How To Make Pasta Sauce

Easy Pasta Sauce Recipe

Pasta Sauce that is simple to make. It’s so simple to create your own tomato sauce that you’ll (probably) never go back to buying the canned stuff again. It goes well with spaghetti, grilled sausages, polenta, and many other dishes. I was born in Italy and raised in the United States. To save you the trouble of learning about my upbringing, let me just tell you that my mother often prepared her own tomato sauce. However, I’ll tell you what I really think: During my upbringing, I never ate sauce from a jar purchased from a store.

It used to be that my mother would sneer during those Ragu advertisements when they shouted, “It’s in there!” as if the commercial had somehow hurt her personally.

It took hours to cook and, believe me when I say, it was the greatest sauce most people had ever tasted before.

The sauce that I’m going to share with you today is not my mother’s.

How excellent is it, exactly?

It’s so wonderful that even my mother enjoys it.

All you need is a few ingredients and a little amount of time to make this dish.

Crushed Tomatoes

Pasta Sauce that is simple to make is provided. Make your own tomato sauce at home, and you’ll never go back to buying the pre-made stuff again (hopefully). Serve it with spaghetti, grilled sausages, polenta, or anything else you can think of! I was born and raised in Italy and am now an American citizen. To save you the trouble of learning about my upbringing, let me just tell you that my mother frequently produced her own homemade tomato sauce. In any case, I’ll tell you: Since I was a youngster, my family never used store-bought sauce.

• It used to be that my mother would sneer during those Ragu advertisements when they would proclaim, “It’s in there!” as if the commercial had offended her personally.
• Let me tell you that it took hours to cook and was the finest sauce that most people had ever tasted!
• I’m not going to share my mother’s sauce recipe with you today.
• What level of quality is it?
• My mother like it because it is so nice.
• Only a few ingredients and a few hours of your time are required for this recipe.

Onions and Garlic

The flavor of the sauce is greatly enhanced by the addition of onions and garlic. Make use of one medium onion and three to five garlic cloves for this recipe. Yes. Yes, you read that correctly. Three to five cloves are recommended. What’s the deal with the range?

If the cloves are little, you can use more of them. This results in a spaghetti sauce that is a little lumpy. The sliced onions are mostly responsible for the consistency. I cut them up in a harsh manner. If you want a sauce that is velvety smooth, you have three options:

• Finely dice the onions
• Set aside. In a food processor, pulse the onions until they’re practically a paste-like consistency
• After the sauce has done simmering, puree it until smooth.

Butter

Adding a pat of butter to my sauce is something I didn’t start doing until recently, but my, what a difference it has made. It takes only a small piece of butter to give the sauce a roundness that you’ll enjoy.

Dried Basil

Adding a pat of butter to my sauce is something I didn’t start doing until recently, but my, what a difference it makes! It takes only a small piece of butter to give the sauce a roundness that you will like.

Cook Time

It simply takes 10 minutes to cook this sauce on the stovetop. Seriously. Cook it for a longer period of time, up to one hour, for a more intense taste. The sauce thickens as it cooks longer, so be sure to cook it thoroughly. Stir it occasionally, and add more water if necessary to get the desired consistency.

Salt, Pepper, and Other Good Flavors

Consider these items to be a starting point for your recipe. You might wish to season your dish with a bit extra salt or a sprinkle of more red pepper flakes from time to time. Sometimes you might want to add some more herbs, such as oregano, or freshly grated parmesan towards the conclusion of the cooking process, but that’s just me. With this sauce, you can accomplish your goal. It’s yours to keep. Have a good time with it!

Can I use this sauce for pizza?

Consider these ingredients to be a starting point for your meal preparation process. A touch of salt or a sprinkle of more red pepper flakes may be necessary from time to time, depending on your preference. Sometimes you might wish to add some more herbs, such as oregano, or freshly grated parmesan towards the conclusion of the cooking process. Using this sauce, you can accomplish your goal! Yours is a free hand in everything. It’s a lot of fun!

How do I freeze tomato sauce?

Allow the sauce to cool fully before using it. Place the mixture into a freezer-safe storage container. Put it in the freezer for up to three months. Refrigerate overnight to allow the frozen food to thaw. Before serving, bring the mixture to a boil. Make necessary adjustments to the consistency.

Can I use fresh tomatoes?

I wouldn’t do that. Fresh tomatoes are quite delicious. This dish, on the other hand, was created using canned tomatoes.

Can I can this sauce?

Nope! It is not a canning recipe that has been authorized.

Can I omit the sugar?

Absolutely! Believe it or not, the addition of 1/2 teaspoon of granulated sugar improves the natural sweetness of the tomatoes and, believe it or not, makes a difference. You are free to leave it out if you so choose. Pasta Sauce that is simple to make. It takes only 10 minutes to prepare. Preparation time: 10 minutes Approximately 10 minutes of cooking time Time allotted: 20 minutes Servings6servings Calories144kcal

• 2 tablespoons olive oil
• 1 medium onion finely diced
• 3-5 cloves garlic minced or put through a garlic press
• 2 tablespoons dried basil
• Pinch red pepper flakes (about 1/4 teaspoon)
• 1/2 teaspoon Kosher salt
• 1/2 teaspoon granulated sugar
• 1 pat butter (about 2 teaspoons)
• 128 ounce can crushed tomatoes
• 1/4 cup water
• 2 tablespoons olive oil

1. The olive oil should be heated until it shimmers on a high heat setting. Cook the onions, turning regularly, for approximately three minutes, or until they are tender and translucent. During the cooking process, the onions should sizzle and hiss. Toss in the garlic. Using a whisk, mix all of the ingredients. This keeps the garlic from becoming too hot to handle. Continue to cook for an additional two minutes. Combine the basil, red pepper flakes, salt, and sugar in a large mixing bowl. Using a whisk, mix all of the ingredients. Toss in the butter. Stir for about a minute, then add half of the smashed tomatoes and simmer for another minute. Remove any stuck-on particles from the bottom of the pan by scraping it. Reduce the heat to a low setting. Toss in the remaining tomatoes. 1/4 cup water should be added at this point. Pour in more water if the sauce appears to be too thick
2. Reduce the heat and let the sauce to simmer for 10 minutes or up to one hour. If you want to simmer the sauce for an extended period of time, mix it occasionally and add extra water as needed to keep the sauce at the proper consistency.

