How To Make Pasta Sauces From Scratch

Top 10 Homemade Pasta Sauces

When it comes to spaghetti sauce, nothing beats a good handmade recipe. Here are the top ten sauces that will improve the taste of your dinners. Purchased marinara is all and well, but it can’t compete with the genuine thing when it comes to flavor. A homemade spaghetti sauce recipe that is prepared with care is the most delicious dish you can have. There are instances when a homemade sauce is not feasible, but many times it is less difficult than you think to prepare from scratch. When you’re looking for some inspiration, check out our list of the top 10 homemade pasta sauces to try!

Pick your favorite creamy white sauce, vibrant green pesto cream sauce, or even a light and aromatic white wine sauce from the options available.

And now…the top homemade pasta sauces!

When it comes to homemade pasta sauces, this is the recipe to beat. It’s zesty and full of flavor, and it just takes a few minutes to put together. Meet our updated and improved simple marinara sauce recipe! With a strong emphasis on the acidic, sweet tomato taste, as well as a hint of garlic, this sauce is ideal for serving over spaghetti or any other type of noodle. Time allotted: 17 minutes Make this wonderful homemade pasta sauce, which everyone should be familiar with: cream sauce! With only 10 minutes of prep time, you can have this delectable sauce on the table in no time.

  1. The best part is that you don’t have to apply any cream.
  2. Time allotted: ten minutes Here’s a brilliant cooking trick: pesto cream sauce that takes only 5 minutes to make!
  3. Simply combine these two ingredients in a skillet and cook until done.
  4. Time allotted: 5 minutes Do you want to make a delicious homemade tomato sauce for pasta?
  5. Some tomato sauce recipes simmer for an hour or more, but this one takes only a few minutes to prepare.
  6. Time allotted: 20 minutes When you add wine to a spaghetti sauce, it tastes like it came from a posh restaurant.but it’s actually rather simple to prepare at home!
  7. It’s our favorite method to serve this with pasta since it’s a simple, light sauce that comes together in about 15 minutes.

This Tomato Cream Sauce is everything you’re looking for!

The way the cream brings out the flavors and textures in the dish is really breathtaking.

Time allotted: 30 minutes Want a simple spaghetti sauce that delivers a huge flavor punch?

Make this Garlic Butter Sauce and see what you think!

It’s also a terrific recipe for tweaking based on the vegetables you have available.

This vegan alfredo sauce recipe is a fantastic illustration of this.

It doesn’t get much more lusciously creamy than this.

Cook the spaghetti sauce over a low heat.

It’s unlikely that you’ll find many one-hour simmers on this site because we’re all about quick and simple meal recipes.

It’s worth every second of the simmering time since our finest vodka sauce is so flavorful and rich.

Last but not least, if you’ve ever desired a healthier version of a white spaghetti cheese sauce, this is the recipe for you.

This sauce is similar to a healthy alfredo sauce, however unlike the classic form, you’ll feel light and bright after eating it, as opposed to after eating the regular version. It’s lusciously creamy, and it’s flavored with garlic and Parmesan. Time allotted: 20 minutes

More pasta recipes

There are a plethora of delectable options for creating sauces from scratch! Here are a few mouthwatering pasta dishes to try, some of which use the sauces mentioned above:

  • Try Easy Tortelloni or Cheese Tortellini in Creamy Marinara for a quick and easy meal. Make a statement with dishes such asBurrata Pasta with Tomato Basil Sauce orPesto Cavatappi. Make a choice between Mushroom Pasta with Parmesan and Roasted Eggplant Pasta. Add shrimp to Cajun Shrimp Pasta or Creamy Shrimp Pasta to make a delicious meal. Make a batch of Homemade Mac and Cheese or Butternut Squash Mac and Cheese
  • And Prepare a pan of Baked Rigatoni in the oven.

