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Spaghetti sauce is a classic, versatile and flavorful addition to any pasta dish. Whether you prefer a tangy marinara, a hearty Bolognese or a spicy arrabbiata, making your own homemade spaghetti sauce allows you to customize the flavors to your liking. Not only does it give you creative control over the ingredients, but it also ensures a fresh and authentic taste that can truly elevate your pasta dishes. In this guide, we will explore the step-by-step process of making delicious spaghetti sauce at home, unraveling the secrets behind achieving the perfect balance of flavors and textures. So roll up your sleeves, gather your ingredients, and get ready to dive into the world of homemade spaghetti sauce that will make your taste buds dance with delight.
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If you want to control the flavor and ingredients of your spaghetti sauce, make your own sauce! For delicious ketchup and olive oil in no time, simply simmer canned tomatoes with garlic, olive oil, and fresh thyme. You can also make a meaty spaghetti sauce with traditional herbs and cook until the meat is tender. In addition, Marinara sauce is also easily prepared in a short time by sautéing some onions and garlic in olive oil before adding red wine and tomatoes, and then boiling until the tomatoes are soft.
Basic tomato sauce and olive oil
- 6 cloves of garlic
- 8 tablespoons (120ml) extra virgin olive oil, divided into 2 uses
- 1 can (800g) whole cherry tomatoes soaked in tomato juice
- Salt and pepper to taste
- 10 leaves of thyme
Finished product: 2 cups (450gr) sauce
Traditional spaghetti sauce with meat
- 2 tablespoons (30ml) olive oil
- 450g lean ground beef
- 1 cup (150g) diced onion
- 2 teaspoons minced garlic
- 170g ketchup
- 2 teaspoons dried thyme
- 1 teaspoon dried marjoram leaves
- 1 teaspoon dried thyme
- ½ teaspoon anise seeds, lightly crushed
- ½ teaspoon salt
- Fresh black pepper powder to taste
- 1 can (800g) whole or crushed San Marzano tomatoes
- 2 cups (470ml) beef broth
- 2 teaspoons sugar
- ¼ teaspoon finely ground dried chili, optional
- 2 tablespoons (30g) butter, optional
Finished product: 8 servings
Basic Marinara Sauce
- 1 tablespoon (15ml) olive oil
- 1 onion, minced
- 1.5 teaspoons minced garlic
- ½ cup (120ml) red wine
- 1 can (800g) tomato puree or minced
- 1 tablespoon fresh straight-leaf parsley, chopped
- 1.5 teaspoon kosher salt
- ½ teaspoon fresh black pepper powder
Finished product: 6 servings
Steps
Basic tomato sauce and olive oil
- The pressure will crush and bring out the garlic smell.
- Stir occasionally to evenly color garlic.
- The tomato juice will evaporate during the cooking process.
- Place leftover sauce in a sealed container and store in the refrigerator for 3-4 days. You can also freeze the fever for up to 6 months.
Traditional spaghetti sauce with meat
- Since you’re using lean ground beef, there won’t be much fat to skim off. However, if the meat has a lot of fat, you should remove the fat before continuing.
- Do not cover the pan while the sauce is simmering so that the liquid evaporates and the sauce thickens.
- Simmer the sauce for about 2 hours for the sauce to become richer and thicker.
- Place leftover sauce in a sealed container and store in the refrigerator for 3-4 days or freeze for up to 6 months.
Basic Marinara Sauce
- You can use any of the popular fine wines, such as burgundy, chianti or pinot noir.
- If you don’t like alcohol, you can substitute with chicken, beef or vegetable broth.
- Place leftover marinara sauce in an airtight container and store in the refrigerator for 3-4 days or freeze for up to 6 months.
Advice
- You can double or triple the amount of spaghetti sauce ingredients. Store the sauce in an airtight container and freeze for up to 6 months.
Things you need
Basic tomato sauce and olive oil
- Measuring cup and spoon
- Chopping board
- Chef’s Knife
- Pan
- Wooden spoon
- Can opener tool
Traditional spaghetti sauce with meat
- Measuring cup and spoon
- Chopping board
- Chef’s Knife
- Pan
- Wooden spoon
- Can opener tool
Basic marinara sauce
- Measuring cup and spoon
- Chopping board
- Chef’s Knife
- Pan
- Wooden spoon
- Can opener tool
This article is co-authored by a team of editors and trained researchers who confirm the accuracy and completeness of the article.
The wikiHow Content Management team carefully monitors the work of editors to ensure that every article is up to a high standard of quality.
This article has been viewed 56,644 times.
If you want to control the flavor and ingredients of your spaghetti sauce, make your own sauce! For delicious ketchup and olive oil in no time, simply simmer canned tomatoes with garlic, olive oil, and fresh thyme. You can also make a meaty spaghetti sauce with traditional herbs and cook until the meat is tender. In addition, Marinara sauce is also easily prepared in a short time by sautéing some onions and garlic in olive oil before adding red wine and tomatoes, and then boiling until the tomatoes are soft.
In conclusion, making spaghetti sauce at home is a fairly simple yet rewarding process. By following these steps, you can create a flavorful and authentic pasta sauce that surpasses store-bought alternatives. From choosing the right ingredients to properly seasoning and simmering the sauce, it is clear that attention to detail and quality ingredients are key. Additionally, experimenting with different herbs, spices, and vegetables can allow you to customize the sauce to your liking. So take the plunge and try making your own spaghetti sauce at home – you’ll be amazed at the delicious difference it makes in your favorite pasta dishes.
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