Spaghetti Sauce Recipe

Homemade spaghetti sauce in a large yellow pot.

4.53 from 496 votes

Rich with tomatoes and herbs, this homemade spaghetti sauce recipe may become a family tradition in your home. Homemade spaghetti sauce is easy to make and tastes rich and velvety.

Prep Time15

Cook Time1 30

Total Time1 45

Course: Sauces & Marinades

Cuisine: Italian

Servings:

Author: Rachel Gurk

Ingredients

1 tablespoon olive oil
1 cup finely diced yellow onion (1 medium onion)
3 cloves garlic, minced (1 tablespoon minced garlic, more if desired)
2 tablespoons tomato paste
1 can (28 ounces) crushed tomatoes
1 can (15 ounces) tomato sauce
1 can (14.5 ounces) petite diced tomatoes, undrained
1 tablespoon granulated white sugar
1 tablespoon dried oregano
½ teaspoon dried thyme
¼ teaspoon red pepper flakes (more if desired)
1 bay leaf
1 tablespoon butter
¼ cup chopped fresh basil (or 1 tablespoon dried basil)
¼ cup chopped fresh parsley (or 1 tablespoon dried parsley)

Instructions

Heat oil in a large deep pan or Dutch oven over medium heat. Add onion and cook for 4 to 5 minutes, stirring frequently, until translucent. Add garlic and continue to cook, stirring, for 1 minute or until fragrant.
1 tablespoon olive oil, 1 cup finely diced yellow onion, 3 cloves garlic, minced
Add tomato paste and cook, stirring constantly, until it coats the onions and garlic, and darkens slightly, about 1 minute.
2 tablespoons tomato paste
Add crushed tomatoes, tomato sauce, diced tomatoes, sugar, oregano, thyme, red pepper flakes, and bay leaf. Stir to combine.
1 can (28 ounces) crushed tomatoes, 1 can (15 ounces) tomato sauce, 1 can (14.5 ounces) petite diced tomatoes, undrained, 1 tablespoon granulated white sugar, 1 tablespoon dried oregano, ½ teaspoon dried thyme, ¼ teaspoon red pepper flakes, 1 bay leaf
Bring to a simmer, then lower heat and simmer, partially covered, for at least 1 hour or up to 3 hours. Stir occasionally to make sure the sauce isn't sticking to the bottom of the pan. Adjust heat if necessary.
Carefully remove the bay leaf and stir in butter, basil, and parsley until butter is melted.
¼ cup chopped fresh basil, ¼ cup chopped fresh parsley, 1 tablespoon butter
Taste the sauce, and season with additional salt and pepper if desired. If you like a sweeter sauce, add a little more sugar.

Video

Notes

Add meat: For a sauce with meat, add 1 pound ground beef, turkey, or Italian sausage. Brown in pan with onions before adding the garlic. If you like meatballs, try homemade meatballs or baked turkey meatballs, adding them to the sauce about halfway through the simmering time. You don't have to thaw the meatballs first.
Variations: Adjust the seasoning to your preference; add more sugar if you like a sweeter sauce, more red pepper flakes for a spicier sauce. Additional vegetables can be added; try chopped bell peppers, mushrooms, or finely diced or shredded carrots (they'll make the sauce less acidic, too!). Fold in chopped baby spinach right before serving if you like.
Less sodium: Many commercial spaghetti sauces are high in sodium. To reduce sodium in this recipe, use no-salt-added canned tomato products.
Slow cooker spaghetti sauce:Once you've prepped the sauce, it can be transferred to your crockpot to cook on low for up to 8 hours. (Try my crockpot spaghetti sauce.)
Storage & reheating: Leftover sauce can be refrigerated for up to 5 days. Reheat in a saucepan over medium low heat until sauce is hot and steaming.
To freeze: Homemade spaghetti sauce is very freezer-friendly. Consider making a double batch so you'll have extra to freeze (this recipe makes 7 cups). Allow the sauce to cool, then transfer to freezer containers or sturdy ziplock freezer bags, leaving head room for expansion. It will keep for at least six months. Thaw in the refrigerator before reheating.

Nutrition

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