Do you want to know more? Visit18 Different Types of Pasta to learn more about different pasta shapes and how to use them into your cuisine. Print


There is no chopping necessary in this homemade quick marinara sauce, which is rich of tangy tomato flavor and takes just over 15 minutes to prepare.

  • (*or the finest quality crushed tomatoes available) 28 ounces can of crushed fire roasted tomatoes 2 tablespoons olive oil, 1 tablespoon balsamic vinegar, 2 teaspoons garlic powder, 1 teaspoon dried oregano, 1 teaspoon kosher salt, and 8 fresh basil leaves are all you need to make this dish.
  1. Crushed tomatoes, extra-virgin olive oil, balsamic vinegar, garlic powder, oregano, kosher salt, and entire basil leaves are placed in a big pot and brought to a boil. Reduce heat to a simmer, then cover and cook for 15 minutes. If preferred, pulse the ingredients in a blender: There are many various types of crushed tomatoes available, and some may be chunkier in texture than others. Blend or use an immersion blender to pulse the sauce until it reaches the desired consistency (we like ours a touch chunky, but you could make it completely smooth if you like)


When fire roasted tomatoes are not available, use the highest quality tomatoes that you can locate instead. Before you begin, take a taste of the tomatoes. The sauce may need to be simmered for a few minutes longer than the recipe calls for if the vegetables taste harsh. Fire roasted tomatoes taste delicious immediately out of the can, requiring less simmering time than other brands, which taste harsh and require more simmering time than fire roasted tomatoes.

  • Category:sauce
  • Cooking method:on the stovetop
  • Cuisine:inspired by Italian cuisine

Recipe for pasta sauce, Pasta sauces, Homemade pasta sauce

31 Homemade Pasta Sauces That Taste Just Like Nonna’s

When my husband and I welcome new guests around for supper, this quick and easy pasta dish is always on the menu. Several years later, they have requested that I cook this Penne alla Vodka dish once more for them. The writer, Cara Langer, of Overland Park, Kansas Recipes may be obtained by clicking here. Are you looking for something a bit more refreshing? Try one of these low-fat spaghetti sauce recipes. 2/31

Simple Pasta Sauce

This is a basic pasta sauce that may be used for a variety of dishes other than simply spaghetti. This recipe may be pureed to make pizza sauce or a delicious dipping sauce. When making bruschetta, I like to eliminate the olive oil and instead use fire-roasted chopped tomatoes, as well as just combine all of the raw components. Refrigerate for at least two hours before serving on toasted sourdough bread. —Deborah Markwood from Chester, Virginia. Do you want to try something different tonight?


Homemade Fettuccine Alfredo

This simple Alfredo sauce is creamy and cozy, and it coats the fettuccine noodles in a delicious way. This dish is delicious as is, but I like to jazz it up by sautéing sliced fresh mushrooms and black olives in butter and garlic before adding them to the mix. • Jo Gray, a resident of Park City, Montana Yum! Check out our entire guide to spaghetti sauce for even more sauce recipes, as well as helpful hints and advice. 4/31

Classic Pesto

This pesto is really adaptable and has a delicious basil taste. Combine it with spaghetti (or one of these fantastic pesto-based dishes) and you’ve got yourself a great meal. Bella Vista, Arkansas resident Iola Egle 5/31

Beef Bolognese with Linguine

The following recipe for beef bolognese is the result of extensive study, tasting, and adjusting. It was inspired by a meal from an Italian restaurant where I formerly worked. It’s ideal for feeding a large group of people in a small space. —Christine Wendland from Browns Mills, New Jersey 6/31


My mother, who grew up in an Italian-American family, referred to marinara sauce as “gravy.” It was a fixture on our dinner table since she cooked large batches of this marinara sauce recipe many times a month in large quantities.

