Homemade Spaghetti Sauce
This authentic Italian spaghetti sauce transforms ordinary pasta night into something special with deep, complex flavors that develop through slow simmering. Made with San Marzano tomatoes, fresh herbs, and garlic, it creates restaurant-quality results that far surpass any jarred sauce.
Equipment
- Large heavy-bottomed pot or Dutch oven - at least 5-6 quarts/4.7-5.7 liters
- Immersion blender - optional, for smoother sauce
Ingredients
For the Sauce Base
- 2 tablespoons olive oil - 30 ml
- 1 medium yellow onion - about 1 cup or 150g, finely diced
- 6 cloves garlic - about 2 tablespoons, minced
- 2 cans crushed tomatoes - 28 oz or 794g each, preferably San Marzano
- 1 can tomato paste - 6 oz or 170g
- 1/2 cup dry red wine - 120 ml, optional but recommended
- 1 tablespoon sugar or honey - 12g sugar or 21g honey
- 2 teaspoons dried basil - 2g
- 2 teaspoons dried oregano - 2g
- 1 teaspoon dried thyme - 1g
- 1/2 teaspoon red pepper flakes - 1g, or to taste
- 2 bay leaves
- salt and black pepper - to taste
- 1/4 cup fresh basil leaves - 10g, chopped
- 2 tablespoons fresh parsley - 8g, chopped
Optional Add-Ins
- 1 pound Italian sausage - 450g, removed from casings
- 1/2 pound ground beef - 225g
- 1/4 cup heavy cream - 60 ml, for a creamier sauce
- 2 tablespoons balsamic vinegar - 30 ml, for added depth
Instructions
- Dice the onion into small uniform pieces (about 1/4 inch), mince the garlic finely, chop the fresh herbs, and open all canned tomatoes.
- Heat olive oil in large pot over medium heat until shimmering. Add diced onion and cook 5-7 minutes until translucent, then add garlic and cook 1 minute until fragrant.
- Stir in tomato paste and cook 2-3 minutes until darkened. Pour in wine, scrape bottom of pot, and simmer 2-3 minutes until reduced by half. Add crushed tomatoes and 1/3 can of water.
- Add dried basil, oregano, thyme, red pepper flakes, bay leaves, sugar, 1 teaspoon salt, and 1/2 teaspoon black pepper. Stir thoroughly and taste.
- Bring to gentle boil, then reduce to low heat. Partially cover and simmer 30-45 minutes, stirring every 10 minutes. Add water if too thick, or simmer uncovered if too thin.
- Remove bay leaves, taste and adjust seasoning. Stir in fresh basil and parsley, simmer 5 more minutes. Use immersion blender for smoother texture if desired, and add cream if using.
- Ladle hot sauce over cooked pasta, adding reserved pasta water to thin if needed. Garnish with Parmesan and fresh basil, or let cool completely before storing.
Notes
- San Marzano tomatoes are worth the investment - they're naturally sweeter and less acidic than regular canned tomatoes
- Don't skip the sugar; it balances acidity and brings out natural tomato sweetness without making the sauce taste sweet
- Low and slow is key - give the sauce at least 30 minutes of simmering for flavors to meld properly
- Add 1/4 to 1/2 cup of starchy pasta cooking water when tossing with pasta to help sauce cling to noodles
- Brown the tomato paste until it darkens to remove the tinny taste and add depth to the sauce
- Store in airtight containers in refrigerator for up to 5 days, or freeze for up to 3 months
- Freeze in portion-sized containers or flat in zip-top bags for easy stacking and faster thawing
- Make a double batch - this sauce freezes beautifully and is perfect for quick weeknight meals
- For meat sauce, brown 1 pound of Italian sausage or ground beef before adding the onions
- Let finished sauce rest 15-20 minutes off heat before serving to allow flavors to settle
Nutrition
Serving: 1ServingCalories: 110kcalCarbohydrates: 15gProtein: 3gFat: 5gSaturated Fat: 0.7gPolyunsaturated Fat: 0.5gMonounsaturated Fat: 3.5gSodium: 380mgPotassium: 450mgFiber: 4gSugar: 9gVitamin A: 15IUVitamin C: 25mgCalcium: 6mgIron: 10mg
Tried this recipe?Let us know how it was!