Homemade Spaghetti Sauce Recipe

Few things are as comforting as a bowl of pasta smothered in rich, flavorful sauce.

I just love making my homemade spaghetti sauce—the kitchen fills up with this warm, savory aroma you honestly can’t get from a jar.

This simple spaghetti sauce recipe shows you exactly how to make spaghetti sauce from scratch using fresh ingredients and easy steps.

With just a few pantry staples—tomatoes, garlic, herbs, and olive oil—you can whip up a sauce that tastes fresh and balanced. I’ll walk you through the equipment, ingredients, and instructions so you can dive in without stress.

Once it starts simmering, the flavors deepen and blend together in the pot. By the end, you’ll have a sauce that pairs perfectly with pasta and makes every bite extra satisfying.

Homemade Spaghetti Sauce Recipe

I usually make this spaghetti sauce when I’m craving a rich, hearty meal with plenty of flavor. It’s a mix of fresh and dried herbs, ripe tomatoes, and a bit of meat for depth.

The process is pretty simple, and I love having full control over the taste and texture.

Equipment

• Large pot or Dutch oven – perfect for simmering the sauce evenly.
• Wooden spoon – stirs everything without scratching your pot.
• Chef’s knife and cutting board – for chopping onions, garlic, and herbs.
• Measuring cups and spoons – keeps ingredient amounts consistent.
• Can opener – handy for opening canned tomatoes.
• Colander – if you want to rinse fresh tomatoes before cooking.
• Small bowl – good for mixing spices like oregano, basil, and parsley ahead of time.
• Ladle – makes serving or transferring the sauce easy.

A heavy-bottomed pot really helps prevent burning during long simmering. I like to have all my tools out before I start—it just makes things smoother.

Ingredients

• 2 tbsp olive oil
• 1 medium onion, finely chopped
• 3 cloves garlic, minced or 1 tsp garlic powder
• 1 lb ground beef or Italian sausage
• 1 can (28 oz) crushed tomatoes or San Marzano tomatoes
• 1 can (15 oz) tomato sauce
• 2 tbsp tomato paste
• 1 tsp dried oregano
• 1 tsp dried basil or 1 tbsp fresh basil, chopped
• 1 tsp dried parsley or 1 tbsp fresh parsley, chopped
• ½ tsp Italian seasoning
• ¼ tsp red pepper flakes (optional)
• ½ tsp ground black pepper
• 1 tsp granulated sugar
• 1 tsp Worcestershire sauce
• Salt to taste

Sometimes I use fresh plum tomatoes if they’re in season, but honestly, canned tomatoes are just easier most of the year. Sugar helps balance out the acidity, and Worcestershire sauce adds a little savory something.

Instructions

• Heat olive oil in a large pot over medium heat.
• Add chopped onion and cook until soft and translucent.
• Stir in garlic and let it cook for about 30 seconds, just until it smells amazing.
• Toss in the ground beef or Italian sausage and brown it. Drain off any excess fat.
• Mix in tomato paste and let it cook for a minute to deepen the flavor.
• Add crushed tomatoes, tomato sauce, and all your seasonings.
• Stir in sugar and Worcestershire sauce.
• Bring the sauce to a gentle boil, then turn the heat down low.
• Let it simmer uncovered for 30–45 minutes, stirring now and then.
• Taste and tweak the salt, pepper, or herbs if you want.

I usually let the sauce sit for a few minutes before serving—it gives the flavors a chance to settle in. It even thickens up a bit as it cools.

Notes

I’m a fan of San Marzano tomatoes because they’re sweet and not too acidic. If I go with fresh tomatoes, I blanch and peel them first for a smoother sauce.

For a thicker sauce, I’ll simmer it longer or add an extra spoonful of tomato paste. If I want something lighter, I’ll splash in a bit of water or broth.

This sauce freezes well for up to three months. I keep it in airtight containers and thaw it overnight in the fridge before reheating.

Adding fresh basil at the end keeps the flavor bright, while dried herbs give a deeper, cooked taste.

Tasting Notes

When I taste my homemade spaghetti sauce, I notice a gentle balance of tomato sweetness and savory herbs.

The garlic and onion add depth, but they don’t overpower anything. I love how the sauce thickens up as it simmers; it just hugs the pasta so nicely.

The flavor brings me back to a simple marinara sauce, though it’s a bit richer thanks to the slow cooking.

I can pick out the fresh basil, and that little bit of olive oil gives everything some extra warmth.

Sometimes I’ll toss in a pinch of red pepper flakes if I’m in the mood for a little heat.

I usually freeze extra sauce for later, honestly. Freezing spaghetti sauce really keeps the flavor intact and makes those busy weeknights a lot less stressful.

When I reheat it, the taste barely changes—maybe I’ll splash in a bit of water to loosen things up.

This sauce fits right into a spaghetti casserole too.

Its thick consistency helps it stick to the noodles and cheese, so every bite feels steady and balanced.

I enjoy that mild acidity—it’s just enough to cut through the richness of baked dishes.

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