Ditch the jarred sauce and learn how to make spaghetti sauce from scratch. This easy homemade spaghetti sauce recipe is loaded with tomatoes, garlic and basil for a rich flavor.
How To Make Spaghetti Sauce
I’ve been making this recipe for spaghetti sauce for close to 20 years. As with most Italian Recipes, he beauty lies in its simplicity and use of minimal ingredients. It’s perfect for busy weeknights as it utilizes canned tomatoes and can be made on the stovetop or in the slow cooker.
Ready in just 20 minutes (stovetop), this sauce is simmered to concentrate the tomato flavor and aromatics. I’m not usually one for freezer meals, but this is an exception. I always make double or triple the batch and freeze for another day.
When learning how to make spaghetti sauce it’s important to experiment and keep in mind what you like seeing in a spaghetti sauce. Make sure to reference my recipe tips below for ideas.
If you’re a garlic bread lover make sure to whip up a batch as a side dish.
Ingredients
Here are the main ingredients required to make the best spaghetti sauce recipe. They’re slightly different than those required to make my other popular red sauce, Sugo. For the full list, reference the recipe card below:
- Tomato Sauce – you can sub in crushed tomatoes if you like some chunks.
- Tomato Paste
- Garlic Cloves – fresh is best, but you can replace with garlic powder, if desired.
- Dried Herbs – You can use fresh herbs, if desired. You’ll use 50% more than listed for dried herbs.
Step by Step Instructions
Here are a few photos to help you learn how to make spaghetti sauce in a few quick steps.
Stovetop
Saute the Aromatics – Pre-heat a large pot with olive oil over medium-high heat. Add the garlic and sauté to soften.
Cook the Sauce – Add the tomato sauce, tomato paste, and dried herbs to the sautéed aromatics and stir until blended. Reduce the heat to low and simmer for 15-20 minutes, until thickened.
Season and Serve – Add the salt and sugar (if needed) to taste. If desired, top with Parmesan cheese or fresh parsley and serve.
Slow Cooker
To make this pasta sauce in the slow cooker, add everything to the slow cooker and cook on low for 4 hours. Taste and adjust seasonings as needed.
Darcey’s Recipe Tips
Here are a few tips to keep in mind when making this simple spaghetti sauce:
Thickness – if you find the sauce is too thick, add a bit of water until your desired thickness is preferred.
Salt – I recommend adding salt after reducing to avoid over-salting.
White Sugar – Tomato-based sauce can get too acidic or metallic tasting, due to the tomatoes. If so, add a bit of sugar to neutralize. Read up on tips to avoiding metallic tomatoes.
Spicy – if you’re into a little heat, add a little bit of red pepper flakes.
Leftover Spaghetti Sauce – Store in an airtight container in the refrigerator for up to 3-4 days. To re-heat, just add to a sauce pan over medium heat.
Variations
There are a few popular meat options to bulk up this easy recipe. Here are a few options to consider to make an Italian Meat Sauce:
Spaghetti Meat Sauce – Brown a pound of ground beef or ground turkey before making the sauce.
Fresh Herbs – fresh basil, rosemary and/or thyme would be excellent.
Chunky Sauce – If you like a chunky sauce, add diced tomatoes and give it a quick stir using an immersion blender.
Uses
This easy spaghetti sauce recipe is highly versatile and can be used in any recipe calling for marinara sauce or spaghetti sauce. I’ve personally used it to make:
- Dipping Sauce –Air Fryer Pizza Rolls, and Stuffed Ziti Fritta.
- Meatball Sauce –Instant Pot Meatballs
- Pizza Sauce with Homemade Pizza Dough
- Cheese or Lobster Ravioli Sauce
This post on How to Make Spaghetti Sauce was originally posted in February 2015, but has been updated with new photos, additional text and slight edits to the recipe. The below picture is one of the original photos.
Spaghetti Sauce (Stovetop / Slow Cooker)
Ingredients
- 2 tbsp olive oil, stovetop version only
- 2 cloves garlic, minced
- 1 tsp onion powder
- ¾-1 tsp dried oregano (*Note 1)
- ¾-1 tsp dried basil
- ¾-1 tsp ground thyme
- 2 can tomato sauce, 14.5 oz (*Note 2)
- 1 can tomato paste, 6 oz.
- ½ tsp salt
- OPTIONAL: granulated sugar, start with 1/2 tsp. (*Note 3)
Instructions
Slow Cooker
- Dump everything into a crockpot and stir until fully combined. Start with ¾ tsp of the dried herbs and add the extra ¼ tsp. of each after tasting (for a stronger flavor).
- Cook on low for 4-6 hours, stirring occasionally.
- Taste and add additional seasonings to suit your preference.
- Use immediately or store in an air tight container in the refrigerator for up to 3 days.
Stove Top
- Pre-heat a medium saucepan with olive oil over medium-high heat. Add the garlic and sauté to soften until fragrant, approx. 30 seconds.
- Mix in the onion powder, thyme, oregano and basil for 30 seconds, until slightly toasted.
- Add the tomato sauce, tomato paste, and salt and stir until blended. Bring to a boil then reduce heat to low and simmer for 20 minutes, until thickened.
- Taste and add additional seasonings and/or sugar to suit your preference.
- Use immediately or store in an air tight container in the refrigerator for up to 3 days.