Easy Homemade Spaghetti Sauce Recipe

Made with a few essential items you may already have on hand, my family’s secret homemade spaghetti sauce is quick and easy to prepare. Your store-bought spaghetti sauce will be replaced by this one, which is perfectly thick and full of flavor. You can prepare this fast vegetarian pasta sauce ahead of time and store it in the freezer for later use. In addition, I’ve added a spaghetti meat sauce option for those who enjoy meat. Make sure to watch the video and take note of all of my suggestions below.

Unfussy.

Also, the components are simple and readily available: canned tomatoes, onions, garlic, carrots, as well as a few spices and fresh herbs for taste, are all things that most of us have on hand.

It is quite OK to use high-quality canned tomatoes from the cupboard.

The less complicated, the better! This recipe for homemade spaghetti sauce will become a favorite of yours. It’s the perfect thickness and has a ton of flavor. So let’s get this party started!

Ingredients

It just takes a few ingredients, which you may already have on hand, to make this homemade spaghetti sauce. Here’s everything you’ll need for this dish, as well as how to prepare it:

• Simple ingredients are required for this homemade spaghetti sauce recipe, which you may already have in your pantry or refrigerator. You will need the following ingredients and know how to prepare them:

How to Make Spaghetti Sauce: Step-by-Step

(See recipe below for a printable version.) The time required is 35 minutes. Step-by-step instructions on how to create spaghetti sauce

1. Cook the onions, garlic, and carrots until they are soft. Add a couple of teaspoons of extra virgin olive oil to a saucepan or braiser and bring to a simmer. Heat over medium/medium-high heat until the mixture is barely shimmering. Combine the chopped onions, garlic, and finely shredded carrots in a large mixing bowl. Cook for approximately 5 minutes, stirring often. Combine the tomatoes, water, and seasonings in a large mixing bowl. Add in the smashed tomatoes and a little amount of water (approximately 12 cup) and mix well. Season with kosher salt and freshly ground black pepper to taste. Add the dried oregano, paprika, and fresh herbs and mix well (basil and parsley). Bring this party to a boil for a few minutes, then reduce the heat and simmer until everything is nice and ready! Cover the pan and let the sauce to boil for 15–20 minutes (I like to check on the sauce occasionally to give it a stir or add a tiny bit of my cooking pasta water if needed). As a result, you should have a beautiful sauce with the correct consistency. If you have any fresh basil or parsley left over, sprinkle it over top. Pastaserve should be included. The greatest tasting spaghetti is achieved by mixing freshly cooked pasta with sauce and cooking it for additional 5 minutes or so to allow the pasta to absorb the flavors and goodness of the sauce.

Need meat? Spaghetti meat sauce option

A vegetarian spaghetti sauce may be used in a variety of ways, which is why I make it more frequently. However, it is simple to transform this into a robust spaghetti meat sauce with very little work on your part. You’ll need around 1 pound of ground meat from one of your options (ground beef, chicken, turkey, or Italian sauce).

Follow these steps to make this sauce with meat:

1. Using a small amount of extra virgin olive oil, heat it up. Cook the ground beef over medium heat, stirring often, until it is thoroughly browned and cooked through. Drain the meat and place it on a platter for the time being. In the same braiser or saucepan, sauté the onions, garlic, and carrots for 5 minutes in a little amount of extra virgin olive oil
2. Transfer to a separate bowl. Return the cooked ground beef to the pot and stir everything together. Add the tomatoes, water, and seasonings as directed in the recipe. Bring the water to a boil
3. Reduce the heat to low and let the sauce to simmer for approximately 20 minutes longer. If necessary, check on it every few minutes and add a little water (or your pasta boiling water) if necessary.

How to thicken spaghetti sauce?

Why is this homemade spaghetti sauce so rich and the perfect thickness despite the fact that it contains no meat? Here are a few examples of factors that create a difference:

• Vegetables, finely chopped or grated, should be added. This is just another excellent reason why I enjoy including finely shredded carrots in my dishes. Not only do they lend a natural sweetness to the tomato sauce, but they also thicken it and give it a lovely body
• Make sure to use the correct sort of canned tomatoes for this recipe. Tomato sauce will be used in a variety of dishes. If you like a thicker consistency, canned crushed tomatoes will provide a better outcome than fresh diced tomatoes. Lastly, as I previously mentioned, something I don’t always use is a couple tablespoons of tomato paste, which might potentially be beneficial
• However, do not use too much liquid. In this recipe, I use around 12 cup water to get things started earlier on. In the meantime, I keep an eye on the sauce as it simmers and adjust the seasonings as required (this is a perfect use for pasta boiling water if you have it on hand, and the starch from the pasta cooking water will also help)
• Simmer the sauce until it is thick and creamy. You’ll note that once the sauce comes to a boil for a little period of time, I reduce the heat and let it to simmer for about 20 minutes. In the event that I’m not in a rush, I’ll give it a few additional minutes, keeping an eye on the consistency and adding more liquid if it becomes too thick. There are several options for thickening the sauce. Although not included in this recipe, you may thicken the sauce using a small amount of corn starch or even an egg if you want to be more creative (egg must be tempered before adding). The reason I don’t use any of these approaches is that my recipe has the perfect thickness for me

How long does pasta sauce last in the fridge?

Toss in veggies that have been finely chopped or shredded. Adding finely chopped carrots is yet another excellent reason for doing so. It is important to use the appropriate sort of canned tomatoes since they not only contribute natural sweetness to the sauce, but they also thicken it and give it a good body. There will be a lot of tomato sauce in many different dishes. That’s great, but if you’re looking for a thicker consistency, canned crushed tomatoes would provide a superior outcome. Along with the above, something I don’t normally include is a couple tablespoons of tomato paste, which might be beneficial; nevertheless, do not use too much liquid while preparing the dish!

