This homemade spaghetti sauce is a delicious blend of fresh ingredients and rich flavors, perfect for elevating your pasta dishes. With simple techniques and a mix of herbs and spices, this sauce captures the essence of traditional Italian cooking. It’s versatile enough to serve over spaghetti, use in lasagna, or even as a pizza sauce. Once you try this recipe, you’ll never want to go back to store-bought sauces!
Ingredients:
- 2 tablespoons olive oil
- 1 medium onion, finely chopped
- 3 cloves garlic, minced
- 1 carrot, finely chopped
- 1 celery stalk, finely chopped
- 1 can (28 ounces) crushed tomatoes
- 2 tablespoons tomato paste
- 1 teaspoon dried oregano
- 1 teaspoon dried basil
- 1 teaspoon sugar (optional, to balance acidity)
- Salt and pepper to taste
- Fresh basil leaves for garnish (optional)
Instructions:
- Sauté the Aromatics: In a large saucepan, heat the olive oil over medium heat. Add the chopped onion, carrot, and celery. Sauté for about 5-7 minutes until the vegetables are softened and the onion is translucent. Stir in the minced garlic and cook for an additional minute until fragrant.
- Add the Tomatoes: Pour in the crushed tomatoes and tomato paste, stirring to combine.
- Season the Sauce: Add the dried oregano, dried basil, sugar (if using), salt, and pepper. Stir well to incorporate all the ingredients.
- Simmer: Bring the sauce to a gentle boil, then reduce the heat to low. Allow it to simmer uncovered for at least 30 minutes, stirring occasionally. The longer it simmers, the richer the flavor will be. You can simmer for up to an hour if time allows.
- Taste and Adjust: After simmering, taste the sauce and adjust the seasoning as needed. If the sauce is too acidic, add a little more sugar.
- Serve: Serve the sauce over your favorite pasta, garnished with fresh basil leaves if desired. Enjoy with grated Parmesan cheese for an extra touch!
- Store: If you have leftovers, let the sauce cool completely before transferring it to an airtight container. It can be stored in the refrigerator for up to a week or frozen for up to three months.