Homemade spaghetti sauce recipe (2024)

Is there anything more revered for family meals than Spaghetti andMeatballs? Not in our home, at least. It seems that everyone will cancel plans, turn off the electronics, sit, talk, and bond over this classic dinner. I like to make my own easy spaghetti sauce and serve it up with deliciousgarlicbread and a salad or veggie. It’s just pure heaven.

Ingredients for Homemade Spaghetti Sauce

For the Sauce:

• 1 large onion: Diced for a rich base.
• 4 tablespoons butter or olive oil: For sautéing; olive oil for a lighter option.
• 3 cloves garlic: Minced, adds so much flavor!
• 2 fresh tomatoes: Chopped, for freshness and texture. During summer months, be sure to grab some from the farmers market!
• 1 (28 oz) jar crushed tomatoes: For the sauce body.
• 1/2 cup wine, water, or broth: To deglaze and add depth. Wine for richness, broth for savoriness, or water for simplicity.
• 1 jar tomato paste: For thickness and intensity of flavor.
• 3 teaspoons dried basil: Or fresh for a brighter flavor. Make sure to save some for garnish.
• 2 teaspoons salt: Adjust to taste. Start with 1/2 and add more as you taste.
• 1 teaspoon pepper: For a hint of spice.
• 2 tablespoons brown sugar: To balance acidity. Skip this, if your family prefers.

Optional Additions:

• Fresh herbs: Like parsley or oregano, for garnishing.
• Chili flakes: For a spicy kick. Add it with the onion and garlic.
• Grated Parmesan cheese: For serving.

My spaghetti sauce is a classic tomato sauce with very fewfrills and adaptations. I don’t add veggies or meats…just good ol’ tomatoes. But once you’ve made the classic you might wantto jazz it up to suit YOUR style. I have some tips, variations, and add-ins to get you started below.

Step-by-Step Cooking Instructions for Homemade Spaghetti Sauce

1. Sauté the Base:

• Prepare theOnionandGarlic: Dice 1 largeonionand mince 3 cloves ofgarlic.
• Cooking: In a largepot, heat 4tablespoonsof butter orolive oil. Add the dicedonion. Sauté overmediumheat for about 6 minutes, or until theonionis translucent and aromatic, add the garlic for the last 30 seconds.

2. Build the Sauce:

• Add Fresh Tomatoes: Incorporate chopped fresh tomatoes into thepot, stirring for a couple of minutes.
• Incorporate Tomato Products: Add the jar ofcrushed tomatoesand a jar oftomato paste. Theseingredientsform the base of your sauce.
• Seasoning and Flavoring:Stirin the dried basil(or fresh, if available), 2 teaspoons ofsalt, and a teaspoon of pepper. Adjust these seasonings to yourtaste.
• Liquid Addition: Pour in 1/2 cup of your choice of wine, water, or broth. Wine adds a richerflavor, broth a savory note, and water maintains simplicity.
• Sweetness to Balance: Mix in 1 tablespoon at a time of brown sugar to counter the acidity of the tomatoes.

3. Adding theMeatballs(optional):

• IncorporateMeatballs: I often use frozenmeatballs, to keep it easy. Or simply brownground beef,italian sausage, orground turkeyto add to thepasta sauce.
• Simmerto Perfection: Bring thepotto a low boil, then reduce the heat, cover, and allow tosimmeron low for 15 minutes. This step allows theflavorsto meld and themeatballsto cook through.

4. Final Adjustments:

• Tasteand Tweak: Aftersimmering,tastethe sauce. Adjust with additional liquid,herbs,salt, or pepper as needed to suit yourflavorpreferences.
• Serve and Enjoy: Serve this hearty meatballtomato sauceover a bed of your favorite pasta, garnished with freshherbsand gratedParmesan cheese, if desired.

My spaghetti sauce is a classictomato saucewith very few frills and adaptations. I don’t add veggies or meats…just good ol’ tomatoes. But once you’ve made the classic you might want to jazz it up to suit YOUR style. I have some tips, variations, and add-ins to get you started below.

Common Mistakes and How to Avoid Them

Cooking a perfect homemade spaghetti sauce can be straightforward, but there are a few common pitfalls to be aware of:

1. Burning theGarlic:Garliccan burn quickly and turn bitter, spoiling the sauce’sflavor. To avoid this, sautégarliconly until it becomes fragrant, which usually takes about a minute.
2. Over-Stirring the Sauce: Constant stirring can breakmeatballsapart and prevent the sauce from developing a rich consistency. Gentlystirthe sauce only a few times after adding themeatballs.
3. Rushing theSimmeringProcess: Theflavorsin the sauce develop and meld together over time. Allow the sauce tosimmerfor at least 15 minutes. If time allows, a longersimmercan enhance theflavorseven more.
4. Not Adjusting Seasonings:Tasteyour sauce towards the end of cooking and adjust the seasonings, if necessary. Adding a bit moresalt, pepper, orherbscan make a big difference.
5. Ignoring Sauce Thickness: If your sauce is too thick, add a little more liquid (broth, wine, or water). If it’s too thin, let itsimmeruncovered for a few minutes to reduce and thicken.

Customization Tips for MeatballTomato Sauce

One of the joys of cooking is making a recipe your own. Here are some ways to customize this meatballtomato sauceto suit yourtasteor dietary preferences:

1. SpiceIt Up: If you love a bit of heat, consider adding chili flakes to the sauce. Start with a small amount and adjust according to yourspicetolerance.
2. Vegetarian Options: For a vegetarian version, replace themeatballswith plant-basedmeatballsor add hearty vegetables like mushrooms, bell peppers, or zucchini.
3. Cheese Variations: Experiment with different types of cheese. While Parmesan is the classic choice, trying something like smoked mozzarella can add an interesting twist.
4. Herb Mixes: Don’t hesitate to play around withherbs.Fresh basil,oregano, or thyme can bring new dimensions offlavorto the sauce.
5. Wine Selections: The type of wine you use can change the sauce’sflavorprofile. A big red wine can add depth, while a white wine might offer a lightertaste.
6. Pasta Pairings: While spaghetti is traditional, try putting your sauce on fun pasta, zoodles, ravioli, or zucchini boats.

Storage and Leftover Ideas for Homemade Spaghetti Sauce

Tips for storing and using leftovers:

1. Refrigeration: Let the sauce andmeatballscool to room temperature. Then, store them in airtight containers in the refrigerator for up to 5 days.
2. Freezing for Longevity: For longer storage, put the cooled sauce in the freezer-safe containers (I like using freezer bags). Label them with the date and freeze. You can store it for up to 6 months.
3. Reheating: When you’re ready to serve the sauce, reheat it slowly on the stove overmediumheat or, of course, in themicrowave. If frozen, let itthawovernight in the refrigerator before reheating.
4. Repurposing Leftovers: I use leftover tomato sauceas a base for a meatball sub, as a topping for homemade pizza, or even as a filling for a savory pie orlasagna.

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