Later, I keep an eye on the sauce while it simmers and add a little more if necessary (this is a perfect use for pasta cooking water if you have it on hand, and the starch from the pasta cooking water will also help); Simmer the sauce until it is thick and creamy.

Even if I’m in a rush, I’ll let the mixture sit out for a few more minutes, checking the consistency and adding more liquid if it becomes too thick.

You may also use a little corn starch or even an egg to thicken the sauce if you don’t want to use the flour in this recipe (egg must be tempered before adding).

Can you freeze spaghetti sauce?

Vegetables should be coarsely chopped or shredded. This is another another excellent reason why I enjoy including finely shredded carrots in my recipes. The appropriate sort of canned tomatoes not only provide natural sweetness to the tomato sauce, but they also thicken the sauce and give it a great body. Tomato sauce will be used in a number of dishes. If you like a thicker consistency, canned crushed tomatoes will provide a better outcome. And, as I mentioned before, something I don’t often include is a couple tablespoons of tomato paste, which might be beneficial; nevertheless, do not add excessive liquid.

Later, I keep an eye on the sauce while it simmers and add a little more if necessary (this is a perfect use for pasta cooking water if you have it on hand, and the starch from the pasta cooking water will also help); Simmer the sauce until it is thick and smooth.

In the event that I’m not in a rush, I’ll give it a few additional minutes, keeping an eye on the consistency and adding more liquid if it becomes too thick; There are also more options for thickening the sauce.

Although not included in this recipe, you may thicken the sauce with a small amount of corn starch or even an egg if desired (egg must be tempered before adding). I don’t use any of these approaches in my recipe since the thickness is exactly ideal for me; nonetheless,

Watch the video for how to make this spaghetti sauce recipe:

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Description

Made with a few essential items you may already have on hand, my family’s secret homemade spaghetti sauce is quick and easy to prepare. Your store-bought spaghetti sauce will be replaced by this one, which is perfectly thick and full of flavor.

• 14 cupextra virgin olive oil (I usedPrivate ReserveGreek extra virgin olive oil)
• 1 medium yellow onion, grated
• 3 garlic cloves, finely chopped
• 1 medium yellow onion, grated Use a grater or a food processor to finely shred 2 carrots
• Set aside. 2 cans crushed tomatoes
• 12 cup water (pasta cooking water is best)
• Kosher salt and black pepper
• 1 tablespoon dried oregano
• 1 teaspoon sweet Spanish paprika
• Optional: a pinch of red pepper flakes Toss together a handful of fresh basil (about 12 cup packed) and a handful of fresh parsley (about 12 cup packed).

1. To make the sauce, heat the extra virgin olive oil in a large saucepan over medium heat until it is barely shimmering. Combine the onions, garlic, and finely shredded carrots in a large mixing bowl. Cook for approximately 5 minutes, stirring often, until the vegetables are tender. In a large mixing bowl, combine the crushed tomatoes and approximately 12 cup water. Season with a large amount of salt and pepper to taste. Add the oregano, paprika, and crushed pepper flakes, if using, and mix well. Finally, add the fresh basil and parsley and mix well. Bring the sauce to a boil and then reduce the heat to a low setting. Cover with a lid and cook for 15 to 20 minutes, or until the vegetables are tender. Check the sauce halfway through, and if you think it’s too thick, you may thin it up with a little more water (preferably some of your pasta cooking water). When the sauce is finished, you can add extra fresh basil if you’d like. If you’re serving this as a supper dish, you may mix in some cooked pasta of your choice. Stir everything together and boil the pasta in the sauce over low heat for approximately 5 minutes.

Notes

• The extra virgin olive oil should be heated to barely shimmering in a large saucepan over medium heat. Combine the onions, garlic, and finely shredded carrots in a large mixing bowl until well combined. Keep stirring for about 5 minutes, until the vegetables are softened. The smashed tomatoes and around 12 cup water should be added at this point. Sprinkle the seasonings generously on top. Lastly, add the oregano, paprika, and, if desired, the crushed pepper flakes. Finally, add the fresh basil and parsley and combine thoroughly. Cook over medium-high heat until the sauce comes to a boil, then reduce to low. Stir occasionally for 15 to 20 minutes, depending on how thick you want your sauce to be. You may taste the sauce halfway through and, if you think it’s too thick, you can thin it up with a little more water (preferably some of your pasta cooking water). You may add extra fresh basil to the sauce when it’s finished cooking. Cooked pasta of your choice can be added to the sauce if serving as a supper dish. In a small saucepan over low heat, mix everything together and boil the pasta for 5 minutes.

• Preparation time: 10 minutes
• Cooking time: 25 minutes The dish falls under the category of main course
• The cooking method is stovetop
• And the cuisine is Italian.

Spaghetti Sauce, Pasta Sauce, Vegetarian Spaghetti Sauce, Homemade Pasta Sauce are some of the terms used to describe this dish.

World’s Best Pasta Sauce!

I made this twice, the first time exactly as instructed, and it was delicious! However, I made a few minor adjustments after that. I used 100% ground beef and substituted red wine for the water, as well as 1/2 teaspoon each of oregano and rosemary, as well as 2 bay leaves. I cooked it in my crock pot for 4 hours and it came out just delicious! Even a real Italian gentleman complimented me on the sauce, saying it was “amazing.” I put it over spaghetti as a side dish. More information can be found at

Most helpful critical review

I did this only for the purpose of seeing how other people prepare their sauce. This was only a mediocre performance at best. First and foremost. There is already enough fennel seed in Italian sausage, so adding any more would be excessive and unnecessary. Furthermore, it is devoid of the elements necessary for a complete, rich sauce. For example, bell peppers, mushrooms, fresh Italian basil, fresh spicy oregano, fresh parsley, and a splash of red wine are all excellent additions. (By the way, red wine should be used for sugar in this recipe.

Making your sauce using 1/8 to 1/4 cup olive oil will prevent it from coagulating and will also make it a healthier dish.

• 5star ratings: 851, 4star ratings: 143, 3star ratings: 39, 2star ratings: 13 and 1star ratings: 8.

