Go Back
Dorothy Thomas

Spaghetti Sauce Recipe

A rich, flavorful homemade spaghetti sauce with tomatoes, herbs, and aromatic vegetables. Perfect for pasta, lasagna, or meatball subs!
Print Recipe Pin Recipe
Prep Time 10 minutes
Cook Time 30 minutes
Total Time 40 minutes
Servings: 4 6
Course: Main Course
Cuisine: American, Mediterranean
Calories: 120
Ingredients Equipment Method Notes

Ingredients
  

  • 30 ml 2 tbsp Olive oil
  • 1 Onion, finely chopped
  • 3 Garlic cloves, minced
  • 1 Carrot, grated (optional for sweetness)
  • 28 oz 1 can Crushed tomatoes
  • 6 oz 1 can Tomato paste
  • 1 tsp Dried oregano
  • 1 tsp Dried basil
  • ½ tsp Red pepper flakes (optional)
  • 1 tsp Sugar (optional, to balance acidity)
  • To taste Salt & black pepper
  • 120 ml ½ cup Water or vegetable broth
  • ¼ cup Fresh basil or parsley, chopped (for garnish)

Equipment

  • Large saucepan
  • wooden spoon
  • blender (optional)

Method
 

  1. Sauté Aromatics: Heat olive oil in a large saucepan over medium heat. Add onion, garlic, and grated carrot. Cook for 3-5 minutes until softened.
  2. Add Tomatoes: Stir in crushed tomatoes, tomato paste, oregano, basil, red pepper flakes, sugar, salt, and pepper. Mix well.
  3. Simmer: Pour in water or broth, reduce heat to low, and simmer uncovered for 20-25 minutes, stirring occasionally.
  4. Adjust Consistency: If the sauce is too thick, add a splash of water. For a smoother texture, blend with an immersion blender.
  5. Finish & Serve: Taste and adjust seasoning. Stir in fresh basil or parsley. Serve over cooked spaghetti or store for later use.

Notes

  • Storage: Refrigerate for up to 5 days or freeze for 3 months.
  • Variations: Add mushrooms, bell peppers, or red wine for extra depth.
  • For Meat Sauce: Brown ground beef or sausage before adding onions. Drain excess fat before proceeding.