You probably have an easy canned tomato pasta sauce recipe with some ingredients in your pantry when you create my family’s homemade spaghetti sauce because it only requires a few basic components.
You won’t need to buy bottled spaghetti sauce again once you try this homemade version, which is perfectly thick and bursting with flavor. This easy vegetarian spaghetti sauce can be prepared ahead of time and stored in the freezer for later use. In addition, I have provided carnivores with the choice of a spaghetti meat sauce.
And all you need are a few pantry essentials, such canned tomatoes, onions, garlic, and carrots, along with a few different spices and some fresh herbs for taste. It isn’t necessary to wait for tomato season in order to conjure up the perfect homemade spaghetti sauce or marinara sauce, and neither should we.
Wise Italian nonnas do not do this, and neither should we. Tomatoes that have been canned in good quality and kept in the pantry will serve the purpose just fine.
Although many recipes for tomato sauce for pasta call for three to four distinct types of canned tomatoes, I’ve discovered that crushed canned tomatoes create the ideal consistency for this tomato sauce.
The less complicated, the better! This recipe for homemade spaghetti sauce is one that you are going to adore. The perfect amount of thickness, and bursting with flavor. So let’s get to it! Components This recipe for homemade spaghetti sauce calls just a few components, most of which you probably already have on hand.
For this dish, you will need the following items, and the preparation instructions are as follows:
Extra virgin olive oil—I prepared this dish with Greek extra virgin olive oil from a private reserve. To begin the sauce, the chopped vegetables and aromatics are sautéed in this extra-virgin olive oil (some people may use a bit of butter in addition to this, if they want something that is a bit more fatty or rich).
Onions – 1 onion of medium size; I used a yellow onion for this recipe. To prevent the onions from being too chunky, it is recommended that they be chopped as finely as is humanly possible.
Garlic: A traditional Italian tomato sauce is incomplete without a few cloves of freshly minced garlic. About three to four cloves of garlic, minced.
Carrots Despite the fact that carrots are not typically included in the preparation of spaghetti sauce or pasta sauce, they are the “secret” ingredient in this dish. Carrots assist the tomato sauce become thicker while also contributing a naturally sweet flavor.
I use 2 carrots (smaller carrots are okay to use). Make sure that the carrots are grated very finely using either a small food processor or a grater (I tried both and I liked the results using the food processor better).
Canned Tomatoes – For this recipe, I use a large can of crushed tomatoes that contains 28 ounces. There is no need to use a variety of tomato sauce or canned tomatoes, but if you want to add an extra teaspoon of tomato paste, that won’t hurt at all.
The seasoning can be made using a simplified version of Italian seasoning by using a good deal of dried oregano and a pinch of sweet paprika. This combination works really well in this situation. You can add a pinch of crushed red pepper flakes to your sauce if you like it to have a little bit of a kick.
Herbs just picked from the garden — torn basil leaves and fresh parsley, finely chopped, round out the Italian tastes in this marinara pasta sauce.
You are free to adjust the amount of fresh herbs according to your preferences, but a good place to begin is with approximately half a cup packed of each.
A Methodical Approach to the Preparation of Spaghetti Sauce (Print-friendly recipe below)
Time needed: 35 minutes.
Instructions for making sauce to go with pasta
Carrots, onions, and garlic are to be cooked.
Put a couple of tablespoons of extra virgin olive oil in a pot or braiser and start cooking. Bring to a simmer over medium to medium-high heat until the liquid barely begins to shimmer.
Add chopped onions, garlic, and carrots that have been finely grated. Cook for around 5 minutes while swirling the pan on a regular basis.
Include tomato sauce, water, and seasonings in the dish.
After that, pour in some smashed tomatoes along with a small amount of water (approximately a half cup). To taste, season the meat with kosher salt and freshly ground black pepper. Mix in the ground paprika, dried oregano, and fresh herbs (basil and parsley).
Bring this gathering to a boil for a few moments, and then reduce the heat.
Cook over low heat until it’s lovely and tender!
Cover and continue simmering the sauce over low heat for 15–20 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 be able to achieve a beautiful sauce that is the ideal consistency in the end. If you still have any fresh basil or parsley, add a little amount of that to the dish.
Add pasta & serve
If you want pasta that has the best possible flavor, add the pasta that has just been cooked to the sauce and continue cooking for about five more minutes. This will allow the pasta to take on the flavors and benefits of the sauce.
Want some meat? Spaghetti meat sauce option
Because a vegan spaghetti sauce can be used for so many different things, I prepare it more regularly. But with a little bit of time and work, you can quickly transform this into a robust beef sauce for pasta.
You will need around one pound of the ground meat of your choosing (ground beef, chicken, turkey, or Italian sauce).
To prepare a sauce with beef using this recipe, follow these steps:
Start by heating up a little amount of extra virgin olive oil. After adding your ground meat, cook it over medium heat, stirring it occasionally, until it is completely browned. After draining the meat, place it on a platter for the time being.
Sauté the onions, garlic, and carrots for five minutes in a small bit of extra virgin olive oil in the same braiser or pot that you cooked the chicken in.
Return the cooked ground meat to the pot and stir to blend the ingredients before serving. After adding the tomatoes and water, season the mixture as directed in the instructions. Bring the liquid to a boil.
Reduce the heat, and keep the sauce simmering for approximately twenty more minutes. Check it every so often and, if necessary, add a little bit of water (or the water that was used to boil the pasta).