How to Make Homemade Spaghetti Sauce

If you want to control the flavors and ingredients in spaghetti sauce, create your own! For a quick tomato and olive oil sauce that tastes fresh, simmer canned tomatoes in garlic, olive oil, and fresh basil. You can also make a meat spaghetti sauce that uses classic herbs and cooks until the meat is tender. Marinara sauce is also easy to make at a moment's notice. Just sauté a little onion and garlic in olive oil before you add red wine and tomatoes. Then cook the sauce until the tomatoes soften and lose their shape.

Ingredients

Quick Tomato and Olive Oil Sauce

6 cloves garlic
8 tablespoons (120 ml) extra-virgin olive oil, divided
1 28-ounce (794 g) can of whole plum tomatoes packed in tomato juice
Salt and pepper to taste
10 basil leaves

Makes 2 cups (450 g) of sauce

Classic Spaghetti Sauce with Meat

2 tablespoons (30 ml) olive oil
1 pound (450 g) lean ground beef
1 cup (150 g) diced yellow onion
2 teaspoons (6 g) minced garlic
6 ounces (170 g) tomato paste
2 teaspoons (3 g) dried basil
1 teaspoon (1 g) dried oregano
1 teaspoon (4 g) dry thyme leaves
½ teaspoon (1 g) fennel seed, lightly crushed
½ teaspoon (3 g) salt
Freshly ground black pepper to taste
1 28-ounce (794 g) can of whole or crushed San Marzano tomatoes
2 cups (470 ml) beef broth
2 teaspoons (8 g) sugar
¼ teaspoon (½ g) crushed red pepper flakes, optional
2 tablespoons (28 g) butter, optional

Makes 8 servings

Simple Marinara Sauce

1 tablespoon (15 ml) olive oil
1 yellow onion, chopped
1 1/2 teaspoons (4.5 g) minced garlic
¹⁄₂ cup (120 ml) red wine
1 28-ounce (794 g) can of crushed or chopped tomatoes in puree
1 tablespoon (4 g) chopped fresh flat-leaf parsley
1 1/2 teaspoons (7 g) kosher salt
1/2 teaspoon (1 g) freshly ground black pepper

Makes 6 servings

Method 1

Method 1 of 3:

Quick Tomato and Olive Oil Sauce

Download Article

1
Crush 6 cloves of garlic with the back of a knife. Peel 6 cloves of garlic and set them on a cutting board. Use the flat blade of a chef's knife to press down firmly on each clove of garlic.^{[1]XResearch source}
- The pressure will crush the garlic and release flavor.
2
Sauté the garlic in olive oil for 2 to 3 minutes. Put the crushed garlic into a non-reactive saucepan and pour in 5 tablespoons (74 ml) of the extra-virgin olive oil. Turn the burner to medium and heat the garlic until it becomes golden brown.^{[2]XResearch source}
- Stir the garlic occasionally so it cooks evenly.
Advertisement
Open a 28-ounce (794 g) can of whole plum tomatoes and stir the tomatoes with their juice into the saucepan. Add salt and pepper according to your taste.^{[3]XResearch source}
4
Stir and simmer the sauce for 10 to 15 minutes over medium-high heat. Turn the burner up to medium-high so the sauce begins to bubble steadily. Stir the sauce occasionally as it cooks and thickens.^{[4]XResearch source}
- The tomato juice should evaporate as the sauce cooks.
Turn the burner to high and stir in the remaining 3 tablespoons (44 ml) of olive oil. Use the back of a wooden spoon to crush the tomatoes.^{[5]XResearch source}
Continue to simmer the sauce until the oil turns red. Then turn off the burner and serve the sauce.^{[6]XResearch source}
7
Stir in fresh basil and serve the sauce over pasta. Add 10 fresh basil leaves and stir them into the sauce. You can leave the basil whole or chop it. Spoon the sauce over cooked pasta and serve it immediately.^{[7]XResearch source}
- Store the leftover sauce in an airtight container in the refrigerator for 3 to 4 days. You can also freeze it for up to 6 months.

Method 2

Method 2 of 3:

