How To Make Italian Spaghetti Sauce

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How To Make Homemade Spaghetti Sauce Using Fresh Tomatoes:

How to Make Italian Spaghetti Sauce with Meatballs | Spaghetti Recipe |

If using fresh tomatoes, you would need about 12-15 medium-sized tomatoes.

There is definitely more work involved when using fresh tomatoes, but it is worth it. Especially if your tomatoes are fresh off the vine from your own garden.

Here is how:

  • Take the skins off. The easiest method for this is to score the skins with a sharp knife, and then boil them for about a minute and then place them in cold water. This is easiest if you do this in batches.
  • Peel the tomatoes. Once the tomatoes have cooled, the skins should peel off relatively easily.
  • Chop the tomatoes and blend in a food processor. You can control how chunky or smooth you want the sauce by how long you blend them.
  • Once this step is done, follow the rest of the recipe using the tomatoes you just prepared replacing the crushed tomatoes.
  • What Seasoning Do You Put In Spaghetti Sauce

    Hardly any seasoning besides salt. When you use good quality jar/canned tomatoes, extra virgin olive oil, garlic and meat, youll only need some Italian parsley and basil for this recipe.

    Thats all, please trust me on this. Yes, you can use dried parsley and basil, but its just not going to be as flavorful. Please do not follow the advicethat another American cooking site has shared, which is incorrect . This would be like a poison control website telling you to throw water on a grease fire! They have no authority to give you the advice, and its just wrong.

    NOTE: if you dont have fresh garlic, I would skip it rather than use dehydrated garlic, or garlic powder.

    Who am I to tell you how to make a proper spaghetti sauce? Read my about page if you dont already know about my Italian upbringing . Also, this is not a Bolognese sauce. That is a completely different recipe.

    How Do You Make Spaghetti Sauce From Scratch

    Its so easy, youll never look back. Follow the step by step directions below and youll be a pro in no time. After a couple of times, you wont even need to refer to my recipe, its thateasy! Do you need to simmer it all day? NO! This is another myth that needs to be dispelled. If you simmer sauce all day, youll end up with tomato paste.

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    How To Freeze Italian Tomato Sauce

    This will answer any question you may have about freezing this sauce. It freezes beautifully, and all you have to do is cool it to room temperature, place in a freezer-proof container and refrigerate until cold. Then you can label and transfer it to the freezer. It will keep for at least 6 weeks, but I dont know who can go 6 weeks with this wonderful sauce in their freezer and not use it before then!

    Nicks Authentic Italian Spaghetti

    Three Secrets to Making Italian Spaghetti Sauce

    Nicks Authentic Italian Spaghetti recipe comes straight from Italy. Tomatoes, basil, onions, and carrots flavor the meat to make the perfect sauce!

    You can never go wrong with Italian-inspired meals, especially a good, hearty pasta. We love using fresh, garden tomatoes for our spaghetti sauce and will often make homemade canned spaghetti sauce when we have an abundance of tomatoes so we can enjoy the bright, fresh flavor all year long.

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    How To Make Homemade Spaghetti Sauce

  • First, put a medium sized saucepan on the stove at medium heat.
  • Add 2-4 tablespoons of extra virgin olive oil.
  • Dice onions and add to oil, and saute for five minutes till soft soft.
  • Next add garlic, and saute for about 1 minute till you smell the fragrance.
  • Add your canned or homemade crushed tomatoes, salt and black pepper, oregano and seasonings.
  • Place the lid on pan with a 1 inch gap on one side Simmer partially covered for 15 minutes.
  • In a medium skillet, Cook 1 pound ground italian sausage till browned and 1 small package of sliced button mushrooms till soft, and add to sauce. Italian sausage is my favorite thing about the homemade spaghetti sauce It is so yummy and is packed with flavor.
  • Stir in chopped fresh basil and remove from heat.
  • Ok Back To The Chops And Balls

    Very Important Tip: When frying the Meat Balls and Pork Chops you MUST have a very good Non-Stick pan. Believe me, this helps! However, keep in mind, if you use a non-stick pan you will ruin it over time because you need very high heat on the pan to brown the meats and non-stick pans do not like high heat. What I recommend is a well seasoned iron skillet. The best for browning the meatballs, pork chops, sausage and Braciole! Check out this very helpful Irreplaceable Cast Iron Pans page. A lot of good tips on how to care for your cast iron skillets.

