Spaghetti Sauce Recipe
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.
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
- 1 Peel and finely chop the onion, garlic, and ginger (if using).
- 2
Heat oil in a large pot over medium heat. Add the chopped onion and sauté until transparent and soft, but not brown.- 3
Add the garlic and ginger to the pot and cook for another minute until fragrant.- 4
Stir in the tomato paste and mix well with the aromatics.- 5
Add the canned tomatoes, including their juice, to the pot.- 6
Add the bay leaf and your choice of herbs (oregano, thyme, rosemary, etc.).- 7
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.- 8
Remove the bay leaf before serving.NoteStorage: 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.
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