaty, garlic-free Italian classic. Perfect over pasta & easy to freeze!

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Ingredients

• 2 pounds peeled tomatoes (canned or fresh, crushed)
• 6 tablespoons extra virgin olive oil
• 1 cup diced yellow onion
• ½ cup diced carrot
• 1½ teaspoons salt (divided)
• 1 teaspoon freshly ground black pepper
• 5 medium fresh basil leaves, sliced thin
• 1 pound lean ground beef (80/20 or 85/15)
• ½ cup sliced mushrooms (button or cremini)

Instructions

1. Prepare the Tomatoes: If using fresh tomatoes, chop them into small pieces. Put the tomatoes and their juice into a food mill or conical sieve. Mash them up to get all the pulp and juice, leaving the seeds behind. If using canned tomatoes, just crush them with your hands or a spoon.
2. Cook the Vegetables: Heat the olive oil in a deep saucepan over medium heat. Add the diced onion and half the salt. Cook for about 3 minutes, stirring now and then, until the onions start to soften. Add the diced carrots and cook for another 5-6 minutes, until the onions are soft and see-through.
3. Add the Meat: Add the ground beef to the pan. Break it up with your spoon so it cooks evenly. Sprinkle the rest of the salt and the pepper over the meat. Cook for 10-12 minutes, stirring, until the beef is no longer pink.
4. Add Tomatoes and Mushrooms: Pour in the tomato pulp and juice, then add the sliced mushrooms. Stir everything together. Turn up the heat a bit and bring the sauce to a gentle boil for a few seconds.
5. Simmer the Sauce: Lower the heat to a simmer. Put the lid on the pot, but leave it slightly open. Let the sauce simmer for about 40 minutes, stirring every now and then. The sauce will get thicker and smell amazing.
6. Finish with Basil & Serve: After 40 minutes, add the sliced basil leaves. Stir them in, put the lid back on, and let the sauce cook for another 5 minutes. Your Chef Boyardee Spaghetti Sauce is ready! Pour it over cooked spaghetti or your favorite pasta.

Nutrition Information:

Yield:

8

Serving Size:

1
Amount Per Serving: Calories: 285Total Fat: 18gSaturated Fat: 5gCholesterol: 50mgSodium: 500mgCarbohydrates: 14gFiber: 3gSugar: 7gProtein: 16g

Making this Chef Boyardee Spaghetti Sauce Recipe at home brings back a lot of sweet memories for me. It’s simple, fresh, and full of heart. Making it from scratch feels special, and I know you’ll love it too. Serve it over pasta, and watch everyone smile.

Did you make this recipe? Please leave a ⭐ rating and review!