Every time she prepared it, the house was filled with the scent of deliciousness. • James Grimes, from Frenchtown, New Jersey 7/31

Homemade Canned Spaghetti Sauce

The best homemade spaghetti sauce recipes for canning are a tomato grower’s dream come true! Make use of your garden’s produce now so that you can enjoy it later in the year. Tonya Branham of Mt. Olive, Alabama, provided the following response: 8/31

Tortellini with Tomato-Cream Sauce

This tortellini in a tomato cream sauce is very delectable. In this hearty and filling recipe, spinach, tomatoes, and other pantry staples are put to good use. West Jordan, Utah resident Barbra Stanger shared her thoughts on the subject. 9/31

Stamp-of-Approval Spaghetti Sauce

My father has strong opinions, especially when it comes to eating. This recipe gained his very impossible-to-reach seal of endorsement. I have yet to hear anyone who has tried it express dissatisfaction with it! — Melissa Taylor of Higley, Arizona, is a writer. 10/31

Homemade Alfredo Sauce

My determination to recreate fettuccine Alfredo was fueled by the discovery that I had celiac disease and couldn’t eat the traditional dish. I served this gluten-free alfredo sauce over gluten-free multigrain pasta, but you may use whatever type of pasta you choose. —Jackie Charlesworth Stiff from Frederick, Colorado. 11/31

Mushroom Bolognese with Whole Wheat Pasta

A typical Bolognese sauce is mostly composed of meat, ranging from pig to pancetta in its composition. I omitted the meat from this pasta recipe and instead stuffed it with baby portobellos and vegetables. • Amber Massey, from Argyle in Texas 12/31

Spaghetti Meatball Supper

Arriving home to discover my mother in the middle of preparing spaghetti and meatballs for dinner was a real treat. This is a dish that has always had a special place in my heart. Debbie Heggie of Laramie, Wyoming, sent in this message. 13/31

Mushroom Pasta Carbonara

This luscious and delicious mushroom carbonara is one of my favorite dishes. A side salad and buns round off the entrée, which I serve as a complete supper. Marshfield, Wisconsin resident Cindi Bauer contributed to this article. 14/31

Meat Sauce for Spaghetti

Simple spaghetti and garlic toast are transformed into a substantial meal with this rich, hearty sauce. Instead of using a slow cooker, I use an electric frying pan to prepare this meal when I’m in a rush. arborvitae (Wisconsin)15/31 Mary Tallman, Arbor Vitae

Basil and Parsley Pesto

This parsley pesto may be used as a tossing sauce for pasta, a spread for sandwiches, or in one of these inventive pesto recipes. It’s also great when added to a soup of the Italian variety, such as minestrone. Land O’ Lakes resident Lorraine Fina Stevenski shares her thoughts on the subject. 16/31

Stuffed Shells with Arrabbiata Sauce

With the addition of chorizo, this traditional Italian dish is given a unique Latin American flair. The sausage gives an additional spice and excellent taste to a meal that was already a fan favorite before the sausage was added. — Crystal McDuffy lives in Fairfax, Virginia, and she was born on July 31.

Seafood Alfredo

My visitor can’t believe that I made this dinner entirely by myself.

There’s lots of seafood taste in this rich and creamy main dish, which also has a dash of garlic and lemon. Easy to prepare, with frozen peas and Alfredo sauce on hand, it will be requested over and over by your family members. Loveland resident Melissa Mosness contributed to this article. 18/31

Creamy Sausage-Mushroom Rigatoni

We had dinner near the Pantheon while in Rome. Although the fantastic restaurant is no longer in operation, its memory lives on in this delicious pasta dish with mushrooms and sausage. Brookfield, Wisconsin resident Barbara Roozrokh 19/31

SageBrowned Butter Ravioli

A similar meal in Italy inspired us to bring sage home and cultivate it in our garden to ensure that we could duplicate the brown butter sage sauce at home. Whenever we make this quick and easy supper, it always brings back pleasant memories of our vacation. — Rhonda Hamilton of Portsmouth, Ohio, is a writer. 21/31

