This Homemade Spaghetti Sauce recipe is so much better than any storebought sauce and is incredibly easy! It’s the best sauce you will ever make and only requires a few essential ingredients. Plus, it freezes well.
Spaghetti Sauce Recipe
Storebought sauces are more manageable when you are in a pinch on a busy weeknight, but homemade sauces are where all of the great flavors are. Nothing beats it! As you already know, homemade sauces are my jam, and this quick and easy marinara sauce is delicious. Sure, it takes a little more effort, but the results make it worthwhile.
Whenever I get busy in the kitchen making a sauce, I usually try to make a double batch and freeze the other half. So when you are in a pinch and need something on the dinner table asap, you can pull it from the freeze and thaw it reasonably quickly. I like to freeze sauces in a ziplock bag, or in my Foodsaver, which I love, laying flat. When it freezes flat, it takes up less room in the freezer, and it makes it a breeze when you need to thaw it.
INGREDIENTS NEEDED FOR HOMEMADE SPAGHETTI SAUCE?
- Crushed tomatoes – I like to use high-quality crushed tomatoes since the tomatoes are the star. San Marzano tomatoes are the best!
- Minced garlic
- Diced onions
- Italian seasoning, or equal parts of dried oregano and dried basil
- Tomato paste
- Worcestershire sauce
- Stock, broth, or water
- Salt & Pepper
- Crushed red pepper flakes
- Olive oil
How to make spaghetti sauce?
I like to start by always heating a pan or pot with a little bit of olive. Add the onions and tomato paste and allow the onions to become translucent and let the tomato paste to become caramelized. Add the crushed tomatoes, seasonings, spices together, and simmer for 20-30 minutes. Super easy!
TIPS TO MAKE THE BEST SPAGHETTI SAUCE
Spaghetti sauce is usually a simple sauce, so you will want to use high-quality ingredients like San Marzano tomatoes. Another tip is to use an excellent quality tomato paste, I use these tubes from Cento and love them, and allow the tomato paste to caramelize. When you caramelize the tomato paste, it creates a depth of flavor to your homemade sauce. When I tell people about caramelizing anything, it is just to walk away and allow the ingredients to caramelize.
Can I freeze spaghetti sauce?
Yes! I love making a double batch of homemade sauces and freezing the other portion. You can use a gallon Ziplock bag or even a Foodsaver to vacuum seal the sauce. I freeze in 1 to 2 cup increments and lay the bag flat in the freeze. Laying the sauce flat makes it thaw quicker, and it doesn’t take up much room in the freezer.
To thaw the sauce, just place the bag into a pot of cold water, and it should thaw within 20-30 minutes.
Can I add meat to the sauce?
Of course! I would add a 1 lb. of ground beef, pork, veal. Brown the ground meat after the onions and tomato paste have caramelized. If it’s fatter ground beef, just brown is before adding to the onions and tomato paste mixture.
Why does my spaghetti sauce taste bitter?
If you are using high-quality tomato products, your sauce shouldn’t taste bitter. If it does, just add a pinch or two of granulated sugar.
Other types of dishes can I make with spaghetti sauce besides serving over pasta?
What types of noodles should I serve?
You can use any type of noodles you prefer! I like to use spaghetti or angel hair pasta. If I am trying to keep it low-carb, zucchini noodles work, spaghetti squash, palmini, or even these Natural Heaven hearts of palm pasta.
MORE DELICIOUS HOMEMADE SAUCES:
This Homemade Spaghetti Sauce recipe is so much better than any storebought sauce and is incredibly easy! It's the best sauce you will ever make and only requires a few essential ingredients. Plus, it freezes well.
- 2 tbsp olive oil
- 1 medium onion, finely diced
- 2 tbsp tomato paste
- 4 garlic cloves, minced
- 28 oz can of crushed tomatoes
- 1 tsp Italian seasoning
- 1 tbsp worchestshire sauce
- ¼ cup stock, broth, or water
- salt and pepper, to taste
- pinch of crushed red pepper flakes
- fresh parsley or basil, to garnish
Preheat a large saucepan over medium heat. Add olive oil, onions, and tomato paste. Cook until the onions are transclucent and the tomato paste has caramelized.
Add the mined garlic and saute until the garlic is fragrant. Add the crushed tomatoes, Italian seasoning, worchestshire sauce, stock or water, salt and pepper, and crushed red pepper flakes.
Stir to combine and allow the sauce to simmer over low heat for 20-30 minutes. Taste and adjust salt and pepper, if needed.