Outline
- Short intro paragraph: one enticing sentence with focus keyword and related terms
- Full Recipe Introduction: 2–3 paragraphs explaining what this spaghetti sauce recipe is, why it’s special, seasonal or healthy notes, personal context
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Why You’ll Love This Recipe
: 8 benefit-driven bullets
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Ingredients
: exact measurements, substitutions, prep tips
- Image insertion
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Directions
: 8 numbered, active steps with tips/tricks
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Servings & Timing
: yield, prep time, cook time, total time
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Variations
: 5 one-sentence creative twists
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Storage & Reheating
: fridge vs. freezer, shelf life, reheating, make-ahead advice
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Notes
: personal testing tips, texture/flavor tweaks
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FAQs
: 8 common questions with clear 1–2-sentence answers
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Conclusion
: 2–3-sentence recap and friendly call-to-action
Spaghetti Sauce Recipe
Get cozy tonight with my easy, classic Spaghetti Sauce Recipe—a homemade, savory Italian tomato sauce you can keep meaty or make vegetarian in a snap.
Full Recipe Introduction
Let me explain: this isn’t your average jar sauce. It’s a lovingly simmered, robust tomato sauce inspired by family Sunday dinners back when I was a kid in upstate New York. We’d gather around the table as the kitchen filled with the scent of garlic and oregano, and honestly, it beat any take-out I’ve ever had.
What makes it special? First, you control every ingredient—from the quality of your olive oil to the balance of herbs—so it’s as healthy or indulgent as you like. You can stir in lean ground beef or Italian sausage for a meaty twist, or skip the meat and add mushrooms or lentils for a vegetarian version that’s just as hearty. Beyond that, this recipe is flexible enough for winter holiday feasts or weeknight comfort—no fancy tools required, just a good pot, fresh—or canned—tomatoes, and a pinch of love.
Why You’ll Love This Recipe
* Totally homemade flavor that beats any store-bought jar
* Customize with meat or keep it vegetarian—your call
* Simple pantry staples: olive oil, tomatoes, garlic, herbs
* Cozy aroma fills your kitchen in under 90 minutes
* Freezer-friendly for quick dinners any night of the week
* Naturally gluten-free (and dairy-free if you skip cheese)
* Perfect for spaghetti, rigatoni, or even stuffed shells
* Classic Italian taste with a tangy, savory finish
Ingredients
* 2 tablespoons extra-virgin olive oil (try Colavita or California estate-pressed)
* 1 large yellow onion, finely chopped (Vidalia or sweet onion works great)
* 4 cloves garlic, minced (or 1 teaspoon garlic powder in a pinch)
* 1 pound lean ground beef or Italian sausage (sub: 1 pound plant-based crumbles for vegetarian)
* 2 (28-ounce) cans whole San Marzano tomatoes, crushed by hand (brands: Cento, Rao’s)
* 2 tablespoons tomato paste (adds depth)
* 1 teaspoon sugar or honey (balances acidity)
* 1 teaspoon dried oregano (or 1 tablespoon fresh, chopped)
* 1 teaspoon dried basil (or 2 tablespoons fresh ribbons)
* ½ teaspoon red pepper flakes (optional, for a bit of heat)
* Salt and freshly ground black pepper, to taste
* Fresh basil leaves or parsley, for garnish
Directions
1. Heat the olive oil in a heavy-bottomed pot over medium heat. Once it shimmers, add the chopped onion. Stir frequently until it’s soft and translucent—about 5–7 minutes.
2. Toss in the garlic and red pepper flakes (if using). Sauté for 30 seconds, until you can really smell that garlic—but don’t let it brown or turn bitter.
3. Increase heat to medium-high, add the ground beef or sausage, and break it apart with a wooden spoon. Brown it fully, about 8 minutes, stirring so no chunks stick. Drain excess fat if necessary.
4. Stir in the tomato paste and cook for 1–2 minutes. This little step fuels a deeper, richer flavor.
5. Pour in the crushed tomatoes, scraping up any browned bits from the bottom. Sprinkle in sugar, oregano, basil, salt, and pepper. Give it a good stir.
6. Bring the sauce to a gentle simmer, then reduce heat to low. Partially cover with a lid tilted to let steam escape—this helps thicken the sauce.
7. Let it simmer, stirring now and then, for at least 45 minutes (up to 1 hour for a thicker texture). If you’re busy, set a timer and check at the 30-minute mark.
8. Taste and adjust seasoning—add a pinch of salt or a grind more pepper. If it’s too acidic, stir in a tiny pinch of baking soda. Finish with torn fresh basil, then serve piping hot over pasta.
Servings & Timing
Makes about 6–8 cups of sauce, enough for 6–8 servings of pasta
Prep Time: 15 minutes
Cook Time: 60 minutes (active plus simmer)
Total Time: 1 hour 15 minutes (perfect for a weekend afternoon or a relaxed evening)
Variations
• Red Wine Richness: Stir in ½ cup dry red wine after browning the meat.
