Name: Homemade Spaghetti Sauce
Prep time: 10 min
Cook time: 30 min
Total time: 40 min
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)

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Let’s be honest: sometimes there’s nothing more comforting than a big bowl of pasta, smothered in a cozy homemade spaghetti sauce. I don’t know about you, but when the day’s been long (or when I just can’t look at another jar of store-bought sauce), I find myself craving that familiar, simmering pot of goodness on the stove. There’s a certain magic to it—like a warm hug for your senses. My family always seems to drift into the kitchen the minute they catch a whiff of onions and garlic hitting the olive oil. I guess old habits (and great smells) die hard.

One of my favorite things about homemade spaghetti sauce is that it’s incredibly forgiving. Don’t have fresh basil? Toss in more dried herbs. Want to sneak in a few extra veggies? No one’s ever complained around here! And if you’re the type who can’t resist a little heat, a pinch of red pepper flakes works wonders. The whole house fills with that homey, Italian grandma-style aroma, and suddenly, everyone’s hovering near the stove, begging for a taste.

Why You’ll Love It

Deep, layered flavor. Onions and garlic just melt into the tomatoes, giving you a sweet-savory backbone that makes this sauce anything but boring.
Kitchen-friendly. You don’t need a special pot or any fancy gadgets—just a basic saucepan and a spoon (the bigger, the better, in my opinion!).
Dinner prep hack. Double the batch, freeze half, and future-you will be so grateful on those “what’s for dinner?!” nights.
Beyond pasta. This isn’t just for spaghetti! Spoon it onto homemade pizza, slather it over meatballs, or scoop some up with crusty bread for dipping.

Timing and Servings

This recipe makes about 6 cups of sauce—plenty for a hungry family of four or enough to layer generously in a 9×13-inch lasagna pan. If you’re like me and love leftovers, you might want to stir up a double batch and stash some in the freezer for another day. Hands-on time is minimal (think: 15 minutes spent chopping, sautéing, and seasoning). Then you can let it simmer away for about 25 to 30 minutes while you set the table, catch up on your day, or maybe pour yourself a glass of red (no judgment here!). If you get distracted chatting with someone in your kitchen—well, I say that’s just part of the fun. An hour, start to finish, gets the job done and your house smelling heavenly.

Ingredients

2 tablespoons extra-virgin olive oil (get out the good stuff if you have it!)
1 medium yellow onion, finely chopped
3 cloves garlic, minced (or a few more if you’re garlic-obsessed—no shame)
28 ounces crushed tomatoes (no salt added is what I use, but whatever you have on hand is fine)
14 ounces diced tomatoes, with juice
2 teaspoons granulated sugar (trust me—this just smooths everything out)
1 teaspoon dried basil
1 teaspoon dried oregano
½ teaspoon sea salt (taste as you go!)
¼ teaspoon freshly ground black pepper
¼ teaspoon red pepper flakes (optional, for a gentle kick)
A handful of fresh basil leaves, torn (totally optional, but so fresh!)
Grated Parmesan or Pecorino, for serving (or just eat it by the spoonful, no judgment)

Ingredient Notes & Swaps

Tomatoes: Doesn’t matter if you use canned or jarred. Crushed gives a lovely texture, but if you only have whole tomatoes, give them a squish with your hands and toss them in. Fresh tomatoes work, too—just blanch and peel them first (about 2 pounds does the trick!).

Herbs: If you have an herb garden, grab a few sprigs of whatever’s thriving—thyme and oregano are classic. Dried works just fine (that’s what I use most nights), and you can always bump up the flavor by sprinkling in some Italian seasoning if that’s what’s in the pantry.

Garlic: Please, please do not skip the garlic. If you’re feeling lazy or in a huge rush, that jarred, pre-chopped garlic will do—but fresh minced really does make everything pop.

Veggies: Want to boost the sauce with extra nutrition? I love sneaking in shredded carrots, chopped bell peppers, or even mushrooms along with the onions. You’ll get more flavor and the kids won’t even notice (wink).

