This homemade spaghetti sauce is bursting with robust flavors of tomatoes, garlic, and herbs. Simmered to perfection, it’s the ultimate sauce for pasta night and better than anything from a jar!
Ingredients
- 2 tbsp olive oil
- 1 medium onion, finely diced
- 4 cloves garlic, minced
- 1 lb ground beef or Italian sausage (optional)
- 1 (28 oz) can crushed tomatoes
- 1 (15 oz) can tomato sauce
- 1 (6 oz) can tomato paste
- ยฝ cup water or red wine
- 1 tbsp sugar
- 1 tsp dried basil
- 1 tsp dried oregano
- ยฝ tsp dried thyme
- ยฝ tsp crushed red pepper flakes (optional)
- Salt and pepper, to taste
- 2 tbsp fresh parsley or basil, chopped (optional, for garnish)
Instructions
- Sautรฉ the Aromatics:
- Heat olive oil in a large pot over medium heat. Add diced onion and cook until softened, about 5 minutes. Add garlic and cook for 1 minute, stirring frequently.
- Cook the Meat (If Using):
- If using ground beef or sausage, add it to the pot and cook until browned. Drain any excess fat.
- Add the Tomatoes:
- Stir in crushed tomatoes, tomato sauce, tomato paste, and water or red wine. Mix well.
- Season the Sauce:
- Add sugar, basil, oregano, thyme, red pepper flakes, salt, and pepper. Stir to combine.
- Simmer:
- Bring the sauce to a gentle boil, then reduce heat to low. Cover and let it simmer for at least 30 minutes, stirring occasionally. For deeper flavor, simmer for up to 2 hours. Add a splash of water if the sauce becomes too thick.
- Serve:
- Toss the sauce with your favorite pasta or use it as a base for lasagna or baked ziti. Garnish with fresh parsley or basil if desired.
Notes
- For extra depth of flavor, add a splash of balsamic vinegar or a pinch of sugar to balance acidity.
- Make it vegetarian by skipping the meat and adding diced mushrooms or zucchini.
- Store leftovers in the refrigerator for up to 5 days or freeze for up to 3 months.
Nutrition Information (per serving, based on 8 servings)
- Calories: 120
- Carbohydrates: 12g
- Protein: 4g
- Fat: 5g
- Sodium: 480mg
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