My family’s secret homemade spaghetti sauce is easy to make using a few staple ingredients you may already have on hand! Perfectly thick and packed with flavor, you’ll be ditching that store bought pasta sauce!
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)
Time needed: 35 minutes
Guide for how to make spaghetti sauce
- Cook onions, garlic and carrots
In a pot or braiser, add a couple tablespoons of extra virgin olive oil. Heat over medium/medium-high until just shimmering. Add chopped onions, garlic and finely grated carrots. Cook, stirring regularly for 5 minutes or so.
- Add tomatoes, water, and seasoning
Now, add in crushed tomatoes and a little bit of water (about 1/2 cup). Season with kosher salt and black pepper to your liking. Stir in dry oregano, paprika and fresh herbs (basil and parsley).
Bring this party to a boil briefly, then lower heat. - Simmer till nice and ready!
Cover and let the sauce simmer for 15 to 20 minutes (I like to check on the sauce occasionally to give it a stir or add a tiny bit of my cooking pasta water if needed).
You should end up with a gorgeous sauce that is the perfect thickness. Add a bit of fresh basil or parsley if you have some left. - Add pasta & serve
If you’re after the best tasting pasta, add your just cooked pasta to the sauce and cook for another 5 minutes or so to allow the pasta to absorb the flavors and goodness of the sauce!
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.
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:
- Heat a little bit of extra virgin olive oil. Add in your ground meat and cook over medium heat, tossing regularly, until fully browned. Drain the meat and transfer to a plate for now.
- In the same braiser or pot, saute the onions, garlic and carrots for 5 minutes in a little bit of extra virgin olive oil.
- Add the cooked ground meat back to the pot, and toss to combine.
- Add the tomatoes, water, and season per recipe. Bring to a boil.
- Turn heat down and let the sauce simmer for about 20 more minutes. Check occasionally and add a bit of water (or your pasta cooking water), if you need to.
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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Print
Easy Homemade Spaghetti Sauce Recipe
- Total Time: 35 minutes
- Yield: Serves up to 6 people
Description
My family’s secret homemade spaghetti sauce is easy to make using a few staple ingredients you may already have on hand! Perfectly thick and packed with flavor, you’ll be ditching that store bought pasta sauce!
Ingredients
- 1/4 cup extra virgin olive oil (I used Private Reserve Greek extra virgin olive oil)
- 1 medium yellow onion, grated
- 3 garlic cloves, finely minced
- 2 carrots, finely grated (use a food processor or a grater)
- 28 oz canned crushed tomatoes
- 1/2 cup water (pasta cooking water, preferred)
- Kosher salt and black pepper
- 1 tbsp dried oregano
- 1 tsp sweet Spanish paprika
- Pinch red pepper flakes, optional
- Handful fresh basil, about ½ cup packed, torn
- Handful fresh parsley, about ½ cup packed, chopped
To Serve:
- 3/4 lb to 1 lb of cooked pasta of your choice
Instructions
- In a large pan heat the extra virgin olive oil over medium heat until just shimmering. Add the onions, garlic, and finely grated carrots. Cook for about 5 minutes, stirring regularly until softened.
- Add the crushed tomatoes and about 1/2 cup water. Add a generous pinch of salt and pepper. Stir in oregano, paprika, crushed pepper flakes, if using. Finally, stir in the fresh basil and parsley.
- Bring the sauce to a boil, then turn heat to low. Cover and let simmer for about 15 to 20 minutes. Check partway through, and if you feel the sauce is too thick, you can add a bit more water (preferably some of your pasta cooking water). When sauce is ready, throw in more fresh basil, if you like.
- If serving for dinner, add cooked pasta of your choice to the sauce. Mix to combine and let the pasta cook in the sauce over low heat for about 5 minutes.
Notes
- Cook’s Tip to Serve: Letting the pasta and the sauce cook together for a few minutes before serving allows the past to absorb some of the sauce. It’s like the pasta is sauced from the inside out. Delicious!
- Meat Option: If you want to add meat, start with 1 lb of ground beef, ground turkey, or ground sausage (your choice of ground meat). Heat a little bit of extra virgin olive oil. Add in your ground meat and cook over medium heat, tossing regularly, until fully browned. Drain the meat and transfer to a plate for now. In the same braiser or pot, saute the onions, garlic and carrots for 5 minutes in a little bit of extra virgin olive oil. Add the cooked ground meat back to the pot, and toss to combine. Follow the recipe instructions above from step #2 on.