Red Clam Sauce

This dish has the flavor of an Italian restaurant speciality and may be prepared while you are attending to other matters. What a fantastic idea to liven up a simple spaghetti sauce! —JoAnn Brown of Latrobe, Pennsylvania, who contributed to this article 22/31

Quick Fettuccine Alfredo

Using heavy whipping cream, Parmesan, and Romano cheeses, or a creamy, cheesy sauce that comes together in minutes, this easy fettuccine Alfredo dish will impress your guests. • Jo Gray, a resident of Park City, Montana Another simple alternative is to learn how to create basic spaghetti sauce, which is really simple to produce. 23/31

Pizza-Flavored Pasta Sauce

I’ve been cooking since I was six years old, and I’m constantly on the lookout for new dishes that my friends and family would enjoy. So when I got the opportunity to sample an incredible spaghetti sauce at a nearby restaurant, I knew I wanted to recreate it at home. —Angelina Falzarano, a resident of Midlothian, Texas 24/31

Light Linguine Carbonara

When we have to leave in the middle of the night, I cook this quick pasta dish with vegetables and bacon. Serve with breadsticks or garlic toast, and you’ve completed your supper. • Mary Jo Miller, from Mansfield, Ohio 25/31

Super Spaghetti Sauce

We never know how many people will be coming to supper at my place. The result is a tasty, hearty, and quick spaghetti sauce that is a personal favorite of mine. The smoked kielbasa gives it a rich flavor, while the salsa gives it a bite. —Bella Anderson, of Chester, South Carolina. 26/31

Broccoli Shrimp Alfredo

This shrimp Alfredo with broccoli recipe was inspired by trying fettuccine Alfredo at a restaurant. Not only does my family like the creamy meal, but my husband really prefers it to the version served at the restaurant. • Rae Natoli lives in Kingston, New York. 27/31

Authentic Pasta Carbonara

During my culinary internship in Tuscany, I discovered that authentic Italian cooking is much more straightforward than you may imagine! This carbonara is quick, easy, and delectable, just the way the Italians enjoy it. — Lauren Brien-Wooster of South Lake Tahoe, California, was the subject of this article. 28/31

Meaty Spaghetti Sauce

My homemade spaghetti sauce received a lot of positive feedback, but it was quite time-consuming to prepare on the stovetop. This tasty slow-cooker recipe is a favorite of my family. — Arlene Sommers of Redmond, Washington, is a writer. 29/31

ArtichokeLemon Pasta

A lemony artichoke pasta dish was served to us when we were sailing in the Mediterranean.

I came up with my own version of it, which our visitors just adore. Try it with shrimp and kalamata olives for a unique flavor combination. Corpus Christi resident Peter Halferty contributed to this article. 30/31

Blushing Penne Pasta

This recipe was adapted from one that asked for vodka and heavy whipping cream, which I found to be too rich. My friends and family were perplexed as to how a sauce this rich, savory, and creamy could be so light and refreshing. Mrs. Margaret Wilson of Hemet in California sent in this message: 31/31

See also:  What Goes With Pasta Salad

Pepper Ricotta Primavera

A creamy ricotta cheese base is topped with garlic, peppers, and herbs in this vegetarian skillet dish that can be prepared in about 20 minutes. Botwood, Newfoundland and Labrador resident Janet Boulger shares her thoughts on the subject. The original publication date was January 12, 2018.

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Quick Pasta Sauce

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!

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!

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!

Recipes: Make Your Own Pasta Sauce and You’ll Never Go Back

Every product that we showcase has been handpicked by Delish editors. We may receive a commission if you click on one of the links on this page. Jarred sauce had no idea what was about to happen. Parker Feierbach is a professional photographer based in Los Angeles, California. Recipe No. 1 of 20: Easy Homemade Marinara Don’t forget to use whole tomatoes for this recipe! Get the recipe from the websiteDelish. Low-Carb Spaghetti Sauce (#2 of 20) We’re on our way to guilt-free pasta! Get the recipe from the websiteDelish.

