Homemade Spaghetti Sauce Recipe
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Rich with tomatoes and herbs, this classic Italian recipe for homemade spaghetti sauce may become a family tradition in your home. A pot of spaghetti sauce simmering on the stove will have everyone coming to the kitchen to see what’s cooking.
Recipe Overview
Why you’ll love it: It’s easy to make and tastes rich and velvety.
How long it takes: 1 hour 30 minutes, but a lot is hands-off
Equipment you’ll need: large pot, spoon
Servings: 14 servings
What’s more delicious than a big bowl of spaghetti smothered in hearty red tomato sauce? If you asked my dad, he would probably say he couldn’t think of anything he likes better. Whenever my mom asks him what sounds good for dinner, his first and immediate reply is “Spaghetti!” My grandma always made her famous spaghetti sauce (with her secret recipe) for his very best birthday dinner.
Homemade spaghetti sauce is surprisingly uncomplicated and easy to make. Lots of tomatoes, onions, garlic, and herbs comprise the ingredient list. You may have everything you need right in your pantry. In no time, you can be simmering this delectable and classic sauce in a pot on your stove. The only attention it requires is a stir now and then.
My only question is: What are you waiting for? Open a bottle of Pinot Noir or another medium bodied red wine and raise a toast to the cook!
About this homemade spaghetti sauce
I use four different forms of canned tomatoes to make this homemade spaghetti sauce: tomato paste, crushed tomatoes with their juice, tomato sauce, and diced tomatoes with their juice.
Although homemade spaghetti sauce requires a nice long simmer on the stove, most of that time is hands-off. You could also use a slow cooker to simmer the spaghetti sauce on low for 8 hours.
Why bother making homemade when you can buy a jar of sauce at the grocery store? Once you taste this sauce, you’ll know the answer to that question (or just read the comments here)! Anything that’s freshly made beats canned by a long shot. Plus you can be confident in knowing that the sauce you make is preservative and additive free, and made with love.
Listen for the “Grazie” (thank you!) that’s sure to come your way. The correct response to that is “Prego!”(meaning: you’re welcome!).
How to make this Recipe
It’s simple! Sauté onions and garlic in olive oil, add a couple tablespoons of tomato sauce and heat it up for a minute or so, then add the tomatoes.
Add the dried spices: oregano, thyme, bay leaf, a tablespoon of sugar, and red pepper flakes.
Stir well and simmer for at least one hour, but up to three hours. Just before serving, remove the bay leaf, and stir in a little butter, and some fresh basil and parsley.
Serve over your favorite pasta with a sprinkle of freshly grated Parmesan cheese. Buon appetito!
How to make this spaghetti sauce your own
- If you have a garden full of tomatoes, that’s wonderful! You can easily substitute peeled fresh tomatoes for the crushed and diced tomatoes. Roma tomatoes or another meaty variety work best. You’ll need about four pounds.
- Add more veggies: Chopped bell peppers or mushrooms can be added. Sauté them with the onions. Or stir in a few handfuls of baby spinach right before serving.
- I like to serve this sauce with homemade meatballs or baked turkey meatballs. Frozen meatballs are so handy. Just add them to the sauce about halfway through the simmering time so they get heated through.
- If you would like to make a spaghetti sauce with meat, sauté ground beef or turkey, or Italian sausage with the onions, and then continue the recipe as directed.
- If you happen to have a rind of Parmesan cheese, put that in the sauce as it simmers to enhance the flavor.
- Make this sauce vegan or Whole30 simply by omitting the butter and sugar.
- Don’t have any fresh herbs? Simply add a tablespoon of dried basil and parsley instead.
- If you prefer a sauce made without tomatoes, maybe this isn’t the recipe for you. Try this creamy chicken spaghetti or chicken Marsala pasta.
FAQ
There seems to be some debate about the difference between spaghetti sauce and marinara. Generally, marinara is a thinner sauce, made with tomatoes and seasoning, which isn’t simmered as long as spaghetti sauce, giving marinara a fresher flavor. Spaghetti sauce is similar, but usually includes additional ingredients such as onions, peppers, mushrooms, or meat, and has a longer cooking time and a heartier flavor.
Ultimately, I guess you could say that spaghetti sauce is any sauce that you put on spaghetti, right? The word sauce comes from the Italian word salsa, which means topping.
Reheating and Storage Tips
Leftover spaghetti sauce will keep in the fridge for up to 4 days. Store in a resealable container. Reheat gently in a saucepan on the stove when ready to serve.