    Important Note: Before you make the Meat Balls you need to add the Pork Chops to the Mix. Remember as I said in the beginning of the recipe Pork Chops This comes into the recipe when you start making the Meatballs hey.. Here we are :-))

    Pork Chops: Add a little olive oil to the pan. Take the thin Pork Chops and fry them in a pan. Cook on high heat for about 2 to 3 minutes on each side, enough to sear and brown the chops on both sides. Add the chops to the sauce and stir. You want them to cook in the sauce while youre making the Meatballs. ~ Now you can move onto the Meatballs

    OK, Here is the stuff you will need for the Meatballs:

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    Five: Crush The Tomatoes

    While the onions and garlic are cooking, begin roughly chopping your tomatoes. Knife cuts dont matter at all here, you just want the tomato chunks to be smaller so they cook down better.

    Place the tomato chunks back into your strainer, inside the pot or bowl. They still have a lot of juice in them, which would need to be cooked down and wasted. But if you crush the tomatoes first, you can save that juice for other things! I actually used a potato masher for this step, which I think was brilliant.

    I crushed and stirred them a total of three times. It definitely doesnt need to be perfect youre just trying to get most of the juice out. I added this juice to what I got from step 3, and had over 2 cups! Thats pretty good for something that would normally just be thrown out or evaporated.

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    How Long Does Homemade Tomato Sauce Last In The Freezer

    I keep my tomato sauce in the freezer for months. It will retain its best quality up to six months but, is safe to store in your freezer longer without jeopardizing much of the quality. I like to date my sauce so I can remove the older sauce first.

    So, if you find tomato sauce in your freezer thats 9 months or even a year old, dont throw it away.

    Youre going to love this spaghetti sauce recipe. My friend told me the first time she made this recipe she licked the plate clean and said shed never use store-bought jarred sauce again.

    Treat your family to a great Italian meal with this flavorful sauce.

    Serve The Sauce On The Spaghetti

    If you want to use a colander, reserve some pasta water. Otherwise, use a pasta fork to take the pasta directly from the pot and place into the sauce . Just remember, the spaghetti goes into the sauce, not the other way around. You can have it over very low heat to keep the pasta super hot .

    Mix well. If the pasta soaks up the sauce and seems too dry, add a little pasta water.

    Add sauce until the pasta is completely coated.

    There are two ways to serve spaghetti: twirled , or simply placed as is, into a bowl .

    To serve restaurant style, use a large fork, or tongs to twirl the pasta inside a ladle.

    Then simply place onto the bowl, or plate.

    Top with a sprig of basil, and serve!

    Family-style or homestyle, is easier: just place the spaghetti into a plate or bowl.

    You can still add that sprig of basil.

    However, either way, a good grating of Parmigiano Reggiano, or Pecorino Romano is an added bonus!

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    Two: Blanch And Peel The Tomatoes

    Blanching is the process of very lightly cooking a food in hot water, then stopping the cooking process using cold water. Blanching only takes a couple minutes, and will make the skins slide right off with almost no effort. You can use this same process for peaches! If you have a stock pot that came with a strainer, it will be even easier. Just place the tomatoes in the strainer and lower it into your steaming water. Set a timer for one minute youll see the skins starting to split by the time the minute is up.

    Remove the tomatoes and place them in an ice bath, which is simply a big bowl of ice water. Or do what I did forget to set up the ice bath and run them under the faucet instead. The cold water serves two purposes it stops the tomatoes from cooking any further, and cools them so you dont get burned. When the tomatoes are cool enough to handle, you can begin skinning them. The peels should slip off very easily using only your fingers. If they dont, dunk them in the hot water for another 30 seconds and try again. I had a few Romas from our food co-op that I added, and they were a little more feisty. Next time I would give them an extra minute in the pot, and cut a shallow slit around their middles in addition to the X.

    Make The Spaghetti Sauce

    Homemade Spaghetti Sauce

    Crush the garlic with the flat side of a knife.

    Bring the extra virgin olive oil to medium high heat, then add the garlic and chopped parsley.

    After a minute, add the ground beef and break up with a wooden spoon. Add some salt, and cook until it begins to dry up, then add the tomato passata/purèe/chopped tomatoes of your choice.

    If using Mutti, they tend to be thick, so add about ¾ cup of water or until the bottom line of the jar then add to the pot. If youre using another brand, rinse the can/jar with a little less water, unless its very thick.

    Put the burner on high to bring the sauce to a simmer, and add more salt. Dont be afraid to add Kosher/sea salt as I can guarantee you will have much less sodium in this sauce than a jar of store-bought. This may look like a lot of salt, but its only one teaspoonful.

    Lower the heat so that the sauce simmers gently for about an hour, stirring occassionally . Taste for seasoning after about 30 minutes, and add salt if needed.

    When the sauce is ready, check once again for seasoning. Add salt and pepper as desired, and a generous amount of fresh basil, torn into pieces. Thats it. I told you it was easy!

