This easy homemade Spaghetti Sauce recipe is simmered to perfection with pantry staples for a rich, hearty flavor. It’s a go-to for busy weeknights and cozy family dinners alike.
Try my Sour Cream Enchilada Sauce, Copycat In-N-Out sauce, and Tzatziki Sauce recipe for more homemade sauce recipes.
Jump to:
- The Best Spaghetti Sauce Recipe
- What is the secret ingredient to good spaghetti sauce?
- What's the difference between pizza sauce, marinara sauce, and spaghetti sauce?
- Ingredients
- How to Make Spaghetti Sauce
- How to Thicken Spaghetti Sauce
- Pro Tips
- Storage
- Recipe Variations
- How to Serve Spaghetti Sauce
- FAQ
- More Ways to Use This Spaghetti Sauce
- 📖 Recipe
- 💬 Comments
The Best Spaghetti Sauce Recipe
My spaghetti sauce is rich, comforting, and just a little bit nostalgic. It’s better than storebought, made with fresh garlic, diced bell peppers, and savory seasonings that give it that slow-simmered, homemade taste.
For less than $5.00, you can make a large batch to freeze or store in jars for later. I add a little sugar to balance the acidity and let it simmer until the flavors come together in the best way.
This pasta sauce isn’t just for spaghetti night either—you can serve it with pasta, use it as a dip for breadsticks, or spoon it over meatballs. However you use it, it’s an Italian-inspired recipe you’ll want to keep in rotation!
What is the secret ingredient to good spaghetti sauce?
The secret ingredient in this spaghetti sauce is the sugar. It might seem simple, but that small amount makes a big difference by balancing the acidity of the tomatoes and enhancing the overall flavor. It’s what gives the sauce that rich, comforting taste that keeps everyone coming back for more.
What's the difference between pizza sauce, marinara sauce, and spaghetti sauce?
Marinara and spaghetti sauce are similar and often used interchangeably, though spaghetti sauce is usually simmered longer with added ingredients like bell peppers and sugar for a richer flavor. Pizza sauce is thicker and uncooked, made to bake with the crust. This recipe leans more spaghetti-style but still has that classic marinara taste.
Ingredients
- Tomato paste: Adds a rich, concentrated tomato flavor and helps thicken the sauce. It’s the base that gives the sauce depth.
- Tomato sauce: Smooths out the texture and balances the intensity of the paste. Look for no salt added so you can season it to taste.
- Chicken or vegetable broth: Adds savory flavor and thins the sauce just enough for simmering. Choose whichever fits your preference or dietary needs.
- Water: Helps control the sauce’s consistency as it cooks down. You may need to add more if it gets too thick.
- Bell pepper: Brings natural sweetness and a subtle bite. It adds texture and flavor to the base of the sauce.
- Onion: Adds a mild, savory sweetness when sautéed. It builds the foundational flavor alongside the pepper.
- Garlic: Fresh garlic adds bold, aromatic depth. It’s essential for that homemade, savory taste.
- Olive oil: Helps soften the vegetables and adds richness. It also brings a bit of earthiness to the sauce.
- Butter or margarine: Adds a silky texture and a touch of richness. It rounds out the sauce and balances acidity.
Seasoning
- Italian seasoning: A blend of dried herbs like oregano and basil that gives the sauce a classic Italian flavor.
- Seasoned salt: Adds salt and extra flavor in one step. It’s a shortcut that boosts the overall taste.
- Sugar: Balances the acidity of the tomatoes and brings out the natural sweetness in the sauce.
- Garlic powder: Reinforces the flavor of fresh garlic and adds depth.
- Onion powder: Enhances the flavor of sautéed onions without adding bulk.
- Black pepper: Adds a bit of heat and complexity without overpowering the sauce.
- Nutmeg: A small amount adds warmth and rounds out the flavors. It's subtle but effective.
How to Make Spaghetti Sauce
See recipe card for ingredient quantities and full instructions.
I start by heating olive oil and butter in a large stock pot over medium heat. Once it's hot, I add the diced onion and bell pepper and let them cook down for about 10 minutes, stirring frequently so they don’t burn. Then I toss in the garlic and sauté it for about a minute, just until it smells amazing.
Next, I stir in the tomato paste and tomato sauce until everything’s well combined, letting it simmer for a minute or so. Then I pour in the broth, water, and all the seasonings, making sure to mix everything together thoroughly.