  • 3 of 20) It’s impossible to go wrong with a perfectly made pesto.
  • 4of 20Lamb Ragù (Lamb Curry) This is a step up from your standard marinara.
  • 5of 20Vodka Sauce is a delicious sauce made with vodka.
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Alfredo with Sun-Dried Tomatoes, No.

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10 of 20) Who knew kale could be used in such a creative way?

Pumpkin Alfredo (#11 of 20) Alfredo with a white sauce?

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Pesto with Asparagus (#13 of 20) With this delicious pesto, you can say hello to spring.

Bolognese with ground turkey, number 14 of 20 Embrace your inner Italian grandmother and create the (lighter) bolognese of your desires.

15 of 20Bolognese in a Slow-Cooker Homemade spaghetti sauce is only a few minutes away if you have a timer.

Quick Bolognese Sauce (Page 16 of 20) This sauce has the flavor of something that has been cooking for hours.

Pesto Pasta with Spinach (#17 of 20) Spinach pesto spinach salad with feta cheese.

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Pesto with Parsley and Walnuts (number 18 of 20) This pesto is made with parsley, lemon, walnuts, and olive oil, and it is really delicious.

Quick Tomato Sauce with Pasta (No.

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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

Crushed tomatoes are used in this dish. This is quite important for this sauce. Although diced tomatoes can be used, the consistency of the sauce will not be the same as it would be with whole tomatoes. Tomatoes are often a little thicker or thinner depending on the brand and, in certain cases, depending on the season. Add 1/4 cup of water to the sauce to get it going. If your sauce is too thick, thin it up with a bit extra water. Cook’s Tip: As the sauce cooks, it will thicken as it cooks. It is preferable to start with a thinner sauce than you want the completed sauce to be while making the sauce.

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.


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

I’m aware of the situation. I’m aware of the situation. All of the fashionable culinary snobs claim that dried herbs have no taste and are thus unnecessary. Do you understand what I’m saying? ‘ Eff them all. Seriously. Purchase some high-quality dried basil and you’ll be fine. Is dried produce the same as fresh produce? Nope! However, it will enhance the flavor.

It is simple to determine whether or not the dried basil you are using is fresh by smelling it. Despite the fact that you are not rubbing it between your fingers, you should be able to sense a fresh basil scent. If you are unable to detect any scent, it is most likely time to replace the jar.

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!

See also:  How To Cook Zucchini For Pasta

Can I use this sauce for pizza?

Sure! I like a thick sauce on my pizza, so I’d recommend cooking the sauce till it’s thick before using it on the pie.

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.

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
  • Remove the skins and seeds from the tomatoes and set them aside. Prepare the vegetables by chopping the onion, mincing the garlic, and grating half of the carrot. Place the olive oil in a large stockpot over medium heat and bring to a simmer. When the olive oil is heated, add the diced onions and cook for 5 minutes, stirring occasionally. Stir in the garlic and shredded carrot and continue to cook for another 2-3 minutes, or until the onions are transparent and soft. Combine the tomatoes, chopped basil leaves, oregano, thymebay leaves, parsley, and sea salt in a large mixing bowl
  • Mix well. Simmer for 2-3 hours on low heat, or until the vegetables are cooked down and beginning to color
  • 30 minutes before serving, add a carrot piece to absorb the acidity. Remove the sprigs of herbs, bay leaves, and carrot piece from the dish
  • Optional: To make a smooth sauce, use an immersion blender to purée the ingredients until smooth (if you like a thicker sauce, omit this step). Use it right away or store it in the refrigerator for up to 1 week, or can it according to the instructions on the canning lid for tomato products.

