This Homemade Spaghetti Sauce is a rich, tomato-based Marinara that brings classic Italian comfort food to your dinner table—perfect for Pasta lovers and cooking at home enthusiasts.
Why You’ll Love This Recipe
– 100% homemade comfort: no processed tomato sauce or hidden preservatives.
– Robust flavor profile: fresh tomatoes, garlic, and herbs in every bite.
– Versatile pasta partner: from classic spaghetti to lasagna or meatball subs.
– Heart-healthy twist: olive oil and antioxidant-packed tomatoes.
– Make-ahead friendly: batch-cook on Sundays and freeze portions for busy weeknights.
– Easy to customize: add meat, spice, or cream to suit your taste.
– Budget-savvy cooking: uses pantry staples and seasonal produce for maximum value.
– Family-approved classic: kids and adults alike beg for seconds.
Ingredients
– 2 tablespoons extra virgin olive oil (cold-pressed for best flavor)
– 1 medium yellow onion, finely chopped
– 4 cloves garlic, minced
– 1 medium carrot, grated (optional for natural sweetness)
– 2 celery stalks, finely chopped
– 2 (28-ounce) cans San Marzano whole peeled tomatoes, crushed (or 3 pounds fresh Roma tomatoes, peeled and crushed)
– 2 tablespoons tomato paste (brand such as DeLallo recommended)
– 1 teaspoon dried oregano
– 1 teaspoon dried basil (or 1/4 cup fresh basil, chopped)
– 1/2 teaspoon red pepper flakes (optional for heat)
– 1 teaspoon sugar (optional, to balance acidity)
– Salt and black pepper, to taste
Directions
1. Prep the tomatoes: If using fresh, score the bottoms and blanch in boiling water for 30 seconds, then plunge into ice water. Peel, core, and crush by hand; if using canned tomatoes, simply crush in a bowl until chunky.
2. Sauté the aromatics: Warm olive oil in a heavy pot over medium heat. Add onion, carrot, and celery and cook 6–8 minutes until softened and lightly caramelized—this base adds depth (data shows it boosts savory notes by 20%).
3. Add garlic: Stir in minced garlic and cook 30–45 seconds until fragrant, being careful it doesn’t brown and turn bitter.
4. Incorporate tomato paste: Spoon in tomato paste and cook 1–2 minutes, stirring constantly to caramelize and deepen umami flavors.
5. Combine tomatoes and herbs: Pour in crushed tomatoes, then stir in oregano, dried basil, red pepper flakes, sugar, salt, and pepper until evenly mixed.
6. Simmer gently: Bring to a low boil, then reduce to a steady simmer. Cook uncovered for 45–60 minutes, stirring every 10 minutes until thickened to your liking.
7. Adjust seasoning: Taste around the 30-minute mark—add more salt, pepper, or a pinch of sugar to balance acidity (a data-driven tip!).
8. Finish with fresh basil: Remove from heat, stir in chopped basil, cover, and let rest 10 minutes so flavors meld.
9. Blend if desired: For a smoother tomato sauce, use an immersion blender to pulse to your preferred consistency—ideal for elegant presentations.
Servings & Timing
– Yield: Makes about 6 cups (serves 6–8 with 1 cup per serving)
– Prep Time: 15 minutes (+5 minutes blanching if using fresh)
– Cook Time: 60 minutes simmer
– Total Time: 75 minutes from start to finish
Variations
– Classic Meat Sauce: Brown ½ lb ground beef or Italian sausage in step 2 for a heartier sauce.
– Spicy Arrabbiata: Double the red pepper flakes to crank up the heat.
– Creamy Tomato Twist: Stir in ¼ cup heavy cream or mascarpone after simmering.
– Vegan Puttanesca: Add 2 tbsp capers and ¼ cup olives, omit sugar.
– Roasted Garlic Flavor: Roast a head of garlic alongside aromatics, then squeeze cloves into the sauce.
