Easy Homemade Spaghetti Sauce Recipe

This easy homemade spaghetti sauce is rich, savory, and exactly what I like to serve when I want to keep dinner simple but satisfying. It’s packed with flavor from fresh garlic, herbs, and tomatoes. Whether I’m spooning it over spaghetti or using it in a baked dish, this sauce never disappoints.

Why You’ll Love This Recipe

I love how effortlessly this sauce comes together in just under 30 minutes. It fills my kitchen with the comforting aroma of simmering tomatoes and herbs. It’s versatile, pantry-friendly, and can be adjusted to my taste—whether I want it spicy, sweet, or extra herby. Plus, it’s way better than anything I’ve found in a jar.

Ingredients

(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)

• 2 tablespoons olive oil

• 1 medium onion, finely chopped

• 3 cloves garlic, minced

• 1 (28-ounce) can crushed tomatoes

• 1 (15-ounce) can tomato sauce

• 2 teaspoons dried basil

• 1 teaspoon dried oregano

• 1/2 teaspoon sugar

• 1/2 teaspoon salt (adjust to taste)

• 1/4 teaspoon red pepper flakes (optional)

• 1/4 cup fresh parsley or basil, chopped (optional)

• Freshly ground black pepper, to taste

Directions

1. Sautéing the Aromatics
   I start by heating the olive oil in a large saucepan over medium heat. Then I add the finely chopped onion and cook for about 5 minutes until it’s soft and translucent.

2. Adding the Garlic
   I stir in the minced garlic and sauté for just 1 minute, being careful not to burn it.

3. Combining the Tomatoes
   Next, I pour in the crushed tomatoes and tomato sauce, stirring until everything is combined.

4. Mixing in the Seasonings
   I add in the dried basil, oregano, sugar, salt, and red pepper flakes (if using). I give it all a good stir.

5. Simmering the Sauce
   I bring the sauce to a gentle simmer, then reduce the heat and let it cook uncovered for 20 to 25 minutes, stirring occasionally.

6. Final Touches
   I taste and adjust the seasoning if needed. If I have fresh herbs on hand, I stir them in now for extra flavor.

7. Serve and Enjoy
   Once it’s thickened and flavorful, I spoon it over hot pasta and serve it with a sprinkle of cheese or extra herbs.

Servings and timing

This recipe makes about 4 to 6 servings, depending on how much sauce I like to use per plate. Prep time is just 10 minutes, and cooking takes another 20 to 25 minutes—making it ready in about 35 minutes from start to finish.

Variations

• Fresh Tomato Version: I sometimes use about 2 pounds of peeled and chopped fresh tomatoes in place of canned. It takes longer to cook down but tastes incredibly fresh.

• Spicy Kick: When I want some heat, I add extra red pepper flakes or even a splash of hot sauce.

• Chunky Style: I leave the sauce chunky or add sautéed mushrooms, bell peppers, or ground beef for extra heartiness.

• Sweeter Sauce: I occasionally add a little more sugar or a splash of balsamic vinegar if I want to balance out acidity further.

Storage/Reheating

I store leftovers in an airtight container in the fridge for up to 4 days. For longer storage, I freeze the sauce in portions—it keeps well for up to 3 months. To reheat, I just simmer it gently on the stove or microwave it in short intervals, stirring in between.

FAQs

Can I use fresh tomatoes instead of canned?

Yes, I can use fresh tomatoes—about 2 pounds peeled and chopped. I just let the sauce simmer longer so the tomatoes break down properly.

How do I freeze this sauce?

After the sauce cools completely, I transfer it to freezer-safe containers or bags. It keeps well in the freezer for up to 3 months. I thaw it overnight in the fridge or warm it up directly from frozen on the stovetop.

Can I double this recipe?

Definitely! I double or even triple the ingredients when I want to freeze extra portions or feed a crowd. Just use a larger pot to avoid splattering.

What type of pasta works best with this sauce?

I love using spaghetti, but this sauce works beautifully with penne, rigatoni, fettuccine, or even zucchini noodles. It’s also perfect as a base for lasagna or baked pasta dishes.

How do I make this sauce creamy?

For a creamier version, I stir in a splash of heavy cream or a dollop of cream cheese at the end of cooking. It makes the sauce rich and velvety.

Conclusion

This easy homemade spaghetti sauce is a go-to in my kitchen. It’s quick, comforting, and endlessly adaptable. Whether I’m keeping dinner simple or making something special, this sauce always delivers on flavor. I like to keep a batch in the freezer—it’s a lifesaver on busy nights.