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:

  • 1/4 cupolive oil, 2 (28-ounce) cans or jars of whole, crushed or stewed tomatoes (or 4 15-ounce cans), 1 (6-ounce) can or jar of tomato paste, 1/2 teaspoon dried oregano, 1 tablespoon dried basil leaves (or 1/4 cup fresh, finely chopped), 2 bay leaves (optional), 1/2 teaspoon dried thyme (optional)
  • Salt and pepper to taste
  • 2 bay leaves (optional)

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

This sauce, as well as the other, may be simply made in big quantities and stored for future use. This is something I frequently do when we have an excess of tomatoes from our garden. There is really no reason to can the recipe made using canned tomatoes because it is so quick and easy to make that there is no need to go through the extra step of canning it.

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 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.

Katie is also the author of the best-selling books The Wellness Mama Cookbook and The Wellness Mama 5-Step Lifestyle Detox, both of which have achieved international success.

Reader Interactions

If you go to any Italian restaurant, you’ll find a handful of standard pasta dishes such as bolognese and alfredo on the menu. That core set of ingredients will delight just about everybody, so getting to know them in your own home is a good idea. These five basic sauces may be used to spice up every size and shape of pasta, whether it’s spaghetti, penne, ravioli, or anything in between. When you include them in your repertoire, you’ll have a good basis to rely on when it comes time to make pasta night.

The Basics of Cooking a Better Pot of Pasta

The most important message we want to convey is as follows: Pasta sauce does not have to be difficult or time-consuming to be delicious. Actually, the finest ones are the ones that have been tried and true; it’s the sauce that you’ve prepared so many times that you know it like the back of your hand by now. Choose one or two fundamental sauces that excite you, learn them, then use them over and over again, and you’ll fall in love with them every time you do. Not only can memorizing a sauce recipe serve as a meal backup plan that you’ll always have in your back pocket, but you may even become well-known for your sauce if you do so.

In a pasta dish, the spaghetti noodles are just as vital as the sauce that goes on top of them.

5 Classic Sauces Worth Memorizing

A basic tomato sauce will never go out of style, no matter how many years pass. A can or two of nice tomatoes, a large amount of garlic, and a few fresh herbs, all cooked together until your home smells like an Italian restaurant, is the epitome of simple comfort food. While a container of marinara would suffice in a hurry, there’s nothing quite like a fresh batch of homemade sauce. This traditional dish only calls for five ingredients and can be completed in 20 minutes. How to make use of it: When it comes to marinara, spaghetti reigns supreme, but penne or ziti come in a close second because some of the sauce may nestle inside those short forms, ensuring that you receive enough of sauce with each mouthful.

  • The tastiest meat sauces are made by simmering them low and slow for an extended period of time, allowing the fluids from the meat to flavor the sauce.
  • Spend a relaxing day watching it cook on the stove, or put it in the slow cooker and let it do its thing.
  • Noodles that are wider than fettuccine, which you may also use, will not be weighted down by the ground meat, which is a bonus.
  • An easy favorite is the bright, fresh mixture of basil, garlic, olive oil, almonds, and cheese that comes together in minutes.
  • How to make use of it: Because of their nooks and crannies, fusilli, orecchiette, and penne are excellent for capturing the rough texture of pesto sauce.
  • Brown butter is a one-component pasta sauce that is equal parts quick and fancy — it’s nutty, rich, and delicious, and it’s made with only one ingredient.
  • Butter should be melted in a pot for a few minutes longer, until it smells nutty and is golden brown in color, as seen in the photo.
  • The ravioli is very delicious.
  • Save your luscious Alfredo sauce for a night out at your favorite Italian restaurant — it’s easy to make at home and can be served as-is or with a chicken topping if you prefer.
  • Alternatively, go rogue and use it as a pizza sauce.
  • The author of Mediterranean Every Day: Simple, Inspired Recipes for Feel-Good Food, Sheela is a Senior Contributing Food Editor at Kitchn and the author of Mediterranean Every Day.

