Homemade Spaghetti Sauce Recipe

Homemade Spaghetti Sauce is so full of flavor and it’s easy to make it in large batches for freezing or canning for easy homemade meals that are prepared ahead. 

My family loves it when I make homemade spaghetti sauce. Whenever I make it, I make a huge double or triple batch so that I can easily freeze the leftovers. Spaghetti and meatballs is such a family favorite, I almost always have frozen spaghetti sauce and meatballs in my freezer. It makes for a quick and easy weeknight meal and let me tell you, it’s pretty amazing.

 

FREEZER INSTRUCTIONS: It’s really easy to freeze leftovers of this sauce for future use. Simply let the sauce cool and then ladle it into gallon sized ziploc bags. My family of four requires four scoops so I only ladle four scoops into each of my bags. If you pay attention to how much your family eats, you can estimate what you’ll need pretty closely. Then I lay all of the bags on a baking sheet and pop it in the freezer. Once they are frozen solid, I can rearrange them in my freezer however they fit best. When you are ready to eat, simply thaw and reheat on the stove or in the microwave.

 

 

How do you make a good spaghetti sauce?

The best spaghetti sauce is made using San Marzano tomatoes. San Marzano is a variety of plum tomatoes. These tomatoes have a stronger flavor and are sweeter and less acidic. You can find canned San Marzano tomatoes at your grocery store. The label should make it very obvious that the tomatoes are this variety.

 

How do you make spaghetti sauce from scratch?

If you want to make spaghetti sauce completely from scratch using whole tomatoes rather than canned, you’ll need to peel your tomatoes and remove the stems. The easiest way to peel tomatoes is to blanch them in boiling water for 1-2 minutes and then immediately place them into an ice bath. The skins can then be easily removed.

What is the difference between marinara and spaghetti sauce?

Marinara and spaghetti sauce are slightly different things. Both are tomato based sauces. Marinara has very simple additional flavorings added to it like garlic, salt, and basil. Spaghetti sauce usually has additional ingredients and spices like onion, fennel, parsley, and oregano.

 

 

PRO TIP: Simmering a spaghetti sauce for a long time allows it to develop a lot of flavor. This recipe calls for 1-4 hours of simmering. If you don’t feel comfortable leaving it on the stove, simply transfer it all to a slow cooker and let it do all the simmering. Place it on high for 4-5 hours and you’ll have a well developed spaghetti sauce.

 

I serve this spaghetti sauce up with my Homemade Baked Meatballs. These meatballs are full of flavor and make the perfect companion to this sauce. They also freeze quite well so you can have a complete, from scratch homemade freezer meal waiting for those hectic nights.

 

Watch the video below where I walk you through every step of this recipe. You can find my full collection of video recipes on YouTube or right here on my website with their corresponding recipes.

 

 

Homemade Spaghetti Sauce

Homemade Spaghetti Sauce

Homemade Spaghetti Sauce is so full of flavor and it's easy to make it in large batches for freezing or canning for easy homemade meals that are prepared ahead.

Prep Time10 mins

Cook Time1 hr

Total Time1 hr 10 mins

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Servings: 8 Cups

Ingredients

• 2 tablespoons olive oil
• 1 large white onion minced
• 5 cloves garlic crushed
• 1/2 cup chicken broth
• 1 28 ounce can crushed tomatoes
• 1 15 oz can tomato sauce
• 1 6 ounce can tomato paste
• 1 tablespoon white sugar
• 1 tablespoon fennel seeds
• 1 tablespoon ground oregano
• 1/2 teaspoon salt
• 1/4 teaspoon ground black pepper
• 1/2 cup chopped fresh basil
• 1/4 cup chopped fresh parsley

US Customary - Metric

Instructions

• Heat a large pot on the stove over medium high heat. Add in olive oil and saute onion in the olive oil for about 5 minutes, until softened. Add in 5 cloves and saute another 30-60 seconds.
• Pour in chicken broth, crushed tomatoes, tomato sauce, tomato paste, sugar, fennel, oregano, salt, pepper, basil, and parsley. Bring to a simmer.
• Reduce the heat to low and simmer for 1-4 hours. Use an immersion blender to puree the mixture until the desired consistency is achieved, leaving it slightly chunky, or making it completely smooth.

Notes

This recipe can be used in canning.

For easy long term storage, cool and then place into several gallon sized resealable freezer bags. Lay flat on a pan and place in the freezer until solid. Thaw and reheat in the microwave or on the stove to serve.

Nutrition

Calories: 51kcal | Carbohydrates: 4g | Fat: 3g | Sodium: 203mg | Potassium: 74mg | Sugar: 2g | Vitamin A: 5% | Vitamin C: 6.7% | Calcium: 3.1% | Iron: 3.5%

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