Homemade spaghetti sauce is a meal preppers’ dream. You can make a big batch of this sauce when you have extra time and freeze it in freezer containers indefinitely. Preferably, you should allow time for it to thaw overnight in the fridge before using.
Or, make a big batch of sauce on Saturday or Sunday, and plan meals around it for the rest of the week. It’s perfect for more than spaghetti and meatballs. Use it for this easy skillet lasagna, pizza stuffed spaghetti squash, rustic polenta stack, or pizza quesadillas, or as a dipping sauce for air fryer mozzarella sticks or chicken strips.
Other pasta sauce recipes
Looking for more delicious ways to top your favorite pasta?
- Crockpot Spaghetti Sauce with or without meat (stovetop directions, too!)
- Turkey Bolognese — with ground turkey and turkey Italian sausage
- Fresh tomato cream sauce with angel hair pasta
- Baked Feta Pasta Recipe (with vegan option)
- Instant Pot Bolognese
- Instant Pot spaghetti and meat sauce
- Skinny Alfredo sauce made with cauliflower
- Vegan Bolognese — it has a meaty texture with quinoa and lentils
- Carrot pesto
- Lemon cream sauce with spinach
Did you make this? Be sure to leave a review below and tag me @rachelcooksblog on Facebook, Instagram, or Pinterest!
Ingredients
- 1 tablespoon olive oil
- 1 cup finely diced yellow onion (about 1 medium onion)
- 3 cloves garlic, minced (about 1 tablespoon minced garlic)
- 2 tablespoons tomato paste
- 1 (28 oz) can crushed tomatoes
- 1 (15 oz) can tomato sauce
- 1 (14.5 oz) can petite diced tomatoes and their juice
- 1 tablespoon granulated white sugar
- 1 tablespoon dried oregano
- 1/2 teaspoon dried thyme
- 1/4 teaspoon red pepper flakes
- 1 bay leaf
- 1/4 cup chopped fresh basil (or 1 tablespoon dried basil)
- 1/4 cup chopped fresh parsley
- 1 tablespoon butter
Instructions
- Heat oil in a large, deep pan over medium heat. Add onion and cook, stirring frequently, for 4-5 minutes or until translucent. Add garlic and continue to cook, stirring, for one minute or until fragrant.
- Add tomato paste and cook, stirring constantly, until it coats all the onions (about 1 minute).
- Add crushed tomatoes, tomato sauce, diced tomatoes, sugar, oregano, thyme, red pepper flakes, and bay leaves.
- Stir to combine. Bring to a simmer and simmer, partially covered, for at least an hour or up to three hours. Stir occasionally. Make sure the sauce isn’t sticking to the bottom of the pan. Adjust heat if necessary.
- Carefully remove bay leaf and stir in butter, basil, and parsley until butter is melted.
- Taste, season with salt and pepper, and serve.
Notes
- For a sauce with meat, add 1 pound ground beef, turkey, or Italian sausage. Brown in pan with onions before adding the garlic.
- Additional vegetables can be added such as chopped bell peppers or mushrooms.
- Makes 7 cups.
Nutrition Information
This website provides approximate nutrition information for convenience and as a courtesy only. Nutrition data is gathered primarily from the USDA Food Composition Database, whenever available, or otherwise other online calculators.
Steve Greco says
This is a really good recipe. I added a pound of hamburger and a couple roasted red peppers to add a little flavor. Ill be making this every time.
Rachel Gurk says
Love the addition of roasted red peppers! Thanks for taking the time to leave a comment!
Diane A York says
My Aunt made sp sauce to die for. She used fresh tomatoes, it had hamburger & cooked it in a double boiler all day & all night. Adding water to the bottom pot when it boiled away. Can that be done today too? I’ve been looking on line for a similar recipe. I never made it myself. I was a little girl when she made it while vistiing her. I never got the recipe. The entire house smelled heavenly!
Rachel Gurk says
I’m sure you could do that! Sounds delicious. :)
Don says
To make meat sauce, how much meat do I use for this recipe? Do I drain the meat and onions before adding the restbof the ingredients?
Rachel Gurk says
I would add about a pound of meat. If it’s super greasy, I’d drain it, but otherwise, don’t worry about it. I hope that helps!
Don says
Can you tell me how much meat to add to make this a meat sauce. Also, if I saute the meat with the onions, do i drain it before continuing?
Thanks
Rachel Gurk says
I would add about a pound of meat. If it’s super greasy, I’d drain it, but otherwise, don’t worry about it. I hope you love it!
Terre M says
This was delicious. I added hamburger and mushrooms and we loved it! Thanks!