She graduated with honors from the University of Gastronomic Sciences in Italy, and she is also a Registered Dietitian in the state of New York. FollowSheela

Creamy Garlic Butter Pasta Recipe

Comfort food is something I crave almost constantly. In spite of the fact that I enjoy eating veggies and other nutritious foods, I find myself craving comfort foods like beancheese quesadilla,mashed potatoes,burgers, and pasta on a regular basis. Most of the time, mashed potatoes and burgers are too time-consuming (particularly when I’m in a hurry and just want some comfort food). If I find myself without the essential components (tortillas, beans, cheese) to create a beancheese quesadilla for some bizarre reason, I will turn to pasta.

  1. Alternatively, if I’m in Asia and haven’t yet discovered a decent source of refried beans and cheddar, I’ll make PASTA!
  2. Garlic bread may be found on the menus of nearly every mid-level restaurant in Vietnam, as well as in the other nations we’ve visited thus far.
  3. As a result, when I created this pasta, I wanted it to have a garlicky flavor!
  4. This thing isn’t going to play around!
  5. To begin, heat the butter in a small saucepan and add the garlic.
  6. After that, BLEND IT UP!
  7. Blend the butter and garlic in a blender until smooth, then return it to the pan to produce a short roux before adding the milk or cream to complete the sauce, stirring constantly.
  8. Did I mention that you must be a fan of garlic?
  9. Because I’m on such a garlic kick right now, I’d appreciate it if you could tell me about your fave garlic meals.
  10. Obviously, I can’t gorge myself on creamy garlic butter pasta every day (or can I?
  11. Print
See also:  What Goes Into Pasta Salad


Recipe for creamy, garlicky pasta that can be prepared in less than 15 minutes and is really simple to put together. If you’re looking for quick and easy comfort food, look no further!

  • 10 ounces dry pasta
  • 3 tablespoons butter
  • 4 big garlic cloves, chopped
  • 2 tablespoons flour
  • 2/3 cup whole milk
  • Salt and pepper
  1. Preparing the pasta according to the package guidelines
  2. Make the sauce while the pasta is cooking
  3. This will save time. Melt the butter in a skillet over medium heat until it is completely melted. Cook for 1-2 minutes, stirring constantly, until the garlic is fragrant. It should be simmering at this point. After 1-2 minutes, put the butter/garlic mixture to a blender and process until completely smooth and creamy. Return the pot to a medium heat and whisk in the flour until smooth. For one minute, whisk continually, constantly combining the flour and butter together. Add the milk slowly while whisking constantly. Bring to a simmer and boil, stirring constantly, until the sauce has thickened. When the pasta is finished, combine it with the sauce. Season with salt and pepper to taste.


Because the butter over here has been tinted a bright yellow, my pasta appears to be particularly yellow in these photographs. This is quite inconvenient. For the record, yours will most likely *not* be this yellow, just so you know! Do you need some more pasta inspiration? Here are some of my personal favorites! sup sup sup sup sup sup sup sup sup

Smokey Delicata Baked Macaroni and Cheese

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.


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!


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:

  • Extra virgin olive oil – I usedPrivate ReserveGreek extra virgin olive oil as my extra virgin olive oil. The chopped vegetables and aromatics are sautéed in the EVOO to begin the sauce (some people add a touch of butter in addition, if they want something a little more fatty or rich)
  • The sauce is then added. The onions were medium sized, and I used a yellow onion for this recipe. Attempt to cut the onions as finely as possible so that they don’t get too chunky throughout the cooking process. Garlic – A nice Italian tomato sauce would be incomplete without a few cloves of fresh garlic. minced garlic cloves (about 3 to 4 cloves total)
  • Carrots-While carrots are not a conventional component in spaghetti sauce or pasta sauce, they are the secret ingredient in this recipe since they help thicken the tomato sauce while also providing natural sweetness to the sauce. I make use of two carrots (smaller carrots are okay to use). Use a small food processor or a grater to finely chop the carrots (I tried both and preferred the results from the food processor). Tomatoes from a can-I use a large 28-ounce can of crushed tomatoes for this recipe. Using multiple types of tomato sauce or canned tomatoes isn’t necessary, but if you want to include a spoon of tomato paste in addition to the sauce, that’s OK. Spice-A generous amount of dried oregano and a dash of sweet paprika combine to create a straightforward Italian seasoning that works really well here. If you want your sauce with a little kick, a sprinkle of crushed red pepper flakes can do the trick. For this marinara pasta sauce, fresh herbs such as basil leaves torn into small pieces and chopped parsley enhance the Italian taste profile. You may experiment with the quantity of fresh herbs to suit your taste, but a decent starting point is around 12 cup packed of each herb mixture.

