Just like Homemade Spaghetti Sauce with the flavors of Italy made fresh and simply in your own kitchen. This sauce, rich with tomatoes, onions, garlic and aromatic herbs, is simmered to perfection and results in a comforting, versatile base for almost any pasta dish. Top with a pinch of torn fresh basil and grated parmesan for a gourmet touch — no one will ever know how easy it was! For a weeknight dinner or special occasion, this sauce provides a lovely synergy of flavors that’s comforting and satisfying.
Why You’ll Love This Recipe:
Savorsome: Onions, garlic and herbs coax a deep, complex flavor out of the tomatoes; the sauce winds up uncommonly rich and fragrant.
No- fuss but flexible: Very easy to make and you can easily play around with herbs, garlic or toss in some peppers/carrot.
Versatile: Pour this sauce over pasta, use it in lasagna, as a pizza sauce, as a dipping sauce for breadsticks.
Make-Ahead and Freezer-Friendly: This sauce keeps well, so you can enjoy homemade Italian whenever the mood strikes with little to no work.
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Key Ingredients:
Olive Oil: Use only good-quality extra-virgin olive oil as it is the base of the sauce.
Onion and Garlic: The building blocks of savory cooking, these aromatics add a foundational sweetness and depth. Finely chopping the onion helps it cook down and marry in to the sauce.
Crushed Tomatoes: Another great way to create a thick, smooth consistency is to use canned crushed tomatoes. If you want to control the seasoning, seek tomatoes with no added salt.
Diced Tomatoes: Diced tomatoes provide texture and give the sauce a rustic quality. (If you want a smoother sauce, you can use an immersion blender once it simmers.)
Dried Basil and Oregano: These classic Italian herbs lend the sauce a fragrant, earthy taste. If you have fresh herbs, you can swysłif and up the volume a little bit.
Sugar: A little bit of sugar counteracts the acidity from the tomatoes. Use gradually, to taste, depending on how sweet your tomatoes are.
Red Pepper Flakes: This is optional, but gives the dish a bit of heat that you can increase or leave out altogether depending on your taste.
Full list of ingredients with amounts and instructions is located in the recipe card at the bottom of the page
Step-by-Step Instructions
Step 1: Make the Sauce Base
Heat the Olive Oil: Start by heating a large saucepan over medium heat and adding the olive oil.
Saute the onion: Add the onion and sautxe9 for 5 minutes, stirring occasionally, or until the onion is soft and translucent. It’s this step that gives the sauce a base flavor.
Infuse with Garlic: Stir in the minced garlic and sauté until fragrant (1 minute). Just make sure not to let the garlic brown, which will make it bitter.
Stage 2: Add in the tomatoes and spices
Add the tomatoes and spices: Add the crushed tomatoes and diced tomatoes. Then add the sugar, dried basil, dried oregano, black pepper and red pepper flakes (if you want a touch of heat).
Simmer for Flavor: Reduce the heat to keep the mixture at a gentle simmer, and let the sauce cook uncovered for 20 to 30 minutes, stirring a few times. This part is important because it allows the flavors to marry and the sauce to thicken.
Step 3: Final Adjustments
Adjust the flavor to your liking: Taste the sauce. If it’s too acidic, add a touch more sugar to round things out. Add more seasonings as needed.
Meanwhile, Adjust the Sauce: Once your sauce has cooked down to the desired thickness and flavor, remove the pot from the heat.
Serve with Pasta
To serve: You need to spoon the sauce over the cooked pasta of your choice and then top with fresh basil leaves and grated parmesan cheese.
Serving Suggestions:
This all-purpose tomato sauce is for much more than just pasta:
Meatballs: Serve with Italian-style meatballs or stir the meatballs directly into the sauce as it simmers to infuse them with flavor.
Lasagna or Baked Ziti: Use this sauce as a base for layering in lasagna or with ziti in a baked pasta dish.
Pizza Sauce: for homemade pizza, spread on pizza dough.
Eggplant or Chicken Parmesan: Use as a topping for breaded and fried eggplant or chicken, covered with mozzarella and baked until bubbly.
Breadstick Dip: Serve warm with garlic breadsticks or focaccia for dipping.
Storage and Freezing Tips:
This spaghetti sauce holds up wonderfully, making it great for meal prep or leftovers.
Refrigerating: Store any extra sauce in an airtight container in the fridge for up to 5 days. Take a moment or two to warm up on the stovetop or in the microwave to serve.
To freeze: For longer storage, freeze the sauce in airtight containers or freezer bags for as long as 3 months. Defrost in the refrigerator overnight, then reheat.
Reheating: Gently reheat on the stovetop over medium heat, stirring occasionally. You can then add a splash of water or broth to loosen the sauce (if necessary) to the desired consistency.
Recipe Variations:
Meaty Marinara: For a more substantial meat sauce, stir in browned ground beef, Italian sausage or a combination of the two.
Vegetable Marinara: Stir a pound of finely diced carrots, bell peppers or mushrooms into the onions for a veggie-heavy sauce.
Creamy Tomato Sauce: Stir 1/4 cup heavy cream at the end of cooking for a creamy, pink tomato sauce.
Wine-Infused Sauce: After sautéing the onions and garlic, add 1/2 cup of red wine. Sweat it down before adding the tomatoes for added depth of flavor.
Herbed Fresh Tomato Sauce: Use fresh tomatoes (about 2 pounds, peeled and chopped) instead for a lighter, fresher sauce. Simmer for until thickened, stir in fresh basil or parsley at the finish.
Conclusion:
This homemade spaghetti sauce is an Italian-style classic recipe that adds rich, hearty flavors to any pasta dish. Made with simple pantry ingredients, it’s a versatile sauce that can be tailored to your tastes, from a meat sauce variation to a sweeter tomato base. It’s a good one to cook in big batches, since it freezes beautifully and can be rearranged in a bunch of Italian-leaning dishes.
Try this sauce, and you will have Italy in your spoon!
Homemade Spaghetti Sauce
Ingredients
- 2 tbsp olive oil for sautéing onions and garlic
- 1 onion finely chopped onion
- 2 cloves minced garlic
- 28 oz crushed tomatoes
- 14 oz diced tomatoes
- 2 tsp sugar
- 1 tsp dried basil
- 1 tsp dried oregano
- 1/2 tsp salt or to taste
- 1/4 tsp black pepper
- 1/4 tsp red pepper flakes optional, for added heat
- fresh basil leaves for garnish
- grated parmesan cheese optional, for serving
Instructions
- Heat olive oil in a large saucepan over medium heat. Add the finely chopped onion and cook for about 5 minutes until softened. Add minced garlic and cook for an additional minute until fragrant.
- Add crushed tomatoes, diced tomatoes, sugar, dried basil, dried oregano, black pepper, and red pepper flakes to the saucepan. Stir to combine.
- Lower heat and simmer the sauce uncovered for 20-30 minutes, stirring occasionally. Adjust seasonings to taste, and add more sugar if needed to balance acidity.
- Serve the sauce over cooked pasta. Garnish with fresh basil leaves and grated Parmesan cheese as desired.