Description
This homemade spaghetti sauce is a rich and flavorful Italian classic made with crushed tomatoes, aromatic herbs, and spices. Perfect as a base for pasta dishes, it simmers gently on the stovetop to develop deep, savory flavors. Simple to prepare and versatile, it can be customized with meats or vegetables and stored for later use.
Ingredients
Scale
Spaghetti Sauce Ingredients
- 2 tablespoons olive oil
- 1 medium onion, finely chopped
- 4 garlic cloves, minced
- 2 cans (28 ounces each) crushed tomatoes
- 1 can (6 ounces) tomato paste
- 1 teaspoon sugar
- 1 teaspoon salt
- ½ teaspoon black pepper
- 1 teaspoon dried basil
- 1 teaspoon dried oregano
- ½ teaspoon dried thyme
- ¼ teaspoon crushed red pepper flakes (optional)
- 1 bay leaf
- ½ cup water (optional, for thinner sauce)
- Fresh chopped parsley or basil for garnish (optional)
Instructions
- Heat the olive oil: Warm 2 tablespoons of olive oil in a large pot over medium heat to prepare the base for sautéing.
- Sauté the onions: Add 1 finely chopped medium onion and cook until soft and translucent, about 5 minutes, stirring occasionally to prevent browning.
- Add the garlic: Stir in 4 minced garlic cloves and cook for 1 minute until fragrant, taking care not to burn the garlic.
- Add tomatoes and seasonings: Pour in 2 cans (28 ounces each) of crushed tomatoes and 1 can (6 ounces) of tomato paste. Mix in 1 teaspoon sugar, 1 teaspoon salt, ½ teaspoon black pepper, 1 teaspoon dried basil, 1 teaspoon dried oregano, ½ teaspoon dried thyme, ¼ teaspoon crushed red pepper flakes if using, and 1 bay leaf. Stir well to combine all flavors.
- Simmer the sauce: Lower the heat to low and cover the pot partially. Let the sauce simmer gently for 30 to 45 minutes, stirring occasionally to prevent sticking and to meld the flavors together.
- Adjust consistency: If you desire a thinner sauce, stir in up to ½ cup water until you reach your preferred consistency.
- Finish and serve: Remove the bay leaf before serving. Taste the sauce and adjust salt and seasoning if necessary. Garnish with fresh chopped parsley or basil if desired for added freshness and color.
Notes
- This sauce can be prepared ahead of time and stored in the refrigerator for up to 5 days.
- For longer storage, freeze the sauce for up to 3 months in an airtight container.
- Add cooked ground beef, sausage, or assorted vegetables to customize the sauce and enhance its texture and flavor.