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. Below is a recipe that is print-friendly: 35 minutes are required for this task to be completed successfully. How to prepare spaghetti sauce according to the instructions.

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?

This vegetarian spaghetti sauce can keep nicely in the refrigerator for 3 to 4 days. It is best served immediately. To begin, check to see that the sauce has completely cooled. Refrigerate in a glass container with a tight-fitting cover or a glass jar after transferring.

Can you freeze spaghetti sauce?

It’s common for me to prepare a few batches of this spaghetti sauce at a time and store them in the freezer. Make certain that the spaghetti sauce has completely cooled before freezing it. Transfer the sauce to freezer-safe containers, being sure to leave enough space for the sauce to expand during freezing. Cover the container firmly and be sure to clearly mark it with the contents and the date. Refrigerate the sauce overnight to allow it to thaw. Warm over medium heat, stirring occasionally, until well heated.

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

Check out our selection of recipes for the Mediterranean diet. Visit ushere to see all of our recipes. CLICK HERE TO JOIN MY FREE E-MAIL LIST. SHOPPING OURONLINE STORE FOR HIGH-QUALITY OLIVE OILS, ALL-NATURAL SPICES, AND MUCH MORE Check out our selection of recipes for the Mediterranean diet. Visit ushere to see all of our recipes. CLICK HERE TO JOIN MY FREE E-MAIL LIST. CHECK OUT OUR ONLINE STORE FOR HIGH-QUALITY OLIVE OILS, ALL-NATURAL SPICES, AND MORE. Print


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. 28 ounces crushed tomatoes
  • 12 cup water (pasta cooking water is best)
  • Kosher salt and black pepper
  • 1 tablespoon dried oregano
  • 1 teaspoon sweet Spanish paprika
  • Pinch red pepper flakes, if desired 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.


  • Tips for Preparing the Pasta: Allowing the pasta and sauce to simmer together for a few minutes before serving allows the pasta to soak up some of the sauce and flavor. It’s as though the sauce is being poured into the pasta from the inside out. Delicious
  • Optional meat: If you wish to include meat in your recipe, start with 1 pound of ground beef, or turkey, or ground sausage (your choice of ground meat). 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. Sauté the onions, garlic, and carrots for 5 minutes in a small amount of extra virgin olive oil in the same braiser or pot before adding them to the saucepan. Return the cooked ground beef to the pot and stir well to blend the flavors. Observe the recipe directions above, starting with Step 2. Refrigeration: This vegetarian spaghetti sauce will keep nicely for 3 to 4 days in the refrigerator. Make sure the sauce has completely cooled before transferring it to a glass container or jar with a tight-fitting lid and storing it in the refrigerator. Instructions for freezing: If you wish to create large amounts of this sauce to use at a later date, you may freeze it in individual portions. Allow the sauce to cool fully once more. Remove from the heat and transfer to freezer-safe containers, leaving enough space for the sauce to expand as it freezes. Seal the package carefully and write the date on the outside. Freeze for approximately three months. Refrigerate overnight to allow the frozen food to thaw. Check out our Online eShop for a wide selection of high-quality Mediterranean products, including olive oils and some of the spices used in this recipe.
  • 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.

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