I love this homemade spaghetti sauce recipe – it is a little time consuming, but most of the time is spent with the sauce simmering away on the stove top while you relax or do other things in the kitchen. The worst part of this recipe is really just chopping your garlic. A tip for you: Washing your hands with baking soda helps take away the lovely garlic smell.
I’ve adjusted the original recipe just a bit for our personal taste preferences – the only difference is that I added half a chopped onion, omitted the grated parmasan cheese, and used less dried basil.
Step 1: Chop your garlic and onion (if you are using your onion)
Step 2: Heat olive oil in a large pot over medium heat. Add the chopped garlic (and onion if using) and basil (I used 2 tablespoons instead of 3-5) and heat for 1 to 2 minutes
Step 3: Add crushed tomatoes, pepper, and sugar (you can add more or less sugar depending on your personal preference. I think the 1 tablespoon tastes just fine). Stirring often, bring to a low boil.
Step 4: Reduce heat to low and simmer for 2 to 3 hours, stirring often. For the first half of the simmer time, do so with the pot uncovered, and then cover.
Step 5: If you are adding the cheese, do so after the sauce has cooked for 3 hours and simmer for an additonal 5 minutes. A tip for the grated parmasan: get a block of parmasan cheese and grate it yourself so that it is fresh and delicious. You can use the rest of the cheese to make meatballs and to top on the spaghetti.
This makes a huge batch of spaghetti sauce which is great for freezer cooking. I used to eat yogurt and I saved my yogurt containers for freezer storage – it works perfectly for my spaghetti sauce.
Another tip for freezer cooking: use tape to label
I forgot to take a picture of the spaghetti that we had for dinner this week, but thankfully I have a picture from before where I made spaghetti and meatballs. I didn’t make meatballs this week, but I’ll share that recipe soon as well.
I hope you enjoy,
Spaghetti Sauce Recipe:
- 3 to 4 large cans of Hunt’s crushed tomatoes
- 4 cloves of garlic (pressed or finely chopped)
- 1/2 a white onion (you can omit this if you like)
- A bunch of dried basil (2 to 5 tablespoons – I think 2 is more than enough)
- Black pepper (about 1 to 2 tsp)
- 1 tablespoon sugar (more if you want it sweeter)
- 2 tablespoons olive oil
- 1/3 cup grated parmasan (you can leave this out to save even more money)
- Heat the olive oil in a large pot over medium heat. Add the chopped garlic, onion, and dried basil and heat for 1 to 2 minutes.
- Add tomatoes, pepper, and sugar. Stir often and bring to a low boil.
- Reduce the heat to low and simmer for 2 to 3 hours, stirring often. For the first half of the simmer time, do so with the pot uncovered and then cover the second half.
- Add the cheese and stir in and simmer for an additonal 5 minutes.
- Serve and enjoy!