I made this twice, the first time exactly as instructed, and it was delicious! However, I made a few minor adjustments after that. I used 100% ground beef and substituted red wine for the water, as well as 1/2 teaspoon each of oregano and rosemary, as well as 2 bay leaves. I cooked it in my crock pot for 4 hours and it came out just delicious! Even a real Italian gentleman complimented me on the sauce, saying it was “amazing.” I put it over spaghetti as a side dish. .Read moreI’ve never published a recipe review before, but this one was well worth the time and work.

1. Having cooked Italian food for a long time, I was delighted to discover this sauce, which was very delectable.
2. Read MoreI hope you find it useful.
3. Continue readingAdvertisement I did this only for the purpose of seeing how other people prepare their sauce.
4. First and foremost.
5. Furthermore, it is devoid of the elements necessary for a complete, rich sauce.
6. (By the way, I’d like to point out that Red wine should be used for sugar in this recipe.) Also.
7. A couple of pinches of black pepper and a sprig of fresh thyme put on top of the sauce before serving completes the dish.

In order to avoid having a fatty beef and sausage, I sautéed them separately and then combined them with the sauce during the last half hour of cooking.

After that, I added the tomatoes and seasonings.

I increased the basil by two-thirds and added two teaspoons of oregano and one bay leaf.

Despite the fact that it tasted even better the next day, this sauce was a hit.

What am I supposed to pull up?

This sauce is delicious as is, and the greatest thing is that you can customize it to your preferences.

I prefer a thick sauce, so I omitted half of the tomato sauce called for in this recipe, and it was still delicious!

Since then, I have made it a point to NEVER purchase anything from the store.

If I could figure out how to preserve it in jars, I’d keep it on hand all of the time.

1. It’s a fantastic piece.
2. 1) Increase the amount of garlic used!
3. 2) In place of half of the water, use a dry red wine as a substitute.
4. You’ll adore the scent that fills the kitchen, and you’ll be shocked at how much it influences the taste of the finished sauce.
5. The best spaghetti sauce I’ve ever had!
6. My daughter really cooked it and reported that it was simple and quick to prepare.
7. My personal preference was that there was too much meat, and I would reduce the sugar by half or skip it totally next time.
8. Their flavor is less acidic than that of competing products.
9. There is no better tomato paste than their roasted garlic flavored tomato paste!

Quick Pasta Sauce

Made this twice, the first time just as instructed and it turned out fantastic. However, I made a few minor adjustments after that. Rather using water, I used red wine and added 1/2 teaspoons of oregano and rosemary, as well as 2 bay leaves to the recipe. For 4 hours on low in my crock pot, it was just delicious! My sauce was even praised by a typical Italian gentleman who said it was “exceptional.” Over pasta, I served it. .Read moreI’ve never posted a recipe review before, but this dish was well worth the time and work.

• Having cooked Italian food for a long time, I was delighted to discover this sauce, which was just delectable.
• Hope you find it interesting.
• Advertisement Continue reading Just for fun, I decided to experiment with different sauce recipes to see what I could come up with.
• To begin with, There is already enough fennel seed in Italian sausage, so adding much more would be excessive and overpowering the flavor.
• pepperoncini, portobello mushrooms, fresh Italian basil, fresh spicy oregano, fresh parsley, and a splash of red wine are some of the ingredients.
• Making your sauce using 1/8 to 1/4 cup olive oil will prevent it from coagulating and will also make it a healthier recipe overall.
• Reading more reveals that this pork sauce is fantastic!
• After that, I cooked the onion in a small amount of olive oil and garlic until it was transparent in color.
• Rather with water, I used red wine and added 1/4 teaspoon of red pepper flakes.
• This dish is made much better with the addition of fennel seeds.

When I get to the top, what should I look for?

Even as-is, this sauce is delicious, and the best thing is that you may customize it to your preferences.

I prefer a thick sauce, so I omitted half of the tomato sauce called for in this recipe, and it was still delicious.

In the years thereafter, I have made it a point to NEVER purchase anything from the business again.

In the event that I could figure out how to preserve it in jars, I’d do it all of the time.

• Exceptional work.
• (Optional) Increase the amount of garlic used.
• 2) In place of half of the water, use a dry red wine instead.
• In the kitchen, you’ll swoon over the scent, and you’ll be shocked at how much it influences the flavor of the sauce.
• The best spaghetti sauce you’ll ever taste!
• In fact, my daughter prepared it and raved about how fast and simple it was.
• To be honest, I didn’t care for the amount of pork in it, and I’ll reduce or eliminate the sweetness next time.
• Compared to other brands, their flavor is less acidic.
• There is no better tomato paste than the one made with roasted garlic taste!

Most helpful critical review

This is, in my opinion, a bit bland and watery as described. However, it is a good starting point for a recipe that can be expanded upon and altered to suit individual tastes. Personally, I sautee some chopped onion in olive oil till translucent, then add the herbs (normal Italian seasoning), garlic, pepper, a little chicken broth, and the tomatoes and cook until the tomatoes are soft. I normally throw the tomatoes in a bowl and whiz them around with a hand-held blender since my husband doesn’t like bits of tomato in his food.

• There are 68 five-star ratings, 37 four-star ratings, seven three-star ratings, four two-star ratings, and two one-star ratings.

I honestly didn’t anticipate this sauce to taste as good as it did, and I will never purchase another jar of sauce again. It cooked much more quickly than the pasta and had a deliciously sweet sauce! I did, however, include some oregano and more basil. The beauty of this dish is that you can make it your own by adding anything you like. I included green pepper mushrooms (drained) and some Italian sausage, which made it excellent for those who want thick sauce. It was just fantastic! Thank you very much for sharing this recipe with us!

However, it is a good starting point for a recipe that can be expanded upon and altered to suit individual tastes.

I normally throw the tomatoes in a bowl and whiz them around with a hand-held blender since my husband doesn’t like bits of tomato in his food.

The only alterations I made were to use 1 can 14.5oz diced tomatoes (with liquid) instead of 28 oz crushed tomatoes and 1/4 cup oil instead of butter.

