Savory Herb-Infused Spaghetti Sauce

🕒 Prep: 15 min
🔥 Cook: 40 min
🍽 Serves: 6
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This Savory Herb-Infused Spaghetti Sauce is a delightful twist on the classic, bursting with fresh flavors and a hint of warmth from the herbs. Perfect for a cozy night in, this sauce elevates any pasta dish with its rich, aromatic profile.

Ingredients for Savory Herb-Infused Spaghetti Sauce

Olive oil serves as the foundation, providing a smooth base for sautéing. The sweetness of the onion and the punch of garlic create a fragrant start. Red bell pepper adds a subtle sweetness, while grated carrot contributes a hint of natural sugar that balances the acidity. The dried herbs, basil and oregano, bring an earthy aroma, complementing the mild heat from red pepper flakes. Salt and black pepper round out the flavors. Crushed tomatoes and tomato paste form the heart of the sauce, thick and luscious. Vegetable broth enhances the sauce’s richness, while fresh parsley offers a burst of freshness. A splash of balsamic vinegar adds depth, and a touch of sugar balances the tartness.

Tips & Tricks

  • If you prefer a smoother sauce, use an immersion blender to achieve the desired consistency.
  • Want more heat? Add a pinch more red pepper flakes to spice things up.
  • For a deeper flavor, let the sauce simmer longer. Just keep an eye on the liquid level.

Serving Suggestions

This sauce pairs beautifully with spaghetti or any pasta of your choice. Consider topping it with freshly grated Parmesan cheese for an extra layer of flavor. It also works well as a base for lasagna or as a topping for grilled eggplant or zucchini.

Frequently Asked Questions

Can I use fresh tomatoes instead of canned?
Yes, you can use fresh tomatoes. You'll need about 10-12 medium-sized tomatoes, peeled and diced.
Is there a substitute for balsamic vinegar?
Red wine vinegar can be used as a substitute, though it will slightly alter the flavor.
How long will the sauce keep?
Stored in an airtight container, this sauce can last up to a week in the refrigerator or up to three months in the freezer.

Savory Herb-Infused Spaghetti Sauce Recipe Walkthrough

Start by warming the olive oil in a large pot over medium heat. Toss in the diced onion and minced garlic. Stir occasionally, letting them cook until the onion turns translucent, which should take about five minutes. The aroma of garlic should be filling your kitchen by now.

Next, add the chopped red bell pepper and grated carrot to the pot. Stir them in and let them cook for an additional three minutes. This step adds a bit of sweetness to the sauce, balancing out the acidity of the tomatoes.

Now, sprinkle in the dried basil, oregano, red pepper flakes, salt, and black pepper. Stir these spices in to coat the veggies evenly, allowing their flavors to mingle.

Pour in the crushed tomatoes, tomato paste, and vegetable broth. Stir everything together, then bring the mixture to a gentle simmer. Once it's simmering, reduce the heat to low, cover the pot, and let it simmer for 30 minutes. Stir occasionally to prevent anything from sticking to the bottom.

After simmering, it’s time to stir in the fresh parsley, balsamic vinegar, and sugar. These final touches enhance the sauce’s flavor profile, adding brightness and balance. Allow the sauce to simmer for another ten minutes. Then, remove the pot from the heat and let it cool slightly before serving.

Why You'll Love This Recipe

  • Herbaceous and aromatic, with layers of flavor.
  • Quick to prepare, with ingredients you likely have on hand.
  • Versatile enough to suit many dietary preferences.
  • Freezes beautifully for easy meal prep.

Ingredients

2 tbsp olive oil
1 large onion, diced
4 cloves garlic, minced
1 red bell pepper, chopped
1 carrot, grated
2 tsp dried basil
1 tsp dried oregano
1/2 tsp red pepper flakes
1/2 tsp salt
1/4 tsp black pepper
28 oz can crushed tomatoes
6 oz can tomato paste
1 cup vegetable broth
1/4 cup chopped fresh parsley
1 tbsp balsamic vinegar
1 tsp sugar

Step-by-step Instructions

1. Heat olive oil in a large pot over medium heat. Add onion and garlic, sauté until the onion is translucent, about 5 minutes.
2. Stir in red bell pepper and grated carrot, cooking for another 3 minutes.
3. Add dried basil, oregano, red pepper flakes, salt, and black pepper, stirring to combine.
4. Pour in crushed tomatoes, tomato paste, and vegetable broth. Bring to a simmer and reduce heat to low.
5. Cover and let simmer for 30 minutes, stirring occasionally to prevent sticking.
6. Stir in fresh parsley, balsamic vinegar, and sugar, simmer for an additional 10 minutes.
7. Remove from heat and let cool slightly before serving.

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