How To Make Homemade Italian Spaghetti Sauce

Well, aren’t you fancy? Ready to ditch the sad jarred stuff and actually make something your Nonna would be proud of? Good choice. Because when it comes to spaghetti sauce, homemade is always better. No, really—always. And guess what? It’s easier than you think.

This isn’t one of those recipes that claims to be “authentic” while tossing in random ingredients like bell peppers or hot sauce.

No, this is the real deal—a rich, savory, and slightly sweet Italian spaghetti sauce that tastes like it’s been simmering in a little Italian kitchen all day. Spoiler: It doesn’t take all day.

What Makes This Sauce So Awesome?

• Rich and Savory Flavor: Thanks to a perfect balance of tomatoes, garlic, onions, and herbs. Nothing overly fancy—just the classics done right.
• Versatile AF: Serve it over pasta, use it in lasagna, make a baked ziti… or just eat it by the spoonful. I won’t judge.
• Make It Your Own: Want it spicy? Add red pepper flakes. Want it meaty? Toss in some Italian sausage or ground beef. Want it vegan? You’re already there, my friend.

Ingredients You’ll Need

The Basics:

• Olive Oil: 3 tablespoons. (Yes, it matters—get the good stuff.)
• Onion: 1 large, finely chopped.
• Garlic: 4 cloves, minced. (Or more if you’re living your best garlic life.)
• Crushed Tomatoes: 2 cans (28 oz each). San Marzano if you’re feeling fancy.
• Tomato Paste: 2 tablespoons. (This thickens things up nicely.)
• Dried Oregano: 1 teaspoon.
• Dried Basil: 1 teaspoon.
• Salt: 1 teaspoon, plus more to taste.
• Black Pepper: ½ teaspoon.
• Sugar: 1 tablespoon. (Yeah, sugar. It balances the acidity of the tomatoes.)

Optional but Highly Recommended:

• Red Pepper Flakes: ½ teaspoon for a little kick.
• Red Wine: ½ cup (Because wine makes everything better. Just don’t use your best stuff.)
• Fresh Basil: A handful, chopped. Adds that fresh, herby goodness at the end.
• Parmesan Rind: Got one lying around? Toss it in for a richer flavor.

How to Make Your Sauce Like a Pro

1. Start with the Basics

Heat your olive oil in a large pot over medium heat. Add your chopped onions and cook them until they’re soft and golden, about 5 minutes. Don’t rush this—caramelized onions are magic.

2. Garlic Time

Add the minced garlic and stir for about 1 minute. You’re going for fragrant, not burnt. Trust me—burnt garlic is a kitchen crime.

3. Tomato Takeover

Dump in your crushed tomatoes and tomato paste. Give it a good stir until everything’s combined. If you’re feeling fancy, pour in that ½ cup of red wine now and watch it turn a beautiful deep red. (Not required, but highly recommended.)

4. Season Like You Mean It

Add the dried oregano, dried basil, salt, black pepper, and sugar. Stir it all together. If you want a little heat, toss in some red pepper flakes. Adjust these to taste—you’re the boss here.

5. Simmer for Maximum Flavor

Bring your sauce to a gentle simmer, then reduce the heat to low. Let it cook for at least 30 minutes, but honestly, the longer, the better. An hour is ideal. Just give it a stir every now and then, making sure nothing’s sticking.

6. Fresh Basil Finale

Once you’re happy with the flavor (taste it, don’t be shy), stir in that fresh basil. If you have a parmesan rind, now’s your last chance to toss it in for extra richness.

7. Serve and Devour

Your sauce is ready. Pour it over your favorite pasta, layer it in lasagna, or use it for anything that could use a kick of Italian goodness. Top with freshly grated parmesan if you want to really go for it.

Pro Tips to Level Up Your Sauce

• Make It Meatier: Brown some Italian sausage or ground beef before starting the onions. Use the same pot—hello, flavor.
• Go Fresh: If you’ve got access to fresh tomatoes, use them. Just blanch, peel, and crush them first.
• Leftover Magic: This sauce freezes like a dream. Make a double batch, and thank yourself later.

Ready to Impress Your Taste Buds?

Congrats, you’ve just made a killer Italian spaghetti sauce that’ll make your kitchen smell like heaven. Go ahead and twirl that fork like a pro. And don’t be surprised if people start assuming you’ve got some secret Italian heritage. Your secret’s safe with me. 😉