This dish is quite easy and deliciously fresh tasting.

Excellent when you’re in a hurry.

• This dish turned out to be really delicious!
• When she returned to work, everyone was clamoring for the recipe!
• Thanks!
• Due to the fact that I already have everything and did not have to go to the shop, it receives an additional star for this reason.
• Nonetheless, it was tasty, and my niece, who was visiting with me at the time I prepared it, appreciated the fact that there was no meat in the dish.

We served it on shells, and I spiced it up with some red pepper flakes for a little kick.

It’s far superior to any store-bought sauce, and you could experiment with different ingredients, such as mushrooms, if you wished.

1. I studied all of the reviews and made the following improvements based on the most popular suggestions: sugar, 1 tablespoon tomato paste, another tablespoon or two of dried basil, and a generous teaspoon of red pepper flakes are all you need.
2. So simple, yet so effective.
3. This is a component that my three-year-old enjoys helping with!
4. I increased the amount of concentrated crushed tomatoes by one large can and the amount of ground Italian spices by two tablespoons.
5. I used the Three Animal Meatball recipe from this website to include into the sauce.
6. I also added diced green pepper, onion, and mushrooms, though I’m sure it would be delicious without the vegetables as well.
7. yummmm!

Homemade Spaghetti Sauce Recipe

Recipe for Homemade Spaghetti Sauce is bursting with flavor, and it’s simple to produce in big amounts for freezing or canning for quick homemade meals that can be prepared in advance. My family adores it when we create our own spaghetti sauce from scratch. Whenever we make it, we always make a large double or triple batch so that we can easily freeze the leftovers. Due to the popularity of spaghetti and meatballs in our household, we nearly always have frozen spaghetti sauce and meatballs on hand.

What are the best tomatoes to use?

It’s simple to create big amounts of homemade spaghetti sauce for freezing or canning, which makes it ideal for easy homemade meals that can be made ahead of time. When we create our own spaghetti sauce, my family adores it. Whenever we prepare it, we make a large double or triple batch so that the leftovers can be readily frozen. Because spaghetti and meatballs are such a family favorite, we nearly always keep frozen spaghetti sauce and meatballs on hand in the refrigerator. It’s a fantastic weeknight supper because it’s quick and simple to prepare.

Can I make spaghetti sauce from whole tomatoes?

If you want to create spaghetti sauce from scratch, rather than using canned tomatoes, you’ll need to peel your tomatoes and remove the stems before proceeding. The quickest and most efficient method of peeling tomatoes is to blanch them in boiling water for 1-2 minutes and then immediately throw them in an ice bath to stop the cooking. After that, the skins may be simply peeled away. We also have a recipe for Fire Roasted Spaghetti Sauce that is somewhat different.

What is the difference between marinara and spaghetti sauce?

Marinara sauce and spaghetti sauce are two distinct sauces that are used in different ways. Both sauces are made from tomatoes. Marinara is a basic sauce that has been enhanced with simple flavorings such as garlic, salt, and basil. The sauce for spaghetti frequently contains extra ingredients and spices such as onion, fennel, parsley, and oregano in addition to the tomatoes.

Ground Beef:

Spaghetti sauce does not contain ground beef because it is generally served with meatballs, so we do not include it. You may, however, customize your dish by adding ground beef. If you cook it separately, you will want to add it to the onions and cook it fully before draining off any extra fat. If you cook it together with the onions, you will want to add it to the sauce just before serving.

Serving Suggestion:

We serve this spaghetti sauce with Homemade Baked Meatballs, which are delicious. These meatballs are bursting with flavor, and they are the ideal accompaniment to this sauce. Furthermore, they store very well, allowing you to have a whole, from scratch handmade freezer dinner ready for those hectic nights.

Time Saving Tip:

Cooking a spaghetti sauce for an extended period of time permits it to create a strong taste.

This dish asks for a simmering time of 1-4 hours. You can also put everything to a slow cooker and let it handle all of the simmering for you if you don’t feel safe leaving it on the burner. Put it on high for 4-5 hours, and you’ll have a well-developed spaghetti sauce on your hands.

Freezer Instructions:

It’s really simple to store leftovers of this sauce in the freezer for future use. All that is required is that you allow the sauce to cool before ladling it into gallon-sized ziploc bags. We only need four scoops for our family of four, therefore we just pour four scoops into each of the four bags. If you keep track of how much your family consumes, you should be able to get an accurate estimate of how much food you’ll require. After that, you place all of the bags on a baking sheet and place it in the freezer for several hours.

When you’re ready to dine, just defrost the frozen food and reheat it on the stovetop or in the microwave until warm.

Canning Instructions:

Prepare 6 pint-sized mason jars by sterilizing them. 1 tablespoon of lemon juice should be added to each jar. Fill the jars halfway with the prepared spaghetti sauce, allowing 1/2 inch of space at the top for expansion. Place the lids and bands on top of the jars and tighten them down. 35 minutes in a boiling water bath is the recommended cooking time.

Storage and Reheating Instructions:

Prepare 6 pint-sized mason jars by sterilizing them in the microwave for 30 seconds. Fill each container with 1 tablespoon of lemon juice. Pour spaghetti sauce into the jars, leaving 1/2 inch space at the top of each jar. Place the lids and bands on top of the jars and tighten them down carefully to prevent spilling. 35 minutes in a hot water bath is the recommended time for this procedure.

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Follow along with Rachel as she walks you through every step of this recipe in the video below. It might be helpful to have a picture, and with our culinary program, we’ll always have something to assist you out. For the whole collection of recipes, visit YouTube, Facebook Watch, or ourFacebook Page. You can also find them right here on our website, along with their related recipes.

Quick Fresh Tomato Sauce Recipe

• 3 quarter-cup salt
• 2 tablespoons olive oil
• 1 tablespoon tomato paste
• 1 garlic clove, peeled and chopped
• 1 basil sprig
• 1 bay leaf
• 5 pounds tomatoes

Nutritional analysis per serving (5 servings)

• 133 calories
• 6 grams of fat
• 1 gram of saturated fat
• 4 grams of monounsaturated fat
• 1 gram of polyunsaturated fat
• 19 grams of carbs
• 6 grams of dietary fiber
• 12 grams of sugars
• 4 grams of protein
• 397 milligrams of sodium Please keep in mind that the information displayed is Edamam’s best guess based on the ingredients and preparation provided. However, it should not be viewed as a substitute for the advise of a qualified nutritionist.

