Key Ingredients:
Olive oil is the foundation of this sauce, so opting for an extra-virgin variety you like will go a long way toward ensuring a nice taste. Onion and garlic form the backbone of savory cooking; they work in concert to impart vital sweetness, complexity and depth to the sauce. The onion should be finely chopped and cooked down gently so that it blends in with the rest of the mixture, a rich unified base.
Crushed Tomatoes: Another excellent option to achieve a thick, smooth consistency from, is canned crushed tomatoes. If you want to control the seasoning, seek tomatoes with no added salt.
Diced Tomatoes: Diced tomatoes provide texture and give the sauce a rustic quality. (If you want a smoother sauce, you can use an immersion blender once it simmers.)
Dried Basil and Oregano: These classic Italian herbs lend the sauce a fragrant, earthy taste. If you have fresh herbs, you can swysłif and up the volume a little bit.
Sugar: A little bit of sugar counteracts the acidity from the tomatoes. Use gradually, to taste, depending on how sweet your tomatoes are.
Red Pepper Flakes: This is optional, but gives the dish a bit of heat that you can increase or leave out altogether depending on your taste.
Step-by-Step Instructions
Step 1: Make the Sauce Base
Heat the Olive Oil: Heat a large saucepan over medium heat and add the olive oil.
Saute The Onion: Add the onion, and saute for 5 minutes, stirring from time to time, until the onion has softened and begun to turn translucent. This step imparts base flavor to the sauce.
Add Garlic: Add in the minced garlic and sauté until fragrant (1 minute). Just be careful not to let the garlic brown, which will make it bitter.”
Step 2: Toss in The Tomatoes and Seasonings
Add the tomatoes and spices: stir in the crushed tomatoes and diced tomatoes. Then stir in the sugar, the dried basil, the dried oregano, the black pepper and the red pepper flakes (if you like a bit of heat).
Simmer for Flavor: Reduce the heat so that the mixture is at a very gentle simmer, and cook the sauce, uncovered, for 20 to 30 minutes, stirring a few times. This step is important because it lets the flavors marry and the sauce thicken.
Step 3: Final Adjustments
Adjust the flavor to your liking: Taste the sauce. If it’s too acidic, add a touch more sugar to round things out. Add more seasonings as needed.
Meanwhile, Adjust the Sauce: Once your sauce has cooked down to the desired thickness and flavor, remove the pot from the heat.
Serve with Pasta
To serve: You need to spoon the sauce over the cooked pasta of your choice and then top with fresh basil leaves and grated parmesan cheese.
Serving Suggestions:
This all-purpose tomato sauce is for much more than just pasta:
Meatballs: Serve with Italian-style meatballs or stir the meatballs directly into the sauce as it simmers to infuse them with flavor.
Lasagna or Baked Ziti: Use this sauce as a base for layering in lasagna or with ziti in a baked pasta dish.
Pizza Sauce: for homemade pizza, spread on pizza dough.
Eggplant or Chicken Parmesan: Use as a topping for breaded and fried eggplant or chicken, covered with mozzarella and baked until bubbly.
Breadstick Dip: Serve warm with garlic breadsticks or focaccia for dipping.
Storage and Freezing Tips:
This spaghetti sauce holds up wonderfully, making it great for meal prep or leftovers.
Refrigerating: Store any extra sauce in an airtight container in the fridge for up to 5 days. Take a moment or two to warm up on the stovetop or in the microwave to serve.
To freeze: For longer storage, freeze the sauce in airtight containers or freezer bags for as long as 3 months. Defrost in the refrigerator overnight, then reheat.
Reheating: Gently reheat on the stovetop over medium heat, stirring occasionally. You can then add a splash of water or broth to loosen the sauce (if necessary) to the desired consistency.
Recipe Variations:
Meaty Marinara: For a meatier sauce, add browned ground beef, Italian sausage or a combination of both.
Vegetable Marinara: If you want a veggie-heavy sauce, stir a pound of finely diced carrot, bell pepper or mushroom into the onions.
Creamy Tomato Sauce: Stir in 1/4 cup heavy cream at the end of cooking for a creamy, pink tomato sauce.
Wine-Infused Sauce: After sautéing the onions and garlic, add 1/2 cup of red wine. Sweat it down before adding the tomatoes for added depth of flavor.
Herbed Fresh Tomato Sauce: For a lighter, fresher sauce, use fresh tomatoes (about 2 pounds, peeled and chunked), instead. Simmer until thickened, stir in fresh basil or parsley at the end.
Conclusion:
This Italian-style homemade spaghetti sauce is a classic recipe that brings rich and hearty flavors to any pasta dish. Made with simple pantry ingredients, it’s a versatile sauce that can be tailored to your tastes, from a meat sauce variation to a sweeter tomato base. It’s a good one to cook in big batches, since it freezes beautifully and can be rearranged in a bunch of Italian-leaning dishes.
Try this sauce, and you will have Italy in your spoon!