Directions

Heat the olive oil in a large saucepan over medium heat. Once it shimmers, add the chopped onion. Give it a stir now and then, letting it soften and turn translucent, about 5 minutes. This step smells amazing, and it’s really the foundation of your sauce, so don’t rush it.
Add the minced garlic and cook for 30 seconds—just until everything smells even dreamier. (If your mouth isn’t watering by now, check your nose!) Watch closely so the garlic doesn’t brown or burn.
Pour in the crushed and diced tomatoes (juice and all). Add the sugar, dried basil, dried oregano, salt, pepper, and red pepper flakes if you’re going for a gentle kick. Stir well to get all those seasonings mingling with the tomatoes.
Bring the whole thing to a gentle simmer. Once you see those little bubbles around the edges, turn the heat to low and let it go, uncovered, for about 25 to 30 minutes. The sauce should thicken and darken just a bit. Stir occasionally—think of it as giving your sauce a love tap!
Taste and tweak. If it’s too tangy, add another pinch of sugar. Want it more herbaceous? A bit more dried oregano goes a long way. When you’re happy with the flavor, take it off the heat and, if you’re using fresh basil, tear it up and stir it in just before serving.
Ladle over hot pasta, layer in lasagna, use as pizza sauce, or tuck it away in the fridge for later. Try not to eat a whole spoonful right out of the pan (but if you do, I won’t tell).

Variations

Meaty Marinara: Brown about half a pound of ground beef or Italian sausage in the pot before you sauté the onions. Drain excess fat, then follow the rest of the recipe for a super satisfying meaty sauce.
Veggie Boost: Add diced carrots, bell peppers, or mushrooms with the onions. I swear, even the pickiest eaters don’t notice, and it’s extra wholesome!
Creamy Twist: Off the heat, stir in a splash (about 1/4 cup) of heavy cream for a decadent, pink-hued sauce—like a quick vodka sauce, minus the vodka.
Wine-Enhanced: After you sauté your onions and garlic, pour in half a cup of red wine, give it a minute to bubble and reduce slightly, then add your tomatoes and seasonings. So fancy, yet so simple.

Storage & Reheating Tips

Let your sauce cool to room temperature before storing (this helps avoid the dreaded condensation drips in your container). Pop it into an airtight container and keep it in the fridge for up to 5 days. If you made extra (good thinking!), freeze it in freezer-safe bags—or even in ice-cube trays for quick single servings. It’ll stay tasty for about 3 months this way. When you’re ready to reheat, just warm it gently on the stovetop. If it seems too thick, add a splash of water, chicken broth, or even a drizzle of extra olive oil to get that velvety consistency back. Easy peasy!

FAQs

Can I use fresh tomatoes?
Absolutely. Use about 2 pounds of very ripe tomatoes, blanch and peel them first, then chop ’em up. You may need a few extra minutes of simmering to get things nice and thick.

Is this sauce kid-friendly?
You bet! Just skip the red pepper flakes if your little ones are spice-averse. Mine have been known to gobble this up—and ask for seconds.

How do I fix a watery sauce?
Crank up the heat and give it a good stir for the last couple minutes. Most of that excess liquid will evaporate right out. Works like a charm.

Can I make this in a slow cooker?
Why not! Mix everything together in your slow cooker and cook on low for 4 to 6 hours. The flavors really have time to develop while you go about your day.

Conclusion

Sometimes I think I could write love letters to a simmering pot of homemade spaghetti sauce. There’s something about it—soothing, a little nostalgic, and totally customizable to your kitchen or your mood. It’s the kind of recipe that invites you to add your own flair, double the garlic (or not!), sneak in those veggies, or just play around with what’s on hand. If you try this recipe, let me know how it goes! I always love to hear when a simple kitchen moment turns into a family favorite. Drop a comment with your twist or questions, and let’s keep making dinnertime a little more delicious—and a lot more cozy—together.