Preparation

1. Tomatoes should be cut in half horizontally. If you like, you may squeeze out the seeds and toss them away. Slice one of the tomatoes in half lengthwise and press one half of the tomato against one of the big holes of a box grator to grate tomato flesh into a basin. Skins should be discarded. You should consume around 4 cups. Cook the tomato pulp in a low, wide pot over high heat until it is soft. Combine the salt, olive oil, tomato paste, garlic, basil, and bay leaf in a mixing bowl. Bring the sauce to a boil, then reduce the heat to a brisk simmer
2. Reduce the sauce by almost half, stirring regularly, to yield approximately 2 1/2 cups medium-thick sauce, 10 to 15 minutes total. Taste and adjust the salt if necessary. It may be kept refrigerated for up to 5 days or frozen for longer storage.

Authentic Homemade Pasta Sauce (Fresh or Canned Tomatoes)

5 minutes for reading This post includes affiliate links for your convenience. To learn more about my affiliate policy, please visit this page. I married into an Italian family, and as a result, a number of things are taken for granted:

1. A lot of noise will be made at family gatherings. An inconspicuous scent of basil and garlic will permeate the house at all times
2. A new wife’s to-do list includes learning how to create a great and authentic homemade spaghetti sauce
3. However, this is not something she has time to accomplish.

Why Homemade Pasta Sauce?

Since being a member of the family, I have had access to Nonna’s (my husband’s grandmother) pasta sauce recipe, which makes use of pre-canned tomato sauce, chopped tomatoes, and fresh basil (that she probably canned herself). Since we had an abundance of fresh tomatoes from our garden one year, I attempted to recreate the recipe using fresh tomatoes and came up with my own pasta sauce recipe, which I will share with you today. I’m going to share my versions of both with you today:

How to Make Pasta Sauce from Fresh or Canned Tomatoes

If you are working with fresh tomatoes, the first recipe should be used. If you’re using canned tomatoes, go with the second option instead. I’m not sure whether I’m permitted to post “Nonna’s Recipe,” which is still the gold standard of pasta sauce in our family, but I’m providing my tweaks on the recipe in lieu of the original.

The one aspect of her technique that I know about is to add a piece of carrot into the sauce while it is boiling to absorb the acidity of the tomatoes and make a sweeter sauce, which I can share with you. This also eliminates the need for a sweetener to help reduce the acidity of the dish.

Homemade Pasta Sauce from Fresh Tomatoes

• Fresh tomatoes, basil, and garlic are used to make this authentic tomato marinara sauce. Preparation time: 10 minutes Cooking Time: 2 hours 2 hours and 10 minutes in total CourseSauceCuisineItalianServings4cupsCalories254kcal

• Fresh tomatoes, basil, and garlic are used to create this authentic tomato marinara sauce. 10 minutes for preparation 2 Hours of Preparation 2 hours and 10 minutes in total. CourseSauceCuisineItalianServings4cupsCalories254kcal

For fresh tomatoes (or peaches), cut a little “x” on the top and dip into boiling water for 10 seconds before dropping into an ice bath to stop the cooking process. The skin will readily peel away from the body. Serving:1cup Calories:254kcal Carbohydrates:33.1g Protein:5.5g Fat:13.7g 2 g of saturated fat Sodium:130mg Fiber:7.9g Sugar:20.3g

10-Minute Pasta Sauce from Canned Tomatoes

A 10-minute recipe, which tastes almost as wonderful as the two-hour version but takes considerably less time to prepare, is an excellent alternative. The following recipe is my go-to on a hectic night when I only have 20 minutes to prepare a pound of ground beef for dinner. We serve this dish with zucchini or other vegetable noodles for a delicious taste combination.

Pasta Sauce Ingredients:

• A 10-minute recipe, which tastes just as excellent as the two-hour version but takes considerably less time to prepare, is a fantastic alternative. My go-to recipe on a busy night when I just have 20 minutes to transform one pound of ground beef into a meal. Our zucchini noodles or other vegetable noodles have a wonderful taste, which we provide with them.

Pasta Sauce Instructions:

1. In a medium-sized saucepan, heat the olive oil over medium heat until shimmering. Add the onions and cook until soft, approximately 5 minutes
2. Then add the garlic and cook for another minute. After that, add the tomatoes, tomato paste, oregano, basil, bay leaves, thyme, salt, and pepper to taste. To begin, bring the water to a boil and immediately decrease the heat to a low simmer. Simmer for 10-15 minutes to allow the flavors to merge together. (If you want a thicker sauce with a deeper taste, you may cook it for a longer period of time.) Serve over your favorite type of spaghetti. Optional: To make a thinner sauce that is more suited for pizza, chicken parmesan, and other dishes, mix the ingredients in an immersion blender until smooth.

How to Use Homemade Pasta Sauce

Obviously, a meal comes to mind when reading this text, but this ingredient is infinitely adaptable and works well in a variety of dishes. When tomatoes are in season, this recipe variation with fresh tomatoes is fantastic, and I generally store any leftovers to use over the winter months. This sauce is used in the following recipes:

• Recipes include: Zucchini Lasagna
• Meatza
• Chicken Cacciatore (using tomato sauce/paste/spices in place of the tomato sauce/paste/spices)
• Chicken Parmesan
• And many others.

How to Can Your Own Pasta Sauce

Homemade meat sauce created by mixing in 1-2 pounds of browned ground beef and putting over zucchini orshirataki noodles; Zucchini Lasagna; Meatza; Chicken Cacciatore (instead of tomato sauce/paste/spices); Chicken Parmesan; and more dishes.

