You can make this quick vegetarian pasta sauce ahead and freeze it for later use! And I’ve included a spaghetti meat sauce option for meat-lovers. Be sure to watch the video and grab all my tips below.
I call this my any-time spaghetti sauce. It’s easy. Unfussy. You can make it any night of the week. And it takes just a few staple ingredients most of us have on hand: canned tomatoes, onions, garlic, and carrots, plus a couple spices and fresh herbs for flavor. It’s perfect for serving with simple boiled pasta, baking with chickpeas, for layering zucchini parmesan and Manicotti (3-cheese stuffed pasta) with saucy goodness, or as a dipping sauce for appetizers like arancini (Italian fried risotto). Savvy Italian nonnas don’t necessarily wait for tomato season to conjure up the perfect homemade spaghetti sauce or marinara sauce, and neither should we. Quality canned tomatoes from the pantry will do the trick just fine. While many pasta sauce recipes call for 3 to 4 different kinds of canned tomatoes, I found that crushed canned tomatoes provide the perfect consistency for this tomato sauce. Simpler the better! You’ll love this homemade spaghetti sauce recipe. Just the right thickness and so much flavor. So let’s get to it!
Ingredients
This homemade spaghetti sauce recipe takes a few ingredients you may already have on hand. Here’s what you’ll need and how to prep for this recipe:
Extra virgin olive oil– I used Private Reserve Greek extra virgin olive oil. The chopped veggies/aromatics are sauteed in this EVOO to start the sauce (some use a bit of butter in addition, if you’re looking for something a bit more fatty or rich). Onions– 1 medium sized onion, I used a yellow onion here. It’s a good idea to chop the onions as small as you can get them so they’re not too chunky. Garlic– Can’t have a good Italian tomato sauce without a bit of fresh garlic. About 3 to 4 garlic cloves, minced. Carrots- While carrots are not a traditional ingredient for spaghetti sauce or pasta sauce, they are the secret ingredient here that helps thicken the tomato sauce while also adding natural sweetness. I use 2 carrots (smaller carrots are okay to use). Be sure to finely grate the carrots using a small food processor or a grater (I tried both and I liked the results using the food processor better). Canned Tomatoes- I use a large 28-ounce can of crushed tomatoes here. No need for different kinds of tomato sauce or canned tomatoes, but if you want to add a spoon for tomato paste in addition, that won’t hurt. Seasoning- A good bit of dried oregano and pinch of sweet paprika make a simpler Italian seasoning that works really well here. If you like a little heat to your sauce, add a pinch for crushed red pepper flakes. Fresh herbs- Torn basil and chopped fresh parsley complete the Italian flavors for this marinara pasta sauce. You can play with the amounts of fresh herbs to your liking, but a good place to start is about 1/2 cup packed of each.
How to Make Spaghetti Sauce: Step-by-Step
(Print-friendly recipe below)
Need meat? Spaghetti meat sauce option
A meatless pasta sauce is super versatile, that’s why I make it more often. But it’s easy to turn this into a hearty spaghetti meat sauce with very little effort. Guide for how to make spaghetti sauce You’ll need about 1 lb of ground meat of your choices (ground beef, chicken, turkey, or Italian sauce).
Follow these steps to make this sauce with meat:
How to thicken spaghetti sauce?
Why is this homemade spaghetti sauce rich and just the right thickness even though it is meatless? Here are a few things that make a difference:
Add finely chopped or grated vegetables. This is another great reason why I love adding finely grated carrots. Not only do they add natural sweetness to the tomato sauce, but they also thicken the sauce and give it a nice body. Use the right kind of canned tomatoes. Many recipes will use tomato sauce. That’s fine, but if you’re after thicker consistency, canned crushed tomatoes will give you a better result. And like I said earlier, something I don’t always add is a couple tablespoons of tomato paste which could also help. Do not add too much liquid. In this recipe, I use about 1/2 cup water earlier on to get things going. Later, I watch the sauce as it simmers and I add a little bit more if needed (great use for pasta cooking water if you have it ready, the starch from the pasta cooking water will also help). Simmer the sauce. You’ll notice that once the sauce boils briefly, I turn the heat down and let it simmer a good 20 minutes. If I’m not in a hurry, I leave it a few extra minutes, watching the consistency and adding liquid if it turns too thick. Other ways to thicken the sauce. Not used in this recipe, but you can also use a little bit of corn starch or even add an egg to thicken the sauce (egg must be tempered before adding). I don’t use either of these methods in my recipe because it is just the right thickness for me.
How long does pasta sauce last in the fridge?
This vegetarian spaghetti sauce will keep well in the fridge for 3 to 4 days. First, be sure the sauce is fully cooled. Transfer to a tight-lid glass container or glass jar to refrigerate. If you’ve tossed it with spaghetti, try turning your leftovers into spaghetti pie!
Can you freeze spaghetti sauce?
I often make a few batches of this spaghetti sauce to keep in the freezer for later use. To freeze pasta sauce, again be sure it is cooled completely. Transfer to freezer-safe containers, leaving enough room for the sauce to expand as it freezes. Cover tightly and be sure to label the container clearly with content and date. Thaw the sauce in the fridge overnight. Warm up over medium heat, stirring as needed.
Watch the video for how to make this spaghetti sauce recipe:
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3/4 lb to 1 lb of cooked pasta of your choice
