Classic Italian Spaghetti Sauce

🕒 Prep: 15 min
🔥 Cook: 1 hour
🍽 Serves: 6
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There's nothing quite like a homemade Classic Italian Spaghetti Sauce to make your meal feel special. This recipe, with its rich flavors and comforting aromas, brings a taste of Italy right to your kitchen.

Ingredients for Classic Italian Spaghetti Sauce

Ripe tomatoes are the star of this sauce, providing a fresh and authentic base. Olive oil adds richness and helps sauté the aromatics. A finely chopped onion brings sweetness and depth, while garlic infuses the sauce with its unmistakable aroma. Red wine enhances the sauce with a robust flavor, melding beautifully with the tomato paste to thicken and intensify the taste. A touch of sugar balances the acidity of the tomatoes. Essential seasonings like salt, black pepper, oregano, and basil introduce classic Italian flavors, while red pepper flakes add a bit of heat. Fresh basil at the end gives a burst of freshness. Finally, a sprinkle of Parmesan cheese when serving adds a savory finish.

Tips & Tricks

  • If you prefer a smoother sauce, use an immersion blender after cooking to blend it to your desired consistency.
  • For a richer flavor, let the sauce simmer even longer—up to an hour and a half.
  • Make extra sauce and freeze it in portions for quick dinners later.

Serving Suggestions

This sauce pairs beautifully with spaghetti, of course, but it's also fantastic over other types of pasta like penne or rigatoni. For a complete meal, serve it with a side of garlic bread and a fresh green salad. A glass of the same red wine used in the sauce makes a lovely accompaniment.

Frequently Asked Questions

Can I use canned tomatoes instead of fresh?
Yes, you can substitute two 28-ounce cans of whole tomatoes if fresh tomatoes aren't available.
How long will the sauce keep in the fridge?
It will stay fresh for up to five days when stored in an airtight container.
Is this sauce spicy?
The sauce has a mild heat from the red pepper flakes, but you can adjust the amount to suit your taste.

Classic Italian Spaghetti Sauce Recipe Walkthrough

First, fill a large pot with water and bring it to a boil. While it's heating, use a sharp knife to mark an X on the bottom of each tomato. Once the water is boiling, gently drop the tomatoes in and blanch them for about a minute. This will make peeling the skins a breeze. After a minute, remove the tomatoes and let them cool slightly before peeling off the skins.

In another large pot, heat the olive oil over medium. Add the chopped onion and sauté until it's translucent, which should take about 5 minutes. Stir in the minced garlic and let it cook for just a minute—watch closely to avoid burning.

Pour the red wine into the pot, letting it simmer until reduced by half. You'll know it's ready when it smells fantastic and has a thicker consistency. At this point, stir in the tomato paste, sugar, salt, black pepper, oregano, basil, and red pepper flakes. Let these flavors meld together for a minute or two.

Chop the peeled tomatoes and add them to the pot. Bring everything to a simmer, then partially cover the pot, letting it cook for about 45 minutes. Stir occasionally and use a spoon to crush the tomatoes as they soften. This will help the sauce achieve a lovely, chunky texture.

Once the sauce is thick and flavorful, adjust the seasoning to your taste. Just before serving, stir in the fresh basil for a delightful burst of flavor.

Why You'll Love This Recipe

  • Uses fresh, ripe tomatoes for a naturally sweet and vibrant sauce.
  • The addition of red wine adds depth and sophistication.
  • Simple to follow yet delivers a restaurant-quality result.
  • Perfect for family dinners or impressing guests.

Ingredients

2 lbs ripe tomatoes
1/4 cup olive oil
1 onion, finely chopped
4 cloves garlic, minced
1/2 cup red wine
2 tbsp tomato paste
1 tbsp sugar
1 tsp salt
1/2 tsp black pepper
1 tsp dried oregano
1 tsp dried basil
1/2 tsp red pepper flakes
1/4 cup fresh basil, chopped
Parmesan cheese, grated, for serving

Step-by-step Instructions

1. Boil a pot of water, mark an X on each tomato, and blanch for 1 minute, then remove skins.
2. Heat olive oil in a large pot over medium heat, add chopped onions, and sauté until translucent.
3. Add minced garlic and cook for 1 minute.
4. Pour in red wine and let it simmer until reduced by half.
5. Stir in tomato paste, sugar, salt, pepper, oregano, basil, and red pepper flakes.
6. Chop peeled tomatoes and add to the pot, bring to a simmer, and cover partially, cooking for 45 minutes.
7. Stir occasionally, crushing tomatoes with a spoon.
8. Adjust seasoning and add fresh basil before serving.

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