Canning Instructions for Homemade Tomato Sauce

My homemade tomato sauce is canned in accordance with the following directions: There is some disagreement about whether it is acceptable to water bath can tomato products or not. To yet, there appears to be a broad opinion that tomatoes are not suitable for water bath canning since their pH is not nearly acidic enough. Adding 1 teaspoon of lemon juice per quart of water for canning is one approach; another is testing pH levels and ensuring that they are 4.4 or below. Personally, I prefer to just pressure can according to the directions on my pressure canner because the pressure is sufficient to destroy any botulinum spores and is regarded safe for tomato storage and preparation.

How to Freeze Homemade Tomato Sauce

For those who aren’t interested in canning, you may always freeze this homemade sauce instead. I like to freeze in quart-size glass mason jars (here’s how to do it) or metal containers rather than plastic ones. Once the sauce has cooled, you may store it in any container you choose in the freezer.

AboutKatie Wells

Founder of Wellness Mama and Wellnesse, Katie Wells, CTNC, MCHC has a background in research, journalism, and nutrition. She is also a certified health coach. As a wife and mother of six children, she resorted to study and took matters of health into her own hands in order to discover answers to her health issues. Health and wellness website WellnessMama.com is the product of hundreds of hours of study by the Wellness Mama team, and all entries are medically evaluated and validated by the Wellness Mama research team before being published.

Reader Interactions

Meet the marinara sauce recipe that has been a long time in the making! Despite my fondness for marinara, I’ve always been scared by the dish, perhaps because it is so delicious that I was terrified of ruining it. I eventually embraced my worries and attempted to make marinara in every manner possible. This is the one that I like without a doubt. This handmade marinara sauce has a deep and vibrant tomato taste that is sure to please. When it comes to making this delectable marinara sauce, you’ll only need five basic cupboard ingredients: excellent canned tomatoes, onions, garlic cloves, dried oregano, and olive oil.

1. This marinara is also quite simple to prepare, making it an excellent choice for hectic weeknights.
2. Yes, you read it correctly—all you need to do is open a can of tomatoes, halve an onion, and peel some garlic.
3. After 45 minutes of simmering, this sauce has a wonderful, real Italian taste that is hard to resist.
4. The bottom line is that it is impossible to get the delightful, long-simmered marinara flavor in less than 45 minutes time.
5. Dinner is almost ready to be served.
6. After experimenting with several other marinara sauce recipes, I came up with this one.
7. Consequently, I added dried oregano and two whole garlic cloves (which you’ll crush against the edge of the pan at the conclusion of the cooking process).

To make up for the lack of butter, I used a good amount of olive oil (you don’t need to use a lot of olive oil here to have a rich taste). For a little more spice, I sprinkled in a pinch of red pepper flakes, but this is entirely optional.

Why is this the best marinara sauce?

There are six reasons why you will enjoy this recipe:

• This marinara sauce recipe calls for only five basic ingredients and produces a sauce with a deep, genuine marinara taste. It’s quite simple to prepare—no cutting is necessary. It is important to note that this marinara does not include any added sugar, unlike most store-bought sauces. You may use as much or as little of this nutritious sauce as you choose to top your pasta. Tomatoes are beneficial to one’s health. Because the recipe makes two cups of sauce and stores well, it’s probably best to double the amount you make. Simply prepare it in a larger saucepan. This marinara is also a fantastic pizza sauce when combined with other ingredients. I used it to make pizza, and a buddy of mine commented that it tasted just like authentic Italian pizza.

Please let me know what you think of this sauce in the comments section! My new favorite dish has become a mainstay in my kitchen, and I hope it will become one of your favorites as well. Do you want to try some more traditional Italian recipes? Don’t forget about the following:

• Italian Chopped Salad
• Basil Pesto
• Vegetable Lasagna
• Hearty Spaghetti with Lentils Marinara Sauce
• Baked Ziti with Roasted Vegetables
• Minestrone Soup
• Italian Chopped Salad

Watch How to Make Marinara Sauce

• Author:
• Approximately 5 minutes of prep time, 45 minutes of cooking time, and 50 minutes total time. Yield: 2 cups1 x Category:Sauce
• Method:Stovetop
• Cuisine:Italian

4.8 stars, based on 292 reviews This marinara sauce recipe is very delicious! You’ll only need five basic ingredients to make this dish, and it’s quite simple to prepare. There is no need to cut! The recipe makes 2 cups sauce (enough for 8 ounces of pasta), but you can easily increase it if you want more. Scale

Ingredients

• 292 customer reviews gave it a 4.8 rating There is nothing better than this marinara sauce recipe. This recipe is really simple to create, using only 5 basic ingredients. There’s no need to cut! If desired, you may double the recipe to make 2 cups sauce (enough for 8 ounces of pasta). Scale

Instructions

1. The tomatoes (with their juices), half-sliced onion, garlic cloves, olive oil, oregano, and red pepper flakes (if used) should be combined in a medium-sized heavy-bottomed saucepan
2. Cook over medium heat until the tomatoes are soft. Stirring constantly, bring the sauce to a simmer over medium heat, then reduce the heat to maintain a slow, continuous simmer for about 45 minutes, or until droplets of oil float to the surface of the sauce. Stir occasionally, and after around 15 minutes, use a firm wooden spoon to crush the tomatoes against the edge of the pot
3. This will take about 30 minutes total. The onion should be discarded when the saucepan has been removed from the heat. With a fork, break the garlic cloves against the edge of the saucepan, and then whisk the broken garlic into the sauce until well combined. Repeat the process with any little onion bits you may come across. Use the wooden spoon to smash the tomatoes to your preferred consistency (you may smooth up the sauce using an immersion blender or stand mixer if required)
4. Season with salt to taste (the tomatoes are already pretty salty, so you might just need a pinch). Warm the dish before serving. This sauce can keep well for up to 4 days if kept covered and refrigerated. It can be frozen for up to 6 months.

Notes

*A word on tomatoes: Using high-quality tomatoes is essential in this recipe. Muir Glen tomatoes are highly recommended. They’re made from organic ingredients, and the cans are BPA-free.

▸ Nutrition Information

The information displayed is based on an estimate supplied by a nutrition calculator on the internet. It should not be construed as a substitute for the advice of a licensed professional nutritionist. You can find our complete nutritional disclosure here.