- Storage: This vegetarian pasta sauce will keep well in the fridge for 3 to 4 days. Before you store it, make sure the sauce is completely cooled, then transfer to a tight-lid glass container or jar and refrigerate.
- Freezer Instructions: If you want to make batches of this sauce to use at a much later time, it will freeze well. Again, let the sauce cool completely. Transfer to freezer-safe containers, allowing some room for the sauce to expand as it freezes. Cover tightly and add the date. Freeze for about 3 months. Thaw in the fridge overnight.
- Visit our Online Shop to browse quality Mediterranean ingredients including olive oils and some of the spices used in this recipe.
- Prep Time: 10
- Cook Time: 25 mins
- Category: Main Course
- Method: Stovetop
- Cuisine: Italian
I use to make my own sauce back in the days when I was a stay at home mom. When I started working, I started buying jarred sauces and adding my own items to to the sauce to enhance it. When I saw your recipe, I decided to make it and oh my goodness, what a difference! I made the sauce earlier in the day and let it simmer for about three hours, added Ground Turkey and mushrooms since I had it on hand. I served it for dinner paired with a nice green salad and it was perfect. Also, I put the pasta in the sauce as suggested in the recipe. Have to say I prefer ladling the sauce over the noodles – hence the reason for the 4 stars.
Never buying store bought sauce again!
I purchased a large variety of your spices a while back. I used to receive recipes and tips from you, but that has stopped. The reason I haven’t been as active on your site is I developed spinal issues and was in the hospital for almost 3 months. I am now on the mend and starting back cooking. Please include me again on your website (if I was removed.)
Thank you very much.
Richard F. Denno
I followed your recipe. One important thing, do not add water. There is plenty in the canned tomatoes. This is not a thick sauce but a thin sauce. Tasty but not my go-too. My family thought it was runny and did not stick to noodles even putting the noodles in the sauce and simmering. Add tomato paste a little at a time to thicken. Do not use egg or cornstarch. You will ruin the sauce.
Fab recipe that I have used over and over as its a quick dinner winner.
Carrot was a nice touch. Allows for the cutting down of sugar many sauce recipes require.
Hello,
I have tried some of your recipes they were very delicious.
Paprika is not use in spaghetti sauce I live in Italy for many years. Carrots is use instead of sugar to break up the acidity from the tomatoes sauce and it’s healthy instead of sugar. The Italian do not use paprika in tomato sauce but if your views want to use it is their choice.
I didn’t think that they did and I’m not Italian!
She is from a Mediterranean country, so her website is about adding a Mediterranean spin to many of her recipes.
Do you know the grams for the serving sizes?
Unfortunately we don’t, Ja’Meelia. This particular recipe can be divided by 6 to get the approximate “serving size”. The nutrition info here is our best effort and we use a program that calculates that for us based on the ingredient list. The exact serving size measurement (by grams, cups, etc) is another layer that’s harder for us to precisely calculate at the moment.
Very awesome sauce. Spaghetti
Do you think fresh garden tomatoes could be used instead of canned?
Sure, Nancy! I tend to use Roma tomatoes with this recipe, if I’m going with fresh. I really only do this when they’re in season for best results :).
Such a wonderful sauce!! Thank you for this easy and tasty recipe.
Ages ago I used to make my own sauce but got lazy and started using a jarred sauce and added ingredients to enhance it. This recipe came up in my FB feed and it was simple so I gave it a try! It was delicious and so easy!! I cooked it earlier in the day and let it simmer for a couple of hours before serving. The sauce was nice and thick and the Sweet Smoked Paprika elevated it to the next level. I topped it with Parmesan Cheese and woola, a fantastic dinner.
Tasty!
This is the first time I’ve ever tried to make my own sauce, & it is SO easy!! Thank you so much!! I would have never guessed to put carrots in it. It was delicious! 😉
Absolutely amazing !
Made this tonight for supper and it was incredible! Carrots are a great addition and undetectable. I added some mushrooms bc I had some, and a little red wine. SO GOOD!
I made this for the first time a week ago and just finished the last of it today and am already making another batch. Had I known making my own sauce could be this easy and more delicious and nutritious than jarred I would have been making it decades ago. Better late than never. Thanks!