How to Make Spaghetti Sauce at Home

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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.

Table of Contents

Ingredient

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

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Finished product: 6 servings

Steps

Basic tomato sauce and olive oil

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Use the flat side of the blade to crush 6 garlic cloves . You will peel 6 garlic cloves and place them on a cutting board, then use the flat side of the chef’s knife to press down hard on each clove. ^{[1] X Research Source}

• The pressure will crush and bring out the garlic smell.

Fry garlic in olive oil for about 2-3 minutes. Place the crushed garlic in a nonstick pan and add 5 tablespoons of extra virgin olive oil. Turn the stove to medium heat and wait until the garlic is golden brown. ^{[2] X Research Source}

• Stir occasionally to evenly color garlic.

Add tomatoes and juice and season with salt and pepper. Open the can of cherry tomatoes and pour the tomatoes and juices into the pan. Add salt and pepper according to taste. ^{[3] X Research Sources}

Stir and cook the sauce over medium heat for about 10-15 minutes. Turn the stove to medium heat to bring the sauce to a gentle boil. Stir to heat the sauce evenly and thicken. ^{[4] X Research Sources}

• The tomato juice will evaporate during the cooking process.

Stir in the remaining olive oil and mash the tomatoes with a spoon. Turn the stove to high heat and add the remaining 3 tablespoons of olive oil to the pan. Use the back of a wooden spoon to mash the tomatoes. ^{[5] X Research Sources}

Cook the tomato sauce for about 2-3 minutes and turn off the heat. Continue to cook until the sauce is simmering until the oil turns red. The last thing is to turn off the stove and prepare to enjoy. ^{[6] X Research Sources}

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Add fresh thyme leaves and drizzle the sauce over the pasta. This is when you stir in 10 more fresh thyme leaves into the sauce. You can use thyme whole or chopped. Pour sauce over prepared noodles and enjoy immediately. ^{[7] X Research Sources}

• 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

Saute ground beef, onion and garlic on medium heat for about 7-8 minutes. Place 2 tablespoons olive oil in a large skillet or cast iron skillet over medium heat. Add 450g of ground beef, 1 cup (150g) of diced onion, and 2 tablespoons of minced garlic. Stir the ingredients until the water dries up and the beef is tender and brown. ^{[8] X Research Sources}

• 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.

Add ketchup, thyme, marjoram, thyme, anise seeds and pepper powder to taste. Scoop 170g of ketchup into the pan and add the herbs. Stir the ingredients well and cook the sauce on medium heat for about 1-2 minutes. Add salt and pepper according to taste. ^{[9] X Research Source}

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Add tomatoes, meat broth, sugar and simmer for about 30 minutes. Pour cans of whole or crushed San Marzano tomatoes into the pan. Add 2 cups (470ml) of beef broth and 2 tablespoons of sugar. Turn the stove to medium high heat to bring the sauce to a boil. Continue to turn the stove to low heat and let the sauce simmer gently for about 30 minutes. ^{[10] X Research Source}

• 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.

Season to taste and add butter if the sauce is too sour. Taste the sauce and add herbs or salt and pepper to taste. If the sauce is too strong or bitter, you can add 2 tablespoons (30 grams) of butter. ^{[11] X Research Source}

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Turn off the heat and prepare to enjoy the traditional meat sauce. Drizzle meat sauce over pasta or use to add to homemade lasagna. You can also add some delicious shredded parmesan to spice up the meat sauce. ^{[12] X Research Source}

• 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

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Sauté onion in olive oil for about 5-10 minutes. Place 1 tablespoon (15ml) of olive oil in a large saucepan set on the stove over medium heat. When the oil is hot, add 1 chopped onion and sauté until the onion becomes transparent. ^{[13] X Research Source}

Add minced garlic and saute for 1 more minute. Add 1.5 teaspoons of minced garlic to the pan and stir until fragrant. Stir immediately so that the garlic does not burn. ^{[14] X Research Source}

Add wine and cook for about 3 minutes. Turn the stove to high heat and add ½ cup (120ml) of red wine to the pan. Stir close to the bottom of the pan to dissolve the oil clinging to the pan. Continue cooking until the alcohol evaporates. ^{[15] X Research Source}

• 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.

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Add tomatoes, parsley, salt and pepper. Pour cans of chopped or mashed tomatoes into the sauce. Stir in 1 tablespoon finely chopped fresh straight-leaf parsley, 1.5 teaspoons kosher salt, and ½ teaspoon fresh black pepper powder. ^{[16] X Research Source}

Simmer the sauce for about 15 minutes. Turn the stove to low heat and bring the sauce to a gentle boil. Stir occasionally as the sauce thickens and becomes thicker. ^{[17] X Research Source}

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Serve with marinara sauce. Turn off the heat and drizzle the marinara sauce over the prepared pasta. You can also use marinara sauce as a dipping sauce with garlic bread or bread sticks. ^{[18] X Research Sources}

• 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

X

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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