Description
This homemade spaghetti sauce is a classic Italian-style marinara made with crushed tomatoes, tomato sauce, and a blend of herbs. It’s simmered gently on the stovetop to develop deep, rich flavors and can be customized with optional spices or meat for added heartiness. Perfect for pairing with pasta, use as a pizza base, or as a versatile sauce for various dishes.
Ingredients
Main Ingredients
- 2 tablespoons olive oil
- 1 medium yellow onion, diced
- 4 garlic cloves, minced
- 1 can (28 oz) crushed tomatoes
- 1 can (15 oz) tomato sauce
- 2 tablespoons tomato paste
Herbs and Seasonings
- 1 teaspoon dried oregano
- 1 teaspoon dried basil
- ½ teaspoon salt
- ¼ teaspoon black pepper
- ½ teaspoon sugar (optional, to balance acidity)
- ¼ teaspoon crushed red pepper flakes (optional)
- 1 bay leaf
Additional
- ½ cup water or broth (as needed)
- Chopped fresh parsley or basil (for garnish)
Instructions
- Heat Olive Oil and Sauté Onions: In a large saucepan or skillet, heat the olive oil over medium heat. Add the diced onion and sauté for 5 to 6 minutes until they become soft and translucent, creating a sweet base for the sauce.
- Add Garlic: Stir in the minced garlic and cook for another 30 seconds until fragrant, being careful not to burn it.
- Add Tomatoes and Seasonings: Pour in the crushed tomatoes, tomato sauce, and tomato paste. Add dried oregano, dried basil, salt, black pepper, sugar (if using), crushed red pepper flakes (if using), and the bay leaf. Stir well to combine all ingredients evenly.
- Simmer the Sauce: Reduce heat to low and partially cover the pan with a lid. Let the sauce simmer gently for 25 to 30 minutes, stirring occasionally to prevent sticking and to blend the flavors.
- Adjust Consistency: If the sauce thickens too much during simmering, add water or broth a little at a time until you reach your desired consistency.
- Finish and Garnish: Remove the bay leaf before serving. Garnish with chopped fresh parsley or basil to add brightness and freshness to the finished sauce.
Notes
- For a meat sauce, brown 1 pound of ground beef or Italian sausage with the onions before adding the garlic.
- This sauce freezes well—store in airtight containers for up to 3 months.
- Great served over pasta, stuffed shells, or as a pizza sauce base.