• Mushroom Medley: Add 8 ounces sliced cremini mushrooms with the onions.
• Lentil Boost: Swap meat for 1 cup cooked brown lentils for extra protein.
• Spicy Calabrian Kick: Use chopped Calabrian chiles instead of red pepper flakes.
• Creamy Tomato-Basil: Swirl in ¼ cup heavy cream or coconut milk at the end.
Storage & Reheating
Refrigerate in airtight containers for up to 5 days. Freeze in freezer bags or jars (leave ½-inch headspace) for up to 3 months. To reheat, thaw overnight in the fridge or gently warm on the stove over low heat, stirring occasionally. Perfect make-ahead sauce for busy weeknights—just defrost and heat through.
Notes
• For a silkier texture, pulse part of the sauce in a blender before simmering.
• Sauce often tastes better the next day as flavors meld—make it ahead for holiday meals.
• If it thickens too much, stir in reserved pasta cooking water for the ideal consistency.
• Found it too bland? A small pinch of kosher salt at the end can brighten the whole batch.
FAQs
Q: Can I use fresh tomatoes instead of canned?
A: Absolutely—you’ll need about 4 pounds ripe tomatoes, peeled, seeded, and chopped; simmer a bit longer.
Q: How do I reduce acidity without sugar?
A: A pinch of baking soda stirred in will neutralize excess tang without making it sweet.
Q: Why simmer for so long?
A: Slow simmering deepens flavor and concentrates the sauce, giving it that classic Italian richness.
Q: Can I make this vegan?
A: Yes, omit meat and tomato paste is usually vegan; check labels on any added ingredients.
Q: Is this sauce freezer-friendly?
A: Totally—cool it, portion it into freezer bags, and label with date; it’ll keep for 3 months.
Q: What’s the best pasta shape to serve with this?
A: Spaghetti and linguine are classics, but rigatoni or pappardelle catch more sauce.
Q: Can I double the recipe for a crowd?
A: You sure can—just use a larger pot and keep an eye on the simmer time for thickness.
Q: How do I make it less greasy?
A: After browning meat, drain off excess fat or blot the pan with paper towels before adding tomatoes.
Conclusion
This Spaghetti Sauce Recipe is your new go-to for everything from cozy weeknight dinners to festive family gatherings—rich, easy, and endlessly adaptable. Give it a whirl, leave me a note below on how you tweaked it, and don’t forget to explore my other Italian favorites like homemade meatballs and garlic bread!
Ready for more? Try my Homemade Meatballs or check out my Ultimate Garlic Bread for the perfect pasta night.
Spaghetti Sauce Recipe
Ingredients
- 2 tablespoons extra-virgin olive oil try Colavita or California estate-pressed
- 1 large yellow onion finely chopped (Vidalia or sweet onion works great)
- 4 cloves garlic minced
- 1 pound lean ground beef or Italian sausage sub: 1 pound plant-based crumbles for vegetarian
- 2 28-ounce cans whole San Marzano tomatoes crushed by hand (brands: Cento, Rao’s)
- 2 tablespoons tomato paste adds depth
- 1 teaspoon sugar balances acidity
- 1 teaspoon dried oregano or 1 tablespoon fresh, chopped
- 1 teaspoon dried basil or 2 tablespoons fresh ribbons
- 1/2 teaspoon red pepper flakes optional, for a bit of heat
- Salt and freshly ground black pepper to taste
- Fresh basil leaves or parsley for garnish
Instructions
- Heat the olive oil in a heavy-bottomed pot over medium heat. Once it shimmers, add the chopped onion. Stir frequently until it’s soft and translucent—about 5–7 minutes.
- Toss in the garlic and red pepper flakes (if using). Sauté for 30 seconds, until you can really smell that garlic—but don’t let it brown or turn bitter.
- Increase heat to medium-high, add the ground beef or sausage, and break it apart with a wooden spoon. Brown it fully, about 8 minutes, stirring so no chunks stick. Drain excess fat if necessary.
- Stir in the tomato paste and cook for 1–2 minutes. This little step fuels a deeper, richer flavor.
- Pour in the crushed tomatoes, scraping up any browned bits from the bottom. Sprinkle in sugar, oregano, basil, salt, and pepper. Give it a good stir.
- Bring the sauce to a gentle simmer, then reduce heat to low. Partially cover with a lid tilted to let steam escape—this helps thicken the sauce.
- Let it simmer, stirring now and then, for at least 45 minutes (up to 1 hour for a thicker texture). If you’re busy, set a timer and check at the 30-minute mark.
- Taste and adjust seasoning—add a pinch of salt or a grind more pepper. If it’s too acidic, stir in a tiny pinch of baking soda. Finish with torn fresh basil, then serve piping hot over pasta.
