Homemade Spaghetti Sauce
This Homemade Spaghetti Sauce is packed with flavor and it’s so easy to make! You can use it as is or make it into a delicious meat sauce.
Hello my friends! I’ve been making this spaghetti sauce for a few months now and I will never go back to the jarred stuff! Is that good.
Making your own spaghetti sauce at home is a practical and rewarding kitchen experience. With a few simple ingredients and a straightforward process, you can create a rich and flavorful sauce that’s perfect for various pasta dishes. Let’ me tell you how easy it is to make.
Why You’ll Love It
- This homemade spaghetti sauce offers a rich and classic flavor, providing a satisfying and hearty addition to your meal. It’s a straightforward and reliable option for those who appreciate a classic, no-nonsense sauce.
- You can double the recipe and freeze for later to make quick home meals.
- Making it at home can be more economical than store-bought options, especially when cooking in larger batches.
Ingredients
- Canned whole or crushed tomatoes
- Olive oil
- White onion & fresh garlic cloves (the magic combo right?)
- Chicken broth
- Canned tomato sauce
- Tomato paste
- White sugar
- Seasoning: Ground oregano kosher salt, ground black pepper, dried basil leaves, dried parsley and a sprig of fresh basil if you have any.
How To Make Spaghetti Sauce Steps
- In a large mixing bowl, add the canned tomatoes puree with an immersion blender. Blend until you reach your preferred texture. This can also be done in a food processor or blender
- Heat a large pot on the stove over medium-high heat. Add olive oil and sauté onions until they’re softened, around 4 to 5 minutes. Add in the garlic cloves and sauté for an additional 30-60 seconds.
- Then, add chicken broth, crushed tomatoes, tomato sauce, tomato paste, sugar, oregano, salt, pepper, basil, and parsley.
- Bring the mixture to a simmer and cover to keep the moisture in. Lower the heat to a gentle simmer and let it cook for 1-4 hours.
Storing
Store homemade spaghetti sauce in airtight containers in the refrigerator for up to 4-5 days. For longer storage, freeze it in sealed containers or freezer bags for up to 3-4 months. Thaw frozen sauce in the refrigerator before reheating.
Serving Suggestions
There are so many ways to enjoy this homemade Spaghetti sauce.
- Classic Spaghetti: Pour the sauce over a plate of al dente spaghetti.
- With Meatballs: Combine sauce with lean meatballs for a hearty but healthy meal.
- Stuffed Bell Peppers: Fill roasted or grilled bell peppers with a rice-sauce mix.
- Eggplant Parmesan: Layer eggplant slices with sauce and cheese.
- Pasta Bake: Mix pasta with sauce, layer with cheese, and bake.
- Pizza Topping: Use the sauce as a pizza base.
- Chicken Parmesan: Coat baked chicken with sauce and cheese.
- Vegetarian Zoodles: Toss spiralized zucchini with the sauce.
- Grilled Polenta: Grill polenta, top with sauce.
Thank you for stopping by!
I hope you like this recipe! Do you have any questions I can help you with? Or if you made it, I would love it if you leave a comment or rating below.
Thank you!!!! xx, Ana
Print Recipe
Homemade Spaghetti Sauce
Ingredients
- 1 28-ounce can whole or crushed tomatoes
- 2 Tablespoons Olive oil
- 1 large white onion - finely minced
- 6 fresh garlic cloves
- ½ cup chicken broth
- 2 8-ounce cans tomato sauce
- 6 ounces tomato paste
- 1 tablespoon white sugar
- 1 tablespoon ground oregano
- ¾ teaspoon kosher salt (if using table salt, add ½ teaspoon)
- ¼ teaspoon ground black pepper
- 1 tablespoon dried basil leaves
- 1 teaspoon dried parsley
- A sprig of fresh basil - optional
Instructions
- In a large mixing bowl, add the canned tomatoes puree with an immersion blender. Blend until you reach your preferred texture. This can also be done in a food processor or blender.
- Start by heating a large pot on the stove over medium-high heat. Add olive oil and sauté onions until they're softened, around 5 minutes.2 Tablespoons Olive oil, 1 large white onion
- Add in the garlic cloves and sauté for an additional 30-60 seconds. Then, add chicken broth, crushed tomatoes, tomato sauce, tomato paste, sugar, oregano, salt, pepper, basil, and parsley.6 fresh garlic cloves, ½ cup chicken broth, 1 28-ounce can whole or crushed tomatoes, 2 8-ounce cans tomato sauce, 6 ounces tomato paste, 1 tablespoon white sugar, 1 tablespoon ground oregano, ¾ teaspoon kosher salt (if using table salt, add ½ teaspoon), ¼ teaspoon ground black pepper, 1 tablespoon dried basil leaves, 1 teaspoon dried parsley, A sprig of fresh basil
- Bring the mixture to a simmer and cover to keep the moisture in. Lower the heat to a gentle simmer and let it cook for 1-4 hours.
I hope you like it as much as I do – I’m sure you will 😉 … Stay tuned for more on this blog!