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Easy Homemade Spaghetti Sauce

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Easy Homemade Spaghetti Sauce combines tomatoes, onion, garlic, and Italian herbs in a rich, flavorful sauce that is perfect for pasta, baked dishes, and lasagna.

Ingredients

  • 2 tablespoons olive oil
  • 1 medium yellow onion, finely chopped
  • 4 garlic cloves, minced
  • 1 can (28 ounces) crushed tomatoes
  • 1 can (15 ounces) tomato sauce
  • 2 tablespoons tomato paste
  • 1 teaspoon dried oregano
  • 1 teaspoon dried basil
  • 1 teaspoon Italian seasoning
  • 1 teaspoon salt, or to taste
  • 1/2 teaspoon black pepper
  • 1 teaspoon granulated sugar, optional
  • 1/4 teaspoon crushed red pepper flakes, optional
  • Fresh basil or parsley, optional for serving
  • Grated Parmesan cheese, optional for serving

Instructions

  1. Heat the olive oil in a large saucepan or Dutch oven over medium heat.
  2. Add the chopped onion and cook for 4–5 minutes, stirring occasionally, until soft and translucent.
  3. Stir in the minced garlic and cook for about 30 seconds, just until fragrant, taking care not to burn it.
  4. Add the crushed tomatoes, tomato sauce, and tomato paste. Stir until the tomato paste is fully incorporated.
  5. Season with oregano, basil, Italian seasoning, salt, and black pepper. Add sugar if needed to balance the acidity and crushed red pepper flakes for extra heat, if desired.
  6. Bring the sauce to a gentle simmer, reduce the heat to low, and partially cover the saucepan. Simmer for 30–45 minutes, stirring occasionally.
  7. Taste and adjust the salt, pepper, and herbs as needed. If the sauce becomes too thick, stir in a splash of water or pasta cooking water.
  8. Toss the finished sauce with freshly cooked spaghetti or spoon it over individual servings. Garnish with Parmesan and fresh basil or parsley if desired.

Notes

  • For an even richer tomato flavor, simmer the sauce gently for longer than 45 minutes.
  • For meat sauce, brown ground beef, ground turkey, or Italian sausage before cooking the onion, drain excess grease if necessary, and continue with the recipe.
  • For extra vegetables, sauté finely diced carrots, celery, mushrooms, zucchini, or bell peppers with the onion.
  • For a creamy sauce, stir in a splash of heavy cream near the end of cooking.
  • For extra heat, increase the amount of crushed red pepper flakes.
  • Refrigerate cooled sauce in an airtight container for 3–4 days.
  • Freeze cooled sauce in freezer-safe containers for up to 3 months, leaving room for expansion. Thaw overnight in the refrigerator before reheating.
  • Reheat gently over medium-low heat, adding a splash of water or broth if the sauce has become too thick.

Nutrition

Find it online: https://thefamilycooking.com/easy-homemade-spaghetti-sauce/