Reader Interactions

A excellent tomato sauce serves as the foundation for a variety of delectable foods, including pizza, pasta, chicken, and seafood. In this recipe for basic tomato sauce, the onions, carrots, and celery are sauteed in a small amount of olive oil until soft, then the garlic, tomatoes, and other ingredients are added once they have finished cooking. Easy to make and really wonderful! Mushrooms, sausage, olives, wine, and a variety of vegetables can be added to the sauce to make it more interesting.

Share it with us!

Tomato Sauce vs. Marinara Sauce

Marinara sauce is a more straightforward sauce to make than tomato sauce. Tomatoes, garlic, and basil are the main ingredients of a typical marinara. Tomato sauce contains a variety of extra ingredients, such as onions, carrots, celery, and additional spices. Any dish that asks for marinara sauce can be substituted with tomato sauce, albeit the flavor will be somewhat altered.

Canned or Fresh Tomatoes in Tomato Sauce

When tomatoes are in season, fresh tomatoes are excellent in this sauce and should be used whenever possible. Tomato sauce produced from canned tomatoes is preferable than fresh tomatoes when tomatoes are not in season and you have no other alternative except to use grocery store tomatoes, which can be bland. Please keep in mind that if you are using fresh tomatoes, the simmering time will be longer.

How Long Does Homemade Tomato Sauce Keep?

Refrigerate in an airtight jar for up to 1 week before serving. Use glass or plastic containers that you don’t mind having soiled instead of plastic containers since tomato sauce can stain plastic containers.

How to Freeze Homemade Tomato Sauce

Fill a freezer-safe zipper bag or container with the mixture and freeze for up to 3 months, making sure to leave room for expansion as it freezes.

Tomato sauce has the potential to stain plastic containers, so select a container that you don’t mind being discolored if you want to freeze in one. Defrost in the refrigerator overnight, or thaw on the stovetop on medium low heat, stirring occasionally, for about 30 minutes.

Tomato Sauce for Canning

This tomato sauce recipe does not contain enough acid to be preserved in a water bath canner, but it can be preserved in a pressure canner. If you wish to use a water bath can, try thisBasil-Garlic Tomato Saucerecipe from Food Network.

What to Serve With Tomato Sauce

So, where do we begin? Make a dipping sauce out of tomato sauce and serve it with cheese bread, garlic bread, or mozzarella sticks. It may be used to top pasta or veggies. Make eggs in tomato sauce until they’re cooked to your taste, or boil cooked white beans until they’re soft and flavorful. Mussels steamed with tomato sauce can also be served with tomato sauce on the side.

Recipes to Showcase Tomato Sauce from Scratch

• Among the dishes on the menu are Lasagna, Vegetarian Spinach and Mushroom Lasagna, Eggplant Parmesan, Mozzarella-Stuffed Meatballs in Tomato Sauce, Baked Beans in Tomato Sauce, and many more.

• Among the dishes on the menu are Lasagna, Vegetarian Spinach and Mushroom Lasagna, Eggplant Parmesan, Mozzarella-Stuffed Meatballs in Tomato Sauce, Baked Beans in Tomato Sauce, and other dishes as well.

1. Cook the onion, carrot, celery, and parsley in a gentle manner: On medium heat, heat the olive oil in a big wide pan until shimmering. Combine the chopped onion, carrot, celery, and parsley in a large mixing bowl. Toss well to combine flavors. Stirring periodically, simmer for 15 to 20 minutes on a low heat with the skillet covered until the veggies are softened and cooked through. Elise Bauer is a woman who works in the fashion industry. Toss in the garlic: Remove the cover and stir in the minced garlic until well combined. The heat should be raised to a medium-high setting. Cook for 30 seconds with the garlic
2. Then add the tomatoes, tomato paste, basil, salt, and pepper, and cook until the tomatoes are soft: If you are using canned whole tomatoes, add them in with the liquid and shred them with your fingers if you are not using a food processor. Combine the tomato paste and basil in a mixing bowl. Taste and season with salt and pepper to your liking. Bring to a low simmer, decrease the heat to low, and cook, uncovered, for about 15 minutes, or until the sauce has thickened. Using a food mill or puréeing the sauce in a blender or with an immersion blender to get a smooth consistency is optional
3. However, if you prefer a smooth sauce, you can do so. Elise Bauer is a woman who works in the fashion industry.

Cook the onion, carrot, celery, and parsley over a low heat for about 10 minutes. A large wide skillet with olive oil over medium heat should be heated first. Combine the onion, carrot, celery, and parsley in a large mixing bowl until well combined. Toss well to combine the flavors of the ingredients. Reduce the heat to low, cover the skillet, and simmer for 15 to 20 minutes, stirring occasionally, until the veggies are softened and cooked through, stirring regularly. Elise Bauer is a young woman who lives in the United States.

1. The heat should be turned up to medium.
2. Use your fingers to shred or julienne the canned whole tomatoes if you are using canned whole tomatoes that have been canned in their juice.
3. Taste and season with salt and pepper to your preference.
4. Optional, purée for a smooth sauce: If you like, you may pass the sauce through a food mill, purée it in a blender, or mix it with an immersion blender to achieve a silky texture.

Nutrition Facts(per serving)
73	Calories
5g	Fat
7g	Carbs
1g	Protein

Display the Complete Nutrition Label Hide the entire nutrition label

Nutrition Facts
Servings: 5 to 6
Amount per serving
Calories	73
% Daily Value*
Total Fat5g	6%
Saturated Fat 1g	3%
Cholesterol0mg	0%
Sodium217mg	9%
Total Carbohydrate7g	3%
Dietary Fiber 3g	12%
Total Sugars 4g
Protein1g
Vitamin C 20mg	99%
Calcium 58mg	4%
Iron 1mg	6%
Potassium 340mg	7%
*The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

The nutritional information has been estimated using an ingredient database and should be regarded as an educated guess at best. When there are numerous ingredient alternatives mentioned, the first one listed is used to compute the nutritional value. There are no garnishes or extra ingredients listed in this recipe.