u003cstrongu003eHow long should homemade spaghetti sauce simmer?u003c/strongu003e

Ideally 30–45 minutes for rich flavor, but longer (even up to 2 hours) is even better.

u003cstrongu003eHow do you thicken homemade spaghetti sauce?u003c/strongu003e

Simmer uncovered to allow water to evaporate, or stir in a small amount of tomato paste.

u003cstrongu003eCan I make it in a slow-cooker?u003c/strongu003e

Of course! First, cook the onions and garlic in a pan until they are soft. Then, brown the meat in the same pan. After that, put everything into a slow cooker. Cook it on a low setting for 6 to 8 hours.

u003cstrongu003eCan I freeze homemade spaghetti sauce?u003c/strongu003e

Yes! Cool it completely, portion it out, and freeze for-up to 03 months.

u003cstrongu003eCan I add sugar to homemade spaghetti sauce?u003c/strongu003e

Yes, absolutely. While not always necessary with high-quality tomatoes and sufficient simmering, a small amount of sugar (1 teaspoon to 1 tablespoon) can help balance the acidity of the tomatoes without making the sauce overtly sweet.

Homemade Spaghetti Sauce Recipe

Name: Homemade Spaghetti Sauce
Prep time: 15 min
Cook time: 45 min
Total time: 1 h
Yield: 6
Cuisine: Italian
Ingredients: Olive Oil: 2-3 tablespoons (Extra virgin or regular); Onion: 1 large (finely chopped (Yellow or white)); Garlic: 4-6 cloves (minced (Use fresh garlic for the best flavor!)); Crushed Tomatoes: 2 x 28-ounce cans (High-quality San Marzano or other good brand are recommended for their sweetness and lower acidity); Tomato Paste: 6 ounces (Adds richness and depth); Water or Broth: 1-2 cups (Use water, vegetable broth, or beef broth depending on desired richness and whether making a meat sauce); Dried Oregano: 1 tablespoon; Dried Basil: 1 tablespoon; Dried Thyme (Optional: 1 teaspoon (Adds another layer of flavor)); Red Pepper Flakes (Optional: 1/2 teaspoon (For a little kick)); Bay Leaf: 1 (Adds subtle complexity); Salt: 1-2 teaspoons (or to taste); Black Pepper: 1/2 teaspoon (or to taste); Sugar (Optional: 1 teaspoon to 1 tablespoon (To balance acidity, if needed)); Fresh Basil (Optional: A handful of fresh leaves, torn, added at the end)

Description

A rich, flavorful spaghetti sauce made from scratch with simple ingredients. Perfect for pasta, lasagna, or as a base for other Italian dishes.

Ingredients

Olive Oil: 2-3 tablespoons (Extra virgin or regular)
Onion: 1 large (finely chopped (Yellow or white))
Garlic: 4-6 cloves (minced (Use fresh garlic for the best flavor!))
Crushed Tomatoes: 2 x 28-ounce cans (High-quality San Marzano or other good brand are recommended for their sweetness and lower acidity)
Tomato Paste: 6 ounces (Adds richness and depth)
Water or Broth: 1-2 cups (Use water, vegetable broth, or beef broth depending on desired richness and whether making a meat sauce)
Dried Oregano: 1 tablespoon
Dried Basil: 1 tablespoon
Dried Thyme (Optional: 1 teaspoon (Adds another layer of flavor))
Red Pepper Flakes (Optional: 1/2 teaspoon (For a little kick))
Bay Leaf: 1 (Adds subtle complexity)
Salt: 1-2 teaspoons (or to taste)
Black Pepper: 1/2 teaspoon (or to taste)
Sugar (Optional: 1 teaspoon to 1 tablespoon (To balance acidity, if needed))
Fresh Basil (Optional: A handful of fresh leaves, torn, added at the end)

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Instructions

Sauté the Aromatics

Heat some olive-oil in a big pot on medium heat. Add chopped-onions and cook them until they are soft, which will take about 03 to 04 minutes. Then, add the garlic and cook for 01 more minute until you can smell it.

Brown the Meat (Optional)

If using meat, add ground beef or Italian sausage to the pot. Break it up with a spoon and cook until-browned. Drain any excess grease.

Add Tomatoes and Seasonings

Stir in crushed tomatoes, tomato paste, diced tomatoes, sugar, basil, oregano, salt, pepper, red pepper flakes, and the bay leaf.

Simmer for Flavor

Bring the sauce to a simmer, then-reduce the heat to low. Cover loosely and let it simmer for at least 30 minutes, stirring occasionally. The longer it simmers, the richer the flavor!

Taste and Adjust

Before serving, remove the bay leaf. Taste and adjust-seasoning if needed — add a pinch more salt, sugar, or herbs to perfect it.

Notes

Tomato Quality: Use high-quality tomatoes like San Marzano for the best flavor.

Simmering Time: Longer simmering enhances the sauce’s depth.

Acidity Balance: A small amount of sugar can reduce tomato acidity.

Customization: Feel free to add mushrooms, bell peppers, or other vegetables.

Prep Time: 15 minutes
Cook Time: 45 minutes
Category: Main Course
Cuisine: Italian

Nutrition

Calories: 220