After that, I reduce the heat to low and let the sauce simmer for at least an hour. I give it a good stir every so often to make sure nothing sticks to the bottom, and I add a little more water if it starts to get too thick. Once it’s ready, I either use it right away or let it cool and store it in a jar or freezer bag for later.
How to Thicken Spaghetti Sauce
If your spaghetti sauce is too thin, keep simmering it uncovered to let some of the liquid cook off. The tomato paste already helps thicken it, but you can also stir in a bit more if needed. Just be sure to taste and adjust the seasoning after thickening.
Pro Tips
- Sauté the veggies slowly. Cooking the onions and bell peppers low and slow helps bring out their natural sweetness and builds a flavorful base.
- Don’t skip the sugar. A little sugar balances the acidity of the tomatoes and gives the sauce a more rounded, rich flavor.
- Use broth instead of water. Broth adds an extra layer of savory flavor that plain water can’t provide.
- Simmer uncovered. Letting the sauce simmer without a lid helps it thicken and develop deeper flavor over time.
- Stir occasionally. This keeps the sauce from sticking to the bottom of the pot and ensures even cooking.
- Adjust seasoning at the end. After simmering, give the sauce a final taste and tweak the seasoning if needed. The flavor deepens as it cooks, so wait before making big changes.
Storage
Let the sauce cool completely before transferring it to an airtight container or freezer-safe bag. It will keep in the fridge for up to 5 days or in the freezer for up to 3 months. To reheat, warm it gently on the stove over low heat, stirring occasionally until heated through.
Recipe Variations
- Spaghetti meat sauce: Brown ground beef, Italian sausage, or a mix of both, then stir it into the sauce for a hearty, protein-packed version.
- Tomatoes: Swap in crushed tomatoes, San Marzano tomatoes, or even fresh peeled tomatoes for a different texture and flavor profile.
- Extra veggies: Boost the nutrition with chopped carrots, mushrooms, zucchini, or more onions. Just sauté them with the base for best flavor.
How to Serve Spaghetti Sauce
There are so many ways to use this spaghetti sauce beyond your usual pasta night. Here are a few of my favorite recipes to serve it with; whether you’re layering, dipping, or pouring it on top:
- Italian Sausage Tortellini Bake
- Homemade Lasagna
- Pizza Sliders
- Pepperoni Pizza Pasta
- Mozzarella Stuffed Meatballs
- Cheesy Garlic Naan Bread
- Garlic Butter Pull Apart Bread
- Chicken Parmesan
FAQ
Can I freeze spaghetti sauce?
Absolutely. Let it cool completely, then store it in freezer-safe bags or containers for up to 3 months. Thaw overnight in the fridge and reheat on the stove.
Can I make this sauce ahead of time?
Yes! This sauce actually tastes even better the next day as the flavors have more time to develop. Just store it in the fridge and reheat it when you’re ready to use it.
What if my sauce is too thick?
If the sauce thickens too much while simmering, just stir in a little water or broth until it reaches your desired consistency. Add it gradually so you don’t thin it out too much.
More Ways to Use This Spaghetti Sauce
Looking for other recipes like this? Try these:
After you try this Spaghetti Sauce recipe, I'd love to hear your thoughts. Comment below and follow me on Facebook, Instagram, Pinterest, and YouTube for more delicious recipes!
📖 Recipe
Ingredients
- 2 8 ounce cans Tomato Paste no salt added is best
- 1 16 ounce can Tomato sauce no salt added is best
- 16 ounce Chicken or vegetable broth
- 2 cups Water may need to add more once sauce thickens
- 1 Bell pepper diced
- 1 Onion diced
- 4 cloves garlic minced
- 2 tablespoon Olive oil
- 1 tablespoon Butter or margarine
Seasoning (to taste)
- 3 tablespoons Italian Seasoning
- 2 tablespoon Seasoning salt
- 2 tablespoon Sugar granulated
- 1 tablespoon Garlic powder
- 1 tablespoon Onion powder
- 1 teaspoon Black pepper
- ½ teaspoon nutmeg
Instructions
- Melt olive oil and butter over medium in a stock pot. Add onion and bell pepper, saute until soft (about 10 minutes), stir constantly so they do not burn. Add garlic, saute for a minute.
- Add tomato paste and tomato sauce, mix thoroughly. Simmer for about a minute. Add chicken or vegetable broth, water, and seasonings. Mix thoroughly.
- Reduce heat to low. Simmer sauce for an hour or longer, be sure to stir it every so often so it does not burn. Add a little water if sauce starts to get to thick.
- Use right away for your favorite pasta dish, or cool and store in freezer bag or jar.
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