My family’s secret homemade spaghetti sauce is easy to make using a few staple ingredients you may already have on hand! Perfectly thick and packed with flavor, you’ll be ditching that store bought pasta sauce!
- 1/4 cup extra virgin olive oil (I used Private Reserve Greek extra virgin olive oil)
- 1 medium yellow onion, grated
- 3 garlic cloves, finely minced
- 2 carrots, finely grated (use a food processor or a grater)
- 28 oz canned crushed tomatoes
- 1/2 cup water (pasta cooking water, preferred)
- Kosher salt and black pepper
- 1 tbsp dried oregano
- 1 tsp sweet Spanish paprika
- Pinch red pepper flakes, optional
- Handful fresh basil, about ½ cup packed, torn
- Handful fresh parsley, about ½ cup packed, chopped
- 3/4 lb to 1 lb of cooked pasta of your choice
- In a large pan heat the extra virgin olive oil over medium heat until just shimmering. Add the onions, garlic, and finely grated carrots. Cook for about 5 minutes, stirring regularly until softened.
- Add the crushed tomatoes and about 1/2 cup water. Add a generous pinch of salt and pepper. Stir in oregano, paprika, crushed pepper flakes, if using. Finally, stir in the fresh basil and parsley.
- Bring the sauce to a boil, then turn heat to low. Cover and let simmer for about 15 to 20 minutes. Check partway through, and if you feel the sauce is too thick, you can add a bit more water (preferably some of your pasta cooking water). When sauce is ready, throw in more fresh basil, if you like.
- If serving for dinner, add cooked pasta of your choice to the sauce. Mix to combine and let the pasta cook in the sauce over low heat for about 5 minutes.
- Cook’s Tip to Serve: Letting the pasta and the sauce cook together for a few minutes before serving allows the past to absorb some of the sauce. It’s like the pasta is sauced from the inside out. Delicious!
- Meat Option: If you want to add meat, start with 1 lb of ground beef, ground turkey, or ground sausage (your choice of ground meat). Heat a little bit of extra virgin olive oil. Add in your ground meat and cook over medium heat, tossing regularly, until fully browned. Drain the meat and transfer to a plate for now. In the same braiser or pot, saute the onions, garlic and carrots for 5 minutes in a little bit of extra virgin olive oil. Add the cooked ground meat back to the pot, and toss to combine. Follow the recipe instructions above from step #2 on.
- Storage: This vegetarian pasta sauce will keep well in the fridge for 3 to 4 days. Before you store it, make sure the sauce is completely cooled, then transfer to a tight-lid glass container or jar and refrigerate.
- Freezer Instructions: If you want to make batches of this sauce to use at a much later time, it will freeze well. Again, let the sauce cool completely. Transfer to freezer-safe containers, allowing some room for the sauce to expand as it freezes. Cover tightly and add the date. Freeze for about 3 months. Thaw in the fridge overnight.
- Visit our Online Shop to browse quality Mediterranean ingredients including olive oils and some of the spices used in this recipe.
- Category: Main Course
- Method: Stovetop
- Cuisine: Italian
Keywords: Spaghetti Sauce, Pasta Sauce, Vegetarian Spaghetti Sauce, Homemade Pasta Sauce