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Delicious homemade spaghetti sauce cooking in a pot

Italian Spaghetti Sauce

A cherished family recipe for spaghetti sauce, rich in flavors and history, perfect for any occasion.
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Prep Time 15 minutes
Cook Time 45 minutes
Total Time 1 hour
Servings: 4 servings
Course: Dinner, Main Course
Cuisine: Italian
Calories: 350
Ingredients Method Notes

Ingredients
  

Ingredients for the Sauce
  • 2 tablespoons olive oil (preferably extra virgin for added flavor)
  • 1 medium onion, finely diced
  • 4 cloves garlic, minced
  • 2 cans (28 ounces each) crushed tomatoes (San Marzano preferred for their sweetness)
  • 1 tablespoon sugar (to balance acidity)
  • 1 teaspoon dried oregano
  • 1 teaspoon dried basil
  • Salt and freshly ground black pepper, to taste
  • a handful of fresh basil leaves (for garnish)
Ingredients for Serving
  • 1 pound of spaghetti (or your preferred pasta)
  • Grated Parmesan cheese, for serving

Method
 

Preparation
  1. In a large pot, heat the olive oil over medium heat. Once shimmering, add the diced onion. Sauté for about 5-7 minutes until the onion is translucent and aromatic.
  2. Stir in the minced garlic and cook for an additional 1-2 minutes, ensuring not to let it burn you want it fragrant, not bitter.
  3. Pour in the crushed tomatoes, stirring to combine. Add the tablespoon of sugar, dried oregano, dried basil, and season with salt and pepper to taste.
  4. Bring the mixture to a gentle simmer. Reduce the heat to low and let the sauce simmer uncovered for 30-45 minutes, stirring occasionally. The sauce should thicken and the flavors will deepen.
  5. Taste the sauce and adjust seasoning if necessary. Just before serving, stir in fresh basil leaves for that pop of color and flavor.
Cooking Pasta
  1. In the meantime, cook your spaghetti according to the package instructions until al dente. Drain and set aside.
Serving
  1. To serve, toss the spaghetti in the sauce until fully coated, or plate the spaghetti and ladle the sauce on top. Add grated Parmesan cheese to finish.

Notes

For a thicker sauce, simmer longer. For meat sauce, brown 1 pound of meat in Step 1 before adding onions. This sauce can be stored in the refrigerator for up to a week or frozen for up to three months.