Recipe

Spaghetti Sauce

A bold, home-cook friendly tomato sauce you can simmer in under an hour, or let go longer for restaurant-level depth.

By Matt Campbell

•

4.8

A pot of homemade spaghetti sauce gently simmering on a stovetop with a wooden spoon resting nearby, warm kitchen lighting

There are two kinds of spaghetti sauce nights in my kitchen: the we need dinner now nights and the let it simmer while we clean up life nights. This sauce does both. It starts with easy pantry staples, builds flavor with a quick sauté, and finishes with that classic tomato richness that clings to noodles the way it should.

It is relaxed, forgiving, and pretty hard to mess up as long as you taste as you go. That is the real secret sauce.

Crushed tomatoes, tomato paste, onion, garlic, olive oil, dried herbs, salt, and pepper arranged on a clean kitchen counter

Why It Works

Big flavor, accessible ingredients: crushed tomatoes, tomato paste, garlic, and dried herbs do most of the work.
Quick depth without fuss: blooming the garlic and toasting the tomato paste for a minute makes the sauce taste simmered longer than it is.
Flexible finish: keep it bright and classic, or make it meaty, spicy, or extra cozy with a splash of cream.
Freezer-friendly: make a batch today and future-you gets a high-five.

Pairs Well With

Storage Tips

Refrigerator: Cool the sauce completely, then store in an airtight container for 4 to 5 days.

Freezer: Freeze in portioned containers or zip-top freezer bags for up to 3 months. Lay bags flat so they stack neatly.

Reheat: Warm gently in a saucepan over medium-low, stirring occasionally. If it thickened in the fridge, loosen with a splash of water, broth, or pasta cooking water.

Portioned spaghetti sauce in clear glass storage containers with lids on a kitchen counter

Common Questions

Can I make this sauce without sugar?

Yes. The optional sugar just rounds out sharp acidity in some canned tomatoes. If you skip it, try a longer simmer, a pinch more salt, or a small grated carrot (it adds natural sweetness without tasting like carrot).

How do I thicken spaghetti sauce?

Simmer uncovered a little longer. If you are in a rush, stir in 1 to 2 more tablespoons tomato paste, or let the sauce bubble a bit more vigorously for a few minutes, stirring so it does not scorch.

How do I fix sauce that tastes too acidic?

Try this order: 1) more salt (seriously), 2) a pinch of sugar or grated carrot, then 3) a small knob of butter or a splash of cream if you want it mellow and silky.

Do I have to use fresh basil?

Nope. Dried basil works great here. Fresh basil is a nice finishing move if you have it, but the sauce is still solid without it.

Should I rinse pasta before adding sauce?

Do not rinse. You want the surface starch so the sauce clings. Instead, reserve a mug of pasta water and use it to help the sauce coat the noodles.

Matt Campbell

I have always had a huge passion for the culinary arts, people, working as a team, and so on. I wanted to pursue my love for cooking initially at Virginia Commonwealth University with a culinary arts degree; however, I instead decided to apply myself and acquire more practical skills. My end goal is to eventually open my own restaurant or similar establishment.

Kitchen Essentials

Large saucepan or Dutch oven
Wooden spoon or silicone spatula
Chef’s knife and cutting board
Measuring spoons
Microplane or garlic press (optional)

I used to think “great spaghetti sauce” required a full day, a grandmotherly secret, and a pot the size of a small swimming pool. Turns out what it really requires is paying attention for the first five minutes. Get the onions soft, toast the tomato paste until it turns brick-red and smells almost sweet, then let tomatoes do their thing. The rest is just stirring, tasting, and pretending you are not going back for a second piece of garlic bread.

Spaghetti Sauce

(4.8 Reviews)

Prep Time 10 minutes

Cook Time 40 minutes

Total Time 50 minutes

Servings 6 (about 6 to 7 cups sauce, depending on simmer)

Ingredients

2 tablespoons olive oil
1 medium yellow onion, finely chopped
4 cloves garlic, minced
1 teaspoon kosher salt, plus more to taste
1/2 teaspoon black pepper
2 tablespoons tomato paste
1/2 teaspoon crushed red pepper flakes (optional, see heat note)
2 (28-ounce) cans crushed tomatoes (good-quality or San Marzano-style if you can)
1 cup water (to rinse out the tomato cans)
1 teaspoon dried oregano
1 teaspoon dried basil
1/2 teaspoon dried thyme (optional)
1 teaspoon sugar (optional, to balance acidity)
1 tablespoon balsamic vinegar (optional, see note)
2 tablespoons unsalted butter (optional, for a rounder sauce)
1/4 cup chopped fresh basil or parsley (optional, for serving)

Finely chopped onion and minced garlic on a wooden cutting board beside a chef's knife

Instructions

Sauté the onion. Heat olive oil in a large saucepan or Dutch oven over medium heat. Add the chopped onion and cook 6 to 8 minutes, stirring occasionally, until soft and translucent.
Bloom the garlic and season. Add garlic, salt, and black pepper. Cook 30 to 60 seconds, just until fragrant. If using red pepper flakes, add them here.
Heat note: 1/4 teaspoon is mild, 1/2 teaspoon is medium, and 1 teaspoon is spicy.
Toast the tomato paste. Stir in tomato paste and cook 1 to 2 minutes, stirring constantly, until it darkens slightly and smells more sweet than raw. This is a small step that makes a big difference.
Add tomatoes and water. Pour in crushed tomatoes. Add the 1 cup water to one empty tomato can, swirl well, then pour into the pot. Repeat with the second can if you want to get every last bit, splitting the water between both cans as needed.
Add herbs and simmer. Stir in oregano, basil, and thyme (if using). Bring to a gentle simmer, then reduce heat to low. Simmer uncovered for 30 minutes, stirring every so often so the bottom does not catch.
Want deeper flavor? Let it go 60 to 90 minutes on low, adding a splash of water if it gets too thick.
Taste and finish. Taste the sauce. If it needs balance, add sugar a pinch at a time. If you want a deeper finish, start with 1 teaspoon balsamic vinegar, then go up to 1 tablespoon. For a richer, rounder sauce, stir in butter until melted. Adjust salt and pepper.
Serve like you mean it. Toss with hot pasta and a splash of pasta water to help it cling. Finish with fresh basil or parsley if you have it.
Serving guide: This is enough sauce for about 1 pound pasta, depending on how saucy you like it.

Tips and Variations

Make it meaty: Brown 1 pound ground beef, turkey, or Italian sausage in the pot first. Remove, sauté onion in the drippings, then add the meat back when you add the tomatoes.
Make it extra smooth: Use an immersion blender right in the pot for 10 to 20 seconds. Leave a little texture so it still feels homey.
Veggie boost: Add 1 cup finely diced carrots or bell pepper with the onion. Or stir in a few handfuls of baby spinach at the end until wilted.
Bright finish: A squeeze of lemon or a handful of chopped fresh basil right before serving wakes everything up.
Doubling tip: This recipe doubles well. Use a Dutch oven or a larger pot so it can simmer without splattering, and plan on a slightly longer time to return to a simmer.

A cook stirring a pot of simmering spaghetti sauce on a home stovetop

Nutrition information is estimated.

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Spaghetti Sauce

Why It Works

Pairs Well With

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Storage Tips

Common Questions

Can I make this sauce without sugar?

How do I thicken spaghetti sauce?

How do I fix sauce that tastes too acidic?

Do I have to use fresh basil?

Should I rinse pasta before adding sauce?

Spaghetti Sauce

Ingredients

Instructions

Tips and Variations