Rachel Gurk says
So glad you liked it! I’m a big fan of mushrooms, too. Thanks for taking the time to leave a comment!
Jimmie Long says
Hello RachelÂ
My wife started working full time and I’m in my 50’s been cooked for my whole life except for grilling . So I’m doing most of the cooking during the week. WOW thank you for the Recipe it’s fantastic!!! Better than my moms lol Â
Thank you so easy I could do it lol!Â
Rachel Gurk says
Wow, better than your moms?! I’m honored. Thanks for taking the time to leave a comment! I hope your cooking journey is full of success!
Teetine says
It looks delicious. The way you do the tutorial is also quite simple. I think I can make this. I will try.
Rachel Gurk says
I hope you enjoy!
Cynthia says
One of the best Spaghetti sauces recipes I’ve found.  I cooked up ground beef and Italian sausage with the garlic and onion first, then added everything else.
Rachel Gurk says
So glad you liked it! Thanks for taking the time to leave a comment!
Purvi says
Can you guide me how many tomatoes to use if am using my garden tomatoes? I wanna avoid can food.Â
Rachel Gurk says
I haven’t made this with fresh tomatoes, so I can’t say for sure. It will take a quite a few, as they will cook down a lot. You will also probably want to peel them, depending on your preferences.
Debby says
I’ll never use a jar of spaghetti sauce again! This recipe was easy and five star taste. I did add some Italian sausages and mushrooms. I may try a few splashes of red wine next time. Good excuse to enjoy a glass of wine with the spaghetti.Â
Rachel Gurk says
So glad to hear you liked it! Thanks for taking the time to leave a comment!
Harry says
This recipe begins with a 24-page treatise, and halfway through asks, “What are you waiting for?” Well, I’m waiting for you to get to the actual recipe! Write better. Stay in school, kids.
Rachel Gurk says
Hi Harry, I actually have a doctorate, but thanks for the PSA. Also, all my recipes have a convenient “Jump to Recipe” button at the top of the post if you’d like to quickly jump past the text and straight to the recipe. That way, you’ll have more time to leave nice comments like this one.
Muvlove says
He said stay in school “kids”….just wondering why you took it so personal….thanks for the recipe…I made mine with fresh garden tomatoes and just guessed at the amount to use.
Rachel Gurk says
I’m glad you liked the recipe! I bet it was delicious with fresh garden tomatoes.
Jerry says
Hahaha. What an awesome comeback Rachel! Very classy and sassy at the same time. We are making this recipe for the first time today. Looking forward to it.
Rachel Gurk says
Thanks Jerry. ;) I hope you loved the spaghetti sauce!
MarySC says
Too bad you weren’t taught manners.
Robert e ruschman says
This recipe is so delicious and easy to make. I never changed a thing. Thank you. I just hope I don’t lose it. I can’t print it out or if make a coupe copies in case one got destroyed. Recommend this recipe to anyone and everyone.Â
Rachel Gurk says
Wow, thank you so much for the raving review! I’m so glad you liked this recipe.
Paris says
This is delicious! I made this today and the entire family enjoyed it! As a beginner chef I would have appreciated a little help with the salt, but I understand your comment about adding it to taste :) (I didn’t add any butter since I don’t consume animal products)
Rachel Gurk says
I’m glad you liked it! Thanks for the feedback!
Michelle says
There is plant butter that’s Dairy free and taste pretty good
Rachel Gurk says
Thanks for sharing!
Ray says
This a classic sauce I have been making for several years and it is a winner!
I add one extra ingredient: couple or three splashes of red wine during simmer.
Even so, I will rate it as written.
I have also used one of the notes: browning sweet Italian sausage, out of the casing, and the reviews at home get even better!
Rachel, I like the idea of adding mushrooms and will give that a try.
Rachel Gurk says
I’m so glad you like it! The addition of red wine gives so much flavor, that’s always a great choice!
denise says
I have a recipe handed down from an Italian friend I usually use.
Some Italian-Americans, especially those in the Mid-Atlantic, refer to a red sauce as Sunday sauce or gravy.
This sauce sounds delicious.
Rachel Gurk says
I have heard that! Is the recipe you use similar?
Ted Vetzal says
Rachel,
My kids hate the texture of chunks of tomatoes in sauces. In that case, would it be easiest to just use all crushed tomatoes and then after simmering, run the immersion blender through it?
Thanks,
Ted
Rachel Gurk says
Yes, that’s what I would do! I hope everyone loves it! (My kids are the same way!)