Spaghetti Sauce Recipe

Name: Spaghetti Sauce Recipe
Yield: 4 servings
Ingredients: 2 28-oz. cans of tomatoes (I tend to like diced, but whole, pureed, or any combination work fine); 1 3-oz.(?-the smallest you can find) can tomato paste; 1 medium-sized onion; 3 or so cloves garlic, or to taste (optional: a smallish, say 1 x 1/2 inch, chunk of ginger); 1 bay leaf oregano, thyme, rosemary (dried or fresh) (marjoram, basil are also possible) oil for sauteeing Peel and chop the onion, garlic, and, if using it, ginger. Get these; as small as you can/have patience for. I use the food processor.; you don't want to add too much rosemary (a tsp. is probably enough, and a; Tbsp. too much), but it does fine with lots of oregano and a goodly amount of thyme.

chefs-mate July 26, 2026

Servings: 4 servings Difficulty: Intermediate

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Rich, slow-simmered tomato sauce infused with fresh herbs and aromatic garlic.

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Spaghetti Sauce Recipe

Author: chefs-mate Courses: Sauces & Condiments

Difficulty: Intermediate

Servings: 4 servings

Description

This classic spaghetti sauce is the ultimate comfort food staple, boasting a deep, robust flavor that improves with every simmer. The key lies in using high-quality canned tomatoes, which provide a bright acidity balanced by the sweetness of caramelized onions and rich tomato paste. Aromatics like garlic, ginger, and a medley of dried herbs—oregano, thyme, and rosemary—create a complex, earthy backbone. The result is a velvety, thick sauce that clings perfectly to pasta. It’s ideal for lazy Sunday dinners, family gatherings, or meal-prepping for busy weeknights. Simple ingredients transform into a hearty, soul-warming dish that feels both rustic and refined.

Ingredients

2 28-oz. cans of tomatoes (I tend to like diced, but whole, pureed, or any combination work fine)
1 3-oz.(?-the smallest you can find) can tomato paste
1 medium-sized onion
3 or so cloves garlic, or to taste (optional: a smallish, say 1 x 1/2 inch, chunk of ginger)
1 bay leaf oregano, thyme, rosemary (dried or fresh) (marjoram, basil are also possible) oil for sauteeing Peel and chop the onion, garlic, and, if using it, ginger. Get these
as small as you can/have patience for. I use the food processor.
you don't want to add too much rosemary (a tsp. is probably enough, and a
Tbsp. too much), but it does fine with lots of oregano and a goodly amount of thyme.

Directions

Peel and finely chop the onion, garlic, and ginger (if using).
Heat oil in a large pot over medium heat. Add the chopped onion and sauté until transparent and soft, but not brown.
Add the garlic and ginger to the pot and cook for another minute until fragrant.
Stir in the tomato paste and mix well with the aromatics.
Add the canned tomatoes, including their juice, to the pot.
Add the bay leaf and your choice of herbs (oregano, thyme, rosemary, etc.).
Bring the sauce to a boil, then reduce heat to low and simmer for at least 30 minutes, or until the desired consistency is reached.
Remove the bay leaf before serving.

Note

Storage: This sauce keeps well in the refrigerator for several days and freezes successfully for longer storage.

Herb Quantities: Adjust herbs to taste. Use about 1 tsp of rosemary (be careful not to overdo it), but feel free to add more oregano and thyme.

Variations: You can use diced, whole, or pureed tomatoes depending on your preferred texture.

Keywords: spaghetti sauce, tomato sauce, italian sauce, marinara, pasta sauce, homemade sauce, easy recipe, comfort food, vegetarian, dinner, simmered sauce, herb sauce, meal prep, classic italian, quick sauce, family dinner, garlic sauce, onion sauce, batch cooking

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Spaghetti Sauce Recipe

Spaghetti Sauce Recipe

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Ingredients

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