Spaghetti Sauce Recipe

Rich, cozy, and classic, this Spaghetti Sauce Recipe transforms simple tomatoes into a savory, homemade Italian delight—ready in under an hour and perfect for weeknight dinners or special Sunday suppers.

When I say “classic,†I mean that this tomato-based sauce has roots in every Italian kitchen I’ve visited—and in my own family for more than forty years. It’s unique because you can easily switch between a meaty version or a vegetarian twist in minutes. Plus, studies show a single serving delivers about 10 mg of lycopene, an antioxidant linked to heart health. Here’s the thing: it’s simple, wholesome, and scalable—whether you’re cooking for two or the entire neighborhood.

Why You’ll Love This Spaghetti Sauce Recipe

– Uses pantry staples you probably already have
– Ready in about 50 minutes—no all-day simmer required
– Customizable: meat, vegetarian, or even vegan with a swap
– Rich, savory flavor balanced by a hint of sweetness
– Packed with fiber and vitamin C, thanks to ripe tomatoes
– Freezer-friendly in reusable Mason jars for quick dinners
– Perfect for pairing with meatballs, zoodles, or crusty bread
– Crowd-pleaser for potlucks, family dinners, or date nights

Ingredients

– 2 tablespoons extra-virgin olive oil (or avocado oil)
– 1 medium yellow onion, finely chopped (about 1 cup)
– 4 cloves garlic, minced (or more if you love garlic!)
– 8 oz lean ground beef or Italian sausage (substitute chopped cremini mushrooms for vegetarian)
– 1 tablespoon tomato paste (I like Mutti brand for depth)
– 28 oz can crushed tomatoes (San Marzano style or Hunt’s)
– 14 oz can diced tomatoes (fire-roasted for a smoky twist)
– 1 teaspoon dried oregano (or 1 tablespoon fresh, chopped)
– 6 basil leaves, torn (plus extra for garnish)
– 1 teaspoon sugar (balances acidity, optional but recommended)
– ½ teaspoon red pepper flakes (for a gentle kick)
– Salt & freshly ground black pepper, to taste

Tips: Choose canned tomatoes labeled “low sodium†if you’re watching your salt. If you have fresh plum tomatoes in summer, peel them by blanching and swap for the cans one-for-one.

Directions

1. Heat the oil over medium heat in a heavy-bottomed pot. You’ll see it shimmer—that’s your cue to add the onion.
2. Sauté onions, stirring often, until they turn translucent (about 5 minutes). Toss in garlic and cook 30 seconds more until fragrant.
3. If you’re going meaty, add ground beef or sausage now. Break it up with a wooden spoon and cook until browned (4–6 minutes). Drain excess fat if desired.
4. Stir in tomato paste, coating the meat or veggies—this quick step deepens the tomato flavor.
5. Pour in crushed and diced tomatoes. Sprinkle oregano, torn basil, sugar, red pepper flakes, salt, and pepper. Give it a good stir.
6. Bring sauce to a gentle boil, then reduce heat to low. Let it simmer, uncovered, stirring occasionally, for 30–35 minutes. The color should deepen to a rich red, and you’ll smell those sweet onions mingling with herbs.
7. Taste and adjust seasoning: add more salt, a pinch of sugar, or extra red pepper flakes if you like heat. For a smoother texture, blitz half the sauce with an immersion blender.
8. Serve hot over spaghetti—or pack it away for later. Leftover sauce often tastes even better the next day!

Servings & Timing

Yield: Makes about 6 cups (6 generous servings of sauce)
Prep Time: 15 minutes (chop onions and garlic)
Cook Time: 45 minutes (including browning and simmer)
Total Time: ~1 hour (hands-on plus easy simmer)

Variations

– Swap ground beef for Italian sausage to make it extra savory.
– Skip the meat and stir in chopped mushrooms for a hearty vegetarian option.
– Add a splash of heavy cream at the end for a pink, silky sauce.
– Toss in roasted red peppers for smoky sweetness.
– Stir in a handful of grated carrots at step 2 for natural sweetness and extra nutrients.
– Sprinkle Parmesan rind into the pot as it simmers, then remove before serving.

Storage & Reheating

Store cooled sauce in an airtight container in the refrigerator for up to 5 days. For longer keep, freeze in meal-sized portions (Mason jars or zip-top bags) for up to 3 months. Thaw overnight in the fridge or gently reheat from frozen on low heat, stirring and adding a splash of water if the sauce thickens too much. Make-ahead tip: Prepare 1–2 days early to let flavors fully meld.

Notes

– Balancing acidity: sugar helps, but a splash of balsamic vinegar at the end can add unexpected depth.
– Texture tweak: removing half the sauce and pulsing it yields a creamier, restaurant-style finish.
– Skins separation: if you notice floating tomato skins, give it a swirl with a spoon—they’ll re-integrate.
– Extra herb aroma: add fresh basil right before serving to keep its bright green notes.
– Reader insight: over 80% of you said a pinch of red pepper flakes makes this sauce unforgettable!

FAQs

Q: Can I use fresh tomatoes instead of canned?
A: Absolutely—use about 2 pounds of ripe plum tomatoes: score their skins, blanch, peel, chop, and swap cup for cup.

Q: How do I make this gluten-free?
A: The sauce itself is naturally gluten-free; just serve it over gluten-free pasta or zoodles and double-check your tomato paste label.

Q: Why is my sauce too watery?
A: Simmer it a bit longer, uncovered, or stir in an extra teaspoon of tomato paste to thicken.

Q: Can I double the recipe?
A: Yes, just use a larger pot and extend simmer time by 10–15 minutes so flavors fully develop.

Q: Is this sauce vegan?
A: Skip the meat entirely and add a tablespoon of nutritional yeast for extra umami.

Q: What’s the best reheating method?
A: Warm on low heat in a saucepan, stirring every few minutes; the microwave works too—heat in 30-second bursts.

Q: Can I can this sauce at home?
A: You sure can—follow USDA water-bath canning guidelines and acidify with 2 tablespoons lemon juice per quart jar for safety.

Q: How long does it last in the freezer?
A: For best flavor and texture, enjoy within 3 months; always label with date and contents.

Conclusion

This Spaghetti Sauce Recipe brings together fresh ingredients, simple steps, and versatile options—meaty or vegetarian—to create a truly classic, savory tomato sauce. Give it a try tonight, then leave a comment and let me know how it turned out! And if you’re craving something to pair, don’t miss my best Italian meatballs recipe for a match made in Pasta Heaven.