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    Our Favorite Ways To Use Pasta Sauce:

    This recipe is so versatile. Use it for any recipe that calls for Marinara Sauce.

    Dont Hate On Great Grandmas Pasta Sauce

    As you can see in the comments section below, there was some haterade on this pasta sauce.

    There is a multitude of ways to make pasta sauce. I am not claiming this is THE right and ONLY way to make it.

    This is how his family makes it.

    If this isnt the way your Italian grandmother or mother or whatever makes itplease dont yell at me and tell me so.

    Recipes are passed down from generations for a reason.

    Every recipe is different. Every recipe is modified for each family.

    There noright way to make something. That is why recipes bring such joy in the kitchen they can be changed up.

    Im bringing this up because of comments Ive gotten about this recipe and thus have turned off commenting for that very reason.

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    Do You Need Sugar In Spaghetti Sauce

    Sure, youll need a ton of sugar in a spaghetti sauce which uses horribly acidic, poor quality tomatoes. Will this make it taste good? Absolutely not not to mention that we really dont need added sugar to our savory dishes.

    So save the sugar for baking, and use good quality tomatoes for that sauce! I usually use Mutti passata for my everyday sauce. However, the very best tomatoes are labeled Pomodoro San Marzano dellAgro Sarnese-Nocerino DOP . These tomatoes are the best of the best!

    If you want to test your own canned tomatoes, its easy: just dip your finger into them when you open the can and taste. Did you pucker? Make a sour face? Theyre acidic, and no good as theyre going to ruin your sauce. Try it with the tomatoes Ive recommended and youll understand what Im talking about. You can eat them raw without making a sour face! These are needed in order to make good pizza sauce, too.

    Ingredients For Marinara Sauce:


    The ingredients are pantry staples that we always keep on hand so its easy to whip up. Since the ingredient list is very short, make sure to source the best quality ingredients you can find.

    We used extra virgin olive oil for extra flavor and San Marzano Crushed Tomatoes. San Marzano is an Italian variety of plum tomato and the gold standard of Italian Marinara.

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    Authentic Homemade Italian Tomato Sauce

    Thanks for sharing! You rock!

    Learn how to make delicious AUTHENTIC homemade Italian Tomato Sauce with canned tomatoes with just 5 ingredients! This simple recipe makes a big pot for freezing. Vegan and gluten-free.

    I have fond memories of my late Italian immigrant mother standing at the stove on Sundays stirring her Sunday sauce.

    She made the best tomato sauce! I am so lucky to have grown up with fine Italian cuisine to eat everyday.

    Im also lucky to have all of her delicious and authentic Italian recipes to make for my own family!

    I make this spaghetti sauce recipe about every 2-3 months. I freeze the leftovers and pull out just the right amount for certain recipes or just to put on pasta.

    I use it to make my popular Baked Ziti with ricotta cheese.

    Using homemade tomato sauce makes any dish so much better! When you see how easy it is to make, youll never buy jarred again.

    Disclosure: This post contains Amazon affiliate links which means, if you make a purchase, Ill receive a small commission but, the price you pay is the same.

    As a matter of fact, I NEVER buy jarred spaghettis sauce ever! Why would I when I can make fresh, delicious homemade sauce easily at home that tastes 10 times better without additives and preservatives?

    This recipe is similar to my Italian Tomato Sauce with Fresh Tomatoes except its EASIER!

    How To Properly Serve Spaghetti Sauce On Spaghetti

    You know the pasta emoji? Its all wrong. NEVER, serve spaghetti or any pasta like this If you want your pasta to taste the best, then follow my directions below. Dont be tempted to use a colander , or dish the spaghetti onto the plate and then add the sauce. It tastes entirely different this way, and its not better, I can assure you. If you dont believe me, try it both ways.

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    Four: Cook Your Onion And Garlic

    At this point you have a couple options. If you just want diced tomatoes, you only need to cut your tomatoes up small and freeze them as-is. Simple! If youre going to make spaghetti sauce from scratch, now is when you will begin cooking the onions and garlic.

    Start by heating up about a tablespoon of olive oil in a small skillet, on medium heat. Dice your onion while it warms. I actually used onions that were also from my garden. Theyre tiny, but man they pack a punch! My eyes were burning and watering like crazy, and the kids got a kick out of me flailing around the kitchen I mean, I was super cool about the whole thing.

    Dont forget to keep an eye on the oil while youre chopping, so it doesnt burn. Youll know its hot enough when it moves like water in the pan. Reduce the heat and add your onions, stirring often. When theyre almost translucent, add minced garlic . Garlic burns easily, so only cook it for a minute or two, and watch it closely!

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