How to Make Spaghetti Sauce at Home

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Ngày cập nhật gần nhất: 15/4/2026

Content

Ingredients

Basic Tomato and Olive Oil Sauce

Traditional Meat-Based Spaghetti Sauce

Basic Marinara Sauce

Steps

Basic Tomato and Olive Oil Sauce

Traditional Meat-Based Spaghetti Sauce

Basic Marinara Sauce

Tips

What You'll Need

Basic Tomato and Olive Oil Sauce

Traditional Meat-Based Spaghetti Sauce

Basic Marinara Sauce

If you want full control over the flavor and ingredients of your spaghetti sauce, try making it yourself! For a quick and delicious tomato and olive oil sauce, simply simmer canned tomatoes with garlic, olive oil, and fresh thyme. You can also prepare a meat-based spaghetti sauce using traditional herbs and cook until the meat is tender. Additionally, Marinara sauce can be easily made in a short time by sautéing onions and garlic in olive oil before adding red wine and tomatoes, then simmering until the tomatoes break down.

Ingredients

Basic Tomato and Olive Oil Sauce

6 cloves of garlic
8 tablespoons (120ml) extra virgin olive oil, divided into 2 uses
1 can (800g) whole cherry tomatoes soaked in tomato juice
Salt and pepper to taste
10 thyme leaves

Yield: 2 cups (450g) of sauce

Traditional Meat-Based Spaghetti Sauce

2 tablespoons (30ml) olive oil
450g lean ground beef
1 cup (150g) diced onion
2 teaspoons minced garlic
170g tomato paste
2 teaspoons dried thyme
1 teaspoon dried oregano
1 teaspoon dried thyme
½ teaspoon lightly crushed fennel seeds
½ teaspoon salt
Freshly ground black pepper to taste
1 can (800g) whole or crushed San Marzano tomatoes
2 cups (470ml) beef broth
2 teaspoons sugar
¼ teaspoon crushed red pepper flakes, optional
2 tablespoons (30g) butter, optional

Yield: 8 servings

Basic Marinara Sauce

1 tablespoon (15ml) olive oil
1 onion, finely chopped
1.5 teaspoons minced garlic
½ cup (120ml) red wine
1 can (800g) crushed or finely chopped tomatoes
1 tablespoon fresh flat-leaf parsley, chopped
1.5 teaspoons kosher salt
½ teaspoon freshly ground black pepper

Yield: 6 servings

Steps

Basic Tomato and Olive Oil Sauce

Use the flat side of a knife to crush 6 garlic cloves. You will peel 6 garlic cloves and place them on a cutting board, then press down firmly with the flat side of a chef's knife on each clove.

The pressure will crush and release the aroma of the garlic.

Sauté the garlic in olive oil for 2-3 minutes. Add the crushed garlic to a non-stick pan along with 5 tablespoons of extra virgin olive oil. Turn the heat to medium and cook until the garlic turns golden brown.

Stir occasionally to ensure even browning.

Add the tomatoes with their juice and season with salt and pepper. Open the can of cherry tomatoes and pour both the tomatoes and their juice into the pan. Season with salt and pepper to taste.

Stir and simmer the sauce over medium-high heat for 10-15 minutes. Turn the heat to medium-high to bring the sauce to a gentle simmer. Stir occasionally to ensure the sauce heats evenly and thickens.

The tomato juice will reduce as the sauce simmers.

Stir in the remaining olive oil and crush the tomatoes with a spoon. Turn the heat to high and add the remaining 3 tablespoons of olive oil to the pan. Use the back of a wooden spoon to crush the tomatoes.

Simmer the tomato sauce for 2-3 minutes and turn off the heat. Continue simmering until the sauce gently bubbles and the oil turns a reddish hue. Finally, turn off the heat and get ready to serve.

Add fresh thyme leaves and drizzle the sauce over pasta. At this stage, stir in 10 fresh thyme leaves into the sauce. You can use whole leaves or chop them finely. Pour the sauce over prepared pasta and serve immediately.

Store any leftover sauce in an airtight container in the refrigerator for 3-4 days. You can also freeze the sauce for up to 6 months.

Traditional Meat-Based Spaghetti Sauce

Sauté ground beef, onions, and garlic over medium heat for 7-8 minutes. Heat 2 tablespoons of olive oil in a large skillet or cast-iron pan over medium heat. Add 450g of ground beef, 1 cup (150g) of diced onions, and 2 tablespoons of minced garlic. Cook until the liquid evaporates, and the beef browns and firms up.

Since you're using lean ground beef, there won't be much fat to drain. However, if there's excess fat, skim it off before proceeding.

Add tomato paste, thyme, oregano, thyme, fennel seeds, and black pepper to taste. Scoop 170g of tomato paste into the pan and add the herbs. Stir well and cook the sauce over medium heat for 1-2 minutes. Season with salt and pepper to taste.

Add tomatoes, beef broth, sugar, and simmer the sauce for about 30 minutes. Pour in a can of whole or crushed San Marzano tomatoes. Add 2 cups (470ml) of beef broth and 2 tablespoons of sugar. Turn the heat to medium-high to bring the sauce to a boil. Reduce the heat to low and let the sauce simmer gently for 30 minutes.

Do not cover the pan while simmering to allow the liquid to reduce and thicken the sauce.
Simmer for up to 2 hours for a richer and thicker sauce.

Season to taste and add butter if the sauce is too acidic. Taste the sauce and adjust with herbs, salt, or pepper as needed. If the sauce tastes too sharp or bitter, you can stir in 2 tablespoons (30g) of butter.

Turn off the heat and prepare to enjoy the traditional meat sauce. Pour the meat sauce over pasta or use it in your homemade lasagna. You can also sprinkle some freshly grated parmesan cheese to enhance the flavor of the sauce.

Store any leftover sauce in an airtight container in the refrigerator for 3-4 days or freeze for up to 6 months.

Basic Marinara Sauce

Sauté onions in olive oil for 5-10 minutes. Heat 1 tablespoon (15ml) of olive oil in a large skillet over medium heat. Once the oil is hot, add 1 finely chopped onion and cook until the onion becomes translucent.

Add minced garlic and sauté for 1 more minute. Stir in 1.5 teaspoons of minced garlic and cook until fragrant. Keep stirring to prevent the garlic from burning.

Add wine and simmer for about 3 minutes. Turn the heat to high and pour in ½ cup (120ml) of red wine. Scrape the bottom of the pan to dissolve any stuck-on bits. Continue cooking until the wine reduces.

You can use any good-quality wine, such as burgundy, chianti, or pinot noir.
If you prefer not to use wine, substitute it with chicken, beef, or vegetable broth.

Add tomatoes, parsley, salt, and pepper. Pour in a can of crushed or finely chopped tomatoes. Stir in 1 tablespoon of freshly chopped flat-leaf parsley, 1.5 teaspoons of kosher salt, and ½ teaspoon of freshly ground black pepper.

Simmer the sauce for about 15 minutes. Reduce the heat to low and let the sauce gently simmer. Stir occasionally as the sauce thickens and develops a richer flavor.

Serve the marinara sauce. Turn off the heat and drizzle the marinara sauce over prepared pasta. You can also use the marinara sauce as a dip for garlic bread or breadsticks.