Classic Spaghetti Sauce with Meat

Download Article

1
Cook the ground beef, onion, and garlic over medium heat for 7 to 8 minutes. Pour 2 tablespoons (30 ml) of olive oil into a large skillet or Dutch oven and turn the burner to medium. Stir in 1 pound (450 g) of lean ground beef, 1 cup (150 g) of diced yellow onion, and 2 teaspoons (6 g) of minced garlic. Stir and cook the meat mixture until the beef is browned and crumbly.^{[8]XResearch source}
- Since you're using lean ground beef, there shouldn't be much grease to drain off. If the meat is very greasy, drain off excess grease before finishing the sauce.
Scoop 6 ounces (170 g) of tomato paste into the skillet and add the herbs. Stir well to combine the ingredients and cook the sauce over medium heat for 1 to 2 minutes. Add salt and pepper to taste.^{[9]XResearch source}
3
Add the tomatoes, broth, and sugar and simmer the sauce for 30 minutes. Open a 28-ounce (794 g) can of whole or crushed San Marzano tomatoes and pour it into the skillet. Stir in 2 cups (470 ml) of beef broth and 2 teaspoons (8 g) of sugar. Turn the burner to medium-high so the sauce comes to a boil. Reduce the temperature to low and let the sauce bubble gently for 30 minutes.^{[10]XResearch source}
- Keep the lid off of the sauce so some of the liquid evaporates and the sauce thickens.
- Simmer the sauce for up to 2 hours for a more flavorful and tender sauce.
Taste the sauce and add more herbs or salt and pepper according to your taste. If the sauce tastes too harsh or bitter, stir in the optional 2 tablespoons (28 g) of butter.^{[11]XResearch source}
5
Turn off the burner and serve the classic meat sauce. Spoon the meat sauce over cooked pasta or use it as a filler for homemade lasagna. You can also flavor the meat sauce with freshly grated parmesan cheese.^{[12]XResearch source}
- Refrigerate the leftover sauce in an airtight container for 3 to 4 days or freeze it for up to 6 months.

Method 3

Method 3 of 3:

Simple Marinara Sauce

Download Article

Pour 1 tablespoon (15 ml) of olive oil into a large skillet and turn the burner to medium. Once the oil shimmers, stir in 1 chopped yellow onion. Cook and stir the onion occasionally until it's clear.
Stir 1 1/2 teaspoons (4.5 g) of minced garlic into the skillet and cook it until it becomes fragrant. Stir it constantly to prevent it from burning.
3
Pour in the wine and cook the sauce for 3 minutes. Turn the burner to high and pour in ¹⁄₂ cup (120 ml) of red wine. Stir the bottom of the skillet well to deglaze the pan. Cook the sauce until the wine evaporates.
- You can use any good table wine such as burgundy, chianti, or pinot noir.
- If you'd like to leave out the wine, substitute chicken, beef, or vegetable stock.
Open a 28-ounce (794 g) can of crushed or chopped tomatoes in puree and add it to the sauce. Stir in 1 tablespoon (4 g) of chopped fresh flat-leaf parsley, 1 1/2 teaspoons (7 g) of kosher salt, and 1/2 teaspoon (1 g) of freshly ground black pepper.
Reduce the heat to low and let the sauce bubble gently. Stir it occasionally as the flavors develop and the sauce thickens a little.
6
Serve the marinara sauce. Turn off the burner and immediately spoon the marinara over cooked pasta. You can also use the marinara as a dipping sauce for garlic bread or bread sticks.
- Store the leftover marinara sauce in an airtight container in the refrigerator for 3 to 4 days or freeze it for up to 6 months.

Community Q&A

Search

Add New Question

Question
What’s the secret ingredient to great spaghetti sauce?
How.com.vn Staff Editor
Staff Answer
This answer was written by one of our trained team of researchers who validated it for accuracy and comprehensiveness.
How.com.vn Staff Editor
Staff Answer
There’s no one special ingredient, but olive oil, fresh garlic, and red wine are all awesome flavor boosters.
Thanks! We're glad this was helpful.
Thank you for your feedback.
If How.com.vn has helped you, please consider a small contribution to support us in helping more readers like you. We’re committed to providing the world with free how-to resources, and even $1 helps us in our mission.Support How.com.vn
Yes No
Not Helpful 0 Helpful 2
Question
What does baking soda do to spaghetti sauce?
How.com.vn Staff Editor
Staff Answer
This answer was written by one of our trained team of researchers who validated it for accuracy and comprehensiveness.
How.com.vn Staff Editor
Staff Answer
Baking soda neutralizes the acid in spaghetti sauce, making it less tart. However, many chefs recommend using sugar instead for a more complex, well-balanced flavor.
Thanks! We're glad this was helpful.
Thank you for your feedback.
If How.com.vn has helped you, please consider a small contribution to support us in helping more readers like you. We’re committed to providing the world with free how-to resources, and even $1 helps us in our mission.Support How.com.vn
Yes No
Not Helpful 0 Helpful 1
Question
How do I make my spaghetti sauce smooth?
How.com.vn Staff Editor
Staff Answer
This answer was written by one of our trained team of researchers who validated it for accuracy and comprehensiveness.
How.com.vn Staff Editor
Staff Answer
Using tomato paste instead of diced or whole tomatoes will result in a smoother sauce. The ingredients will also soften more if you simmer the sauce for a long time.
Thanks! We're glad this was helpful.
Thank you for your feedback.
If How.com.vn has helped you, please consider a small contribution to support us in helping more readers like you. We’re committed to providing the world with free how-to resources, and even $1 helps us in our mission.Support How.com.vn
Yes No
Not Helpful 0 Helpful 1