Homemade Spaghetti Sauce Recipe

Course: Sauce

Cuisine: American, Italian

Prep Time: 10

Cook Time: 40

Total Time: 50

Servings:

Calories: 251kcal

This tomato-based pasta sauce is the perfect accompaniment for spaghetti or any noodle, and it's easy to make from scratch!

Step-by-step photos can be seen below the recipe card.

In a medium pot, heat the olive oil over medium heat. Add in the onion and carrots. Cook until softened, 5-7 minutes.
¼ cup olive oil, 1 yellow onion, ½ cup finely grated carrot
Stir in the garlic and red pepper flakes. Cook until fragrant, about 1 minute.
3 cloves garlic, ⅛ teaspoon crushed red pepper flakes
Stir in the crushed tomatoes, tomato paste, salt, pepper, oregano, and sugar.
28 ounces canned crushed tomatoes, 6 ounces tomato paste, ¼ teaspoon kosher salt, ⅛ teaspoon ground black pepper, 1 tablespoon dried oregano, 2 teaspoons granulated sugar
Bring the mixture to a simmer and cook for 20-30 minutes, stirring occasionally. As the sauce thickens, you may want to put the lid on the pot to prevent splatters. If the sauce gets too thick, add a splash of water.
Taste and adjust seasonings. Stir in the fresh basil and serve.
½ cup torn fresh basil

Use the best canned tomatoes you have! The better the tomato product, the better the sauce!
If you don’t have fresh basil, add 2 teaspoons of dried basil in step 3.
If your sauce scorches or otherwise tastes bitter, try adding a pinch of baking soda.

Storage: Store homemade spaghetti sauce in an airtight container in the refrigerator for up to 5 days or in the freezer for up to 6 months.