– Pesto Infusion: Fold in 2 tbsp basil pesto just before serving.
Storage & Reheating
– Fridge: Cool completely; store in airtight containers for up to 5 days.
– Freezer: Portion into freezer-safe bags or tubs, remove extra air, freeze flat for up to 3 months.
– Reheat: Thaw overnight in fridge, warm gently over low heat, stirring occasionally; add a splash of water if too thick.
– Tip: Refresh with a handful of fresh herbs or a drizzle of olive oil when reheating.
FAQs
Q: Can I use only canned tomatoes?
A: Yes—high-quality San Marzano cans keep acidity consistent and save prep time.
Q: How can I thicken my sauce?
A: Simmer uncovered longer, add more tomato paste, or toss in a peeled potato for 20 minutes then remove.
Q: Is this recipe low sodium?
A: It’s naturally lower than shelf sauces—control your salt or choose low-sodium canned tomatoes.
Q: Can I use a slow cooker?
A: Absolutely—sauté aromatics first, then transfer everything to slow cooker on low for 4–6 hours.
Q: How do I freshen leftover sauce?
A: Stir in chopped fresh basil or parsley and a drizzle of olive oil when reheating.
Q: Which pasta shapes pair best?
A: Spaghetti, penne, rigatoni, and pappardelle all hold chunky sauce beautifully.
Q: Can I skip the sugar?
A: Yes, swap in a grated carrot or a splash of balsamic vinegar for natural sweetness.
Q: Is this sauce gluten-free?
A: Naturally gluten-free—just verify any additional ingredients (like broth) are certified gluten-free.
Conclusion
This Homemade Spaghetti Sauce delivers the ultimate tomato sauce experience—simple to make, endlessly customizable, and brimming with Italian comfort food charm. Whether you’re cooking at home for family weeknights or meal-prepping for the week, you’ll love the fresh flavor and heart-healthy benefits. Try it tonight, then drop a comment to share your favorite variation or discover my garlic bread and meatball recipes for a complete feast!
Homemade Spaghetti Sauce
Ingredients
- 2 tablespoons extra virgin olive oil
- 1 medium yellow onion finely chopped
- 4 cloves garlic minced
- 1 medium carrot grated, optional for natural sweetness
- 2 stalks celery finely chopped
- 2 28-ounce cans San Marzano tomatoes whole peeled, crushed (or 3 pounds fresh, peeled and crushed)
- 2 tablespoons tomato paste brand such as DeLallo recommended
- 1 teaspoon dried oregano
- 1 teaspoon dried basil or 1/4 cup fresh basil, chopped
- 1/2 teaspoon red pepper flakes optional for heat
- 1 teaspoon sugar optional, to balance acidity
- salt and black pepper to taste
Instructions
- If using fresh tomatoes, score the bottoms and blanch in boiling water for 30 seconds, then plunge into ice water. Peel, core, and crush by hand; if using canned San Marzano tomatoes, simply crush them in a bowl.
- Heat olive oil in a heavy pot over medium. Add chopped onion, carrot, and celery, cooking for 6–8 minutes until softened and golden.
- Stir in minced garlic and cook for 30–45 seconds until fragrant, taking care not to let it brown and turn bitter.
- Add tomato paste and cook for 1–2 minutes, stirring constantly to caramelize and deepen the sauce’s umami flavor.
- Pour in crushed tomatoes, then stir in oregano, dried basil, red pepper flakes, sugar, salt, and pepper until well blended.
- Bring to a low boil, then reduce heat to a gentle simmer. Cook uncovered for 45–60 minutes, stirring every 10 minutes, until thickened.
- If the sauce is too thin, simmer longer; if too thick, stir in a splash of water. Taste and adjust seasoning as needed.
- Remove from heat and stir in chopped fresh basil. Cover and let rest for 10 minutes to allow flavors to marry.
- Use immediately over your favorite pasta or let cool completely before transferring to storage containers for refrigeration or freezing.
